Hey give a 20% mix of Double Milled Caputo Semonlina with the All Trumps next time. Do a poolish too if you’re feeling saucy. Anxious to hear what you think.
I've been wanting to try semolina mixes for a while. I've got it on the list. But it's going to be a bit because I don't have enough room in my house for all the flour I have. The same time I ordered the All Trumps I also ordered a 50 lb of whole wheat flour (for bread) because I got a good deal. Have flour all over the place! I need a bigger kitchen. LOL. I will try poolish with All Trumps . . . stay tuned.
yup i got the all trumps 50lb red bag from amazon. i didn't want it sitting around all year or longer so every time i make pizzas i make a 14'' to eat and a 22'' to practice stretching. the 22'' pizza is 790g dough ball. i've gone through half of the 50lb bag in about 4 months. all trumps is good stuff , i've never had a great palate when it comes to crust unless it's extremely fermented , so can't really say if all trumps or KA is better flavor wise.
I used to add a couple heaped tablespoons of vital gluten powder - about 1/4 cup - to 2-1/2 cups AP flour to make 2 pizza crusts, it does much as you have described to the results. I haven't found vital gluten powder in the stores in the last decade or so but it was much cheaper than buying bread flour.
Now buy a 5 lb bag of central millings '00 reinforced ' organic 13.2% and try that .i have used all Trump's both bleached and unbleached and IMO central milling is better, you can buy in 5, 25, and 50llb bags. just to tell you I'm a retired chef and making pizza 40+ years. HAVE A GREAT WEEKEND.
Louis, sorry if I misspelled. I think the confusion with 00 flour and all trumps is, wtf are you making? Is it niapolitan or New york? Again sorry for any misspelled. As a chef myself, that should be the first question. I'm not trying to offend anyone, so keep making pizza.
@@PizzaBro212 I feel that it make the All Trumps a little less chewy. I have mixed All Trumps with OO flour also. I like the blend of King Arthur's flour a little better. I do like you videos, keep up the good work.
Not a very good comparison. The All-Trumps is fortified with a ton of stuff, the King Arthur is just flour; of course there is going to be a big difference. That malted barley flour in it is doing a lot of work for both flavor and as a dough conditioner, something you could have replicated with just half a percent by weight of diastatic malt powder. Also, please move your oven rack closer to the bottom element, you'll get much better color and less... limp pizza slices.
Fun, but not a real option for most viewers. Sir Lancelot flour from King Arthur would be another option, but again I think it's a bit ridiculous for most home pizza makers.
@@MrChristopherMolloy King Arthur sells a flour in a small package called “Artisan Bread High Gluten Flour”. You can get on Amazon. I was curious about the protein content, so I emailed the company about it, and they said it was 14.2%. I responded with, “is this simply Lancelot flour in a small package? She said it was “most similar”. I’m pretty sure they are just relabeling Lancelot flour and upsell it like crazy, cause it is very expensive for small package.
Hi Adam. Another excellent video you have shared. All-Trumps flour, they say are used by 80% of the New York city pizzerias. Sadly they use the Bromated enriched bleach version. It has been proven that Bromate causes stomach cancer. An unbromated All Trumps would be a better choice. In my humble opinion. The higher protein in this flour allows the gluten strands to bond better traping the carbon dioxide, and giving you that airy crumb and crispier cornicione or rim. One thing I will say Adam and this is my personal view on All Trumps. General Mills the company that makes this particular flour is responsible for a number of cereals. such as Cherios and other major known brands. These cereals now have been found with all kinds of contaminants, such as toxic metals, lead and other bad ingredients. I don't trust General Mills as a company. I prefer King Arthur Sir Lancelot, or King Arthur high gluten flour, and their higher protein flours. You are right Adam All Trumps is a great flour for Pizza it has all the characteristics in the end result to make you want to use it. It is so sad this huge corporation tarnished their label with all the bad by products they are adding to their cereal. I am only assuming they are adding these same products to their All Trumps, to be fair I know about the cereals but am only guessing on the flour. I too like you ordered this flour six years ago and later found out about the cereal scandal. Thank you for another informative video and comparisons. Ciao my friend... Also Adam they have found high levels of lead in the Coco Puffs Cereal and there are major lawsuits against General Mills.
