00 Pasta flour - is it any good for making pizza dough ?

[WildRosie]

I need more flour for pizza dough as some dead yeast ruined my last bag of regular (Allinson) bread flour. I've heard that pasta flour is even better for this purpose. Can anyone confirm or deny this ? Thankyou.

Half and half makes perfect dough apparently, according to DH.

It makes good pizza dough. I've just used just that and a mixture with strong white, both turned out good.

Yes, we use half 00 & have wholemeal flour & works great.

Can confirm it is v good. Generally use half and half with bread flour but 00 works well too.

I need to make some pizzas for our new pizza oven over Christmas. I might but some frozen to be lazy after but they won't arrive when we are around until the new year.

So any recipe recommendations would be appreciated!

Thankyou all for your quick replies. I hope I can find some in either Sainsbury's or Waitrose tomorrow - I don't remember ever seeing it. Is it with the other baking stuff or elsewhere ?

I always use 00 for pizza. It's just with the normal flour usually

@WildRosie

Thankyou all for your quick replies. I hope I can find some in either Sainsbury's or Waitrose tomorrow - I don't remember ever seeing it. Is it with the other baking stuff or elsewhere ?

Yes, it'll be with the normal bread flours.

Thankyou purple.

Kenzie, the dough recipe I use is a BBC Food website one. From memory, it uses 650g flour, one 7g packet dried yeast, 2 fl oz warm milk, 1 fl oz olive oil, 11 fl oz warm water and 2 teaspoons of salt. I get four x 12" pizzas from one batch of dough.

The tomato sauce is 2 x 400g tins of chopped tomatoes (I've tried cheap and expensive brands but I always end up going back to Napolina), a glug of olive oil and salt and pepper. All put in a saucepan and stirred over a slow heat until it has reduced by a third. You can also add a glass of red or white wine or dry sherry. Things like garlic, chilli and paprika are optional. Be prepared for it to spit while it's heating!

As for toppings, whatever takes your fancy. If you use bacon or peppers, pre-fry them so they cook properly on the pizza itself. If you find any retailer that sells proper pepperoni on a stick please tell us. But if you dare to use pineapple, do not speak to me again.

Kezzie, not Kenzie. Beg pardon.

I use 750g of 00 , two tea spoons of dried yeast, a hefty glug of EVOO, a heaped tsp of salt and start with half a pint of warm water and slowly increase it until it's the right texture. I do a 6 hour room temperature prove and then cover it in the fridge for up to 3 days but obviously you can use it whenever you want. The longer Cold prove really develops the flavour.

My sauce is a excellent quality passata, squirt of purée, half tea spoon of salt, half tea spoon of sugar or honey and a half tea spoon of basil and oregano. Some times I add chipotle flakes and smoked paprika.

A domestic oven should be as hot as humanly possible and ideally have a pizza stone in it. Make pizzas on a well floured/semolina dusted tray/paddle and then launch them onto the stove and shut the door quick. Absolutely gorgeous!

I used the pasta flour to make a fresh batch of dough last week. I'll try it tomorrow evening. Hope it's at least as good as the regular bread flour.

I always use 00 for pizza dough

It's probably just me, but I always thought ought the 00 grading referred to strong white bread flour. Now it seems to be pasta flour. Maybe it's both or I've got the wrong end of the stick.

As I understand it, Italians use 00 flour for both pasta & bread-products like pizza, focaccia etc. it's meant to be a finer ground flour which helps the gluten strands elongate & give that stretchy texture to pizza.
So if you use 00 to make pizza dough it's fine or you can just use strong bread flour.

I use 00 for pizza dough, it makes a nice light crispy base.🍕

We use it for our pizzas, dh also makes something called a poolish (? No idea how you spell it, I thought he’d made it up when he first started doing it, maybe he has ), Anyway it gets made early in the day and always use fresh yeast now.
We buy it in bulk (16 blocks I think) and freeze it, get one out and unwrap it and leave it in the fridge in a small pot, it makes wonderful dough.
We have a pizza oven and it’s like a new world of pizzas now

Best recipe I use is 00 flour and semolina.
Consistently good results.
I think it’s a Jamie Oliver recipe.

www.jamieoliver.com/recipes/bread-recipes/pizza-dough/

Aldi have just started selling ‘00’ flour. I haven’t tried it yet but always use 00 for my pizzas. If you go in have a look for the hot honey on the specialbuy aisle. Absolute game changer!

I'm looking forward to trying the new recipe dough tonight. I haven't made a pizza for months so fingers crossed. Topping with pastrami and German salami.

We made a pizza oven last year. The pizzas are amazing. We use the bread flour from Aldi.
Can’t wait for the weather to get better so we can get out there again.

I found the dough was easier to shape and flatten although I didn't get a perfect circle!
The base itself didn't cook that well so I probably overdid the toppings. I must be out of practice.