I have tried many kinds of flours to make pizzas. These flours pictured on my kitchen table are some of the flours I have tried in pizzas. I do have other flours I have tried in the cupboard. I even tried to make gluten-free pizza at one time. I will post the pictures and what I did to make that pizza at a future date. I use KASL flour at market and do prefer unlbleached and unbromated flours. Bromated flours are banned in some countries and California even needs labeling if you use bromated flours to make any baked goods. I was sent a special flour from England by my friend Paul. He is going to open a pizza business in England. The flour is something special to me, because I have never received anything from England before. It was even stamped with "Royal Mail". I am trying to decide how to use that flour to make a special pizza in honor of Paul. The flour is Manitoba flour. I might purchase some commercial cake yeast. I talked to my flour distributor today and they do sell commercial cake yeast, but you need to purchase it in 24 1 lb. blocks. It is only $22.00, but it only lasts 2 weeks. I think, but don't know that many pizzeria that make special pizzas, do use commercial cake yeast. I really don't know how commercial cake yeast compares to regular cake yeast I can purchase at the grocery store, but right now thing it must be different. I think Keste's in NY uses commercial cake yeast, but I am not sure. I sure would like to be able to make a pizza something like Keste's pizza. I had wanted to bring home water from NY to use with Paul's flour, but the people my daughter knows weren't home, when it was time for us to come home from NY. I didn't want to lug water jugs around all day, while we were visiting NY. If I get the chance to visit NY in the next few weeks, I will try to get some NY water. I really don't think NY water makes a difference in pizza, and have tried NY water in pizza dough, but I want to try NY water again, to see if my results are any different.
I had tried Pillsbury Balancer when I first started making pizza. Pillsbury Balancer, All Trumps, and Kyrol all do make good pizzas, but they are all bromated, which in my opinion isn't good. Most independent pizza places in NY do use bromated flours. Even most pizzerias in my area use bromated flours in their pizza doughs. Higher end pizzerias use Caputo flour or others flour, but a flour like Caputo needs higher temperatures to bake a decent pizza. It is because the protein level is lower. I will post more about flours in future posts, and what kinds I have used in different pizzas. I am lucky, because I can used KASL in different experiments, because I can buy flour wholesale from a distributor. KASL is a high-gluten flour. So are the ones that are bromated. I make the choice to buy a flour that is unbleached and unbromated because I wanted to try to make the best pizzas at market with the highest ends ingredients I could afford.
Norma
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