What Type of Flour to Use for Pizza?
Choosing the right flour is crucial for creating a flavorful pizza with the ideal texture. Not all flours are the same, and each has characteristics that make it more or less suitable for pizza. In this guide, we’ll examine the different types of flour available and their peculiarities to help you select the perfect one for your needs.
Wheat Flours
For pizza dough and many types of baking, wheat flour is predominantly used. Wheat flour comes from the milling of soft wheat.
- Type 00: The classic white flour, very refined, ideal for light-tasting pizzas with a soft texture. It has a low gluten content and requires careful handling to achieve a good dough.
- Type 0: A more robust and slightly less refined flour than 00, with a slightly higher gluten content. It allows for pizzas with a more structured texture and more even baking.
- Type T1 and T2: These are our favorites for Braciere Malatesta pizzas. They are less refined, especially if stone-milled, containing more wheat germ and bran. They preserve better nutritional qualities compared to more refined flours. Less refined and whole grain flours are more challenging to work with without prior baking experience. T1 and T2 are a good compromise. They can also be mixed for more distinct and authentic flavors.
- Whole Wheat Flour: Has the best nutritional qualities, especially if stone-milled.
- Manitoba: A strong flour with high gluten protein content, also known as “American” flour. It’s made from wheat grown in Canada and North America. Recently popular in Italy due to its ability to form a dense network that traps air during rising, resulting in a soft, fluffy dough, even for less experienced bakers. With some experience, similar results can be achieved using local and less refined flours.
Alternative Flours
- Kamut: Often mistakenly thought to be a specific type of wheat, it’s actually a US trademark. The grain is Khorasan, an ancient cereal with notable beneficial properties. We recommend choosing Khorasan wheat flours grown in Italy, where agricultural regulations strictly control the use of pesticides and herbicides. This flour gives pizza a crunchy texture and a distinct flavor, along with good digestibility.
- Spelt: A whole grain flour with a rustic, rich taste. It gives pizza a more compact texture and darker color.
- Rye: A flour with low gluten content, not suitable alone for pizza. It can be used in small amounts to add flavor and nutrients to the dough.
Tips for Choosing Flour:
- Type of Pizza: For classic and Neapolitan pizzas, start with a mix of Italian type 0 flours (from ancient grains or Khorasan wheat) and T1. With more experience, move on to T1 and T2 flour mixes. For pizzas with a unique taste, experiment with alternative flours like spelt, whole wheat, or hemp flour.
- Leavening: We recommend long leavening times (at least 6 hours, preferably 24) for highly digestible and nutritious pizzas.
- Experience: If you’re a beginner, start with type 0 and T1 flours. With experience, you can experiment with more complex flours.
Remember: Flour is just one ingredient in creating a perfect pizza. Use fresh, high-quality ingredients for the best results!
Choose Your Dough:
- Soft and Light: Soft wheat flour combined with a long leavening time is your friend.
- Crispy: Choose less refined flours.
- Mix & Match: Experiment with different flours for a personalized result.
- Hydration: Adjust water according to the dough and your experience.
Resting Time is Important:
- An Hour of Relaxation: Let the dough rise for perfect consistency. With instant yeast, you can roll out and dress the dough after just an hour and a half. However, we recommend waiting at least 6 hours (re-kneading after 3 hours) for a more digestible and nutritious pizza.
- Resting Dough Balls: If you’ve prepared more pizzas, give them some individual resting time.
Balanced Topping:
- Don’t Drown the Pizza: Use sauce sparingly to avoid a soggy result.
- Unleash Creativity: Dress without overloading to keep the pizza light.
Home Oven: Keep in mind that home ovens don’t reach the high temperatures of wood-fired ovens.
Leavening, a Touch of Magic:
- More Gluten, More Waiting: Remember that flours rich in gluten require longer leavening times.
- Trust Your Instincts: With experience, you’ll know when your dough is ready for the oven.
Professional Baking: What Temperature to Bake Pizza?
- High Heat: The 400°C of a wood-fired oven gives a crispy and fragrant pizza.
- Home Oven: If you don’t have a pizza oven, don’t worry! Use the fan mode at the highest temperature available.
