CLASH OF THE CRUSTS
PRESENTED BY KING ARTHUR BAKING CO.
Ready, set, dough! StarChefs is excited to partner with King Arthur Baking Company to challenge our community of chefs to the ultimate pizza showdown.
One lucky winner will take home a grand prize of $3,000 and nine runners-up will each take home $250.
Think you have what it takes to crust the competition? Request a King Arthur flour sample below for your chance to win!
FEATURED KING ARTHUR FLOURS
SIR GALAHAD
11.7% Protein | .50% Ash | Malted, Enriched
A flour milled from premium hard winter wheat and can best be described as an all-purpose or low-protein bread flour. It yields a dough is easy to handle and has great fermentation tolerance.
SPECIAL PATENT
12.7% Protein | .50% Ash | Malted, Enriched
A classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. It’s a good fit for hand or machine production and provides good tolerance and oven spring.
SIR LANCELOT
14% Protein | .52% Ash | Malted, Enriched
A true high-gluten flour milled from the highest protein spring wheat. This flour should be used when strength is the priority, giving a high volume and extra chew.
TYPE 00
11% Protein | .54% Ash
A silky, smooth flour made from select American wheats. This flour provides strength and is optimized for baking at high temperatures to produce the perfect blend of crispness and chew.
I’ve been a chef working with dough as my primary focus and passion for more than twenty years, and I’ve always relied on King Arthur for my pizza (and bread) doughs.
What stands out about King Arthur flours is their consistency, performance and affordability. Whether I am working in Jersey City at my restaurant Razza Pizza Artigianale, or producing dough for a pop-up in Florida, California or anywhere else in the country, I know that I will get the same quality performance in my dough every single time.
Mills producing King Arthur flours across the country create flour to the most precise specifications. As a result of those standards you won’t see any significant difference in the performance of flour, bag to bag, year after year, which is priceless in this industry where consistency and reliability are crucial. With King Arthur flour, there’s one less variable to control in dough making.
At my restaurant, King Arthur Flour is more than just an ingredient: it’s a trusted partner in the hope of creating the best pizza dough that we serve every day to our guests. While their all-purpose flour is always a workhorse in my kitchen, I love the range of flours King Arthur offers, and believe that a custom blend of flour achieves the best flavors and textures, while guaranteeing that my product will be unique to Razza.
Now it’s time for your doughs and pizza creations to shine. The advice I give to chefs and pizza aficionados is three main things: less is more, keep it balanced and have an opinion. Simple, quality ingredients are more important than crazy combinations or trendy elements. Ask yourself: why are you entering this contest and what value can you add with your original recipe. I can’t wait to see what you come up with!
Chef Dan RicherChef/Owner at Razza Pizza Artigianale in Jersey City, NJ
