What To Know
- This lower protein content results in a flour that is more pliable and extensible, making it ideal for creating the thin, crispy crust that is characteristic of traditional Neapolitan pizza.
- All-purpose flour typically has a protein content of 10-12%, while pizza flour has a protein content of 11-13%.
- Whether you are a seasoned pizza maker or just starting out, upgrading to pizza flour will take your pizza to the next level.
What is Pizza Flour?
Pizza flour, also known as “00 flour” or “double zero flour,” is a finely ground wheat flour specifically designed for making pizza. It is made from soft wheat, which has a lower protein content than hard wheat. This lower protein content results in a flour that is more pliable and extensible, making it ideal for creating the thin, crispy crust that is characteristic of traditional Neapolitan pizza.
The Difference Between Pizza Flour and All-Purpose Flour
The main difference between pizza flour and all-purpose flour is the protein content. All-purpose flour typically has a protein content of 10-12%, while pizza flour has a protein content of 11-13%. This higher protein content makes all-purpose flour more suitable for making breads and pastries, which require a stronger gluten structure.
Benefits of Using Pizza Flour
Using pizza flour for your pizza crust offers several benefits:
- Thin and crispy crust: The low protein content of pizza flour allows the dough to stretch easily, resulting in a thin and crispy crust.
- Authentic flavor: Pizza flour is used in traditional Neapolitan pizza, so it will give your pizza a more authentic flavor.
- Easier to handle: Pizza flour is more pliable and extensible than all-purpose flour, making it easier to work with and shape.
How to Use Pizza Flour
Using pizza flour is similar to using all-purpose flour. Here are some tips for using pizza flour:
- Use a high hydration: Pizza flour can absorb more water than all-purpose flour, so it is important to use a high hydration level (65-70%).
- Knead for a long time: Pizza flour requires a longer kneading time than all-purpose flour. This will help to develop the gluten and create a strong dough.
- Let the dough rise slowly: Pizza dough made with pizza flour should be allowed to rise slowly at room temperature for several hours. This will help to develop the flavor and texture.
Types of Pizza Flour
There are several different types of pizza flour available, each with its own unique characteristics:
- Tipo 00: The finest and most refined pizza flour. It is made from the heart of the wheat kernel and has a very low protein content.
- Tipo 0: A slightly coarser pizza flour with a slightly higher protein content than Tipo 00.
- Tipo 1: A whole wheat pizza flour with a higher fiber content and a nutty flavor.
Where to Find Pizza Flour
Pizza flour can be found at most specialty food stores and online retailers. It is also available at some grocery stores in the Italian food section.
Conclusion: Elevate Your Pizza with Pizza Flour
Using pizza flour is the key to creating authentic and delicious pizzas. Its low protein content and high hydration capacity result in a thin, crispy crust that is sure to impress your friends and family. Whether you are a seasoned pizza maker or just starting out, upgrading to pizza flour will take your pizza to the next level.
Answers to Your Most Common Questions
Q: What is the difference between pizza flour and bread flour?
A: Pizza flour has a lower protein content than bread flour, making it more pliable and extensible. Bread flour has a higher protein content, making it stronger and more suitable for making breads and pastries.
Q: Can I substitute all-purpose flour for pizza flour?
A: Yes, you can substitute all-purpose flour for pizza flour. However, the resulting crust will not be as thin and crispy as if you used pizza flour.
Q: What is the ideal hydration level for pizza flour?
A: The ideal hydration level for pizza flour is 65-70%. This means that for every 100 grams of flour, you would add 65-70 grams of water.
