Well, after spending more on mail order flour than I have on pizzeria pizza that year, I finally had three wonderful dough balls ready to be stretched, topped and baked after a 24 hour rise in the refrigerator. It was moment to bake pizzas using the dough made from King Aurthur Sir Lancelot flour rather than the hi-gluten Pillsbury flour that I have been using for nearly three years.

The dough blanks looked great out of the containers and still felt like they had a very high water substance. In fact, when I began stretching them, it was obvious that they were quite soft. I carefully avoided the crust ring and stretched by hand from the center. When they had reached 16 inches, I placed them on pizza screens.

The oven was pre-heated to 485 degrees. I had placed two pizza stones on the bottom two racks, forming a heat chamber amoung them. I topped the first pie with sauce and cheese only. The bake took around 10 minutes, which I think was longer than normal considering

of the two stones. It baked quite well and looked great when it came out. The tiny crust blisters that I love were present and the aroma was wonderful.

The second pizza was topped with additional pepperoni and allowed to bake for the same amount of moment.

Both pizzas were cut and served to my hungry family. I have to say that I could tell the flavor difference with the first bite. The crust had a wonderfully soft texture with a crisp outer edge and slightly charred bottom. A friend who was visiting said that it tasted more authentic than other pizzas I’d made for him. I have to agree - the flour brings it’s own strange flavor which adds a great deal to the overall experience.

Now that I know that King Aurthur Sir Lancelot flour has lived up to the hype, it’s date to find a cheaper way to get it. I’ve got a few more tricks up my sleeve for that, so stay tuned and enjoy the pics…

Original post by PizzaBill