Thanks for the comment Mike. Yes, I too dislike bleached flour. Not sure if you watched it, but I did a video a while back about bleached/bromated and enriched flour, etc. I got the All Trumps that is not bleached or bromated (although it is still enriched, which I don't like either). I too prefer the quality of King Arthur, but for the sake of experimentation, I went with the All Trumps since it is the most widely used flour in NYC Pizzarias. Maybe one day, when my All Trump's supply goes down, I'll buy some Lancelot and compare the two.
@@PizzaBro212 Always a pleasure to hear back from you Adam, thank you. I am glad you got the better All Trumps. This might sound crazy to you but people are even finding contaminants in the chicken and meat they are buying. What people are doing is they are bringing light magnets with them when they shop . The flat thin ones on your refrigerator. If it attaches to the meat wrap or chicken wrap it has metals such as graphene oxide. If it doesn't it is good meat or chicken also considering grass fed no hormones and avoid buying from big corporations such as Tyson, Perdue, etc try buying from your local butcher or meat supplier locally. You can take the All Trumps flour and take some of the flour out and dip a magnet into it. If flour particles stick to it the flour is contaminated. When I bought the All Trumps it had a strong smell, like a preservative kind of smell. I did not like that. Wishing you well my friend I am a research nerd. One more thing Adam if you buy ice cream avoid ice cream with an ingredient called Carraganeen it is in your most ice cream and it causes stomach cancer. Please tell your family and friends, also check out the Food Babe she tells you all the toxins in your food. Buy locally and if you can grow your own vegetables or go to your local farmers market do so. Ciao...my friend...
Thanks for the great video. Something I've been wondering about myself. Did you order it online or buy it at a restaurant supply place?
@@TotalState I was able to order off of Instacart. But it came from a restaurant supply depot not far from my house.
You have to tell me how you got your home oven to 615f?
Would love to see a comparison between the All Trumps and a non-bromated HG flour like Sir Lancealot or KA's standard HG flour.
Hey give a 20% mix of Double Milled Caputo Semonlina with the All Trumps next time. Do a poolish too if you’re feeling saucy. Anxious to hear what you think.
I've been wanting to try semolina mixes for a while. I've got it on the list. But it's going to be a bit because I don't have enough room in my house for all the flour I have. The same time I ordered the All Trumps I also ordered a 50 lb of whole wheat flour (for bread) because I got a good deal. Have flour all over the place! I need a bigger kitchen. LOL. I will try poolish with All Trumps . . . stay tuned.
yup i got the all trumps 50lb red bag from amazon. i didn't want it sitting around all year or longer so every time i make pizzas i make a 14'' to eat and a 22'' to practice stretching. the 22'' pizza is 790g dough ball. i've gone through half of the 50lb bag in about 4 months. all trumps is good stuff , i've never had a great palate when it comes to crust unless it's extremely fermented , so can't really say if all trumps or KA is better flavor wise.
In lieu of buying 50 lbs. you can just add some vital wheat gluten to APF to boost the protein content.
Thanks for the insight, I'll put it on the list to try/compare sometime.
I used to add a couple heaped tablespoons of vital gluten powder - about 1/4 cup - to 2-1/2 cups AP flour to make 2 pizza crusts, it does much as you have described to the results. I haven't found vital gluten powder in the stores in the last decade or so but it was much cheaper than buying bread flour.
@@ecmcd interesting-thanks for the insight.
With the extra gluten, I would have thought the trump flour would contract more and be tougher to spread out.
Yeah, I was surprised. The flour seemed to be a bit finer than the KA flour, and if so, that would explain the similarity to 00 flour consistency.
Now buy a 5 lb bag of central millings '00 reinforced ' organic 13.2% and try that .i have used all Trump's both bleached and unbleached and IMO central milling is better, you can buy in 5, 25, and 50llb bags. just to tell you I'm a retired chef and making pizza 40+ years. HAVE A GREAT WEEKEND.
I'll put it on the list of things to try, but I got 49.75 lbs of All Trumps to use first . . . lol.
@@louisleoncini1033 how’s that 00 do in a regular oven?
@@kevinhaun GREAT just use a pizza steel. Makes great bagels, milk bread, French bread etc.
Louis, sorry if I misspelled. I think the confusion with 00 flour and all trumps is, wtf are you making? Is it niapolitan or New york? Again sorry for any misspelled. As a chef myself, that should be the first question. I'm not trying to offend anyone, so keep making pizza.
I have been using 2/3rds All Trumps and 1/3rd King Arthurs.
@@erikdavis7096 I’ve been thinking about trying to mix some flours, how was that different than using 100% all trumps?
