NEEPS

MaidinBrit10 · Neepster Joined: 07 May 2008 Posts: 223 Location: Angus

I have just bought the Pasta/Pizza flour at the last Neeps Food coop.
I had thought a recipe for the pizza base would have been on the back of packet...... but no.... it only has pasta recipes! (I HATE pasta with a passion) and I only bought the flour for to make pizza bases......

My query....( after having been onto the Dove Farm web page- is :maybe I should email them and ask!...lol)

Do you think I will need yeast in this flour?......
Any input to this query will be appreciated!
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wildgarlic · Posted: Sat Jun 27, 2009 11:21 am Post subject:

I would say yes to the yeast.

http://www.traditionaloven.com/tutorials/pizza-az.html
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MaidinBrit10 · Neepster Joined: 07 May 2008 Posts: 223 Location: Angus

mmm..... me too......
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Julie · Posted: Sat Jun 27, 2009 3:01 pm Post subject:

I didn't know they made flour just for pizza bases, what's the difference?
I've always just used a bog standard white bread base.
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MaidinBrit10 · Neepster Joined: 07 May 2008 Posts: 223 Location: Angus

up to now so have I......
and am begginning to think this 'Pasta flour' is a 'con'
but it does suggest its type'O' flour..... as used in Italy....
HEY HO......

I have emailed Doves Farm.... so I await their reply........

I also have their bread mixes..... but am having difficulty making the bread... both in the machine and by hand.....
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Julie · Posted: Sat Jun 27, 2009 4:34 pm Post subject:

Ah! If it is called pasta flour then I might have an answer.
They make pasta from a very hard Wheat called Durum wheat. If it is hard, it should have more gluten which would give the dough more elasticity for a good rise. That would make it suitable for bread.
Personally, once the toppings are on I would think any difference in flavour would be lost so I wouldn't bother. Give it a try using your usual bread recipe and you can report on your findings - you've got me curious now

Do you want me to tell you a nice, easy, mess reduced way of making your bread?
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MaidinBrit10 · Neepster Joined: 07 May 2008 Posts: 223 Location: Angus

Oh yes please Julie....

and yes the flour does have those ingredients in it.......lol
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Julie · Posted: Sat Jun 27, 2009 5:20 pm Post subject:

OK, easy bread.

1 lb strong flour
1/2 pint water
salt
couple of tablespoons of olive oil. (If you want it for a pizza base then virgin would give a nice flavour but if for a loaf, use mild & light or some other oil that you like)
Yeast. One teaspoon per lb of flour.

a)If using the yeast that you mix with the flour, mix it into half the flour and add the oil, salt and liquid. Beat well for a minute and set aside to rise.

or

b)If using dried yeast granules that you start off first, put yeast, spoon of sugar and tepid water into mixing bowl and wait five mins for yeast to grow and do its thing. I add a teeny bit of ascorbic acid too (vit C) because yeast likes an acid environment, but it isn't essential.
Add half the flour and the oil and beat for a minute, leave to rise.

When risen to twice it's size;

Whichever method you chose, add the rest of the flour and knead it in. If it is too sticky, add more flour bit by bit until it is the right texture. It should still be soft to knead but not glueing itself to your floured hands. It is sufficiently kneaded when it springs back fairly quickly when pressed with a finger. It only ever takes a few minutes to achieve this, don't know why the recipe books say ten minutes, but you get a feel for it anyway. If it doubt, knead it a bit longer, it won't hurt.
It is ready to shape as required.

nb/ It's worth knowing that yeast will still work if the liquid/dough is a bit cooler, it just takes longer, but if the liquid is too hot, it will kill the yeast entirely. Some cooks say not to have the dough too warm on the first rising as it can exhaust the yeast - not sure how true it is - but if in doubt, cooler rather than hotter is best.
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MaidinBrit10 · Neepster Joined: 07 May 2008 Posts: 223 Location: Angus

Oh wow
Thank you.... you are a star!
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IainC · Posted: Sun Jun 28, 2009 8:58 pm Post subject:

Hmmm... no idea to the use of specific "pizza flour", but we always make home made pizzas using a scone mix for the base... top with "everything" and one is usually enough to fill you for the day (well the size of the ones we make it is

)