The flour is the main ingredient of pizza and pinsa, is the foundation on which to build consistency, flavour and structure. The choice of flour for pizza is fundamental both for enthusiasts who want to make the dough at home, and for professionals who want to stand out for alveolation, crunchiness and taste, building customer loyalty.
In this article we will delve into the topic of flour for pizza (and pinsa) and explain how to choose the ideal one by exploring types, characteristics and objectives.
Pizza Flour: Everything You Need to Know
The first consideration, banal for those who have been working in this sector for a long time but fundamental for those who are just entering the world of pizza and pinsa, is that there is no one all-purpose flour for their product: the choice, in fact, depends on the type of pizza, the hydration, the leavening and, obviously, from the taste you want to obtainIn the world of wheat flours, the main division is between:
- Soft wheat flour: it's the classic white flour with small granules, ideal for soft doughs and characterized by a medium-high protein content. It is used for baked goods, leavened products and fresh pasta, and is the point of reference for the world of pizza and pinsa.
- Durum wheat flour, or semolina: It is more grainy, has a high protein content and gives more crunchiness. It is ideal for products that require a structured dough.
What are 0 pizza flour and 00 pizza flour?
Narrowing the field of observation to the typical pizza flour, or that of soft wheat (the white one, that we all know), often reference is made to different types distinguished by numbers such as 00, 0, 1, 2. But what does all this mean?
These types do not represent protein content or absorption capacity, but the degree of refinement of the flour, or the quantity of bran and wheat germ that remain in the final product. For classification purposes, the essential concept is therefore the ash content, i.e. the amount of minerals (residues) present in the flour after combustion. In other words, it indicates how many parts of the grain – bran and germ – remain in the final product with which the dough will be made. We therefore find:
- Type 00
It is the most refined flour, it has a texture very fine and ash content very low (about 0.55%). It is perfect for light, elastic doughs with a uniform structure, such as sweets and Neapolitan pizza.
- Type 0
Slightly less refined than 00 (maximum ash 0.65%), it contains a small percentage of bran, which gives it a rougher texture and a slightly greater absorption capacity. The presence of gluten makes the doughs consistent and elastic; for this reason, it is often used for medium hydration doughs and medium-long leavening. Type 0 soft wheat flour is the typical flour for pizza and – together with rice and soy – for pinsa. - Type 1
It contains a higher amount of bran than 0, making it richer in fiber and flavor. It is ideal for those looking for a rustic and aromatic dough, while still maintaining a good leavening capacity. - Type 2
Almost wholemeal, it contains a even higher amount of bran and wheat germ (maximum ash equal to 0.95%) resulting in a more nutritious and flavourful product. It lends itself to long leavening and structured doughs.
Wholemeal flour for pizza: what it is and its benefits
Whole wheat flour is the least refined of the soft wheat flours, with an ash content ranging from 1.30% to 1.70%. It is obtained by grinding the whole grain of wheat, preserving all its components and is naturally rich in fibre, vitamins and mineral salts, with a more complete nutritional profile than more refined flours.
Whole wheat flour requires higher hydration (65-80%) and gives the pizza a strong flavour, a darker colour and a more consistent chewiness. It is usually used in a mix with other more refined flours to better balance the characteristics of each.
Multigrain Flour: What It Is and Why It's a Winning Mix
Multigrain flours, such as the homonymous flour Di Marco, are born from the combination of different raw materials such as soft wheat, durum wheat, rye, oats, spelt and barley. This mix enriches the dough from a nutritional point of view, with a strong presence of fiber, minerals and proteins, but also offers a not indifferent complexity of flavors.
In the pizza and pinsa, the use of multi-cereal flours allows you to obtain more rustic doughs, characterized by a particular taste and a important crunchiness. Compared to white flours, however, it requires higher hydration and longer leavening times to ensure soft and tasty results.
Gluten-free Pizza: The Flours That Make the Difference
In recent years, interest for gluten-free doughs has grown exponentially, driven not only by the needs of celiacs but also by those looking for lighter and more digestible alternatives to classic wheat flour. But what are gluten-free flours, really?
These are products obtained from the milling of naturally gluten-free cereals (and whose dough does not produce the gluten mesh) such as rice, corn and buckwheat, or pseudo-cereals such as quinoa and amaranth. Each of these flours has unique characteristics that influence the flavor, consistency and nutritional value of the final dough. The real challenge in preparing a good gluten free pizza it lies precisely in the choice and in the right balance of these ingredients; We will go into some of these in the next chapter.
To learn more and discover the features and contents of our gluten free flour Click here!
