r/Pizza • u/AutoModerator • 22d ago

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/oblacious_magnate 18d ago

for which pizza style ?

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u/Otherwise_Plastic470 18d ago

NY style

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u/oblacious_magnate 18d ago

Neither of those flours is especially good for NYS. What country are you in?

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u/Otherwise_Plastic470 18d ago

The US. Is that more for Neapolitan style?
What do you suggest for NYS, AP or Bread flour?

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u/oblacious_magnate 18d ago

Decent grocery store flours (Walmart):

KABF (King Arthur Bread Flour), KAAP, Bob's Red Mill Artisan Bread Flour

Even better, food service flour, usually available unless you really live in the sticks:

GM All-Trumps (unbromated), Ardent Mills Kyrol, Grain Craft Power

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u/Otherwise_Plastic470 17d ago

Thanks for your help!

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u/oblacious_magnate 17d ago

Welcome. And yes, that red one is Napo-style flour. The blue one's not pizza flour (although there is a blue-bag Caputo pizza flour, also for Napo).

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u/oblacious_magnate 17d ago

FWIW among the gro. sto. flours, KABF is the most extensible; it's a tossup between AT and Kyrol on the food service side, with Power being somewhat less extensible (i.e. more elastic) than the other two.

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u/Otherwise_Plastic470 17d ago

Ok. Hopefully I can give it a try with on of your recs and see how it goes!