Hey everyone. Any ideas on what mix of flour to use for pizza dough for some different flavor? I am using Lahey's no knead dough from my bread. I have mixed my different flours, and it's good every time, i was just trying to get a poll. The flours I have and use are:
- Sir Galahad (King arthur's professional bakery all purpose)
- Special Patent (King arthur's prof bakery higher protein/gluten mix)
- Extra fancy durum
- A coarser ground semolina
- King Arthur White whole wheat
I just dump stuff until i get to the weight for my ratio, and it's always different. King arthur actually has a Pizza Blend and I'm curious to know what their using for the mix.