Bread flour pizzas work well in a variety of pizza ovens, but require a longer cook time compared to 00 flour. Bread flour requires more water than “00” and AP flours, so you will notice a 65% hydration recipe with bread flour is a bit less workable than one made with “00”. The more complex structure (due to grind size and types of wheat used) results in a dough that can hold the weight of cheese when picked up. Smaller and more finely grinded wheat may need slightly less water whereas a larger grind may need more.Ī lot of pizza making requires patience and fine tuning to get the results you want, and I’m hoping this guide helps point you in the right direction of what type of pizza flour you should use and which brands make a reputable flour.īread flour, with a high protein percentage, is the backbone to an excellent New York style pie. Water absorption typically depends on the grind size. The protein percentage is very important as this is what forms the gluten structure in dough. Conversely, AP and bread flours require a longer cook.ĭifferent brands also have varying protein percentages, water absorption rates, and grind sizes – all of which can affect the final pizza results. For example, Tipo 00 flour is best cooked with incredibly high heat for short periods of time (~2 minutes), which is why Neapolitan is typically associated with wood-fired ovens. Not only do you have to choose the correct flour for specific pizza styles, but you also have to account for your equipment. Flour types can make a world of difference in pizza-making, affecting the taste, texture, and structure of the dough.
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