A good quality flour is essential for great pizza! The more flours you test out, the better you will start to understand your dough.
In this video, I am playing around with three different flours:
Caputo Tipo 00 Pizzeria Flour
Molino Pasini Tipo 00 “Verde”
Molino Pasini Tipo 0 “Soffio – Lungha”
As I mentioned in the video, for professional pizza with long fermentation, I recommend blending anywhere from 30 percent of a stronger flour (ex. Tipo 0, bread flour, or Manitoba), with the rest 70% Tipo 00 flour.
On the other hand, if you are making pizza dough at home for fun, start by blending 50% strong flour with 50% Tipo 00 or even All Purpose Flour.
This is only an introductory video explaining the importance of flour in your pizza dough.
For more questions, leave them in the comments below.
And don’t forget to share this video with friends and fellow pizza lovers!
15 Comments
Amicoooo
In India we have only wheat flour and Maida flour, here we don't have any tipo 00 flour. Any suggestions please.
Once again, valuable insight into your art. I've learned so much from your videos. Thanks.
We have APF with 12% to 13 % of protein to 100gms of APF.
Any suggestion
Thanks Julian! I have some Molina Signeti Type 0 flour heading my way. Andrea Corcoran told me to try it.
Thank you for this amazing mixing flour rep , can you olso share the hydration and the texture when eating of this mixing dough , i really want to try it, many thanks and wish you all the best brother ❤
You put the basil on top of the pizza after the pizza has come out of the oven.
I thought hasan piker was making pizza
We don't have much choice of flour in Canada, what do you think about the combo of caputo pizzeria, caputo nuvola (not super) and caputo oro Manitoba? Unfortuately Caputo nuvola super is impossible to find here
Great tipo!
I mix 00 tipo with semolina with good results make more of an US East Coast Roman style __ also find 4 & 5 days even tastier make sure you mix with fresh dry flour when breaking down and wet to bring back to life __ different style in home oven but still good ingredients tasy good 😊
what temperature do you have for 72 hours. In my fridge at 6 degrees the dough does not rise. Only after taking it out of the fridge at room temperature. Testing your recipe biga 3. After 48-72 hours at low temperature (4-5°C) yeast activity drops significantly.
BrickOvenBaker has a great selection of Italian flours, including the Molino Pasini
I've found working for me up to 60 hours fermentation. Above that, when I stretch the dough to form the pizza disk it will strat tearing a bit more. I need to work i oittle bit more on kneading and form the balls a little bit better.
Holy shit they make a 00 that's got a w rating of 440. That's absolutely insane.