After much hype from my friends at PizzaMaking.com, I’d decided to bite the bullet and order King Aurthur Sir Lancelot flour directly from their web site and pay what amounts to $5 per bag in order to do a pop quiz. Among other home pizza bakers, that is by far one of the most popular flour grades being used. Despite King Aurthur flour being common in my local supermarkets, I had never seen that specific high gluten mix on the shelves. My only choice was to order from the King Aurthur online store.

The flour arrived today with plenty of fanfare. I unpacked the box and noticed all of the auxillary junk mail that they send along (it appears from the marketing that they think I am a retiring woman who bakes constantly when not buying country furniture). The flour bags are small, containing about 7 cups of flour per bag and costing $3.50 each (plus lots of shipping) online.

I couldn’t wait to give that flour

a try, so I tore open a bag and got to making a double batch of Bill’s Traditional dough. The aroma of the flour was immediately obvious. It has a very rich smell which made me quite hungry. The mixing process went well. The mix seemed overly wet which I blamed on my use of measuring cups rather than weight measuring the flour. Once it had mixed for 4 minutes I removed the dough and made two 20 and one 13 ounce ball. I placed the balls into the refrigerator for the 24 hour rise. The dough had a great smell while working with it as well.

I have high hopes for that flour based on the opinions of so many of my friends. It will be hard to justify the cost of that flour whether we like it though. I am used to getting 50 pounds of the Pillsbury flour for $14 at the local bakery supply store. Stay tuned for the resulting taste experiment!

Original post by PizzaBill