The Baker's Hotline

June 21, 2015 at 2:09pm

If you would like to use a low-protein flour (like 00, also known as Italian flour), please use the recipe for Thin Crust pizza on our website here: http://bit.ly/1LnDoCI You can still use the technique for proofing the dough described in the blog if you would like to experiment. Please note that crust made with this type of flour is very delicate and thin--it will not bubble up quite as much as the all purpose crust will, but it's very tasty if you are looking to make an Italian-style pizza. Happy baking! Kye@KAF
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