What Farina Use to Prepare A Perfect Pizza. We have to make absolutely clear on this sore spot that plagues all those who prepare the pizza at home or in your business. You do not believe it, but after all the articles written on the flour on my site, the question several times daily is sought to me without a doubt the following: Which should I use flour to make pizza?

If you are really interested in the pizza and everything that surrounds it, I can only answer you in the best way: Subscribe to one of our practical courses at our school pizza, I can assure you that at the end of the course you will be the real experts flour.

What Farina Use to Prepare A Perfect Pizza

During our practical courses we test all sorts of commercially flour, 00-0-1-2-integral and more or less strong flour, it's just as well that you can not have a clear idea about the various types of flour.

Even our online course It can give you some great insights on what to use flour to get a quality pizza. If you are interested, find information who.

In any case, here I explained once and for all which one is right flour for pizza.

What Farina Use to Prepare A Perfect Pizza

"The use of a type of flour that can be more or less refined NOT CHANGE THE INTENDED USE, but, especially organoleptic changes its principle and its final look "So flour that are less refined definitely less lieviteranno, but will definitely tastier than most refined "

Are you clear this? Do you understand now why I never use the 00 for my pizzas?

However, what significantly alter the final result, It is the use of a more or less flour "strong”

The flours denominated strong are perfect for long leavening and resist more when subjected to mechanical stress (doughs with a mechanical mixer), while less strong flours are used for products with short leavening like sweets, cookies, sponge cake, pastry etc..