We’ve upgraded our pizza dough while in pursuit of the perfect pizza at both Gaetano’s and our sister takeout restaurant Piccini Italian Takeout.
At both restaurants, we switched to King Arthur Flour. King Arthur is a high gluten, organic flour. We like it because it allows for an elastic texture, which is best for stretching dough.
Consistency is key. Some flour brands allow wide fluctuations in their protein content, so every time you use it, you’ll get slightly different results. Baking with flour that is high in protein will give the best and most consistent results.
King Arthur’s flour is milled to a tight 12.7% protein content, and the higher protein (and more gluten) leads to a better bread rise.
If you haven’t tried our pizza recently, try it out and let us know what you think!
