Re: Using multiple flours in dough

I also blend in some fresh ground mostly-whole-meal for flavor and texture.

Semolina can change how it stretches, and then there are things like potato starch, etc.

I would like to stress that I’ve seen people say that their favorite pizzeria is said to use a blend of a bread flour and an all purpose flour so they want to do the same, but the thing is, if you don’t know which flours they are blending it won’t be the same.