Pizza flour, also known as “Tipo 00 flour,” is manufactured from durum wheat grains that have been finely ground.
Having said that, depending on the type of pizza you want, virtually anything can be used to make it. Some people choose to use gluten-free alternatives like eggs or almond flour in place of all flour. However, the outcome won’t resemble a typical pizza at all.
Look for a wheat-based pizza flour with a high protein level, lots of water absorbability, and a finely milled grain if you want to make the greatest classic style pizza. This will guarantee that your pizza is sturdy, light, and fluffy while also supporting a high degree of hydration for cooking in a home oven.
What type of flour should I use for pizza?
The protein level of the flour and the desired dough proving periods are the two most important factors to consider when choosing the ideal flour for your pizza.
When wheat proteins in the flour and water combine, gluten is created, which regulates the texture, chewiness, and elasticity of the pizza.
By looking at the nutritional information on the box and identifying the protein level per 100g, you may determine the proportion of protein in flour.
Your flour will produce more gluten the more protein it has. When you shape high-gluten pizza dough, it will be sturdy, elastic, and tear-resistant.
You need to let your dough prove if you want a tasty fluffy crust and base. However, because gluten deteriorates with time, you must sufficiently proof your dough while keeping the gluten from deteriorating.
High-protein flours produce more gluten, which requires more time for proofing. The gluten in your dough will resist molding if you stop the proving process too soon, causing the dough to bounce back into a ball whenever you try to stretch it.
Longer proving times bring advantages, such as puffier crusts and dough that has had more time to ferment and develop flavorful flavors in the foundation of your pizza.
However, since not everyone likes to wait for 24-hour or longer proving times, some of the best pizza flours have lower protein contents and quicker proving times. The flavor of the dough might be constrained, though, and a more fragile pizza crust is probably the result.
To assist you in making your decision, we’ve included four common types of flour below, along with their normal protein contents and suggested proving times.
00 flour is extremely finely ground and frequently praised as the best flour for baking traditional Neapolitan-style pizza with exceptionally puffy crusts. Its protein concentration ranges from medium to high and is normally between 12.5% and 14%. A proving period of one to three days is advised, depending on where your percentage falls.
You won’t likely obtain the greatest results from 00 flour in a regular kitchen oven because dough prepared with it works best when it is cooked over fire rather than electricity.
00 flour is also more difficult to locate than most other flours because it is typically more expensive and is more likely to be found in specialty Italian food stores rather than on the shelves of supermarkets.
Strong white flour
Strong white flour is the preferred option for creating pizza at home and is the go-to flour for baking bread. A 24 hour proving period at room temperature is advised for products containing about 12% protein.
There is also “extremely strong white flour,” which contains 14% more protein overall. A lengthier proving period of at least two days will be required for this.
Whichever variety you choose, allowing your dough a “slow ferment” for two or three days in the refrigerator can help the flavors develop more slowly. This will prolong the gluten’s life and slow the fermentation process, which will result in even richer flavors.
This dough might be challenging to work with due to its high gluten level, so be sure to give it ample time to prove. To avoid molding, let food that has been in the refrigerator come to room temperature.
Plain flour has a low protein concentration of about 9.5%, making it often suitable for baking cakes. It’s a good option if you prefer your pizza base exceptionally crispy and not chewy, but you can’t test it for longer than a few hours because it won’t produce much gluten.
Short proving durations also restrict the bread’s ability to take on nuanced flavors, leaving you with a basic but adequate crust. Plain flour won’t change the world, but it will get the job done.
High-fibre wholemeal flour can be used to make pizza dough if you’re determined to make your pizza healthier. Its 12% protein concentration is comparable to that of strong white flour, hence it is advised to let the dough prove for around 24 hours at room temperature.
However, rather than using only whole wheat flour when baking, use a mixture of whole wheat and strong white flour.
Using only whole wheat flour will produce a flat, solid crust since whole wheat flour is significantly more dense and heavy.
Your typical pizza dough recipe should yield a rich, wholewheat flavor with little to no loss of the desirable texture if you substitute 25% to 40% of the strong white flour with wholemeal flour.
