Double 00 Makes the Difference in Homemade Pizza!
Wow. I've been making my No Rise Pizza Dough for a very long time, but today I decided to switch things up a bit. Over the weekend, I stopped by a quirky specialty food store in Seattle's International district. While there, I noticed a little bag of Italian Double 00 flour. I have been meaning to work with this flour for some time now...a few years ago my sister mentioned that she wanted to try it for pizza dough. Her comment was filed in my mental "to do list."
So, on Saturday I decided to buy a bag and just get on with it already. This morning, I cranked up my Cuisinart Elite and made a double batch of my No Rise Pizza Dough. Only this time, I substituted Double 00 flour for the bread flour. While doing so, I intuitively held back a little of the water that I call for in the recipe. When I removed the dough from the work bowl, I knew that I had a winner. It was soft and pliable. It just felt different. I made the dough at 5:30 in the morning (!!), so I had to just let it rest and rise until lunch time.
When I rolled a portion of that dough for an individual pizza, I was amazed! The dough rolled into a circle perfectly, and I was able to roll it thin with ease! I heated my pizza stone, added the toppings to the pizza, and then used my pizza peel to transfer the pizza to the oven. In essence, when that pizza was done, I was really suprised at the difference. The crust was flavorful, thin, and crispy. I made another pizza for afterschool snack and it was a big hit.
So, if you like homemade pizza with a thin crispy crust, I urge you to try Double 00 flour. It can be purchased from Amazon. Read the customer reviews--they are impressive. As for me, I will probably head back to that quirky shop and buy this flour in bulk quantities!
Have any of our readers ever used Double 00 in their pizza or homemade pasta? If so, chime in and tell us about it.
--Melissa A. Trainer
Mark Sicignano on December 05, 2011 at 08:39 PM
The Antimo Caputo Flour is great for making pizza crust. Those small bags (the Chef's Flour) is pretty versatile.
There is also the Antimo Caputo 00 Pizzeria Flour, sometimes referred to as the Blue flour, because it comes in a blue bag makes an amazing crust too.
Antimo Caputo is THE flour to use to make "True Naples Pizza". You're also supposed to use San Marzano D.O.P. Tomatoes if you plan on being truly authentic. And a wood-fired brick oven at 800-900 degrees wouldn't hurt either.
Mark Sicignano on December 05, 2011 at 08:41 PM
Oh... for making pasta, consider the Antimo Caputo 00 Pasta and Gnocchi flour.
Sin Nombre on December 06, 2011 at 05:44 AM
Does the "quirky specialty food store in Seattle's International district" have a name for those in Seattle who might like to shop locally or are they in a witness protection program? Surely Amazon.com can lose a few sales at ~$3/bag....
Melissa Trainer on December 06, 2011 at 07:09 AM
Sin Nombre,
Yes, the store does have a name. It is Big John's Pacific Food Imports. You can find the address/website online...they are tucked away downtown but worth finding. You can buy the Italian 00 flour in bulk, in small 2 pound bags and in 50 pound bags...I might go for the 50 pounder myself!
http://www.bigjohnspfiseattle.com/index.php?option=com_content&view=article&id=51&Itemid=154
Missy Trainer
www.melissatrainer.com
Rita - Comfortisse Bra on December 06, 2011 at 07:27 AM
Looking forward to trying out this No Rise Pizza Dough. I've seen the brand at Grande Cheese but still need to try it out, glad to hear you had a good experience with it.
Bianca on December 06, 2011 at 12:50 PM
Hiya! Have you tried the recipes without letting it rise yet? Results? Love Big John's.
Melissa Trainer on December 06, 2011 at 04:24 PM
Bianca, I haven't tried it without letting it rest...I plan to make the dough again soon so I will report back. I am sure it will work nicely though...
Missy
red bull hats on December 08, 2011 at 12:12 AM
great information you write it very clean. I am very lucky to get this tips from you.
Evelyn on December 14, 2011 at 07:24 PM
I love Amazon, but it's hard to beat Big John's...best cheese selection in town and you are forced to buy a pound at a time. Bummer!