Sicilian pizza made with the All Trumps flour 4/17/2012

These are the results of the Sicilian pizza made with the All Trumps flour. I wasn’t as satisfied with using All Trumps as some of the other flours I have tried before in the same formulation. I don’t know why, but the dough didn’t proof as well and seemed to develop air bubbles in the dough while proofing. Also in the bake I had to pop some bubbles. Although the pizza seemed well baked there was a slight gum line and the crumb seemed denser. The taste of the crust was still good, but I think I will be using a lower protein flour from now on. I also changed the oil to peanut oil to grease the steel pan. I like the canola oil just as good and it isn’t as expensive.


Norma