@@PizzaBro212 I feel that it make the All Trumps a little less chewy. I have mixed All Trumps with OO flour also. I like the blend of King Arthur's flour a little better. I do like you videos, keep up the good work.
Great video my friend 🙏👍💕
That Trump flour is all fluff and bluster
Naw it’s pretty legit. Compared to my experience with Caputo, Sir Lancelot, or KA.
He'd appreciate it if you ate his farina and voted him a 2nd term
Not a very good comparison. The All-Trumps is fortified with a ton of stuff, the King Arthur is just flour; of course there is going to be a big difference. That malted barley flour in it is doing a lot of work for both flavor and as a dough conditioner, something you could have replicated with just half a percent by weight of diastatic malt powder. Also, please move your oven rack closer to the bottom element, you'll get much better color and less... limp pizza slices.
Fun, but not a real option for most viewers. Sir Lancelot flour from King Arthur would be another option, but again I think it's a bit ridiculous for most home pizza makers.
@@MrChristopherMolloy King Arthur sells a flour in a small package called “Artisan Bread High Gluten Flour”. You can get on Amazon. I was curious about the protein content, so I emailed the company about it, and they said it was 14.2%. I responded with, “is this simply Lancelot flour in a small package? She said it was “most similar”. I’m pretty sure they are just relabeling Lancelot flour and upsell it like crazy, cause it is very expensive for small package.
Hi Adam. Another excellent video you have shared. All-Trumps flour, they say are used by 80% of the New York city pizzerias. Sadly they use the Bromated enriched bleach version. It has been proven that Bromate causes stomach cancer. An unbromated All Trumps would be a better choice. In my humble opinion. The higher protein in this flour allows the gluten strands to bond better traping the carbon dioxide, and giving you that airy crumb and crispier cornicione or rim. One thing I will say Adam and this is my personal view on All Trumps. General Mills the company that makes this particular flour is responsible for a number of cereals. such as Cherios and other major known brands. These cereals now have been found with all kinds of contaminants, such as toxic metals, lead and other bad ingredients. I don't trust General Mills as a company. I prefer King Arthur Sir Lancelot, or King Arthur high gluten flour, and their higher protein flours. You are right Adam All Trumps is a great flour for Pizza it has all the characteristics in the end result to make you want to use it. It is so sad this huge corporation tarnished their label with all the bad by products they are adding to their cereal. I am only assuming they are adding these same products to their All Trumps, to be fair I know about the cereals but am only guessing on the flour. I too like you ordered this flour six years ago and later found out about the cereal scandal. Thank you for another informative video and comparisons. Ciao my friend... Also Adam they have found high levels of lead in the Coco Puffs Cereal and there are major lawsuits against General Mills.
Thanks for the comment Mike. Yes, I too dislike bleached flour. Not sure if you watched it, but I did a video a while back about bleached/bromated and enriched flour, etc. I got the All Trumps that is not bleached or bromated (although it is still enriched, which I don't like either). I too prefer the quality of King Arthur, but for the sake of experimentation, I went with the All Trumps since it is the most widely used flour in NYC Pizzarias. Maybe one day, when my All Trump's supply goes down, I'll buy some Lancelot and compare the two.
@@PizzaBro212 Always a pleasure to hear back from you Adam, thank you. I am glad you got the better All Trumps. This might sound crazy to you but people are even finding contaminants in the chicken and meat they are buying. What people are doing is they are bringing light magnets with them when they shop . The flat thin ones on your refrigerator. If it attaches to the meat wrap or chicken wrap it has metals such as graphene oxide. If it doesn't it is good meat or chicken also considering grass fed no hormones and avoid buying from big corporations such as Tyson, Perdue, etc try buying from your local butcher or meat supplier locally. You can take the All Trumps flour and take some of the flour out and dip a magnet into it. If flour particles stick to it the flour is contaminated. When I bought the All Trumps it had a strong smell, like a preservative kind of smell. I did not like that. Wishing you well my friend I am a research nerd. One more thing Adam if you buy ice cream avoid ice cream with an ingredient called Carraganeen it is in your most ice cream and it causes stomach cancer. Please tell your family and friends, also check out the Food Babe she tells you all the toxins in your food. Buy locally and if you can grow your own vegetables or go to your local farmers market do so. Ciao...my friend...
The pizza cutter is like a Klingon bat'leth.
haha, I had to look that one up on google, but it sure does!
Bro. Trump?
I just can't.
All the more reason 😂
All Trumps flour has been around longer than you've been alive.