How much flour is required to make one pizza?
12% protein or 12% gluten can be found in 00 flour, an Italian flour that has been finely milled. It is the customary flour used to make pizza in the Neapolitan manner.
Due to the gluten content’s resemblance to that of bread flour, it also results in a chewy pizza crust. The main distinction is that bread flour and all-purpose flour are often prepared with red winter wheat, whereas durum wheat is typically used in its production, and the gluten in both wheat kinds behaves differently.
This means that 00 flour will result in a pizza dough that is less elastic than dough made with bread flour due to the wheat variety, but stronger than pizza dough made with all-purpose due to its higher gluten level.
Can I make pizza using regular flour?
Can I create pizza dough using basic flour? You can, indeed! The texture of the pizza dough will be a little bit different due to the lower protein level of plain flour, but it will still be delicious!
What distinguishes pizza flour?
When purchasing pizza ingredients, it can be difficult to decide which sort of flour to use because there are so many available. What precisely is pizza flour, which is called for in several recipes?
Pizza flour, also referred to as 00 grade flour, is a specialty flour with qualities that make it ideal for cooking pizzas in a wood-fired oven. It is essentially a finely ground, medium-high gluten white bread flour with a soft feel. The pizza from Naples uses it the most frequently.
Pizza flour, often known as “00 grade flour, is available on Amazon. The number 00 refers to the best flour made from the most refined, whitest section of the wheat, which is the grade of flour found in Italy. As the scale goes higher, the coarseness increases and more of the outside portion of the wheat is included (0, 1, and 2).
This article will describe how it differs from conventional bread flour and when it is better to use either flour.
Is the flour used in pizza and bread the same?
The flours don’t all have the same amounts of moisture. Pizza flour uses a lot less water than bread flour does. Pizza isn’t the same as bread because it uses more water and virtually no oil. Pizza flour needs oil to properly hydrate.
How much flour is used by Domino’s?
A modest amount of salt, yeast, oil, and enriched flour are ingredients in the majority of our pizza dough recipes. The recipes for our Brooklyn, Hand Tossed, and Handmade Pan pizza crusts call for those items. Wheat and malted barley are added to normal flour to make the thin crust pizza dough.
What kind of pizza dough is best?
Pizza dough is the substrate for all varieties of pizza and serves as a base for toppings including tomato sauce, pepperoni, vegetables, oregano, mozzarella cheese, provolone cheese, and Parmesan cheese. The texture of pizza crust varies depending on the recipe, from doughy and chewy to thin and crispy. Typically, ingredients for pizza dough include bread flour, salt, yeast, and olive oil. The most popular dough for making pizza is yeasted, however unleavened dough can also be used. Although many people in the United States consider New York-style pizza to be traditional, Neapolitan-style pizza is the best in Italy.
How is all-purpose flour made?
On your grain mill’s finest setting, grind 1 cup of whole grain berries. If you don’t have a grain mill, you can make your own flour at home with a food processor and a cheap coffee grinder.
First-round sifting. Sift the flour by positioning the sieve over a big bowl. You will notice the endosperm in the bowl and the germ and bran still in the sieve after a few minutes. Put the germ and bran in a separate, little bowl.
Two-round sifting. Use the previously sifted flour while re-sifting, rather than fresh flour. Once more, the germ and bran will separate in the sieve. Up until all of the newly ground flour has been sifted twice, place the germ/bran into a different small dish and continue the sifting procedure.
Separate containers should be used for the flour and germ/bran. You can store the flour in the refrigerator or freezer for up to two months, or keep it fresh in the pantry for up to a week. For up to two months, keep the germ/bran in the freezer or refrigerator.
Additional Recipe Tips
Even though you don’t have to, I noticed that doing so gave the flour a consistency closer to all-purpose flour than merely sifting it once. A third sift may be done, but it would depend on your preferences. A pair of sifts performed the job perfectly.
