pizzapirate
New member
Need to create a new dough formula. Have been using an old recipe created by someone else with a target protein of 12.5%. We add 8 to 8.5 qts water, 16 oz vegetable/soy oil & 8 to 8.5 oz yeast bags. Looks like the yeast bags are just salt & yeast (ADY). Wish I could be more specific.
Looking to make traditionaly American style crust and possibly add gluten for a thin crust spin-off.
How does one know what a good quality flour is? Good brands to look at? The Flour we use says the protein content is anywhere from 12% to 13%. Is this a common variable with flour? Not possible for it to be exact?
What is the effect of olive oil over vegetable/soy oil?
Our only experience is using ADY starting in warm water but notice a lot of you use the IDY. Not sure if the difference is in the process or one affects the quality/behaviour of the dough.
I am aware of the many recipes to look at on the site but want to make sure I am starting with the best/right ingredients.
thanks in advance
Looking to make traditionaly American style crust and possibly add gluten for a thin crust spin-off.
How does one know what a good quality flour is? Good brands to look at? The Flour we use says the protein content is anywhere from 12% to 13%. Is this a common variable with flour? Not possible for it to be exact?
What is the effect of olive oil over vegetable/soy oil?
Our only experience is using ADY starting in warm water but notice a lot of you use the IDY. Not sure if the difference is in the process or one affects the quality/behaviour of the dough.
I am aware of the many recipes to look at on the site but want to make sure I am starting with the best/right ingredients.
thanks in advance
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