Quote:
Originally Posted by john70t
Also found some King Arthur pizza flour and made a few pizza crusts as well from one batch. The brand is quite glutenous compared to All-Purpose.
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This thread makes me hungry. There are some busy cooks here!
I bought King Arthur pizza flour once and had good results, which I attributed to the extra gluten. I tried bread flour with a couple of tablespoons of vital gluten in it and found it worked just as well. I've been putting vital gluten in all of my bread lately. I think it gives a better texture.