The “other” flours for pizza, from soy to kamut
The classic pizza is associated with type 0 soft wheat flour, but this is certainly not the only possibility. There are numerous alternative flours that can be used as a substitute or, more frequently, in a blend with type 0 or 00 for enrich the dough with flavours, consistencies and nutritional properties. Let's see some of the most common ones:
Soy flour: benefits and uses in pizzerias
Soy flour is rich in proteins and fibres, which makes it an ideal choice for those looking for a more protein and nutritious dough. It is often used in small percentages for improve the elasticity of the dough and increase its protein content.
Rice flour, perfect for gluten-free dough
Naturally gluten-free, rice flour is a great option for those looking for a light and crunchy dough. He comes often used in gluten-free mixes to give it friability and a drier consistency.
Corn flour, for guaranteed crunchiness
With its coarse grain, corn flour is used for obtain particularly crunchy doughs. It can be used either pure or mixed with other flours, giving a golden hue and a rustic flavour.
Chickpea flour, for an intense flavour
Chickpea flour is rich in protein and fiber, and is an interesting choice for those who want a dough with a strong flavour and a more full-bodied texture. Often used in gluten-free doughs or for alternative pizzas with a distinctive character.
Which pizza flour to choose?
What has been described so far simply provides a brief overview of the complex and fascinating world flours for pizza and pinsaTo complete the picture you need to know also the rheological parameters of each, or the physical characteristics that determine the behavior of the dough. Among these parameters we find the W and the P/L, as well as the absorbency and extensibility.
The value W, central in this world, indicates the strength of the flour, that is, its ability to create an elastic gluten network that is resistant to mechanical stress. The P/L ratio defines instead the balance between tenacity (P) and extensibility (L) of the dough and the absorption indicates how much water the flour is able to incorporate. Only by knowing these values can we have a complete overview of the product's features, and you can create the perfect match with the type of dough and leavened product you want to create.
Because yes, to a simple question like what is the best flour for pizza, the answer must be complex: beyond soft wheat flour, which is a bit of a constant in the various types of pizza and pinsa, it all depends on the type of dough you want to obtain, which in turn depends on the leavening time and its hydration.
Without complicating things too much, we can say that the higher the hydration, the longer the leavening times, the more you need a strong flour, that is, with a high W, which also affects its protein content. For this reason, the ideal flour for pizza depends on the product you want to make: a classic pizza has about 65% of water, While pan pizza And the pinsa arrive at 80%-85%, requiring a flour with different characteristics.
These are some basic guidelines, beyond which there are a whole world of creative experimentation with particular flours. Many professional pizza chefs, in fact, are exploring custom blends that include flours such as soy, rye or Kamut, adding aromatic complexity and nutritional value. Techniques of pre-fermentation like biga, which allow the use of less strong flours while still obtaining well developed doughs.
Di Marco flours: innovation for a perfect pizza (and pinsa)
To obtain a perfect pizza – whether round, on a peel or in a pan – it is essential to start with the right flours, which as we have seen must respond to specific needs. hydration, leavening times, taste, crunchiness and digestibility.
Di Marco has always offered a wide range of flours able to satisfy the demands of professional pizza chefs and great enthusiasts who want impeccable results for their creations.
Historically, we can only start from the Pizzasnella line, or rather the brand's historic product, now available in three variants: the imperial, the magnificent and the eternal. Since 1981, Pizzasnella has embodied innovation in the world of pizza, aiming on lightness and digestibility without compromising on taste, an approach that, twenty years later, would lead Corrado Di Marco to create his current flagship: the pinsa. The Pizzasnella line, in all its variations, is characterised by a mix of soft wheat flour type 0 and soya, with the addition of dried wheat sourdough, a versatile formulation which can be used for classic round pizza dough, Roman-style pizza in pala or pan pizza, always guaranteeing an optimal balance between crispiness and lightness.
In addition to the flours for dusting, both semolina what of rice (the latter ideal for gluten free products), Di Marco offers three types of flours – or rather, three specific mixes of flours – for the same number of types of pizzas: the classic round one, the baking tray and the shovel. Round pizza flour, an icon of Italian pizza, is a mix of wheat 0, spelt, rice, dried rice sourdough and dried wheat sourdough, a blend specifically designed by Corrado Di Marco to guarantee a unique mix of thinness, crunchiness and taste of ancient grains. The same goes for the baking tray and the shovel: the formulation of the respective flours is the result of research and decades of experience, with the aim of making these iconic products tasty, but also soft, crunchy and light.
Last but not least, flour for pinsa. Corrado Di Marco is the inventor of the product and, in keeping with its origins, still offers the original flour mix today of type 0 wheat, soy, rice and dried sourdough which has guaranteed pinsa its worldwide success. All this, accompanied by a further mix of flours, called The Quick-One, which is ideal – precisely – for quick leavening, starting from 4 hours.
The Di Marco offer is therefore very broad. For any further information, we invite you to consult the page dedicated and to Contact us: it will be a pleasure to advise you for the best!
IT_IT 
EN 
FR 
DE 
ES 