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Hi! I have triple 0 Italian flour for pizza, but every time I use it,this baby powder fine flour gets so gloppy and won't absorb water. Help

If you have a recipe you like for this flour, please include it!

asked by Coco espresso over 4 years ago

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6 answers 4285 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I have a wood burning pizza oven. I have tried the 000 pizza flour many times and have had much better results with bread flour and/or all purpose flour. Still tastes fantastic and doesn't fall apart.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Take a whisk in between your hands like you're in the 'scouts trying to start a fire. Add a small but necessary amount of water while furiously whisking. The more air you get in there at first, the better. Then, after it starts to bind, add the rest as you normally would! A small amount of egg white may help as well. Even just a smidge of oil in the water you're adding may also do you some good. Good luck!

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added over 4 years ago

Let me start by saying that there is no such thing as a triple 0 italian flour. You are using some kind of south American flour perhaps?
The flour you're using is probably too low in gluten. How finely milled the flour is has nothing to do with its gluten content. If you want your pizza to come out really well, you need high gluten flour. Try mixing your 000 flour with bread flour or high gluten AP flour in a 30% to 70% ratio. Pizza needs to be well hydrated, especially if you're trying the round pie!

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 month ago

I'm trying to purchase some triple zero where can I buy it

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 1 month ago

What you want is 00 Flour...I don't think there's 000 flour..
For pizza and pastries it's 00
https://www.amazon.com...

For pizza dough I find it best mixed with 2cups bread flour 1 cup 00 flour. yeast water oil salt sugar....and 1 cup water.
Normally it goes into a super hot brick oven at 700 or so. But, after years of testing. for a home oven, I roll it out on the backside of a sheet pan (using sheet of silplat)
The decorate it and into a 375 oven. Yes, that low..it just goes longer about 30 mins...until the bottom is browning. Then on a cooling rack.
The sheet pan lets you move it to the oven much better than a peel and the metal transfers heat very quickly.
I like this method much better than a stone for ease of use.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 29 days ago

Like Sam, I have never heard of 'triple zero'. I use '00'. I can buy Caputo 00 at a Walmart neighborhood store near me. Until they started carrying it I ordered it on Amazon. I use the Roberta's recipe.

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