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Old 10-01-2011, 11:44 AM
 
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I would like to try and make homemade pizza dough and am confused about what kind of flour and yeast to purchase. I've read that All Purpose Unbleached Flour is the best to use for making pizza, but that some have higher protein levels than others, which isn't good for pizza. Is Whole Foods 365 All Purpose flour good for pizza? I've also read that their store brand 365 Whole Wheat flour is as good as King Arthur, which is supposed to be the holy grail of whole wheat flour for making bread.

Is there a significant difference between yeast specifically designed for pizza, such as Fleischmann's Pizza Crust Yeast and regular active yeast for bread?

I've noticed a huge price difference between a 2lb bag of yeast that you buy at a warehouse club vs the strips of three sachets of yeast. Two strips are almost the same price as a 2lb bag. Are the strips of yeast that much better?
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Old 10-01-2011, 12:23 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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We use King Arthur all purpose flour for our pizza dough and it comes out great.

The strips of yeast are more expensive because of the convenience factor. We buy the jar of yeast and keep it in the fridge. I can't imagine being able to use up a 2lb. bag of yeast before it expired.
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Old 10-01-2011, 12:59 PM
 
Location: The Triad (NC)
28,484 posts, read 62,084,629 times
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Quote:
Originally Posted by maggie2101 View Post
We use King Arthur all purpose flour for our pizza dough and it comes out great.
You can't post this sort of statement without the recipe. It's just not fair.
(I'll let you pass on the photos)

Quote:
I can't imagine being able to use up a 2lb. bag of yeast before it expired.
For reals.
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Old 10-01-2011, 03:57 PM
 
Location: The Hall of Justice
25,906 posts, read 36,311,017 times
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My husband makes great pizza, and he uses King Arthur also. I think he might use bread flour for pizza, though ... I have to dig out his recipe. He sometimes mixes some dried Italian herbs into the dough too.

Yeast, I think we use Fleischman's by the jar and keep it in the fridge. We've tried the generic stuff and it seems to "die" more quickly.
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Old 10-01-2011, 04:15 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
6,488 posts, read 6,945,518 times
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Quote:
Originally Posted by MrRational View Post
You can't post this sort of statement without the recipe. It's just not fair.
(I'll let you pass on the photos)
I just use a basic recipe and let it rise on the counter and then in the fridge for a few hours...sometimes a day or two. Below is the basic dough recipe along with some toppings I would not eat.

Fig-Prosciutto Pizza with Arugula Recipe : Ree Drummond : Food Network
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Old 10-03-2011, 02:32 PM
 
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I'm a King Arthur convert for just about everything. I gave it a try a couple years back and now refuse to bake with anything else....
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Old 10-03-2011, 05:52 PM
 
15,339 posts, read 27,525,235 times
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Another King Arthur Fan here!
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Old 10-09-2011, 11:29 AM
 
Location: Conejo Valley, CA
12,476 posts, read 17,438,952 times
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The strips of yeast are better to buy if you're only going to use it here and there, once opened yeast in a jar will start to go bad and should be used within 6 months or so.

Anyhow, when I make pizza crust its just: Bread flour (any brand), water, dry yeast, olive oil, salt and some herbs. Getting a good crust is more about technique than ingredients...
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Old 10-09-2011, 02:45 PM
 
Location: Charlotte county, Florida
4,196 posts, read 5,245,893 times
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High gluten flour is the best..

Gluten is the thing that gives Pizza that little bite..the pull you have to make to get the crust in your teeth, mouth..

Sure you can use an AP flour, but be ready to either Mix with a hook for about 12 minutes...OR hand knead for about a half hour..

You can use instant yeast, or any for that fact.
I strongly suggest making the dough, balling it and letting it rise in the fridge and use it the next day.

I like to work pizza dough cold, some like it to be room temp because it's easier to work with..
To me, Warm dough was harder....
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Old 10-10-2011, 01:33 PM
 
Location: Central North Carolina
1,336 posts, read 2,775,825 times
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Quote:
Originally Posted by user_id View Post
Anyhow, when I make pizza crust its just: Bread flour (any brand), water, dry yeast, olive oil, salt and some herbs. Getting a good crust is more about technique than ingredients...
+1 to this, but I also use a little bit of sugar to get the yeast going. For a good pizza dough, I prefer brown sugar, but if I don't have it, white is fine...

Always bread flour for me, but I've never tried King Arthur. Great timing, as we are just now getting cool enough here in the Southeast that I can start making Pizza's inside again. (Heat's the entire place up too much in the summer, 500f oven, with stones and all......)
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