10/21/2009

Megan from Washington

I like the texture that this flour give to my pizza crust.

10/01/2009

Trisha from New Jersey

This blend is pretty great. As the previous reviewers suggested, I just follow the recipe on the package. My son and I blend it in the morning, let it sit in the refrigerator all day, and then make rosemary foccacia at dinner. Do you think it would make good calzones? The pizza crust recipe would need more flour, I imagine. I would welcome a nice calzone recipe using this flour blend (by weight, please).
We have a couple of calzone recipes on our web site that would work well with this flour. Unfortunately, they are older recipes, so aren't listed by weight/ vol like the newer ones are. You could convert them to weight using the ingredient weight list found here. Mary @ KAF

09/10/2009

Alan B from New Jersey

I've been making pizza dough from scratch for 20 years with great success. I was skeptical that this blend would make better dough, but the first batch turned out great and the second batch confirmed that the claims are true. The dough is easy to roll out, can make anything from soft and chewy to nice and crispy, and has a great flavor. Highly recommended.

08/15/2009

Barb from Wisconsin

This was about the easiest flour blend for pizza I've bought yet! I think it'd be excellent for the novice pizza baker--the crust bakes up perfectly every time, with a good texture and crisp crust. I usually mix up my dough the night before I make pizza to develop the flavor, but I mixed this one in the morning, refrigerated it, then took it out an hour or so before forming the crust. It worked perfectly. While I highly recommend this blend, I think for a fuller flavor I prefer the Italian-style 00 or Sir Lancelot. Since these flours come in such small bags, I tend to start mixing them when I don't have enough for a full recipe, which results in some very interesting pizza crusts!

06/22/2009

Kathryn Ashe from Olympia

I too recommend this flour plus using the SAF yeast and KAF's pizza seasoning mix . BUT I'd also recommend the DOUGH RELAXER. With the relaxer you can use a rolling pin to get a vey thin crust. One alteration I'd make to the recipe on the flour package - for a single pizza use half the yeast - and only 1/2 cup water for medium crust or about 1/3 cup of water for a large thin crust pizza - and don't bother with measuring the flour. It takes less than 5 minutes to prepare by hand. Lastly, set you oven as high as it will go 550F if you can. If you are using fresh basil, parsley oregeno spread it under the cheese and it will now burn. Pizza will bake in about 6 minutes.

06/19/2009

Dana from Colorado Springs. CO

We have decided that we prefer homemade pizza over any delivery or bake at home. This blend is terrific, it works well in the oven or on the grill. Has anyone tried substituting white whole wheat for some of the blend? I also recommend using the pizza flavoring and SAF yeast is critical. KAF's pizza seasoning mix is great mixed with organic tomato sauce, or just sprinkled on top of olive oil, fresh mozzarella, basil and tomato. I freeze half the dough after a short rise to use later and it is as good as freshly made dough.

06/19/2009

Katie from Cleveland, OH

This is my favorite flour for making pizza. It works well as a thick or thin crust. I just wish it came in bigger bags as I go through it so quickly.

06/17/2009

Sharon G from Dixfield, Maine

I love this blend - we first tried it when we were visiting your store and we have passed the secret on to many friends.

06/12/2009

Nathalia H from Oklahoma

I bought one bag to try out and see if I liked it. Now I'm ordering 6 bags. Roll the dough is simple.

02/24/2009

Brian from Cincinnati, Ohio

This lives up to it's name. I made a batch of pizza dough the day after this came in the mail, using the recipe onthe back of the bag and it was the best dough I've ever made. The flavor is extrordinary. I made the dough in the morning, refridgerated it all day after an inilial short rise, then took it out about 1 1/2 hours before baking. It was a dream to work with as well, the dough was super easy to form, which is always a problem with most pizza doughs. Also as an experiment I substituted 1 cup of this for 1 cup of bread flour in my favorite ciabatta recipe and the results were fantastic, giving the bread a wonderful flavor. Wish you guys would sell this in at least a 5lb quantity. pretty please with mozzarella on top. Do yourself a favor and switch to this flour for your pizza's, focacias and ciabattas, you wont regret it at all.