/ck/ - Food & Cooking

[Ken Rockwell No.6190464]

Going to make pizza.

I don't have "high gluten flour"

What do?

(Got 00 grade, strong white)

I want a chewier crust like dominos style. Nothing hard like pizza express

[Anonymous No.6190475]

Knead the dough for ages, let it rise then knock it down again and knead it for ages.
Need to work the gluten. If you're cooking it on a tray let it rise for a 15 minutes or so on the tray before you put toppings on.
It should still turn out better than takeaway pizza no matter what you do.

[Anonymous No.6190476]

You know gluten is bad for you?

Find some gluten free...smh

[Anonymous No.6190485]

>>6190476
Prove that gluten 'intolerance' isn't completely psychosomatic, and I'll buy what you're selling.

[Anonymous No.6190487]

>>6190475
This. Possibly add a little extra sugar (a teaspoon or so) to make sure the yeast stay alive.

[Anonymous No.6190494]

00 is high on gluten tho...

[Anonymous No.6190522]

>>6190476

Who let this asshole in here?

[Ken Rockwell No.6190541]

>>6190494
I read something about people using 00. They said it was flaccid.

I've also read about people using 1/2 and 1/2 with bread flour and "high gluten flour"

What flour of mine should I use? 00 or the strong white

>>6190475
I'll bear that in mind. I've just gone cooking crazy. I had a pasta maker for xmas and I've not stopped using it. Making a creamy shitake mushroom tagliatelle for my mum at the moment, just letting the dough sit.

Is there any way that you know when the gluten has developed? Or is it just from trial and error?

That aside, I just also realized that I have tesco fast yeast. Is that fine? The other yeast was branded for breadmakers, and I thought that that was a no-go

[Anonymous No.6190799]

>>6190541
'00' simply means very fine ground, says nothing about the protein content AKA gluten development properties of the flour. You want at least 13% protein flour to make bread or pizza. Check the 00 flour, if it does, use that, otherwise bread flour.

You know gluten have developed when dough springs back when you stretch it. It's pretty hard to roll out good pizza dough, that's why they traditionally do it with their hands.

[Anonymous No.6190962]

>>6190464
After the second rise, put it in the fridge for 24 hours. Then use it. You can also make a sourdough out of it which will make it chewier, if you like a sourdough crust.

[Anonymous No.6190967]

>>6190475
>kneading twice
wat

there is no reason to do that, no one does that

[Anonymous No.6190968]

>>6190967
FACT: Double kneaders will knead twice, every time.

[Anonymous No.6190972]

>>6190541
>Is there any way that you know when the gluten has developed?

[Anonymous No.6190990]

>>6190541
>That aside, I just also realized that I have tesco fast yeast. Is that fine? The other yeast was branded for breadmakers, and I thought that that was a no-go

The kind labeled for bread makers is just instant yeast, which is fine.

You use about 1/3 less when using instant yeast vs active dry yeast. The important thing is just knowing what you have so you can modify the recipe if it calls for another kind.

"Tesco fast yeast" sounds like it's just instant yeast and I would be willing to bet it's the same thing as the kind labeled for bread makers. Active dry isn't very popular anymore, but it's still around. Same with fresh cake yeast, but I've never seen that outside of a few bakeries I've worked at.

tl;dr it's all the same you just have to adjust the %

[Anonymous No.6191024]

>>6190464
that runescape flour

>mah nigga

[Anonymous No.6191060]

>>6190972
Wait.

How did these people take the photo?

[Anonymous No.6191091]

>>6191060
At first I was really contemplating how they could have taken the photo.
I was thinking tripod, a timer on their phone and setting the phone, laptops... Etc.
But then I realized that some people actually have friends to take pictures for them... And then I got sad.

Thanks, anon. You probably thought your little joke had no consequences, but you just ruined my day :(

[Anonymous No.6191122]

>>6190476
great facebook comment friend :^)

[Anonymous No.6191356]

>>6191091
>But then I realized that some people actually have friends

[Anonymous No.6192763]

Get yourself some bread flout. Regular flour doesn't work well.

[Anonymous No.6192785]

Is it for the Duke of Lumbridge OP?

[Anonymous No.6192888]

>>6192785
Well that just brought back some memories. Runescape had a decent amount of recipes to cook didn't it.

[Ken Rockwell No.6193154]

>>6192888
In terms of pizza, yes.

>>6192763
It was "bread" flour. It's tesco's organic strong white flour, sutible for bread, rolls and pizzas.

I finally got it all sorted at 1am gtm.... It wasn't all that good. The crust was too bready and my cheese didn't have that stringyness when you pull slices away. Also could play about with the sauce. Too much spice this time.

[Anonymous No.6193190]

>>6190464
I usually replace about a third of the flour by wheat semolina, I've found that it improves the texture, and keeps the dough more moist. You'll get a sort of focaccia-style dough.

[Anonymous No.6193744]

>>6191091

[Anonymous No.6194045]

>>6190464
>Runescape flour
I like you