Pizza is probably one of the greatest creations of the Italians, along with pasta. Latin for bread, pizza is becoming a global culinary phenomenon without even being a difficult recipe to make.
Quality pizza is known by the thin crust and the luscious crispy edges.
To achieve a similar texture for your pizza, the most important factor is the dough and the way it is prepared. In order to have a good enough dough for your pizza, you need to choose the most suitable flour.
What is the best flour for making pizza
What to watch for? Although each flour looks identical, it is good to know that there are subtle differences that can reflect on the success of your pizza.
Each flour has a different texture, such as flour for a sweet dessert such as cake is fine and soft, while bread flour has a firmer texture.
This difference is due to the amount of gluten found in the flour. Soft flours for sweet dishes have a low gluten content of 8 to 10%.
Bread flour has a high gluten content of 12 to 14.
The best flour for pizza dough also depends on the result you want to achieve.
Here are the most recommended choices for a successful pizza dough:
- Multipurpose flour suitable for thin and thicker pizzas;
- Caputo cheese flour type 00, suitable for thin pizzas in the middle and puffy edges.
With them you can always successfully prepare your favorite Pizza Capricciosa or Pizza Margherita.
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