You can still manufacture all-purpose flour using this technique even if your grain mill’s finest setting isn’t extremely fine or if you’re using the coffee grinder/food processor method. You will obtain less all-purpose flour and more germ/bran, but you can go back and re-do the grinding and sifting steps from the beginning if you want to get more out of that first cup.
The procedure described above only calls for one cup of flour, but you are welcome to start with more. Just to make sure I wasn’t preparing more flour than I actually required, I arbitrarily decided on one cup.
The majority of the grain berry’s fat is found in the germ and bran, thus it’s critical to preserve it in the freezer or refrigerator. Except for bread recipes, add the germ/bran to any dish that calls for whole grains. Therefore, making your own granola bars, oats, protein bars, or even small amounts of cookies or muffins is acceptable. The rise of a whole grain bread recipe will be impacted by the additional weight of the germ/bran, thus you should avoid adding to the loaf.
Why Make Your Own All-Purpose Flour
Making all-purpose flour will be too labor-intensive for many of you. You have two jobs, are already pressed for time, or lack the patience to wait for the coffee grinder. I comprehend. But if you have the time, I strongly advise you to at least consider the notion.
The majority of all-purpose flour on store shelves is either heavily chemically treated to make it white or loaded with artificial chemicals to purportedly make it healthier. Certain all-purpose flours include both! We should at least try to avoid these additions and chemicals if at all feasible.
If you’re pressed for time or lack the necessary tools, I advise purchasing all-purpose flour that hasn’t been bleached or enhanced if at all possible. There are other brands available, but I can personally attest to the quality of Bob’s Red Mill and Jovial’s einkorn flour.
What ingredients make up a basic pizza dough?
It could sound a little intimidating if you’ve never prepared homemade pizza dough, but it’s really quite simple. In about 10 minutes, five simple ingredients—flour, salt, yeast, oil, and water—can be combined to make pizza dough. After the dough is combined and worked, you put it somewhere warm so that it can rise. It really is simple and worthwhile, I assure you. Two large pizzas or four individual ones can be made from the two pounds of pizza dough that this recipe makes. Up to two days in advance, it can be prepared, and it freezes beautifully as well.
Combine yeast, sugar, and 1/2 cup of the warm water in a sizable bowl of a stand mixer. Stir to mix the yeast, then set aside for five minutes to rest.
When the dough is smooth and elastic, knead it for about 7 minutes on medium-low speed after starting to combine. The dough should have a tiny amount of stickiness, but not enough to really adhere to your fingertip.
In a warm environment, cover the bowl with a dry towel and leave it there for 1 to 1 1/2 hours or until the volume has doubled.
Place the dough on a lightly dusted or greased surface after giving it a gentle punch down. Depending on how big of a pizza you want and how thick of a crust you want, divide the dough into two or three equal pieces. I prepare three pizzas with a medium size and thinner crust. However, you might prepare two bigger pizzas.
As you preheat your oven to 450 degrees Fahrenheit, let the dough rest. Place a pizza stone or baking sheet in the oven while it is preheating if you have one.
Olive oil should be lightly brushed onto the pizza dough before being forked all over. For six minutes, pre-bake the dough on a hot pizza stone or on a pizza pan.
Add pizza sauce and toppings after taking out of the oven. Go back to the oven and bake for an additional 8 to 15 minutes, or until the cheese is bubbling and the crust is brown.
Option 1: Prepare the dough through the initial rise. Before rolling it out and prebaking it, place the dough in an airtight container in the refrigerator to rise for several hours or overnight.
Option 2: Prepare the pizza dough entirely, baking it in the oven for a 6-minute prebake. Pizza should be topped with your preferred toppings, covered tightly with plastic wrap, and chilled for several hours before baking.
Form a ball with the dough and lightly mist it on both sides to freeze it. For up to three months, wrap it in plastic wrap and store it in a ziplock freezer bag in the refrigerator. Pizza dough should be refrigerated overnight to thaw, then rolled out when you are ready to pre-bake.
The pre-baked crust can be frozen by making sure it cools fully, wrapping it in plastic wrap and tinfoil, and putting it in your freezer. Only pre-baked crust without the toppings may be frozen!