Which flour for pizza to choose? The best on the market

Flour is the heart of every perfect pizza: the flavor, consistency and digestibility depend on choosing the right type. But with so many options on the market, how do you choose? In this practical guide, we will help you discover the best flours for pizza, analyzing their characteristics, uses and advantages. Whether you are an expert pizza chef or an enthusiast, you will find the right advice to obtain excellent dough and results that will leave everyone speechless!

Strong or Weak Flour? Find Out Which One to Choose for a Perfect Pizza?

When talking about flours, terms like “strong” and “weak” are essential to understand which is the most suitable for making pizza. But what do they mean exactly? The strength of a flour is measured in W , a value that indicates its ability to retain water and develop gluten, which is essential for the leavening and elasticity of the dough.

Often the W is not indicated on the packaging, but it can be deduced from the protein content: generally, the more protein there is, the higher the W. For example:

• A flour with a W between 170 and 220 and a protein content between 10.5% and 11% is ideal for pizza.

The best flours for pizza

• Flour 0 and Manitoba:
  Perfect for elastic and light doughs, they are excellent for the formation of gluten. Manitoba, in particular, is a “strong” flour obtained from soft wheat originating from Canada, suitable for long leavening.
• 00 flour:
  It is a refined white flour, suitable for simple doughs and homemade pan pizza. Although less protein than type 0, it guarantees good results with proper leavening.
• Wholemeal Flour:
  A nutritionally rich choice, especially if organic and stone ground. However, it has a lower ability to develop the gluten mesh, which can make the dough less elastic. For best results, it is advisable to mix it with a strong flour such as Manitoba.
• How to choose the right flour for pizza
• Choosing the right flour is essential to obtain a perfect pizza. To begin, it is important to know the key parameter: the strength of the flour (W) , which indicates its ability to absorb liquids and retain carbon dioxide during leavening. Professional pizza chefs often prefer flours defined as “strong”, as they guarantee a stable gluten mesh during the dough’s rest. However, there are several factors to consider to choose the most suitable flour for your recipe.
• 1. Type of dough
• The processing technique influences the choice of flour.
• Direct dough: involves adding all the ingredients in a single phase, requiring versatile and medium-strength flours.
• Indirect dough: includes a pre-dough phase, as in the case of long leavening, where strong flours guarantee better results.
• 2. Hydration of the dough
• The amount of water used affects the consistency and workability of the dough. A flour with a high W is able to absorb greater quantities of liquid, making it ideal for highly hydrated doughs. Evaluate the ratio of water to flour in your recipe to choose a product with the most suitable absorption capacity.
• 3. Duration of leavening
• Rising time is another crucial aspect. With strong flours, the dough better maintains the consistency of the gluten mesh during long risings, avoiding collapse. This makes them perfect for preparations that require longer resting times, such as long-ripening pizza.