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May 18, 2024 · What makes pizza flour unique? Why are there so many options to choose from? What are the actual differences between them, and how do we select the most suitable one for our specific needs?
- About Flour, Protein, and Gluten
- Types of Flour For Pizza
- Use The Right Flour For The Right Pizza
- Best Supermarket Brands
- Best Independent and Online Brands
- Conclusion
When flour hits the water, two wheat proteins glutenin and gliadin react to form gluten. Gluten forms this network of strands which you’ve probably noticed in a dough ball that’s been allowed to prove. It is super stretchy and gives your pizza crust its structure and texture when it’s baked as it rises up when the carbon dioxide is released. So the...
Plain Flour
Plain flour has a lower protein content – around 9-10% which is slightly too little than is best for pizza making. A lot of home cooks will probably have this in the cupboard and may be wondering if it’s OK to use for a recipe they’ve found. It will work OK, but if you want a better pizza then you should pick up some flour with higher protein content like bread flour. Plain flour is an all-round flour that can be used for bread, pastries, and cakes, but doesn’t do any of them particularly wel...
Strong White Bread Flour
You can find this in any supermarket thanks to popularity in baking, and this will do the best for cooking pizza in a home oven. This flour comes with a protein content of around 12-14% so will be suited for a home oven pizza, thin crust, or New York style. High-gluten flour gives a texture a bit more like bread – like sourdough or ciabatta with its holes. As it has more gluten development, it will be very elastic. You may find it hard to stretch or roll out. The key is to bring it to room te...
’00’ Bread Flour
Italian flours are graded on how finely they are milled – the ’00’ refers to the lowest grade and finest milling. It is also made from the softest wheat, so produces a delicate dough. Usually, this flour has a medium-high protein content of around 12.5%. It’s developed for high temperatures in a wood fired oven, which means a home oven doesn’t get the most benefit. It’s more expensive and harder to work with, so if you aren’t cooking in a wood fired oven, then use other bread flour. The two b...
The two most popular pizza varieties are the Neapolitan which is cooked in a wood fired oven and the thin crust or New York style, which is more suited for a conventional oven. Neapolitan pizza is cooked blisteringly hot in a wood fired oven which puffs up quickly, leaving a slightly charred, crisp outer layer and a delicately soft interior. The sp...
These brands you can find in your local supermarket – the smaller shops tend to only sell their own brand flours so you will need to find a larger supermarket for better ranges. Waitrosehas a Waitrose Duchy Organic strong white bread flour at 13.4% and a Canadian very strong at 14.9% – both great products but perhaps the Canadian flour is slightly ...
Independent brands can be bought locally, but most easily online. This list shows independent UK flour mills. The following brands are well known for their superior quality.
When you start out making pizza you are wondering if that plain flour in your cupboard will do the job. Once you start getting more advanced, you will be sourcing the best flours you can get your hands on. Flour is very cheap – the difference between basic flour and artisan, organic, stone ground flour is fairly minimal. So it makes sense to get th...
Find out if 00 flour, plain flour or strong white flour will help you to make the best pizza dough possible, tips for making great pizza at home, and how which flour you choose could impact how your pizza turns out.
Pizza flour, known as 00-grade flour, is a specialist flour that has properties suited for making pizzas in a wood fired oven. It is essentially a white bread flour with medium-high gluten content, and fine milled for a soft texture. It is most commonly used in Neapolitan pizza.
Behind every exceptional slice of pizza lies a humble ingredient that forms its foundation—flour. We know that the wide variety of flours on the market can be overwhelming so we put together a guide to the different types and how they’re best used for pizza-making.
Mar 13, 2024 · Bread flour is the secret to Pick-Your-Pan Pizza. For thick, chewy pan pizzas: Bread flour. Pan pizzas are typically defined by their thick, puffy crusts, with a hearty chew and a crunchy bottom (achieved with a combo of oil and a hot pan). To get there, you need a flour that has plenty of strength and can support a high-hydration dough.
Jan 16, 2023 · Real Italian pizzerias will use a special high-gluten 00 flour with a 14+ protein level to allow for a slow rise that will lend a puffy, chewy pizza. At the end of the day, the stronger the flour or w-value, the better! Fact: The higher the protein content, the longer the dough will need to rise or proof.
