Just remember to freeze your flour so it won't go stale or spoil when you're not actively using it. But when you're ready to bake, may we suggest Lana Condor's delicious homemade pizza? We can't wait to make it with 00 flour on our next pizza night!
Cooking Basics Facts Pizza Dough. You May Also Like. Food Reviews. Cooking Basics. Healthy Living. Food Shopping. Now You Know. Customize Select the topics that interest you:. Love and Sex. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid s?
Yup , as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world. Why do I bring this up now? Well, it's not quite obvious, but once you start thinking of bread as a solid foam, it becomes much, much easier to understand its mechanics; how leavening works, what gluten development is, oven spring, and the like.
Now for you professional bakers and pizzafreaks out there, after today you'll probably still feel like we haven't really explored the subject in detail, but flour is a gigantic can of worms that only gets deeper and deeper, and for most of us, a good understanding of the very top layer is good enough for our needs.
First off, what exactly is a foam? At its most basic, it's a collection of many air or gas-filled bubbles accumulated into a single larger mass. Fluid foams , such as shaving cream, a whipped meringue, sea scum, or the head on your beer is made of bubbles surrounded by a viscous liquid. The bubbles can slip and slide past each other, giving the entire mass mobility and shape-ability. But here's the interesting part. Depending on the viscosity and surface tension of the liquid, the strength of the individual bubbles in a foam can vary greatly.
Plain water can hold a few tiny bubbles for a brief period of time on its surface. Thicken that water up or change the characteristics of its bonding with, say, some soap, and you can suddenly form much larger bubbles with sturdier structure. Bubble size can also vary greatly depending on how the bubbles are formed. Though their size is limited by the strength of the bonds between individual liquid molecules, the mechanical means by which they are formed can change their size dramatically.
Agitate a bubble bath slowly, or blow through a soapy film and you can create very large bubbles. Vigorously shake that exact same solution or better yet, throw it into a blender or beat it with a mixer, and you can create very fine bubbles indeed.
But again, what's this all got to do with bread? Turns out that bread is a solid foam — that is, a foam that's been treated after it's formed to solidify its walls and firm up its structure ever look inside a sliced loaf of bread and wonder why it looks so much like the top of a bubble bath? And just like with soapy water vs.
Without bubbles, bread would be a solid brick of protein and starch, much like, say, a dog biscuit. It's the inclusion of bubbles of gas that make bread tender, chewy, and, well, edible. While there are a number of factors that can affect bubble characteristics in bread foams, the overriding factor by far is the type of flour your use, and more specifically, its protein content.
Wheat flour, the ground up grain of the wheat plant, is composed largely of absorptive, sticky starch molecules, along with a few protein molecules, most importantly the molecules gliadin and glutenin. It's these molecules that cross-link with each other in the presence of water, forming the strong, elastic matrix known as gluten.
Gluten is like soap for your dough. The more gluten is formed, the easier it is to form large, robust, stretchy bubbles in your loaf. Thus, just like adding more Mr. Bubble will make your bubble bath foamier, the more protein in your flour, the larger and more robust the bubbles you can form in your dough. Okay, okay. There are other factors that can affect your flour performance as well. Check out this article for a more thorough rundown of wheat varieties.
Dough for bread in which you want very large bubbles like pizza! Through a combination of autolysis, plenty of water, and the action of yeast bubble production, the dough essentially kneads itself, forming gluten with almost no outside help.
When it comes to pizza, there are a number of options. Let's take a look at some of them. Believing that the experts of the world will ever agree on what makes the best pizza dough is as crazy as thinking that Wilykit and Wilykat will give up their mischievous ways, but there are certainly a few things we can all agree upon when it comes to Neapolitan pizza crust.
Protein Content : This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is.
It all has to do with texture. According to Serious Eats , the 00 designation is a reference to how finely the flour is milled, and this is the finest stuff you can get. Imagine taking a handful of your standard flour pictured, on the left , and putting it alongside a pile of baby powder. You can tell the difference, right? If you're thinking that's kind of strange, you're right — it's a European thing. The Kitchn notes that while American flours are classified by protein content and, in turn, gluten content , European flours are classified by the fineness of the grind.
Assuming 00 refers to protein content is a mistake. Different types of 00 flour can vary in protein, but most 00 flour that finds it to American shelves has a protein content similar to what you can expect to work with in all-purpose flour.
If you want to experience authentic pizza, there's no doubts about where you should look. Italy has, for generations, taken serious pride in their cuisine, and it shows. The best pizza starts with the best flour, and that's Caputo. Around 80 percent of pizzerias in Naples use Caputo flour, and really? What more do you need to know? Caputo has a few different types of flour, and here's where we have to add a bit of a disclaimer: some argue that it's not entirely clear what the difference between all the bags is.
Those over at the Brick Oven Baker say differences are subtle, and the manufacturer is tight-lipped when it comes to sharing just what's in the bags. But according to Vorrei , there's some general guidelines. First, they say there's the Blue 00 flour. That's the roughest of their 00 line, and if you're looking to make a pizza that's got a crust that's thin-ish in the middle and thick around the edges, this is your flour.
It's a good sort of all-purpose pizza flour, so you can't go wrong. The Red 00 flour is what you're going to want to reach for if you're opting for thinner crust pizzas, though. It's really that easy!
Looking to make a special, authentic Italian dinner for someone? Start with the Caputo in the brown bag, which is perfect for making things like gnocchi and ravioli. It's all about the gluten formation, because it's gluten that determines how chewy your crust is going to be. We've all been there: you're looking forward to pizza night all day, only to find you're completely incapable of chewing your way through the crust without dislocating your jaw. Here's what's going on. According to The Spruce Eats , many people will opt for bread flour when they're making pizza dough.
All-purpose is another option, but that's going to make a dough that tears easily
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