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The answers to frequently asked questions about water salt flour pizza dough

What is the difference between the semolina and flour? What should be the temperature of the water for the pizza dough? What is the difference between the flour type 0, the semolina flour and the type 00? These are the questions that I get asked frequently by readers of the site ...

What is the difference between the bran and flour?

The flour is the product obtained from the milling of wheat. Is used for a lot bakery: bread, cookies, cakes, buns, panettone and similar. The flour is produced by grinding the wheat and we can easily distinguish it from flour (white and impalpable to the touch) for its characteristic straw color and increased grain size. The main use of the semolina is the production of pasta. For some types of bread and for the fresh pasta that require a finer particle size, you use the semolina.

What does the name "flour 0" and "00 flour"

The difference between the two types of flour is in the percentage content of ash, that is the residue that remains burning the flour 550 degrees. With this operation determine various types of flour: Type 00 with lower ash, the type 0, type 1 and type 2 with an ash content higher. This classification, drift gives a lege 2001, example: flour type 0 must have a maximum ash content of 0,65. Contrary to what everyone believes, flour 00 is not the best, but depends on the quality of the grain which is produced, and the amount and quality of gluten (protein) that it contains. The greater the nutrients contained in the flour and organoleptic, and the greater the residual ash. Here's why the flour type 00 is not the best, it does not contain the noble parts and nutritionally rich wheat grain, such as bran, the aleurone and parts of germ.

What is the strength of the flour?

The strength of the flour is the ability to absorb water during the mixing phase in order to form the gluten and thus maintain the carbon dioxide that is formed during the leavening. A strong flour produces a dough aciutto, elastic that does not stick to hands and can withstand long rising. The dough prepared with these flours give bulky products are characterized by a very large bubbles developed.

Which flour to use for pizza, which for cakes and pasta which?

The best flour to use for sweets is the type 0, and in particular we have to choose a meal with the most appropriate strength expressed by a number preceded by the letter "w". The pastry requires a w 140-180, cakes w 220-280, leavened rich as the cake w 360-400. Pizza flour ideal is to use a type 0 good quality with at least one w 280, possibly with the addition of durum wheat semolina. For fresh pasta is good to use a flour type 00 while for doughs for the fillings is preferable to use a type flour 00 with good strength w 250.280.

Which temperature must have water to the pizza dough?

To obtain a correct leavening, the final mixture before being rested for leavening, must have a temperature of 23-25 degrees, then the water to be used will be cooler in summer and warmer in winter. Measure the temperature of the dough and choose accordingly. Practical help on choosing the temperature of the water can come with reading of this article: The rule of 55.

What is the difference between the flour and the traditional stone-ground?

Stone-grinding occurs very slowly, crushing all the layers of the grain of rano that will not overheat and impregnates the flour with the oil of wheat germ, the best parts of the grain are preserved and give the pizza and bread to the full flavor of the bread once, further the slow grinding stone preserves all the nutritional quality of food.

How much salt we add in the dough of bread and pizza?

Normally you add the 2 to the 2,5 % of salt on flour weight.

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If you want to know more about the flour, consult the online encyclopedia wikipedia by clicking here.