Horse of a different color...

KAF just rocked my world. Again. Just when you think you know something, be prepared to have the rules changed. I ordered some Italian-style flour from King Arthur Flour. It's supposed to be the antihesis of American flour. With a protien content of around 8% vs. the American 12%, I expected a change. Just not this much of a change!! The flour is super soft, it feels almost like cake flour with more body. It made for a super-soft dough, and I've only gotten to the first rise stage.




I fear that I may have scared some of you off with my pizza dough recipe. I didn't mean to... I have tried so many variations, and really all of them work. So there is a lot of play in that recipe for you to try what you like. I could go on and on about things to change, but I don't want to scare you even more! Please let me know if you have any questions and I will answer then on a one-on-one basis. Also, as with anything, play with it. I can probably count on one hand the amount of times I have had to throw away the whole thing because it turned out horribly. If anything, you will probably have a lot of things turn out less than perfect, but not awful.




Back to my new pizza dough... It was truly a beauty.

At first a bit shaggy... I have never gotten this "look" with my other flour. Uh oh! I was a little nervous... After more kneading... starting to look a little bit more like normal. Still looks wet as compared to my other flour.

In the bag to rise. Cooking spray works wonders here.Wow! It rose really fast! Only about an hour later.... Look at those puffy edges. The inside was soft and chewy while the outside was crisp, but not hard at all. When the pizza extends beyond the pan, I roll up the crust with a little cheese stuffed in the middle... not pizza hut's stuffed crust, but it sure is good.
This was our buffalo chicken pizza. Yummm.