We love to cook pizza at home, and we see so many recipes on the Internet.
The bottom line is that most homemade pizza is either too heavy or chewy and for an Italian it is not authentic or even close.
In Italy, flour is classified as either 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed.
00 flour is the most highly refined but it is so soft like baking powder.
You basically use this flour the same way you would use all-purpose flour but you will ﬁnd yourself adding more water to your dough than you are accustomed because it hydrates well.
Besides the level of the grind, the other big difference between “00” flour and all-purpose flour is how the gluten in each flour behaves. With 00 Flour you will get a nice bite on the pizza.
00 flour is has a fairly high protein content (11-12%) and is ground very finely. Pastry flour is a low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries.
The lower the protein level the lower the gluten level therefore the dough will not likely holds its shape as well or rise as well.
Protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc., the dough is that you make with it.
You will not find this at most major supermarkets. You can find this at Italian grocery stores or online.
Have any Grocery Alerts readers used Tipo 00 Flour?
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