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Reply #15: I don't have this down to a science yet [View All]

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Home » Discuss » DU Groups » Home & Family » Cooking & Baking Group

Tab

(1000+ posts) Send PM | Profile | Ignore

Mon Jun-05-06 09:34 PM
Response to Original message

15. I don't have this down to a science yet

but I am in a long-term quest for great homemade pizza.

One thing I do know is to not use generic all-purpose flour. You want a high-gluten flour (14% protein or so).

You can order small quantities from places like King Arthur Flour (http://www.kingarthurflour.com) or larger batches from just about any pizza supply distributor.

A 3 lb bag from King Arthur is just a couple of bucks, plus shipping. $10 should hold you for a couple of months, depending on how much you make.

- Tab

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