All Trumps Flour for Pizza: Is it Worth It?

PWP might earn a commission when you make purchases through links in this post. Learn more about how PWP generates income.

The search for the perfect pizza dough is a never-ending quest. It’s like an epic journey, and the destination is always just out of reach. But what if there were a shortcut? What if we could shorten the kneading time and get to the proofing sooner?

All Trumps Flour just might be that shortcut, but is it worth it?

Pizza lovers know that the quality of their New York-style pie starts with the dough. A good crust should be crisp on the outside while still being light and chewy on the inside.

I recently learned about All Trump flour and how many pizza makers love it. Unfortunately, I could not find any history about the flour. I have reached out to Gold Medal inquiring about the history, and I am waiting to hear back.

In this article, we’ll take a closer look at All Trumps Flour for Pizza to see if it lives up to its claims. By the end, you should have all the information you need to decide if All Trumps Flour is worth investing in for your next pizza night!

I Made My Best Pizza with All Trumps Flour

If you make pizza often, you know how difficult it is to create a consistent dough. There are so many factors that affect the final product, like the flour you use, your yeast, the humidity, and the temperature of your kitchen.

But I was in culinary heaven after I tasted the pizza I made using the All Trumps. The bottom was crisp, and it had a chewy pizza crust. It created the perfect foundation for the pizza.

I’m convinced the All Trumps Flour made my pizza so special. From kneading the dough to stretching it out and finally baking it, I would argue every step was enhanced by this flour’s superior quality.

What is All Trumps Flour?

Here are some of the product details from General Mills/Gold Medal Flour:

• A spring wheat, high-gluten flour milled from a selected blend of hard wheat. Provided in an enriched bromated unbleached option.
• The protein level of flour affects functionality. This higher protein level will make firmer, stronger dough. For pizza, the thinner the pizza crust, the more protein needed.
• Contains a 14.2% protein level.

Ingredients: Wheat flour, Malted barley flour, Niacin, Iron, Potassium bromate, Thiamin mononitrate, Riboflavin, Folic acid

All Trumps Flour is used by many pizzerias and bakeries because of its high protein content, which results in a strong and chewy dough. The high gluten content in All Trumps Flour helps to give the dough structure and elasticity, which makes it easier to handle and shape.

The consistent quality of All Trumps Flour makes it a popular choice for professional pizza makers and those in the baking industry, as it helps to produce consistent results batch after batch. Its versatility also makes it suitable for a variety of dough-based recipes, including bread, rolls, and pastries.

All Trumps Flour: High Gluten

All Trumps Flour is a high-gluten flour, which makes it ideal for pizza dough because it helps to create a strong and chewy crust. The gluten strands help to trap content helps to give the dough structure and elasticity, which makes it easier to handle and shape.

All Trumps Flour: Protein Content

All Trumps has a high protein content: 14.2%, which is remarkably high for flour.

The protein level in this flour provides for a stronger, firmer crust. Because New York-style pizzas have a thin, crispy (though not a cracker-like crust like Pizza Hut) and chewy crust, it needs additional protein, unlike a Neapolitan pizza.

The Issue with a Bromated Flour

All Trumps is an enriched, bromated, malted, and bleached flour. It contains potassium bromate, a controversial ingredient in the world of baking. Potassium bromate can be useful for rapid dough development (which means less kneading) and elasticity in the dough, but its use has been restricted in many countries due to concerns over how it affects human health. Some studies show it might be carcinogenic in humans.

The potassium bromate helps produce more oxygen in the dough, giving it greater rise. When used in lesser amounts, the potassium bromate gets cooked out.

If you decide to use a bromated flour like All Trumps, it is important to understand the potential risk associated with it. I am not going to tell you what to do, but I will tell you when you buy flour, look at the product label. If the flour is bromated, it will tell you, along with a warning about not eating raw dough or raw flour.

All Trumps Flour vs Bread Flour

The average protein content of bread flour is around 12.7%, making it a good all-around flour for pizza making. However, if you are going after New York-style doughs, then you will want flour with a higher protein content.

Both flours can be used in making pizzas, but All Trumps is better suited for thin crust pizzas due to its higher protein content and lighter texture. On the other hand, bread flour is better for thicker crusts as its stickier dough helps retain shape during baking.

Why I Like All Trumps Flour

Overall, All Trumps Flour is worth considering if you’re looking for a pizza dough with an excellent structural integrity that provides a chewy, yet crisp crust. It’s highly versatile and easy to work with as well so whether you’re making a New York pizza.

I’m a big fan of All Trumps Flour for pizza. It’s like no other I have ever tried. I have used high-gluten flours, premium bread flours, all-purpose flour, but nothing compares to All Trumps for that iconic New York-style pizza.

Should You Use a Stone or a Steel When Making Your Pizza?

I don’t have a costly pizza oven, I just have a home oven that goes to 550 degrees. I have made pies on a pizza steel and a pizza stone. I prefer cooking on steel because I think it cooks the crust more evenly and results in a better pizza.

When America’s Test Kitchen compared a pizza steel vs pizza stone, it showed the stone captured heat and radiated it gently. It provided a crisp crust, but it took a little longer. Stones are a bit fragile and break. The good news, though, is if yours cracks, just push the pieces together, and it will still work like a charm.

The pizza steel is very efficient at transferring the heat to the pizza, that it will cook the bottom rather quickly. Somone in a pizza group on Facebook recommended just preheating the oven and steel with the broiler and just cooking the pie under the broiler. I have not tried it, but I am thinking about it.

I have used the steel in a traditional way, and I have not had any issues with the bottom cooking before the top of the pizza.

For a comparison of the two, check out this America’s Test Kitchen video:

How I Have Used All Trumps Flour

I have only used All Trumps Flour to make pizza dough, but I have made more than pizza. But, first things first: Here are the kinds of pizzas I have made:

• New York/Bronx Pizza: Very good results.
• Bar Pizza: This is a thin crust, cooked in a shallow pan, and my family liked it (I didn’t try it) because it had a thin, crispy crust that held up well.
• Pan Pizza: I cooked this in a cast-iron pan, and the dough rose high, and it had a crispy exterior because of the oil in the pan.

So, All Trumps is good for more than just NY-Style pizza.

Since starting this blog, I have made a lot of pizza dough, and you can only eat so much pizza. Here are other things I made using the same pizza dough:

• New York Bagels: Traditional bagels include malted barley syrup; my pizza dough does not. The bagels turned out nicely, but much lighter in texture than a New York bagel (the dough was not as dense).
• Pretzel Bites: Oh, my, these were great. Cut dough into strips, roll the strips into a rope, cut the pretzel bites, boil in water and baking soda for a minute, bake 12-14 minutes in a 400-degree oven. These were awesome, but I recommend eating them fresh out of the oven.
• Sandwich Bread: I had about 14 ounces of dough (wish it were around 16 ounces) leftover, and I flattened it, rolled it up, sealed the seam, placed it in a loaf pan, let it rise, baked it in the oven, and it tasted like Italian bread.
• Italian/Scali Bread: After the success the sandwich bread, I decided to make a Boston staple: A braided Italian bread, named after the Scali family.

Are you looking for a pizza dough recipe using All Trumps? Check out this short video:

So, Is All Trumps Flour Worth It?

It’s worth every penny in my book. The results are consistent and unbeatable based on my experience. I understand the risks of using a bromated flour, and I have no problem with it. However, you have to make that decision for yourself. If you are hesitant or uncomfortable in any way, do not use it.

But, for me, All Trumps is indeed a true legend when it comes to making a New York-style pizza (not sure I would use it for baking cakes). Nothing beats it.