Introduction
As we know, the pizza dough can be soft and fluffy, crumbly or spongy: these characteristics essentially depend on the type of flour used or, better said, on the mixture of flours.
Pizzas, such as focaccia, savory pies and baked specialties in general, can appear differently depending on the chosen flour. In fact, in addition to water, oil, salt and yeast, flour is a leading ingredient in the preparation of pizza.
Flours of type 00, 0, 1 and 2
As it is known, from the grinding of durum wheat semolina and granulated are obtained; however, when the matrix is soft wheat, the final product is a white flour, particularly suitable for the preparation of bread and cakes. distinguishes according to the degree of sifting (processing process consisting in the separation of the flour from the bran):
- White flour type 00: sifting degree equal to 50% (ideal for batters and sweets)
- White flour type 0: 72% abburatta (excellent for bread, pizza, focaccia and leavened specialties)
- Type 1 flour: abburatta to "80%
- Type 2 flour: sifting degree equal to "85%
- Fior di farina: very fine wheat powder, obtained from the innermost and softest part of the grain. Flour par excellence in confectionery production, qualitatively superior in terms of gluten.
- Wholemeal flour: after grinding, this flour does not undergo further refining processes. It represents a good alternative to 0 flour, in order not only to prepare rustic doughs, but also to satiate and regularize the intestine, thanks to the preciousness of fibers.
Wholemeal Pizza (Long Rising)
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Choice of flour
The premise is essential to give a "general floured" on the various pizza mixes available on the market. In general, the "classic dough of the food" consists of a mix of type 0 and 00 wheat flours, as well as water, oil, salt and yeast. In order to obtain a rustic, more full-bodied, rich and aromatic product, a certain amount of wholemeal flour, or in any case semi-refined flour, can be added to the type 0 and 00 flour. must pay attention to leavening times: in fact, these flours are richer in fiber and nutrients, which requires much longer leavening times than doughs with white flours. In addition, wholemeal flours used for pizzas are much more subject to deterioration and / or proliferation of bacteria.
The ideal would be to grind the wheat directly with small household reels, to obtain a better dough. In any case, the market offers many types of flours: it is preferable to opt for those of better quality.
The pizza is qualitatively superior when the flour used is made from organic and natural wheat, not treated with pesticides or chemicals. In any case, it would be good to observe the aforementioned consideration also in all other flour-based foods, not only for the preparation of pizzas.
Other flours for pizza
Other flours can be mixed with wheat flour: for example, wheat flour and small spelled flour, or oat flour, can be mixed in equal parts. For lovers of sweet flavors, it is advisable to add a part of almond flour to the wheat flour: the latter not only softens the dough, but certainly makes it more energetic.
For those who love spicy flavors, white flour can be enriched with spices and aromas, such as chopped coriander, chervil, oregano etc.
For a less swollen pasta, it is advisable to mix the soft wheat flour with the semolina.
Flour for pizza and celiac disease
Clearly, up to this point we have considered wheat flour, therefore absolutely forbidden for celiacs. Patients with celiac disease (gluten intolerance), however, are not denied pizza, as long as it is prepared with certified gluten-free flours, such as rice flour, soy, potatoes and corn.
Summary
Flour for pizza: in short
White flour type 00
White flour type 0 (ideal for pizzas)
Type 1 flour
Type 2 flour
Fior di farina: (ideal for pastry desserts)
Wholemeal flour (regulates the intestine and satisfies)
50%
72%
80%
85%
- Flour type 0 and 00: soft and fluffy dough
- Type 0 flour and wholemeal flour: more full-bodied, aromatic dough. → attention: longer rising times
- Wheat flour and semolina: less swollen dough
- Wheat flour and spelled flour
- Wheat flour and oat flour
- Wheat flour and almond flour: sweetish dough
- Wheat flour and spices: sweet and more energetic dough
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