Another Attempt for something like using Caputo, but used AP Cake Flour blend with ground baked gluten 2/07/2012

I find it interesting how a few changed ingredients can makes big changes in the way a pizza turns out. The AP and cake flour pie with ground baked gluten tasted altogether different than any of the pies in this thread. This pizza tasted like it was made with whole wheat flour. The bottom crust on this pie also browned better and had a nice crunch when biting it. It can be seen in the dough ball and skin that the ground baked gluten was still there, before the bake, and after the bake in this pizza a little of the baked gluten could be seen. This dough ball was really easy to open.


I know I won’t ever be able to make this same pizza again, because I don’t have anymore MM dough to play around with to make the ground baked gluten. I had posted in the MM thread that the baked gluten had tasted nutty. This crumb had the nutty taste, but also tasted like wheat.

I made some fresh ricotta last evening from Craigs thread and it was used to dress this pie.

Norma