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Types of Flour for Making Pizza

Pizza bars and restaurants are always looking for good quality flours for their pizza – but what does this mean? There isn’t a lot of information available online for finding the best flour in the UK. In this blog, we will explain the different types of flour and then compare the best ones available with the UK pizza flour suppliers.

So, what types of pizza flour are available in the UK?

Plain Flour



Plain Flour for pizza making

Plain flour contains low protein content (9 to 10 percent) which is too little than is required for making the best pizza. Many home cooks will have this in their kitchen cabinets and may be wondering if they can use it for a recipe they found. The simple answer is yes, it’ll work fine. However, if you want to make a better pizza then you should choose some flour that contains higher protein content. This type of flour can be used for cakes, pastries, and bread, but does not do any of them too well. Self-raising flour is essentially plain flour which contains a raising agent like sodium bicarbonate. It is used for making pancakes and sponges and isn’t really meant for bread and pizza.

Strong White Bread Flour



Strong Pizza Flour for Pizza Making in UK

This flour can be easily found in any supermarket thanks to its increased popularity in baking. It is a great option for baking pizza in a home oven. This flour contains relatively higher protein content (12 to 14 percent) so it’s suitable for a home oven pizza, New York style or thin crust. Also, as it’s got more gluten development, it is very elastic. You might find it hard to roll out or stretch. The key is to bring the dough to room temperature and give it some time to rest before stretching.

‘00’ Bread Flour



Italian flours are graded based on how well they are milled. The ‘00’ refers to the finest milling and the lowest grade. Also, it is made from the softest wheat and thus produces a delicate dough. This flour usually contains a medium-high protein content (12.5 percent approx.). It is manufactured for high temperatures in a wood fired oven, so it’s not really suitable for home oven pizzas. It is relatively more expensive and harder to work with, so if you are not cooking pizza in a wood fired oven, use the other bread flour.  You can buy this flour from a reputable pizza flour supplier or a quality food shop selling Italian produce. As it is a specialist, high quality flour and is usually imported, you’ll have to pay a bit more for it.

The Right Flour for The Right Pizza

The two most popular types of pizza are the New York style pizza, which is cooked in a conventional oven and the Neapolitan pizza which is made in a wood fired oven.

New York Pizza


New York Pizza

It is cooked for a longer period and has a stronger, chewy crust which allows the pizza to be picked by the slice. New York pizza is usually cooked at home and as home ovens cannot usually reach the high temperatures as the pizza oven, the ‘strong bread flour’ with high protein content works best for it.

Neapolitan Pizza


Neapolitan Pizza

It is cooked in a wood fired oven at high temperatures which leaves a slight crisp in the outer layer and a soft interior. The Italian ‘00’ flour works best for this pizza style as it is milled finely for softness and contains the ideal amount of protein. This type of pizza is usually eaten with a fork and knife as its slices don’t hold up.

Conclusion

When you begin planning to make pizza, you may wonder if that plain flour in your kitchen cabinet will do the job. However, as you get more advanced, you’ll be buying the best flours you can find in the market. Flour isn’t too expensive, so it makes sense to get the best quality flour available, considering that it is the main ingredient in your pizza recipe.

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