Discussion in 'The Think Tank' started by pizzapirate, Sep 6, 2008.
I have Tom's formula in mind from the recipe bank.
Any of the lower protein flours will work well, (10 to 11.5% protein content)
Think Cerresota brand, King Wheat, PollyannaDough Builder (except for the Ceresota, these are all from General Mills but you should be able to have your flour supplier cross reference them to their brand. Also, don't pass on the H&R flour for this type of crust. Caputo also works well too.
Tom Lehmann/The Dough Doctor