General Mills All Trumps (High Gluten)
General Mills
The legendary NY pizzeria workhorse flour at 14.2% protein. Creates extremely stretchy, chewy dough that holds up to heavy toppings and commercial pizza ovens. Many NY-style shops swear by it exclusively. Not subtle - designed for a specific strong, chewy pizza style. Available in 50lb bags for food service.
Optimal hydration: 62% – 72%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 24-72 hoursat 18°C
TestedIndustry workhorse for NY-style pizzerias. Very high gluten for stretchy, chewy dough.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 65% |
Ash Content | 0.5% |
General Mills General Mills All Trumps (High Gluten) is 14.2% protein, a recommended hydration range of 62–72%, and 65% absorption. The legendary NY pizzeria workhorse flour at 14.2% protein. Creates extremely stretchy, chewy dough that holds up to heavy toppings and commercial pizza ovens. Many NY-style shops swear by it exclusively. Not subtle - designed for a specific strong, chewy pizza style. Available in 50lb bags for food service. It ferments best over 24–72 hours at room temp (18°C). Industry workhorse for NY-style pizzerias. Very high gluten for stretchy, chewy dough.
pizza, ny-style, very-high-protein, professional, commercial