all-purpose flour | Our Austintatious Life

OK, we tried our hand at making pizza dough again. We tried in the past and just couldn’t get the right taste and texture with any consistency. Then we found the fresh dough from Trader Joe’s and started to use that because it’s so much easier and the dough is good. For Christmas I got Curt a gift box from Marcelli Formaggi called Trattoria Pizza Maker’s Kit. It has everything you need for a truly authentic Italian pizzeria experience.

I had to find a new recipe to use for the flour that is included in the kit. We ended up using the recipe provided on a card that is included in the kit. That recipe is below. I also reached out to some friends who are my go-to people for help, advice, and inspiration in my cooking. Luke is a professional chef and is now teaching future chefs. Josh is a fellow Italian American from Texas that has some awesome kitchen skills in both Italian cuisine and traditional Texan food (think BBQ, smoking, and similar items).

Here are their suggestions and then at the end is the recipe from Marcelli Formaggi.

Luke’s recipe:

One 12” NY Style Crust
150g flour
4g sugar
2.5g kosher salt
2.5g instant yeast
8g olive oil
100g water

blend dry ingredients in food processor-add water and oil and blend until dough forms-place in greased bowl and cover for 4hrs (or in the fridge overnight)-punch down, shape in a ball, refrigerate 1hr-remove from fridge 1hr before baking-shape, top, bake.

Josh’s recipe:

I am not particularly a pizza kinda guy. But my go to is..
2 cups flour
2 teaspoons salt
1 teaspoon instant yeast
6 ounces of water

Combine dry ingredients, then add water. Mix, cover, and let rise at room temp for 8-10 hours. Divide dough in half, roll up in balls, and place in bags or a container to rest in ths fridge for 2 days. Let rest for an hour or so at room temp before using. That’s enough for two small pizzas

Here is the recipe that came with the Trattoria Pizza Maker’s Kit from Marcelli Formaggi.

I do want to point out that this is for a pan pizza, so it’s very runny and meant to be poured into the pan, not rolled out like a traditional pizza. We didn’t realize this and started adding flour on the second day. Then even more on the third. We were using a 1000 gram bag and ended up with about 50 grams left. The dough rested in our refrigerator for two more days, so a total of 4 days after we initially mixed the dough.

In total, we ended up with 3 lbs of dough and separated it into 3 sections. We used one section to make pizza, and ended up dividing this section into two 10-inch pizzas. Both pizzas were awesome, so about 950 grams works, it’s just that this is a whole lot of dough and you might not want to make so much unless you’re having a pizza party.

I was going to update the recipe below, but wanted to leave it because I want to try it next. If you don’t want to make a pan pizza, try one of the recipes able from Luke or Josh.

Yield: 1 10″ x 14″ pizza
Time: 7 to 10 hours

Ingredients

300 grams Caputo 00 Chef’s flour
6 grams of salt
3 grams instant yeast
300 grams room temperature water
2 tablespoons semolina flour, or as needed, for dusting
assorted toppings

Instructions

Whisk together the flour, salt, and yeast in a medium bowl. Add the water and mix with a spatula to form a wet dough, resembling a thick batter.

Cover the bowl with plastic wrap and let rise at room temperature for 1 hour.

After 1 hour, use a rubber spatula to fold the dough. Pull on corner to the center and then give the bowl a quarter turn and repeat the process. Do this a total of four folds and then flip the dough over, cover the bowl with plastic wrap, and let it rest at room temperature for 2 hours.

After 2 hours, repeat the folding process and then, instead of flipping the dough in the bowl, flip it out onto a pizza pan that’s been lightly dusted with semolina flour. Cover the pan with plastic wrap and let it rest at room temperature for 3 hours.

After 3 hours, gently stretch the dough to fill the pizza pan. Cover the pizza pan and let it rest at room temperature for at least 1 hour and up to 4 hours before adding topping and banking the pizza.

To Bake

Preheat oven to 500 F

Add toppings to your pizza and bake for 20 minutes, turning the pan at least once during the process.

Let the pizza rest for 5 minutes before removing it from the pan to cut.

Here is our story about our experience comparing semolina flour versus all-purpose flour when making homemade pasta using goose eggs.

