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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.
- 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...
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?
Jul 12, 2024 · Choosing the Right Flour for Your Pizza. The ideal flour for your Italian pizza depends on your desired texture and flavor profile: For a classic Neapolitan-style pizza: Opt for 00 flour for its delicate texture and subtle sweetness. For a Roman-style pizza: Type 0 flour provides a slightly chewier texture and a more robust flavor.
Jan 16, 2023 · Your complete guide to Italian flour: the different types (with helpful table), what they're used for, plus alternative flours in Italy.
Nov 11, 2015 · In English, it’s all called semolina. So what do all these flours get used for in Italian cuisine? A lot of them are used for different types of breads. Remember that Italian cuisine is very regional and the types of bread found throughout the peninsula are very varied. But the basic list is as follows.
When it comes to picking the best flour for your pizza the key things to pinpoint are the flour's protein content and your desired dough proving times. Gluten is what controls the pizza's texture, chewiness and elasticity, and it forms when wheat proteins in the flour mix with water.
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