What is equivalent to Italian 00 flour in Ireland for making pizza dough?

armabelle

Could someone help me on this please, thanks!

meeeeh

armabelle wrote: »

Could someone help me on this please, thanks!

I don't think there is anything but Aldi had some Cotswold Flour as part of their special a while ago. They do Tipo 00 but I would suspect it's mainly gone by now. Still maybe try your local Aldi and you could be lucky.

I mostly stick to Marcella Hazan's recipe in her Italian Cooking book and she uses plain flour. Daniel Stevens uses half plain and half bread flour in River Cottage Handbook. I did a batch of Hazan's recipe and a batch of breadmaker recipe with Tipo 00 and Hazan's was miles ahead. Partly because there was no sugar in it but also the other dough was too glossy for me.

Dools2007

Tesco sell grade 00 flour in any of the decent sized stores.

meeeeh

Dools2007 wrote: »

Tesco sell grade 00 flour in any of the decent sized stores.

Oh cool, although it might depend of the neighborhood because local Tesco Extra or whatever they are called have very little choice and definitely no Tipo 00.

armabelle

Dools2007 wrote: »

Tesco sell grade 00 flour in any of the decent sized stores.

Went to two giant mother tescos and neither had anything on the packaging that said 00 flour. My guess is that this is not specified as such in Ireland?

Tree

I've seen it in (some) supervalus, (some) tescos, and most of the speciality grocery shops.

I make my pizza dough with odlums strong flour.

Dial Hard

armabelle wrote:

Went to two giant mother tescos and neither had anything on the packaging that said 00 flour. My guess is that this is not specified as such in Ireland?

It is. You can get it in pretty much any supermarket, you had rotten luck with your Tescos.

armabelle

Tree wrote: »

I've seen it in (some) supervalus, (some) tescos, and most of the speciality grocery shops.

I make my pizza dough with odlums strong flour.

Yes, you could use odlums but I want to make it properly and the times I used that that one it always came out kinda nice but not "right". I am OCD about my pizza though so looking for the correct flour. Also do you know where you can get natural yeast?

Tree

As in fresh yeast cakes? Again, I'd say speciality shops are going to be the only place. Most places sell dried yeast or instant yeast, off the top of my head I can't say I've seen fresh yeast. It's got a much shorter shelflife (and would be stored in the fridge) than the usually available yeasts.

I'm very happy with my odlums flour pizza base, rolled thin it's crispy and left thick it's chewy and holey.

armabelle

Tree wrote: »

As in fresh yeast cakes? Again, I'd say speciality shops are going to be the only place. Most places sell dried yeast or instant yeast, off the top of my head I can't say I've seen fresh yeast. It's got a much shorter shelflife (and would be stored in the fridge) than the usually available yeasts.

I'm very happy with my odlums flour pizza base, rolled thin it's crispy and left thick it's chewy and holey.

Do you leave it overnight in the fridge for a cold ferment? what recipe do you use if I may ask?

acurno

Tree wrote: »

As in fresh yeast cakes? Again, I'd say speciality shops are going to be the only place. Most places sell dried yeast or instant yeast, off the top of my head I can't say I've seen fresh yeast. It's got a much shorter shelflife (and would be stored in the fridge) than the usually available yeasts.

I'm very happy with my odlums flour pizza base, rolled thin it's crispy and left thick it's chewy and holey.

You have your recipe handy?? Have tried multiple recipes and still not happy with any of them. Suppose it's very hard to get the perfect pizza with a regular oven.

Toto Wolfcastle

I think I read on Boards that Polish shops sell fresh yeast. You could also try asking in a bakery. They may sell some to you. I know people used to get it in Superquinn bakeries. Not sure if this is still possible now that they've changed to Supervalu.

armabelle

Toto Wolfcastle wrote: »

I think I read on Boards that Polish shops sell fresh yeast. You could also try asking in a bakery. They may sell some to you. I know people used to get it in Superquinn bakeries. Not sure if this is still possible now that they've changed to Supervalu.

What bakeries nowadays actually make their own dough? I have still yet to find one so if you know something I don't then please share. Most have dough delivered to them from bulk manufacturers and they freeze and stick them into the oven in the morning. This applies to even those claiming to be bread specialists.

armabelle

acurno wrote: »

You have your recipe handy?? Have tried multiple recipes and still not happy with any of them. Suppose it's very hard to get the perfect pizza with a regular oven.

Has little to do with the oven believe it or not. Of course the right oven adds something but if someone knows how to make the dough, they will get satisfactory results in an oven.

Alun

Tree wrote: »

As in fresh yeast cakes?

Polish shops have it in the fridge section in small foil wrapped blocks.

