For Pizza
The recipe for pizza is more than a simple list of ingredients, measurements, and steps to follow. It is the result of a centuries-long history and culture that are now considered a cultural heritage of humanity.
The Signature Dish of Italian Culinary Culture
Pizza is considered a sacred dish not only because it's extremely tasty, but because it's synonymous with social life, tradition, family, and sharing.
It is one of the symbols of our nation, a manifesto of a culinary tradition made with healthy, certified ingredients.
"Pizza fills the room with colors and aromas.
And when it arrives at the table, the world falls in love.”
And when it arrives at the table, the world falls in love.”
Flour for a Perfect Pizza
Different types of flour can be used to prepare pizza depending on the type of pizza you want to eat.
Choosing only between 0 and 00 pizza flours would be reductive, because the technical differences and methods of use are different.
00 Flour for Pizza
The 00 Classic Flour for Pizza is made with a carefully selected blend of soft wheat to make doughs with excellent elasticity, ideal for making light and digestible homemade pizzas. This flour creates a soft dough, perfect for light and naturally leavened savory baked goods.
0 Flour for Professional Recipes
This Type 0 Flour for Professional Recipes was specifically designed with the needs of professional bakers in mind. Recommended for baking, for preferment doughs, or for fortifying lower-strength flour. Ideal for preparing high-hydration doughs that need to rise for hours.
It is rich in gluten, ensuring excellent dough stability during the final processing stage.
Manitoba 0 Flour for Long Fermentations
Manitoba Type 0 Flour is made by milling high-gluten wheat. It is excellent for baked goods with high-hydration doughs, doughs with long proofing times, or even for refreshing your dough starter. It is a very elastic flour and makes for a dough that is strong, tensile, and less prone to deflation. It can also be mixed with other flours to increase the strength of the flour.
Rustic Whole Wheat Flour with Fiber
Whole Wheat Flour, thanks to its high soluble fiber content, can absorb a lot of liquid and tends to rise less. It ensures an excellent yield and extended shelf life of the dough. It is relatively low in carbohydrates and calories, while containing plenty of nutrients, including protein, bran, and vitamins. Use it to make pizza dough that's especially flavorful!
Le farine per creare una pizza a regola d'arte
Esistono diversi tipi di farine che possono essere utilizzate per la preparazione della pizza e il loro utilizzo dipende dal tipo di resa finale che si vuole ottenere, ovvero che tipo di pizza si vuole mangiare.
Scegliere solamente tra la farina per pizza 0 o 00 sarebbe riduttivo poiché le differenze tecniche e le modalità di impiego sono diverse.
Farina 00 per pizza
La Farina 00 Classica per Pizza è ottenuta da un’attenta e studiata miscela di grani teneri in modo da conferire all’impasto un’eccellente elasticità, ideale per la realizzazione di pizze casalinghe leggere e digeribili. La farina garantisce un impasto morbido, è perfetta per lievitati salati leggeri e naturali.
Farina 0 manitoba per grandi lievitati
La Farina 0 Manitoba è ottenuta dalla macinazione di grani selezionati di forza. Ottima per ricette ad alta idratazione, a lunga lievitazione o per il rinfresco del lievito madre. È una farina molto estensibile, che consente di ottenere un impasto resistente, più tenace e meno soggetto a sgonfiarsi. Utile anche miscelata ad altre farine per aumentare la forza.
Farina integrale rustica con fibra
La Farina Integrale grazie alla ricchezza di fibre nobili ha una capacità di assorbimento di liquidi molto elevata e una minore tendenza alla lievitazione. Assicura un'ottima resa produttiva e una prolungata durata dell'impasto. Ha un apporto di glucidi e calorie particolarmente basso e dosi superiori di elementi nutrienti come proteine, crusca e vitamine. Il suo utilizzo è consigliato per la realizzazione di pizze particolarmente fragranti.
How to Make Pizza that is High-quality and Healthy
Types of Dough
Straight dough, also called direct dough, is when fresh ingredients are kneaded together all at once, and then left to rise. Indirect doughs are made using a pre-ferment, like when making pizza doughs. For the best pre-ferments, you need to use a high-strength flour (like a W 300).
Hydration
When talking about doughs, hydration refers to the ratio of water to flour. The amount of hydration needed determines whether you should use a weak, medium-stength, or high-strength flour.
Rising
Longer rising times need higher-strength flour. Yeast reacts to the amount of gluten in the flour you choose, so using a high-gluten flour will ensure that your dough will have a nice consistency. On the contrary, for short rising times, using a high-strength flour would result in a dough that is too tough.
