Comments on: The Pizza Dough That Takes Three Days to Make

By: Food Gal » Blog Archiv » Delfina’s Perfect Pizza Dough Recipe and A Great Pizza Stone

Mon, 05 Sep 2011 13:26:25 +0000

[...] Another Great Dough Recipe: A16’s Pizza Dough [...]

By: Food Gal » Blog Archiv » San Francisco’s A16 Still Going Strong

Food Gal » Blog Archiv » San Francisco’s A16 Still Going Strong — Tue, 02 Mar 2010 13:29:19 +0000

[...] A16’s pizza dough recipe Share and [...]

By: Annette Renee White

Annette Renee White — Tue, 15 Dec 2009 20:32:57 +0000

I love the A16 cookbook (and restaurant)! It is one of my goals to cook every recipe in it. This is the last one I made and it was delicious:
http://mslistologist.com/?m=200911

By: Rena Takahashi

Rena Takahashi — Tue, 28 Oct 2008 22:11:12 +0000

aHA! Thanks for the info. I’m going to make the dough tonight so it’s ready by the end of the week. Maaaan, I need a second fridge!

By: foodgal

foodgal — Sat, 25 Oct 2008 20:00:23 +0000

Indeed, there is other awesome flour besides King Arthur, Rena.
According to the A16 cookbook, “00” (doppio zero) flour gets its name from the grade of flour. It is considered the finest milled flour. A16 gets its doppio zero imported from Antimo Caputo, a family-run mill in Naples since 1925. (Heavens, no wonder A16′s pizzas taste so good!).

The book states that “00” flour feels nearly as fine as pastry flour. It is higher in protein than mosts all-purpose flours…It is essential for springy pizza dough and strong pasta dough.”

The book doesn’t recommend using domestic “00” flours for pizzas or pastas, because they tend to be lower in protein than imported ones. The book says to use all-purpose flour if you cannot find good “00” flour. (And that is what I used when I made the pizza dough.)

Here are some sources listed in the book for “00” flour:
http://www.fornobravo.com
http://www.luccadell.com (Lucca Delicatessen in San Francisco)
http://www.penmac.com