One small thing ... in the shop I went to I had a bit of difficulty finding it the first time and the assistants I asked didn't know the English name, so ended up using Google Translate on my phone to come up with the Polish translation.

It's called drożdże in Polish, so maybe write that down on a piece of paper the first time around.

meeeeh

For me you need a stone for thin base. And light mozzarella works better for me than full fat ones when doing thin crust pizza.

th283

If there is an Italian shop near you they probably would stock 00 flour eg http://www.littleitalyltd.com/shop-online/bread-pasta-pizza/molino-iaquone-00-flour-per-pizza-1kg/#
I have also seen it stocked in some health food stores. The next best equivalent would be a strong or a bread flour, I wouldn't recommend odlums as I find the gluten content is sometimes lacking in their flour.
With regard to yeast as recommended earlier go to a local bakery, especially any that produce breads such as grinders etc as they are more likely to stock fresh yeast. I've also seen it in some polish and Chinese supermarkets. If you know someone working in the catering industry they may be willing to order you a block through their suppliers (Pallas foods, la rousse etc all stock it) it costs less than €10 for a 1 kg block, which you could divide and freeze in sealed bags

rubadub

armabelle wrote: »

Went to two giant mother tescos and neither had anything on the packaging that said 00 flour. My guess is that this is not specified as such in Ireland?

Tesco have possibly renamed it to pastry flour.


I think I used to see 00 in tesco but not recently, but I think when I examined a packet it said 00 in smaller print on the side. Maybe they are different though, but it might be a suitable substitute, the blurb at the bottom of those packets is pretty much the same.

lordstilton

Try this method and you'll never use the oven again...
Get frying pan as hot as you can get it (no oil) and get your grill as hot as you can
Put your rolled pizza dough onto the frying pan and load on your toppings
Your base will crisp up and the dough will start to rise and bubble
One the base is browned to how you like it put it under the grill to finish off the top.

I have tried pizza stones and was going down the route of building a pizza oven out the back until this method was shown to me.

Trust me it delivers a perfect pizza

Dial Hard

lordstilton wrote:

I have tried pizza stones and was going down the route of building a pizza oven out the back until this method was shown to me.

Dying to try this, I've been moaning for ages that I just cannot get oven pizza the way I want it, even with the stone.

During the summer I do it on the barbie and it's amazing, but I'd pretty much given up on wintertime/indoor pizza.

*runs off to make dough for tomorrow*

Tree

http://www.scienceisdelicious.net/?p=575#more-575 is the recipe I use.
I use a stone, given about 30mins to heat up. Don't own a cast iron pan.

lordstilton

You can use any frying pan, doesn't need to be cast iron.

Baby_Bear

armabelle wrote: »

Could someone help me on this please, thanks!

Doves farm do one. Try your local health food shop otherwise they will ship to you directly.

Triboro

Dial Hard wrote: »

Dying to try this, I've been moaning for ages that I just cannot get oven pizza the way I want it, even with the stone.

During the summer I do it on the barbie and it's amazing, but I'd pretty much given up on wintertime/indoor pizza.

*runs off to make dough for tomorrow*

What method do you use for doing it on the barbie?

Whistlejacket

My local Supervalu has fresh yeast in the Eastern European chilled food section. It's in a little foil cube. The Polish supermarket also has it, again in the chilled section.

Dial Hard

Triboro wrote: »

What method do you use for doing it on the barbie?

Put your rolled out dough directly on the bars (once the barbie is ready to cook on, obviously). Wait til bubbles start appearing in the dough, then turn it over, top the cooked side, and put it back on to cook the underside. You can't go completely flaithiulach with the toppings as you've no upper heat source, but it is genuinely the best method I've found for homemade pizza.

Triboro

Dial Hard wrote: »

Put your rolled out dough directly on the bars (once the barbie is ready to cook on, obviously). Wait til bubbles start appearing in the dough, then turn it over, top the cooked side, and put it back on to cook the underside. You can't go completely flaithiulach with the toppings as you've no upper heat source, but it is genuinely the best method I've found for homemade pizza.

Great, gotta try it out, thanks.

stimpson

th283 wrote: »

If there is an Italian shop near you they probably would stock 00 flour eg http://www.littleitalyltd.com/shop-online/bread-pasta-pizza/molino-iaquone-00-flour-per-pizza-1kg/#

I've gotten type 00 in Little Italy and it makes a massive difference to the base compared to strong flour. I've not tried fresh yeast, but I'll be in my local Polish shop when I get going this year.

