Tips
The flours range from 10% to 14.5% protein content. A high protein content will give a firmer and stronger dough, while flours with a lower content will give a softer dough.
The higher the percentage of protein content in the dough, the greater the moisture absorption for making Neapolitan pizza.
Gluten is what gives pizza dough its elastic texture, elasticity, strength and stability. It is the main factor that determines the quality and suitability of a flour for the product to be prepared.
The hydration percentage will have a significant impact on the resulting dough and crust — so different styles of pizza have different hydration needs.
For example, Neapolitan pizza to obtain VPN certification (VERA PIZZA NAPOLETANA) must have a moisture content of more than 63%.
Type “00” and “0” flour are the best flours you can use for pizza.
