Pizza Dough Flour is the foundation of any pizza dough. Its role is not limited to providing structure and texture; it also greatly influences your pizza’s flavor, color, and nutritional value. Many types of flour are on the market, and understanding their differences is crucial to making the best dough possible.

The composition of flour

Before we get into the specifics of each type of flour, it’s important to understand what flour is made of. Wheat flour, the most common type used in pizza dough, is made from wheat grains, which are composed of three main parts: the bran (the outer shell), the germ (the inner part that can sprout into a new plant), and the endosperm (the bulk of the grain, rich in starch and protein).

The composition of these components determines the main characteristics of the flour, namely its protein content and the amount of gluten it can produce. Gluten is the network of proteins formed when flour and water mix, giving the dough elasticity and strength.

German Flour Types

In Germany, flour is categorized by “type” (or “Typ” in German) based on ash content. Ash content” is a milling industry term that refers to the mineral content left after the flour is burned. The “ash” left behind essentially represents the total mineral content of the flour and indirectly measures how much of the grain – including the nutrient-rich bran and germ – is present in the flour. Higher ash content usually means more nutrients and denser, heavier bread. For pizza dough, we often want a balance between nutrition and light, airy texture.

Type 405 (8-10% protein): This is the German equivalent of American pastry flour and the closest to Italian “00” flour. It is the most refined flour, with the least amount of bran and germ, resulting in a lower ash content. This makes it a good choice for a lighter, softer pizza dough with a tender crumb.

Type 550 (10-12% protein): This is similar to American all-purpose flour. It contains more bran than type 405, resulting in a slightly higher ash content. This makes it a versatile flour for a variety of baking needs, including pizza dough.

Type 812 (12-14% protein): This flour type is between American high gluten and first clear flours. It has a higher ash and protein content than type 550, making it ideal for denser, chewier doughs such as bread or bagels. For pizza, it can be used when you want a dough that holds up well to heavy toppings.

Type 1050 (14-16% protein): This is similar to American first white flour. It’s less refined, contains more bran, and has a higher protein and ash content. This type of flour makes a denser dough and is usually used with lighter flours for pizza.

Type 1600 (about 16% protein): There is no direct equivalent in the U.S., but it’s similar to a lighter version of whole wheat flour. It contains almost all of the wheat grain, making it high in nutrients and flavor. It produces a dense, savory dough and is typically used for bread rather than pizza.

Italian Type ’00’ Flour

The Italian flour grading system is also based on refinement, with ’00’ being the finest grade. It’s similar to German Type 405 or American pastry flour, but the key difference is in the type of wheat used and the milling process, which gives ’00’ flour a unique texture and protein content. It is the traditional choice for Neapolitan-style pizza dough, resulting in a thin, light crust with a distinctive crunch.

The protein content can vary widely, ranging from 7-14% depending on the specific type (such as ’00’ bread flour or ’00’ pastry flour). A commonly used ’00’ pizza flour, such as Caputo’s Pizzeria flour, has about 12.5% protein.

Remember, it is not only the amount of protein in the flour that is important, but also the quality. Not all wheat proteins contribute to gluten formation; flours with the same protein content can vary in their gluten-forming potential. A strong gluten network is often desirable to achieve a chewy texture and good oven release in pizza dough.

Choosing the Right Flour

Your choice of flour will depend on your personal preference and the style of pizza you’re trying to make. Type 405 or ’00’ flour is your best bet for a thin, light crust. Consider type 812 or even type 1050 for a denser, chewier crust.

Experimenting with different flours can help you find your perfect blend. It’s not uncommon to mix flours to get the best of each, such as the lightness of type 405 with the chewiness of type 812.

Our Napoletana pizza recipes usually use imported Italian flour with a protein content between 12 and 14%. There are special flours for long and short resting times. Since the flour greatly influences the dough, our advice is to choose a good high-protein flour (such as CAPUTO Nuvola or CAPUTO Pizzeria) and stick to it until you have mastered all the other parameters.

But remember that flour is only part of the equation. The water content, yeast, salt, and the process you use also greatly impact your pizza dough. Mastering the science and art of dough-making requires understanding each component and how they interact. But once you do, you’ll be well on your way to making the best pizza at home.

Frequently Asked Questions (FAQ)

Can I use all-purpose flour to make pizza dough?

Yes, you can. All-purpose flour is versatile and can be used to make pizza dough. However, the texture and flavor may differ slightly from dough made with specialty pizza flour.

What is the protein content of flour?

The protein content in flour determines the potential amount of gluten that can be formed. Gluten gives the dough its elasticity and strength, resulting in a chewy texture in the baked pizza crust.

Why is ’00’ flour often recommended for pizza dough?

00′ flour is finely ground and has a soft texture that helps produce a pizza crust that is light and crispy yet chewy. Its protein content is also good for pizza dough.

Can I use whole wheat flour in my pizza dough?

Yes, you can use whole wheat flour, but it will produce a denser and more flavorful crust than white flour. It is often mixed with white flour to balance texture and flavor.

Is there a difference between pizza dough flour and bread flour?

Bread flour typically has a higher protein content than pizza flour, resulting in a denser and chewier crust. However, some styles of pizza, such as the New York style, often use bread flour.

Why are there so many flour types in Germany?

The different types of flour in Germany reflect the degree of milling and the parts of the wheat grain used. This gives bakers a wide range of options for different baking needs.

What does “ash content” mean concerning flour?

Ash content is a term used in the milling industry that refers to the mineral content left after the flour is burned. It indirectly measures how much of the grain, including the nutrient-rich bran and germ, is present in the flour.

How does the choice of flour affect the nutritional value of a pizza?

Flour types that retain more wheat grain (bran, germ) generally have more fiber, vitamins, and minerals. Therefore, a pizza made with such flour would be more nutritious than highly refined flour.

Can I mix different types of flour to make pizza dough?

Yes, mixing different types of flour can help balance characteristics such as lightness, chewiness, flavor, and nutritional value.

What’s the best way to store flour?

Flour should be stored in a cool, dry place in a sealed container to keep it fresh. Whole-wheat flour can be refrigerated to extend its shelf life.