There was similar thread that sorta morphed into the topic. Hopefully the folks won't mind me starting a new thread specific to the flour for making pizza. I'm interested in types and brands.
I have always just used unbleached all purpose flour, either King Arthur or Ceresota.
For lunch I dropped by my favorite pizza shop for a salad and asked what they use. The proprietor swears by Balancer High Gluten for all their bread and pizza.
Some others have suggested other types and brands, so I'm curious what you all use/like and why.
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