Flours for pizza: choose the one for you.

How to choose the best pizza flours.

Flours for pizza. All those who, by trade or simple passion, intend to prepare the classic pizza, will have to know the best flours for pizza on the market to be used in order to better create their product. Through this sort of guide we will list all the best flours that can be used for the dough of the most popular dish in the world: pizza.

Knowing the flour that you use will be essential for the preparation and the final success of the product, often due to failures and complaints. Buying the first flour on the shelf of a supermarket is not enough, but the same goes for professional pizza makers.

Flours for pizza

Each flour has different properties and qualities, as we are reminded on the Esaustivo.it website. They are married to certain determined, to be completely unsuitable for others. To be sure of buying the right flour you will have to evaluate a whole series of characteristics such as wheat types, strength and protein content.

Flours for pizza
Flours for pizza

CHARACTERISTICS OF THE DIFFERENT TYPES OF FLOURS

Flours for pizza

FLOUR TYPE 0: the flour type “0” is rich in gluten and very suitable for the dough of traditional bread. It is coarser and less fine than the “00” flour.

FLOUR TYPE 00: it is the most common flour in the kitchen, as well as the most sold. Its fine granulation derives from the processing to which the innermost parts of the soft wheat seeds are subjected. During this process, however, a whole series of nutrients are eliminated such as mineral salts, fibers and vitamins contained in the grain. The result is a flour that, despite the simplicity of use, is devoid of essential nutrients. This means that it is richer in sugar and less digestible than other types of flour.

FLOUR TYPE 1: this type of flour has a high concentration of wheat germ and bran, useful for the body. Its consistency goes perfectly with the preparation of pizzas, baked desserts and bread.

Flours for pizza

FLOUR TYPE 2: this type of flour makes it a semi-integral product due to a coarser grinding, with a high fiber content. Compared to totally wholemeal flour its consistency allows a simpler processing, but the leavening of the dough will take place much slower than a traditional flour of type 00 and 0. The flour of type 2 is commonly used in the preparation of pizza, bread and baked sweets.

INTEGRAL FLOUR: the processing of this flour is more difficult than the other types analyzed so far, but its content of essential nutrients remains the highest thanks to the whole grain milling. Its consistency to the touch is grainy, while its processing requires an expert hand, but it is possible to buy the stone-ground product, to allow more homemade dough processing, also ideal for the preparation of pizzas.

STRENGTH OF FLOURS

The flours are classified according to the strength, calculated in “W”. The “W” is a unit of measurement that indicates the ability to:

1.absorb liquids during the dough processing process

2.retain carbon dioxide useful for leavening. This capacity depends on the presence of gluten in the flour itself.

The different flours are then divided into strong and weak, from the strongest to a value reported on the label of 500 W, the weakest by 130 W.

FLOUR FLOURS: they reach 170 W and absorb about 50% of the liquids during the dough process. They are especially indicated for the preparation of biscuits.

MEDIUM FLOURS: these types of flour reach 180 W up to 260 W, absorbing 65% of the liquids during the dough, associated with the preparation of sandwiches.

STRONG FLOURS: they reach a capacity between 270 and 350 W, absorbing on average 70% of the liquids during the dough process. They are therefore ideal for the preparation of pizzas, especially the Manitoba flour, which with its capacity to absorb liquids by 90% compensates for the weakest flours.

VERY STRONG FLOURS: these flours exceed 350 W, absorbing 90% of the liquids during the dough processing process. They are mainly used in confectionery for sweets such as panettone and pandori.

MEASURING OF THE FLOUR ASH: every flour has its own mineral content intact after the grinding process. The ashes represent the unit of measure of the refining of the same flour, the more their contribution will result lower the greater the refining suffered. In the same way the values ​​of the proteins of the different flours, corresponding to Gliadin and glutenin, will also be reported on the label.

Read also: The profession of pizza maker: interview with Roberto Gallo

What is shallot: characteristics of a must of Chinese cuisine.

