Which flour for the pizza dough?

There are at least as many myths about the perfect pizza dough and the perfect flour for making the dough as there are pizza variants. However, you rarely get around a good yeast dough and perseverance in kneading and proving the dough. Surely you can manufacture on dough or dough mixes, which makes your work a little easier. The type of baking plays a role in the taste, because yours Pizza works best in a wood-burning stone oven. Due to the high temperatures and direct contact with the fireclay bricks that make up a pizza oven, the base bakes quickly, crispy and with the typical stone oven taste. You can sometimes imitate this at home with a pizza stone, if your oven can handle high temperatures. In stores you can buy special pizza ovens for the table that bake either mini pizzas or a normal pizza at high temperatures.

Which flour goes best with the pizza

Normally, you put your

Pizza dough made from wheat flour, which contains a high proportion of gluten, the sticky protein. Since different types of wheat are processed into flour in each country, types of flour with the same or similar designation can have different baking properties. The soil and climatic conditions are also reflected in the quality of the flour. For more rustic pizza bases, a flour mixture of different types and degrees of grinding (type designations such as 405, 550) is often used. Spelled flour has a higher gluten content and is therefore also suitable for yeast dough and has a slightly nutty taste.

Regular wheat flour makes good dough

There is nothing to prevent you from making a yeast dough for your pizza from normal 405 wheat flour. The dough then largely corresponds to the pizza dough that you can buy as a ready-made dough. If you add a little more yeast to the dough and let it rise longer, you get a thick base like you know from American pizza. With less yeast, the dough will be thinner and more crispy.

Higher quality and more handy flour for robust pizza dough

If you use types of flour such as type 550, 812 or 1050 instead of the conventional 405 household flour, the pizza base will taste more intense and of higher quality. These types of flour contain significantly more minerals. In a flour type 812 you will find around 812 milligrams of minerals per 100 grams of flour. However, the flour is darker due to the fiber it also contains. The dough looks heavier and is filling longer.

Pizza like in Naples with Tipo 00

Naples is considered the birthplace of pizza. If you ask a pizza maker about his flour there, he will probably recommend "Farina Tipo 00", which means "Type 00 flour". This flour corresponds roughly to the German 405 household flour, but contains significantly more gluten. In this way, the pizza dough can be rolled out very thinly without it contracting again. Canadian Manitoba flour has similar properties. Ideally, a flour for pizza dough has a good portion of 12.5 to 14 percent. Depending on the pizza maker, if you are told, flour mixes and Recipes find that have a not inconsiderable influence on the taste of the pizza.