Here is an interview conducted with Tim Huff, Master Baker with General Mills flour
Albert: Okay what percentage than of Baker’s percent do you recommend for Pizza dough?
Tim Huff: Okay you know it if I think of a New York style thin crust I’m thinking All Trumps flour. Flours obviously at a. hundred percent, hydration is usually around 60%. Nowadays I love to suggest instant yeast. Instant yeast to me is foolproof. For dough that I’m making today using tomorrow I’m probably going use instant yeast in a range of a half percent to ¾ of a percent I’m usually using salt close to 2%. I’m usually using sugar maybe one in 1 to 1 ½ % and if I’m using in any oil at all (A lot of New York guys don’t use it but I like to put it in there) about 2 to 3% compared to flour weight just to help in the stretching that dough, makes it a little bit more elastic.
Albert: What do you flour do you recommend for the home pizza chef, you know, we are not able to get All Trumps, you think Better for Bread Flour is a good flour?
Tim Huff: It is that’s what I use at home. Cause one of things with high gluten flour at home your generally don’t have the mixing ability to fully develop that gluten structure so like if I use my KitchenAid at home I really can’t fully develop an All Trumps. I use Better for Bread at home, it’s a 12 1/2% protein winter wheat flour.
One of the things that I changed: my wife got tired of me burning up the KitchenAid so I actually use a Cuisinart to make my dough I can make set out in about 60 seconds using the dough blade attachment and I really enjoy what I what the outcome is with that so I make up the night before and give it a good at least 12 to 18 hour fermentation in the refrigerator and it makes a wonderful dough.
Albert: Tim Huff from General Mills thank you so so much I greatly appreciate you taking time to talk to me. If people have questions, can they contact you?
Tim Huff: You bet probably the easiest way would be my email address at General Mills and that’s tim.huff @genmills.com
Albert: Thanks a lot Tim you’ve added a lot to everyone that uses flour to make pizza, from the professionals to the home chef is awesome
Tim Huff: Awesome, thanks.
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