If you have ever tried to replicate an artisanal pizza at home and the result was a chewy or overly hard dough, the mistake probably isn’t in your oven, but in the base ingredient. Knowing which flour to use for pizza is the first step in moving from a simple hobbyist to a true pizzaiolo.
At Trattoria Carihuela, where we prepare our dough daily following tradition, we know that flour is not just a white powder; it is the soul of the recipe. In this article, we teach you how to choose the best option based on the result you are looking for.
The importance of flour strength for pizza (W)
To understand which flour to use for pizza, we must talk about strength (represented by the letter W). Strength indicates the amount of protein (gluten) the flour contains:
- Weak flours (low W) are ideal for pastries or cookies, whereas strong flours (high W) are capable of retaining fermentation gases, creating those air bubbles (alveoli) so desired in the pizza crust.
- Strong flours (high W) are capable of retaining fermentation gases, creating those air bubbles (alveoli) so desired in the pizza crust (cornicione).
For a traditional pizza, we look for a flour with medium-high strength (between W250 and W310), which allows for slow cold maturation so that the dough is light and easy to digest.
¿Quieres probar la auténtica comida italiana en La Carihuela?
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The secret of Italian flour refinement
00 Flour is the gold standard in Italy due to its extremely fine milling. Being so fine, it allows for the creation of an elastic gluten network that stretches without breaking, achieving that thin base and airy edges that define an artisanal pizza. Using common flour usually results in a heavy or leathery dough, losing that lightness that characterizes an authentic Mediterranean recipe.
The most common types of pizza flour
When shopping, you will come across different numberings. Here we explain which ones work and which ones don’t:
00 Flour
It is the most refined flour and the preferred choice in any self-respecting Italian restaurant Torremolinos. Its texture is powder-soft and it is perfect for Neapolitan pizza, as it produces an elastic dough and high, airy edges (cornicione).
Bread flour or High-Strength flour
If you are going to perform a long fermentation (24 to 48 hours in the fridge), a common high-strength flour from the supermarket can work well. It withstands the passage of time much better without the dough “deflating.”
Durum wheat semolina flour
Although it is not usually used as the main base, many chefs use it for stretching. It provides a crunchy touch and that characteristic golden color.
Expert tips for using pizza flour
If you are going to turn on the oven and prepare homemade dough, there are details that make a huge difference: hydration, resting, and temperature.
- Hydration as a base: If you use 00 flour, start with 60% water relative to the weight of the flour to ensure the dough is manageable.
- Measure and adjust: If you notice the dough is too dry or too sticky, adjust little by little (small changes are better than overdoing it at once).
- Time is flavor: Don’t rush; let the yeast work slowly. A dough with little rest is usually harder to digest.
- Control the temperature: In summer, use cold water so that the dough doesn’t get too warm during the kneading process.
With these four points, you will have a dough that is easier to work with, has better fermentation, more flavor, and a much more pleasant final texture.
Conclusion
We understand that reaching the exact “sweet spot” of the dough requires time, patience, and sometimes a bit of frustration. If today you prefer to skip the dirty work and enjoy a pizza made with 100% Italian ingredients, homemade dough, and top-quality mozzarella, we are waiting for you at our pizzeria Torremolinos.
Our native chefs apply traditional techniques so that every bite transports you directly to Naples. Whether you are looking for a classic option or vegan proposals, we are the ideal place where to eat in La Carihuela right by the sea.
Is it clear now which flour to use for pizza, or would you prefer us to prepare it for you? Either way, buon appetito!