baking tip

Use The Right Flour For Pizza

Using the right flour will greatly affect the texture of the pizza. Get your hands on some bread flour, or Italian “00” bread flour which are both great flours for pizza. The “00” refers to the finest grade, so is soft and works well in the intense heat of the wood fired oven. Standard bread flours will work best for a home oven. Protein content between 12-15% is best, as this means more gluten – with the upper end more suited to long rises in the refrigerator as gluten degrades over time. Avoid cake or all purpose flours. These have less gluten, and so the crust will have a denser crumb – like a cake or biscuit.