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Cast Iron

The even heat conductivity of cast-iron makes it ideal for creating a crisp crust. The technique of baking pizza in a cast-iron skillet originated among home cooks to replicate the heat of a pizza oven, but the trend is now showing up in foodservice as a new and novel way to bake and present pizzas.

Best Flours for your Cast Iron Style Pizza:
Bakers Hand® All-Purpose Flour
Bakers Hand® All-Purpose Flour

Versatility, good volume and fermentation tolerance define the craftsmanship of dough made from this flour. Best for pizza crust where more full-bodied flavour, light notes of sweetness, and soft crust are desired.

Protein: 11.4-12.4% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes: 10kg; 20kg

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Keynote<sup>®</sup> <i>Select</i> Strong Bakers Flour
Keynote® Select Strong Bakers Flour

A longtime favourite of pizza operators, this flour is formulated for easy dough handling and machinability., Keynote Select provides excellent strength and extensibility. with the dependability and consistency to deliver a crisp and flavourful crust, pizza after pizza.

Protein: 12.3–13.3% Ash: 0.52–0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Classic Pizza Flour
Classic Pizza Flour

A versatile pizza flour suitable for numerous pizza styles that is easy to work with and can tolerate mixing and handling. This flour produces a mellow dough and a well-rounded crust flavour.

Protein: 12-12.6% Ash: 0.53 Moisture: 14.5% max
Pack sizes: 20kg

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Need Help Deciding? Contact an Ardent Mills Pizza Expert