A little Ditty about Gluten and pizza dough

I went to King Arthur for the difference between bread flour and high gluten flour. I make my pizza dough with the Sir Lancelot, but have to travel almost a half hour to get it. Its not a bad drive, when I am at Echo Hill for other things too, but when that is all I am out of, I want an alternative....so I looked into what is the difference between Sir Lancelot and Bread flours.

The gluten content is determined by the percentage of protein in the flour.

All purpose: 11.7 % protein
Bread: 12.7
Sir Lancelot: 14.7

So there ya have it . I made the pizza dough with bread flour, it and was good. A touch better than with all purpose and almost as good as Sir Lancelot high gluten....they are all pretty close. I have to check out my fav mail order company for the price of an equivalent protein content flour

If I had to make it for a king or president, I would go for the Sir Lancelot. Definitely a difference, but again, not a big deal if I run out sometime and want to make pizza.

Visit my website in February for the baking stone sale!

Unglazed stones are 20% off!

See my website for sale details, and awesome prices on stones. Baking stones yield the best, most awesome baked product!

http://www.pamperedchef.biz/margaritastewart

Shannon