The Art of Pizza by Randy Hawthorne

Author:Randy Hawthorne [Hawthorne, Randy]
Language: eng
Format: epub
Published: 2017-03-27T22:00:00+00:00

Pastry Flour: This is similar to cake flour, but with a protein content that's closer to that of all-purpose flour. It's main use if for cookies, biscuits, pie crusts, pastries (obviously); anywhere that you would want a finished product that's flaky or crumbly. Like cake flour, it does not develop a whole lot of gluten compared to flours with a higher protein content, and it's usually used in recipes that don't include yeast. Accordingly, you may find that it does not contribute the qualities that you desire in pizza dough, but you may still want to experiment with it. This is one of those types of flour that I keep an open mind about, but I only find limited applicability for it in pizza dough. However, I have specified it for use in at least a couple of my recipes, and if you find a pizza dough recipe from elsewhere that calls for this kind of flour, I highly encourage you to try it out and see what you think.

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