It all started a couple weeks ago when we went to dinner with some friends and one of them had just bought some goose eggs from a local farmer. We all decided it would be fun to have a dinner party and everyone pitch in to make pasta. We had this dinner last Sunday and it was a fun evening of wine, pasta, and good company.

Last Sunday, Steve used a recipe he found online that used a combination of goose eggs and chicken eggs. His recipe also called for a mixture of semolina flour and all-purpose flour. I can’t find the recipe he used but it had all the elements of a standard pasta recipe: eggs, flour, salt, olive oil and water. When the dinner was over, Steve sent us home with some goose eggs so we could try them out ourselves.

Since we had never used semolina before, we picked some up at the grocery store so we could try using it in our own pasta. Yesterday we decided to make two batches of pasta to compare using the different flours in our pasta. The first batch is using a goose egg with semolina flour and the second batch is using one goose egg with all-purpose flour. We really are just doing this so we can do a side-by-side comparison of the two flours.

Something to know about goose eggs is that they are very large and have large, bright yellow yokes. The ones we got seem to be about the size or 2 or 3 chicken eggs. We had to compensate a little with the flour quantity to get the right texture for the dough but we’ve made enough dough to be able to do so without much trouble.

Pasta from Semolina Flour and Goose egg:

For the first batch of pasta, we used Bob’s Red Mill Semolina Pasta Flour that we bought at our local grocery store. If you can’t find it in your store, you can buy some online. Since we hadn’t made any pasta like this before, we used the recipe on the package.

Ingredients

1 1/2 cup of semolina flour
1/2 teaspoon salt
2 eggs (we substituted 1 goose egg)
2 tablespoons water
2 tablespoons olive oil

Pasta from All-Purpose Flour and Goose Egg:

For this batch, we used regular all-purpose flour but we didn’t have a recipe to use for comparison. I went with a recipe from one of my favorite TV Chefs, Lidia Bastianich. The proportions are slightly different, but basically the same recipe.

Ingredients

2 cups all-purpose flour
1/2 teaspoon of salt
2 large eggs (we substituted one goose egg)
1/4 cup olive oil
3 tablespoons of cold water

Instructions for both pasta recipes

Since we wanted to compare the two flours, we used the same mixing process.

Combine the flour and salt in a large bowl. In a second bowl, add the egg and beat it to mix it up then add the water and olive oil. Next, add the egg, water, and olive oil mixture to the semolina flour and salt. Mix in the bowl until you have a stiff dough. Then move it onto a floured counter top and knead the dough for 10 minutes. Then, put the dough into a zip-lock bag and allow it to rest for at least 20 minutes.

After resting the past, we used our pasta roller to get down to the 2nd thinnest setting and then used the linguine cutter on the pasta roller to cut the pasta in a consistent manner.

Summary of our comparison:

We really wanted to taste a difference in the two pastas, however, we really didn’t taste a difference. There was a slight textural difference but I don’t think it was enough that I would have noticed it.

When we were mixing the pasta and kneading it, the semolina mixture was grittier and stickier so I was a little concerned. The all-purpose flour mixture was very silky and smooth and seemed like it was exactly what you wanted.
However, after resting, the texture was reversed and the semolina was not near as sticky and it went through the pasta roller without any trouble. The all-purpose flour had become stickier and we to add some flour to keep it from sticking to the pasta roller as it went through.
Cooking the pasta seemed to be identical in time needed to cook them. We cooked it in small batches for about 3 minutes per batch.
The taste of the final pasta really was indistinguishable. I couldn’t tell a difference when it came to taste.
The final texture is where we saw the biggest difference. Even though we rolled both pasta mixtures the same way and to the same setting, however, the semolina flour seemed thicker, even though it should have been exactly the same thickness. Once cooked, it held onto the seemingly thicker status and seemed more substantial and toothsome. The semolina pasta also seemed more structurally stable. However, I don’t think it was enough to have noticed if you weren’t intentionally doing a side-by-side comparison.
I would like to try this comparison again using regular store bought chicken eggs just to see if it was goose eggs that made the difference.

Here is Ryder checking out the pasta as it was resting.

Ryder checking out our rolled pasta

Just for fun, here are some pictures from our first experiment using the goose eggs last weekend. This first picture is one goose egg in a bowl. You can see the two chicken eggs in the background for a comparison of the size.