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Old 13th September 2017, 12:11   #1 (permalink)
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Pizza Dough Flour?

I have just had my first go at making pizza dough. I bought bread flour and yeast this morning - Eriş Un: on packet "šok amašlı buğday unu" and right for "keke, pasta, yufka, ekemek šeşitleri"

When I came to use it after few hours of rising, it had risen but when I tried to stretch it out it had no elasticity. I have put it in the fridge and will try it again in a day or so.

I think I have picked the wrong flour. Anyone know which is best to use?

Plan B, in these circumstances, is my cheat of using a 10" bazlama, halved and hollowed out, then covered as normal pizza.

Ian
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Old 13th September 2017, 12:18   #2 (permalink)
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Re: Pizza Dough Flour?

Did you give it a good initial kneading Ian?

Love the Bazlma cheat!
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Old 13th September 2017, 12:32   #3 (permalink)
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Re: Pizza Dough Flour?

I always go to the bakery just before they start baking and buy the dough from them. I know it's not the same as making it yourself, but I know it will turn out perfect every time.
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Old 13th September 2017, 13:03   #4 (permalink)
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Re: Pizza Dough Flour?

You are best with pure bread flour, the higher the gluten the more elastic (so I'm told) No idea the Turkish name, why not borrow a cup from your local bakery and give it a go, the type/brand they use will probably be available in local stores.

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Old 13th September 2017, 13:03   #5 (permalink)
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Re: Pizza Dough Flour?

Gonna have a go at the "No Knead method" this afternoon, it seems simplistic but my first attempt was great, and I reckon I can improve on it.

Faster No Knead Bread - YouTube
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Old 13th September 2017, 14:09   #6 (permalink)
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Re: Pizza Dough Flour?

Best flour for pizza is only Tipo 00 if you can find it there
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Old 13th September 2017, 14:25   #7 (permalink)
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Re: Pizza Dough Flour?

The šok amašlı flour works well, we make 450 g as we use half for Naan bread and 1/2 for pizza. We use 100 g of 'kepekli' flour (wholemeal flour) and 350g of the šok amašlı, bung it into the mixer with 140g of water,140g of milk,1tsp yeast, 2tsp salt, and one tsp oil. Mix for 6 mins in 3x 2min bursts and leave it to rise. no problems with elasticity.
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Old 13th September 2017, 15:38   #8 (permalink)
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Re: Pizza Dough Flour?

ı think, in the light of the above advice, that I may not have kneaded it long enough. As soon as it was balled-up on the mixer┤s dough hook I took it that it was "done" - probably should have done it longer.

The Tipo 00 flour was there, but I didn┤t know what it was. I will try that next time rather than a general purpose flour, which is what I think I bought.

Ian
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Old 13th September 2017, 15:58   #9 (permalink)
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Re: Pizza Dough Flour?

Just remmeber rising time is between 6-9 h
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Old 13th September 2017, 15:58   #10 (permalink)
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Re: Pizza Dough Flour?

We use the orange packet flour.. Un. Add yeast, oil, salt and very warm water. Knead it well and leave to rise. Due to the heat it tends to rise very quickly, so we re-knead it at least 3 times. Good luck.
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