To obtain an extraordinary result, both for pizza and for pinsa, you need excellent raw materials, impeccable technique and a lot of passion. Among the key elements – from the flour mix to the yeast, to the hydration – there is one that can be unfairly put in the background: the flour for dusting. In this article we will see what it is, why it is essential and how to choose it to obtain the best pinsa (or pizza) possible.
Dusting Flour: What It Is and Why It's Essential
Dusting flour is an element used by all pizza chefs and pinsaioli, which contributes not only to make processing easier and faster, but also to improve the quality of the final product. It is that detail capable of making the difference between an ordinary product and a truly impeccable result.
What is dusting flour and how is it used?
Dusting flour is a flour used for make it easier to roll out and move the dough. It is distributed on the worktop, on the shovel and in some cases also on the surface of the oven, creating a layer that absorbs moisture and prevents the dough from sticking together. In its absence, the dough risks sticking, compromising the shape, the alveolation and the cooking phase. Unlike traditional flours, it can have a coarser or particularly fine grain, but in any case it serves to prevent the dough from sticking without altering its structure.
What is dusting for and how does it affect the result?
The main function of dusting flour, as we have seen, is to create a barrier between the dough and work surfaces, such as the spreading bench and the shovel.
If that was his only purpose, however, the intrinsic quality of the dusting flour would be irrelevant. However, what not everyone knows is that dusting has a direct impact on the outcome of the process.
- The consistency of the dusting flour affects the ability to roll out the dough without compromising the structure. A flour that is too fine may absorb too much, making the dough drier; on the contrary, a flour that is too coarse may not adhere well, increasing the risk of tearing during rolling out.
- As we will see better later, also the type of flour chosen plays a key role: semolina flours, for example, can give a more rustic texture to the final product while rice flours are ideal (also) for gluten-free doughs.
- During cooking, dusting ensures more uniform heat distribution.
- Dusting can enrich the flavour of the final product or, on the contrary, introduce unpleasant notes if the flour is not suitable.
This is why choosing the right dusting does not only mean making the process easier, but also enhance the organoleptic characteristics of the product, be it a pizza or a pinsa.
How to choose flour for dusting
Not all dusting flours are the same. Each type has specific characteristics that affect the yield of the dough and the final result. Here are the two main ones.
Rice flour
Rice flour is ideal for highly hydrated doughs because it is the one that absorbs the most moisture overall. Thanks to its particularly fine structure, it creates a barrier that facilitates movement operations without compromising the structure. Another important aspect is the resistance to high temperatures, which helps create a crispy, dry outer surface, particularly appreciated in pinsa and thin, well-cooked pizzas. The fine grain also prevents burnt residue from accumulating on the bottom of the oven.
Durum wheat semolina
Durum wheat semolina is perfect for low and medium hydration doughs. Its coarser grain allows for a rustic and golden crust, giving the final product a traditional touch. Semolina is less absorbent than rice flour, but offers excellent resistance and is an ideal choice for those looking for a pizza or pinsa with a strong flavor and accentuated crunchiness.
Discover the Di Marco offer, dusting flours for all needs
We have always believed that dusting flour is a fundamental ingredient for an impeccable result. For this reason, we offer not only top quality products, but also a complete range for ensure excellent performance at every stage of the process, from rolling out to cooking, in particular for the processing of highly hydrated doughs.
Among our proposals, products such as stand out durum wheat semolina, ideal for medium hydration doughs, and heat-treated rice flour, perfect for working and binding even highly hydrated doughs, improving its management and contributing to greater crunchiness. Each flour is formulated to preserve the structure of the dough, ensuring optimal performance at every stage of processing.
So, our advice is only one: Immediately improve the performance of your doughs with our dustings, choosing the one that's right for you. And if you have any doubts, contact us.
