I’ve tried a variety of different grocery store flours with/without additives, and inched closer to that classic NY slice crust, but took another huge leap forward using All Trumps! Worth it!!
by TheStosh
26 Comments
Elmacdonals
What difference would you say it made. Pizzas look great.
Sea_Bear7754
The color of the crust on the red label is always so good.
JordanRS1980
These look excellent. Any interest in sharing your dough recipe?? Also, where did you purchase? I assume it requires access to a Restaurant Depot or something similar?
Big-Sheepherder-6134
Looks great.
dubbfoolio
Looks fantastic OP. I’ve been interested to try All Trumps, but ultimately went for the un-bromated alternative last time:
Anybody ever compare and contrast the results? I’ve already exhausted by 50lb supply on bread and pizza and will choose one or the other next time.
Pizzarepresent
Is this as great as Trump steaks were?
AdObjective9681
I just bought a 50lb bag of the unbromated & unbleached all trumps and your right. It is a literal game changer. I was able to order it online, but I had to pay shipping. Though I recently found a restaurant supply store that is open to the public that carries it.
FootballPizzaMan
Tell me your on the east coast without telling me
Equivalent_Bid4560
What are you baking this on? Steel or stone?
BobSapp1992
Bromated 😬
passingby
Is there an unbromated version of the flour?
Single_Pumpkin_1803
Just made my first batch today. It’ll sit happily in the fridge until I use it Friday. Can’t wait!
Edit: I bought a 25 lbs bag of bromated on Zoro com for only $25 and shipped to Arizona. Shipping =$5
ohfishell
Nice looking ‘zas. Did you cook them on a stone or a steel?
Past-Two9273
I’m sitting here eating a salad my wife made me for dinner and I curse you slowly and silently so my wife doesn’t hear me….
AnalogKid29
Here’s my take on bromated flours and the controversy: Thousands of pizzerias use it so whether we like it or not we have all subjected ourselves to plenty of it. Yes it is banned in certain areas and has been proven to be mildly carcinogenic. You would have to eat large quantities the stuff every day for it to start to have detrimental effects on health. If you eat large quantities of pizza every day you will end up with health issues regardless. The pies look great!
CoupCooksV2
Can hear the crunch from here! Looks incredible
Iamnotyourhero
When I used to work in the pizza biz this is exactly the type of flour we used to make our dough. Takes me back
corkedone
This recipe is incredibly close to what my family restaurant has used for 40+ years.
Geekygamertag
This looks good and deserves more upvotes
Wittace
Where/how do you store 50 lb bag at home after you open? Airtight container? I don’t have that much fridge space to spare
Wittace
Where/how do you store 50 lb bag at home after you open? Airtight container? I don’t have that much fridge space to spare
Mysterious-Brother35
You’re using Trumps flour …. everyone should’ve already know that it would make a very beautiful pizza, a really good pizza, probably the most beautiful pizza in the world
TheStosh
I saw someone comment about using diastatic malt powder with regular bread flour. Prior to picking up All Trumps, that’s exactly what I had been doing: King Arthur bread flour, vital wheat gluten (2.5%), diastatic malt powder (2.5 – 3%) with pretty good results. That being said, All Trumps is still in a different league. But, if you don’t have access to All Trumps or another good bakers flour, adding diastatic malt powder to your dough mix will definitely elevate your it to a new level, whether its pizza or bread.
paraire13
Yum.
3D_TOPO
I’ll stick with Antimo Caputo 00. Not brominated or malted.
26 Comments
What difference would you say it made. Pizzas look great.
The color of the crust on the red label is always so good.
These look excellent. Any interest in sharing your dough recipe?? Also, where did you purchase? I assume it requires access to a Restaurant Depot or something similar?
Looks great.
Looks fantastic OP. I’ve been interested to try All Trumps, but ultimately went for the un-bromated alternative last time:
[https://www.webstaurantstore.com/king-arthur-flour-sir-lancelot-50-lb-hi-gluten-flour/104NFL5100S.html?srsltid=AfmBOooh7Gj99PST8fb_OTOyxf8oUzeE5A08IYF1WRP7rq8Ye8OzVTdnyAw](https://www.webstaurantstore.com/king-arthur-flour-sir-lancelot-50-lb-hi-gluten-flour/104NFL5100S.html?srsltid=AfmBOooh7Gj99PST8fb_OTOyxf8oUzeE5A08IYF1WRP7rq8Ye8OzVTdnyAw)
Anybody ever compare and contrast the results? I’ve already exhausted by 50lb supply on bread and pizza and will choose one or the other next time.
Is this as great as Trump steaks were?
I just bought a 50lb bag of the unbromated & unbleached all trumps and your right. It is a literal game changer. I was able to order it online, but I had to pay shipping. Though I recently found a restaurant supply store that is open to the public that carries it.
Tell me your on the east coast without telling me
What are you baking this on? Steel or stone?
Bromated 😬
Is there an unbromated version of the flour?
Just made my first batch today. It’ll sit happily in the fridge until I use it Friday. Can’t wait!
Edit:
I bought a 25 lbs bag of bromated on Zoro com for only $25 and shipped to Arizona. Shipping =$5
Nice looking ‘zas. Did you cook them on a stone or a steel?
I’m sitting here eating a salad my wife made me for dinner and I curse you slowly and silently so my wife doesn’t hear me….
Here’s my take on bromated flours and the controversy: Thousands of pizzerias use it so whether we like it or not we have all subjected ourselves to plenty of it. Yes it is banned in certain areas and has been proven to be mildly carcinogenic. You would have to eat large quantities the stuff every day for it to start to have detrimental effects on health. If you eat large quantities of pizza every day you will end up with health issues regardless. The pies look great!
Can hear the crunch from here! Looks incredible
When I used to work in the pizza biz this is exactly the type of flour we used to make our dough. Takes me back
This recipe is incredibly close to what my family restaurant has used for 40+ years.
This looks good and deserves more upvotes
Where/how do you store 50 lb bag at home after you open? Airtight container? I don’t have that much fridge space to spare
Where/how do you store 50 lb bag at home after you open? Airtight container? I don’t have that much fridge space to spare
You’re using Trumps flour …. everyone should’ve already know that it would make a very beautiful pizza, a really good pizza, probably the most beautiful pizza in the world
I saw someone comment about using diastatic malt powder with regular bread flour. Prior to picking up All Trumps, that’s exactly what I had been doing: King Arthur bread flour, vital wheat gluten (2.5%), diastatic malt powder (2.5 – 3%) with pretty good results. That being said, All Trumps is still in a different league. But, if you don’t have access to All Trumps or another good bakers flour, adding diastatic malt powder to your dough mix will definitely elevate your it to a new level, whether its pizza or bread.
Yum.
I’ll stick with Antimo Caputo 00. Not brominated or malted.
https://preview.redd.it/ocm9dpd44yte1.jpeg?width=4032&format=pjpg&auto=webp&s=e5132deb9a42862cab0683584500ae9a9c11331c
Pizzas look fantastic!