FYI, this is my setup for BBQ pizza: https://www.weberbbq.co.uk/product/weber-original-charcoal-pizza-oven/

It gets up to 500 degrees with Weber/lumpwood charcoal and you can bang out a Neopolitan style pizza in 3-4 minutes. Nom.

armabelle

Whistlejacket wrote: »

My local Supervalu has fresh yeast in the Eastern European chilled food section. It's in a little foil cube. The Polish supermarket also has it, again in the chilled section.

does anybody have a comparison using fresh east to instant dried yeast? Is fresh yeast better?

rubadub

armabelle wrote: »

does anybody have a comparison using fresh east to instant dried yeast? Is fresh yeast better?

I don't bake bread but can bet people will say fresh. But I reckon its just like butchers, the majority of people saying butchers are better than supermarkets even though crap butchers are out there. I expect there is terrible fresh yeast out there just like horrendous butchers, and I expect some brands of dried yeast is much better than others (just like some rate aldi steaks highly).

You would have to really do blind tastes on both of what YOU can source. Fresh yeast will presumably be more expensive or harder to get so could sway peoples opinions as they would not want to admit there was no difference, or it was worse.

A quick search found 2 sites and they are of absolutely no surprise to me.

http://www.thefreshloaf.com/node/10588/fresh-vs-dried-yeast

I am sorry but anyone who can't see, smell or taste the difference between bread baked with fresh yeast as against dried yeast should probably give up on bread baking and go to the nearest vet to have themselves put down.

The basic rule of thumb is that if your recipe calls for say, 20g of fresh yeast, you can substitute it with half the amount of dried yeast, so, 10g. The difference between the two is profound, as different as ordinary yeast bread or sourdough bread.

I'm lucky because I'm in Nantes, France, and I have a fantastic Boulangerie Patisserie right next door. Bernard, the Master baker prepares fantastic breads and all sorts of pastries, cakes and tarts etc etc. He has become Mon Ami and so I share all sorts of recipes eg Carrot cake, traditional Christmas cake, Hot Cross buns etc etc with him and give him homemade Cherry brandy, Plum Eau de vie, Jams and so on, all year round. This keeps him on side and he sells, or usually gives me special flour mixes and Fresh yeast as required. He also gives me advice and tips for my bread baking exploits. It doesn't get much better than that. Of course, he is French and therefore completely mad which makes it all good fun in the bargain.

BUT no matter how skilled you are or how good the recipes and techniques, sadly you will never be able to make bread like Bernard's in a domestic oven. You can make OK bread, but it will never be as good as that cooked in a professional oven.

http://www.sfbi.com/fresh-yeast-vs-instant-yeast.html

It is common at our school to encounter the opinion that fresh yeast is superior to dry yeast. One baker even told us that when he switched from dry yeast to fresh yeast, the flavor of his bread improved. We would like to dispel the myth that fresh yeast produces better bread than dry yeast. In fact-if used properly-dry yeast will produce the exact same bread as fresh yeast. As long as the amounts are correct, the process is the same. It may even be the better choice in some situations, especially when you do not have a reliable source for fresh yeast. And, even if you do, instant yeast is a good back-up to have on hand in case you run out of fresh yeast. An unopened package of instant yeast has a shelf life of up to two years.

Active dry can be used at 50% of the weight of fresh yeast and instant dry can be used at 40% of the weight of fresh. Based on the recommendation of the yeast manufacturers, most people are under the impression that 33% is the proper conversion for instant yeast. This is true for an industrial process, but 40% is better in the artisan process, when dough temperatures are generally lower.

The instant form is the easiest to use since it does not need to be re-hydrated before adding to the dough. The only precaution is that it should not come in direct contact with cold temperatures and therefore should be mixed into the flour before adding water or added after the flour and water is incorporated.

Rew

For pizza I do a few things.

The Dough:
Make the dough with 20% semolina 80% 00 flour
I make the dough about a week in advance and keep it in the fridge to ferment and add some flavour
Never managed to get fresh yeast but going to work on a sourdough pizza dough soon

Cooking:
I use a stone and an oven that is pre heated as hot as possible for at least 45 mins to an hour
Even better heat the stone under a grill for 20 or more mins then transfer to the oven (carefully), it will be hotter then even your oven can get (I use this trick when baking bread also).
Transfer pizza to stone using pizza peel or a floured edgeless baking tray, this minimises the amout of time your oven is open and losting heat.
Pizza should be cooked in about 6-8 mins (or less) doing the above

The frying pan method is a similar idea to a baking stone and should work fine, even better if you use cast iron pan as it will hold more heat then an light aluminium or stainless steel pan. Your trying to store up heat in something then transfer that heat to the pizza, stones and cast iron are very good at absorbing massive amounts of heat. Where people hit issues with baking stones is not preheating them enough, they heat up much slower then your oven.