It is a journey in finding what kind of flour to use in different kinds of pizzas I have made. I normally use KASL flour when making my pizzas at market. I started out using bromated flours like Pillsbury Balancer, All Trumps, and Kyrol flour. I wanted to get away from bromated flours, so that is why I started experimenting with KASL. I have experimented with many different flours at home, all depending on what kind of pizzas I wanted to try and achieve. I believe any kind of flour can successfully used to make pizza, if you have the right formula.
This is an article posted on Slice about using different kinds of flour.
http://slice.seriouseats.com/archives/2010/11/protips-deciphering-refined-wheat-flour-what-is-the-difference-between-types-of-flour.html
Norma
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