General Discussion

"OO" Flour


General Discussion 13

"OO" Flour

David A. | Feb 19, 2003 09:02 AM

I finally managed to get my hands on Italian OO flour (Barilla brand) for pasta making purposes: the improvement over all-purpose flour was absolutely vast. The pasta was perfect, some of the best I've ever had, with a toothsome springiness that my previous all-purpose efforts lacked.

I wonder whether anyone has used OO for pizza making, which is my next enterprise. Does anyone have a tried-and-true dough recipe that utilizes OO?

Is there anything else that OO is good for?

David A.

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