Pizza Flour Comparison Test

Jul 8, 2024

Pizza Flour Comparison Test

Objective

  • Test various types of flour to make pizza using the same recipe and oven conditions.
  • Only variable: the type of flour.
  • Compare and rate the results based on gluten development and pizza quality.

Steps and Procedure

  1. Preparation

    • Make the dough using different flours: same ingredients (flour, water, yeast, salt) and hydration level (80%).
    • Mix using a paddle, then let it ferment for 2 days.

  2. Creating the Dough

    • Mix flour, salt, and water.
    • Let it rest and develop the gluten network.
    • Shape the dough into balls and ferment for 48 hours at room temperature or in a cold environment.

  3. Pizza Making Process

    • Preheat a wood-fired pizza oven.
    • Use semolina for dusting and stretch the dough.
    • Add ingredients: crushed tomatoes, Buffalo mozzarella, smoked provolone, basil, olive oil, and sea salt.
    • Bake each pizza and analyze the results.

Flours Tested

  1. Neapolitan Flour

    • Gluten Network: Excellent, scored 10.
    • Stretchability: Easy, scored 10.
    • Pizza Quality: Crisp and airy, overall score: 9-10.

  2. Italian Double Zero (00) Flour

    • Gluten Network: Good, scored 9.
    • Stretchability: Good, scored 9.
    • Pizza Quality: Took longer to rise, overall score: 8-10.

  3. Manitoba Flour

    • Gluten Network: Moderate, scored 8.
    • Stretchability: Harder, scored 9.
    • Pizza Quality: Minor sticking in the oven, overall score: 7-9.

  4. Bread Flour

    • Gluten Network: Tense but transparent, scored 7.
    • Stretchability: Better than expected, scored 7.
    • Pizza Quality: Crisp base, airy crust, overall score: 7-10.

  5. All-Purpose Flour

    • Gluten Network: Excellent, scored 8.
    • Stretchability: Very good, scored 10.
    • Pizza Quality: Good rise and color in the oven, overall score: 8-10.

  6. Cake Flour

    • Gluten Network: Weak, initial score -2, adjusted recipe to 70% hydration, final score 6.
    • Stretchability: Surprisingly good, scored 7.
    • Pizza Quality: Good rise, decent base, overall score: 7-9.

Final Review

  • Top Performer: Neapolitan Flour
    • Designed for pizza, performed excellently on all measures.
  • Surprise Performer: All-Purpose Flour
    • Managed to create a surprisingly good pizza despite not being pizza-specific flour.
  • Others: Double Zero, Manitoba, and Bread flours also performed well with slight variations in outcome.
  • Cake Flour: Required recipe adjustment but achieved a decent result.

Conclusion

  • Neapolitan flour emerges as the best for pizza-making due to its specific design and performance.
  • Other flours, even non-standard ones like all-purpose and bread flour, can also make good pizzas with minor adjustments.

Extras and Recommendations

  • Master class on sourdough bread available for those interested.
  • Learn to manage sourdough starter, kneading, shaping, and baking techniques.
  • Check the link in the description for more details on baking like a pro.

May the gluten be with you!