Where can I buy "King Arthur" Italian style flour, similar to 00flour ( which is better for homemade pizza) near Asheville, NC? Or, must I order it on line and pay for shipping?
Thank you, Nancy
Good morning. Nancy, I do believe that KAF "OO" flour is only available from their retail outlet.
Nancy, excuse me for assuming the "WHY" of your question. You wish to bake a pizza employing the much touted "OO" italian flour...is that it!!!!
Well Nancy, KAF "OO" flour is as weak as their cake flour in gluten strength about 8% worth. What they do not say is it is best you blend this flour with a stronger flour first & then you proceed to bake the pizza.
Nancy, you see the authentic "OO" italian flour comes in 2, varieties both pizza flour. A red & blue bag they vary approx 11% to 11.5% protein strength (Not 8%).This is the flour that I believe you are interested in. If so, & you are interested in buying say a 5,pound bag to see if it interests you I can direct you to that source as well as other sources for a 55, pound bag that may be closer to your home to save on shipping charges..
Nancy, if you require further assisance post back we are happy to help you.
Good luck to you in your baking & enjoy the rest of the day young lady.
Nancy, go to pizzamaking.com and look around. What those guys don't know about pizza (and the flour used to make the dough) isn't worth knowing.
There are sources for the 00 style flour for pizza dough - those guys have the most up to date info for where to get it and what to do with it once you've got it.
Personally I don't agree with the idea that it's the "best" for pizza - depends on personal taste. I am very happy with pizza dough made from bread flour or KA AP flour. But for me, the crust is just a handy way to get the toppings into your mouth, LOL!
I might be willing to order a 5 pound (or more likely, 2 kilo) bag of Italian 00 pizza flour or French T55 flour (for baguettes), but shipping is pretty expensive, that makes it 2-3 times the cost of a 5 pound bag of KAF flour.
What I've seen about T55 flour suggests that the particular mill is key, some are great, others are mediocre. (Just like with USA flours.)
Peter Reinhart's book 'American Pie' talks a bit about flours.
I've tried several dough recipes in that book, and have been very pleased with the results.
Peter is a crust fanatic, I think the sauce and topping are also important. However, I've had some rather mediocre pizzas where the crust pretty much spoiled the experience for me. Recently I was in the Portland OR area and had a pizza at the hotel's restaurant that had a crust that was at best boring. Their menu goes on and on about their 1500 degree grill for steaks, too bad they couldn't throw their pizzas on that for a bit.
Overall, I still prefer my variant on the Chicago style crust from the Great Chicago Style Pizza Cookbook, though. I do have that recipe posted here. As with many pizza doughs, this one is best made up 24 hours in advance and allowed to slow rise in the refrigerator overnight.