Pizza Flour

Some time ago (1 year? 2 years?) I recall there was a lengthy topic here about flour for making pizza crust. I can't seem to find it.

Last winter while I was Lakeside I made pizza a few times and wasn't all that happy with the results. I'm not an expert, but I suspect the problem was a low protein content in the flour. Does any one know where I can get flour with a higher protein content, say around 14%? All the flour I found at Walmart and Soriana were in the 9 - 11% range.

Thanks

My pizza dough turns out good with the flour from Walmart. You can even buy pre-made pizza dough at Walmart if you go ask at the bakery counter.

Anyhow, sounds like you may want to check Superlake for higher protein flour. Just be prepared to pay an exorbitant price for it......

Could you supplement the flour with vital wheat gluten to boost the protein content? Is vital wheat gluten available?

Do you know what brand of flour you usually use CBob assume added gluten would work, bur like you said, where would I find it?

I use either the Walmart "great value" or the other one called selecta. They have both been OK. I do use more flour to get the right consistency than the recipe (from Canada) calls for.

Maybe more kneading than I'm used to...I think that's supposed to help with gluten formation.

caputo double aught.....

Better call Perrys.

I have been buying Gluten at the Semilla/Seed Store beside Gossips. Not cheap, but available.

Thanks Spinnerbait. I might give that a try. And yes, there's always Perry's!

I once bought King Arthur in SL.

I buy flour at the abastos in GDL from Senor Nuez on Aisle 13 and it works much better for pizza, bread and bagels than the flour at Walmart. I also have not been satisfied with the results when using Walmart (Chapala brand) white flour for any yeast breads. It is okay for scones, which use baking powder instead of yeast.

Sam's Club carries pizza flour with higher protein.

All you need is extrafina. If you want better flavor to your dough, it has to do with your starter and fermentation. I'm making my family pizza tomorrow so I'll make the starter tonight. Caputo 00 flour is ground extra fine, that's what 00 means. I've talked with Italians and each family has their way of making the dough and the sauce and the trick in the flavor is fermentation. I just saw extrafina flour in abastos, 40+ kilos is less than $400 pesos. Sam's Club carries the large and smaller bags. Costco hasn't had it yet. Have fun!

Thanks for the replies. Seems to be a few options.

What or where is "abastos"? I put it in Google translate and got no luck.

From Chapala, head toward Guadalajara, taking the Lazaro Cardenas fly-over and continue until you see the green sign for Abastos. Get onto the right lateral, cross to your left and enter the Abastos area. There is a parking garage and many buildings & products to explore.

Here ya go, Maple:

http://www.banderasnews.com/1209/to-shopping-guadalajaras-abastos.htm

Thanks RV and LadyO!

Sorry, I did not check this thread until now. The abastos is a giant market where you can get almost anything - vegetables, meat, fruit, cheese, baking supplies, plastics, dog food, cleaning supplies, oils etc. - in bulk at very discounted rates. I have found the baking supplies (bulk yeast, chocolate, nuts, dried fruit) to be very fresh. There is a green highway sign on the periferico that indicates where to exit.

I have often thought that those of us who do a lot of cooking should form a co-op for bulk buying from the Abastos. Finding a parking space can be tough - Thursday is a good day to go, in my experience.

For our pizza dough (flamiche) we use bread flour and that involves a lot of sleuthing, planning, and "when you sees it youse buys it" - mostly at SuperLake.
Abastos (aka "Central Market", etc. elsewhere) offers the best opportunity for custom purchases.