How to Make Pizza with a Wood-Fired Oven?
Baking pizza in a wood-fired oven is an art that requires practice and attention, but the final result is worth every effort. Here’s a complete guide to help you bake delicious and fragrant pizzas that will amaze your guests:
Oven Preparation:
- Lighting the Fire: Start by lighting the fire at the bottom of the oven, using dry, seasoned wood for optimal combustion. Leave the door and flue open to allow the smoke to escape and the oven walls to heat evenly.
- Reaching the Temperature: Aim for a high temperature between 400°C and 450°C. This is essential for a perfectly baked pizza with a crispy base and flavorful topping.
- Managing the Coals: Once the desired temperature is reached, move the coals to the side or remove them completely. This reduces direct flames and creates a more uniform heat for baking the pizza.
- Moistening the Oven Floor: Dampening the oven floor with a wet cloth before baking the pizza helps prevent the dough from sticking and promotes even baking.
Baking the Pizza:
- Inserting the Pizza: Place the pizza on the oven floor using a peel. Bake for 1-2 minutes, turning it occasionally to ensure even browning.
- Checking the Bake: The pizza is done when it is golden and crispy on the bottom, with melted and slightly browned cheese.
- Adjusting the Heat: If the baking is too fast, lower the oven temperature or move the pizza towards the center. If it is too slow, add wood to the fire to increase the heat.
- Creating a Flame (Optional): For an extra touch, you can create a flame in the oven using wood chips. This gives the pizza more volume and a smoky flavor.
Tips for a Perfect Pizza:
- Use Quality Ingredients: Choose type 0 and T1 flours for a light and flavorful dough, buffalo mozzarella for a rich taste, and fresh tomatoes for a genuine topping.
- Prepare a Well-Risen Dough: A well-risen dough is crucial for a digestible pizza with optimal texture.
- Balance the Toppings: Don’t overdo the toppings to avoid making the pizza too heavy and difficult to bake.
- Bake the Pizza at the Right Temperature: The ideal temperature for baking pizza in a wood-fired oven is between 400°C and 450°C.
- Monitor the Baking: Regularly check the pizza during baking to ensure it doesn’t burn.
- Use a Pizza Peel: A pizza peel is the ideal tool for inserting and removing the pizza safely and easily.
With a bit of practice and these tips, you’ll be able to make delicious pizzas in your wood-fired oven that will leave everyone amazed!
How to Control the Temperature of a Wood-Fired Oven
There are two main methods to control the temperature of a wood-fired oven:
- Pyrometer: The most accurate method is using a pyrometer. This instrument measures the temperature inside the oven. Wood-fired oven pyrometers are generally installed on the oven wall and have a dial or digital display indicating the temperature. There are also portable pyrometers that can be moved around inside the oven to measure temperature in different areas.
- Tips for Using a Pyrometer:
- Ensure the pyrometer is positioned correctly inside the oven, away from direct flames and drafts.
- Regularly calibrate the pyrometer to ensure accurate measurements.
- Follow the manufacturer’s instructions for proper use of the pyrometer.
- Tips for Using a Pyrometer:
- Visual Indicators: In the absence of a pyrometer, visual indicators can be used to estimate the oven temperature.
- Flame Color: White and yellow flames indicate a medium temperature, while red flames indicate a higher temperature.
- Oven Wall Color: As the temperature rises, the oven walls darken, becoming incandescent at higher temperatures.
- Flour Behavior: If you throw a pinch of flour into the oven, it will burn quickly if the temperature is high, and turn golden slowly if the temperature is lower.
- Tips:
- Familiarize yourself with your wood-fired oven to recognize the visual signs indicating the correct temperature.
- If unsure about the temperature, start with a lower temperature and gradually increase it.
- The ideal temperature for baking pizza in a wood-fired oven is between 400°C and 450°C.
Why Does Pizza Burn on the Bottom in a Wood-Fired Oven?
Pizzas burn on the bottom in a wood-fired oven for several reasons:
- Temperature Too High: If the oven temperature is too high, the pizza base will cook too quickly and burn before the rest of the pizza is done.
- Incorrect Pizza Placement: If the pizza is placed too close to the heat source, such as the coals, it will burn