What is shallot. Shallot together with fresh ginger and garlic, is part of what chef Martin Yan called “the holy trinity of Chinese cuisine.” The shallot (called “green onions” in the United States) and are indispensable in Chinese cuisine.

Their delicate, flavor is used in marinades, poultry, and in cooked dishes, particularly fried. In Cantonese cuisine, the shallot is often paired with ginger in fish dishes, and the two aromatics are used in a heated oil dressing served with white onion and chopped chicken.

What is shallot



Shallots are also used as a garnish: both scallop brushes including branches are cut to form an attractive fringe.

In addition there is also something magical that happens when you combine these flavors together: the shallot turns into its sweetest form while maintaining the power as an ingredient in the midst of two others (ginger) that emit strong odors after being cooked – restoring to balance its place on our tables next to spices such as chili flakes or green onions.



Oriental cooks have a tradition of using scallions in their kitchen to add sweetness and sourness.

What is shallot

Oriental cuisine is all about using the freshest and most delicious ingredients to create new taste sensations. One of these ingredients provides both sweetness and sourness with their special touch of spiciness in dishes such as fried rice, where other countries would use sugar as an alternative to this spice called “shallot”.

They are used just like onions, but must be cooked until golden brown before being added to get the best results when preparing dishes such as ginger soup or fried rice with chicken wings!
The holy trinity – garlic and ginger paste together with whole cloves fresh of the bright galangal root – are part of what chef Martin Yan called “the essence” who must never miss on his list if he wants your bait food well prepared from Chinese cuisine at home… or any other place really!

Shallots (called “green onions” in the United States) are indispensable in Chinese cuisine.

What is shallot

what is shallot
What is shallot



One of the most important ingredients of Chinese cuisine, shallot packs a powerful and sweet flavor with just one bite. They are often called “green onions” here in America, but their overseas counterparts prefer to refer to them simply as “onions” since they do not have such an interesting story!

Their delicate flavor is used in marinades, poultry, and in cooked dishes, particularly frying. In Cantonese cuisine, shallots are often paired with ginger in fish dishes. The two are used together in a seasoning of heated oil served with white poached onion and chopped chicken.

What is shallot

What is the difference between a white onion and a scallion? The answer may surprise you.
Crushed or raw, both types of onions are members of the umbelliferous family; however, they belong to two different genera. The white onions come from Allium cepa while the bulbs/types such as garlic cloves are part of the Lycocarpous species which include among others the Leek Lotos (Aglaoceia proceriformis) For this reason it is easy to understand why these bulbs have been used for centuries in many cultures of the world – especially in China!

Taxonomy

What is shallot

Shallot is a member of the garlic family which also includes onions and leeks.

The taxonomic name for shallots is Allium fistulosum (the name of the species means tubular or empty). An onion is grouped and grows into tufts, but the shallots are identifiable by their cords, dark green leaves and the fine and black stems.

From China, the Allium fistulosum spread to Japan, Asia and Europe, reaching England in the early 1600s, where it was called “Welsh onion”. Today, shallots are grown all over the world.

What is shallot

How to choose a shallots shop

The shallots are sold in bunches in the products section of most supermarkets. When choosing a shallot it is always best to look for those with company, curly and smooth leaves, and with the immaculate white of the stems.

What is shallot

Avoid any bunches with leaves and withered stems that have begun to turn yellow. To clean and preserve the shallots, remove the rubber band, rinse thoroughly with cold running water and dry with absorbent paper. Wrap the shallots in a slightly damp paper towel and keep in a resealable plastic bag or container in the refrigerator.

The importance in the kitchen
As mentioned, shallots are a very interesting ingredient. It can make a unique flavor and an extra taste to any type of preparation. All you have to do is use it to the best of its taste trying to balance with that of the other ingredients used in each recipe.

It is advisable to accompany meat or vegetable dishes with this particular ingredient; but in case you want to opt for a fusion experience you could opt for a particular cooking of the same ingredient. For example, caramelized shallots!

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