{"id":3127,"date":"2025-05-25T11:47:57","date_gmt":"2025-05-25T09:47:57","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3127"},"modified":"2025-07-20T16:19:01","modified_gmt":"2025-07-20T14:19:01","slug":"flour-for-dusting","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/farina-da-spolvero","title":{"rendered":"Master Pizza Dusting: The Complete Guide to Flour Selection and Di Marco's Premium Range"},"content":{"rendered":"<p class=\"wp-block-paragraph\">To obtain an extraordinary result, both for pizza and for <a href=\"https:\/\/www.dimarco.it\/en\/news\/pinsa-all-the-answers\/\">the pinsa<\/a>, they serve <strong>excellent raw materials, impeccable technique and a lot of passion<\/strong>. Among the key elements \u2013 from the flour mix to the yeast, to the hydration \u2013 there is one that can be unfairly put in the background: <strong>the flour for dusting<\/strong>. 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.\u00a0<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dusting Flour: What It Is and Why It&#039;s Essential<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dusting flour is an element used by all pizza chefs and pinsaioli, which contributes not only to <strong>make processing easier and faster<\/strong>, 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What is dusting flour and how is it used?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dusting flour is a flour used for <strong>make it easier to roll out and move the dough.<\/strong> It is distributed on the worktop, on the shovel and in some cases also on the surface of the oven, creating <strong>a layer that absorbs moisture and prevents the dough from sticking together<\/strong>. In its absence, the dough risks sticking, compromising <strong>the shape, the alveolation and the cooking phase<\/strong>. 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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What is dusting for and how does it affect the result?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">The main function of dusting flour, as we have seen, is to <strong>create a barrier between the dough and work surfaces<\/strong>, such as the spreading bench and the shovel. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If that was his only purpose, however, <strong>the intrinsic quality of the dusting flour would be irrelevant.<\/strong> However, what not everyone knows is that dusting has a direct impact on the outcome of the process.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>The consistency of the dusting flour affects the <strong>ability to roll out the dough without compromising the structure<\/strong>. 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.<br><\/li>\n\n\n\n<li>As we will see better later, also <a href=\"https:\/\/www.dimarco.it\/en\/the-products\/the-flours\/\"><strong>the type of flour chosen plays a key role<\/strong><\/a>: semolina flours, for example, can give a more rustic texture to the final product while rice flours are ideal (also) for gluten-free doughs.<br> <\/li>\n\n\n\n<li>During cooking, dusting <strong>ensures more uniform heat distribution<\/strong>.<br><\/li>\n\n\n\n<li>Dusting can enrich the flavour of the final product or, on the contrary, introduce unpleasant notes if the flour is not suitable. <\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">This is why choosing the right dusting does not only mean making the process easier, <strong>but also enhance the organoleptic characteristics of the product, be it a pizza or a pinsa. <\/strong><strong><br><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to choose flour for dusting<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Rice flour<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Rice flour is ideal for highly hydrated doughs because it is the one that <strong>absorbs the most moisture overall.<\/strong> 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 <strong>helps create a crispy, dry outer surface<\/strong>, particularly appreciated in pinsa and thin, well-cooked pizzas. The fine grain also prevents burnt residue from accumulating on the bottom of the oven.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Durum wheat semolina<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Durum wheat semolina is perfect for <strong>low and medium hydration doughs<\/strong>. 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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Discover the Di Marco offer, dusting flours for all needs<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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 <strong>ensure excellent performance at every stage of the process, from rolling out to cooking, in particular for the <\/strong>processing of highly hydrated doughs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Among our proposals, products such as stand out <a href=\"https:\/\/www.dimarco.it\/en\/flours\/of-semolina\/\">durum wheat semolina<\/a>, ideal for medium hydration doughs, and <a href=\"https:\/\/www.dimarco.it\/en\/flours\/rice-dusting\/\">heat-treated rice flour<\/a>, perfect for working and binding even highly hydrated doughs, <strong>improving its management and contributing to greater crunchiness.<\/strong> Each flour is formulated to preserve the structure of the dough, ensuring optimal performance at every stage of processing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So, our advice is only one: <strong>Immediately improve the performance of your doughs<\/strong> <a href=\"https:\/\/www.dimarco.it\/en\/the-products\/the-flours\/\">with our dustings<\/a>, choosing the one that&#039;s right for you. And if you have any doubts, <a href=\"https:\/\/www.dimarco.it\/en\/contacts\/\">contact us. <\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Per ottenere un risultato straordinario, sia per la pizza che per la pinsa, servono materie prime eccellenti, tecnica impeccabile e tanta passione. Tra gli elementi chiave \u2013 dal mix di farine al lievito, fino all\u2019idratazione \u2013 ce n\u2019\u00e8 uno che pu\u00f2 essere ingiustamente messo in secondo piano: la farina da spolvero. In questo articolo vedremo [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3128,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-3127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Farina da spolvero per pizza e pinsa: cos\u2019\u00e8, come sceglierla e l\u2019offerta Di Marco - Di Marco<\/title>\n<meta name=\"description\" content=\"La farina da spolvero \u00e8 un elemento essenziale della lavorazione della pizza e della pinsa. Scopriamo il suo ruolo e come sceglierla\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dimarco.it\/en\/news\/flour-for-dusting\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Farina da spolvero per pizza e pinsa: cos\u2019\u00e8, come sceglierla e l\u2019offerta Di Marco - Di Marco\" \/>\n<meta property=\"og:description\" content=\"La farina da spolvero \u00e8 un elemento essenziale della lavorazione della pizza e della pinsa. Scopriamo il suo ruolo e come sceglierla\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dimarco.it\/en\/news\/flour-for-dusting\/\" \/>\n<meta property=\"og:site_name\" content=\"Di Marco\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-25T09:47:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-07-20T14:19:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.dimarco.it\/wp-content\/uploads\/2025\/05\/farine_spolvero.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Emanuele Villa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Emanuele Villa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero\"},\"author\":{\"name\":\"Emanuele Villa\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#\\\/schema\\\/person\\\/4c92a4121d647dad7a8b37c75646152d\"},\"headline\":\"Farina da spolvero per pizza e pinsa: cos\u2019\u00e8, come sceglierla e l\u2019offerta Di Marco\",\"datePublished\":\"2025-05-25T09:47:57+00:00\",\"dateModified\":\"2025-07-20T14:19:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero\"},\"wordCount\":809,\"publisher\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/farine_spolvero.jpg\",\"articleSection\":[\"Notizie\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero\",\"url\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero\",\"name\":\"Farina da spolvero per pizza e pinsa: cos\u2019\u00e8, come sceglierla e l\u2019offerta Di Marco - Di Marco\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.dimarco.it\\\/notizie\\\/farina-da-spolvero#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.dimarco.it\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/farine_spolvero.jpg\",\"datePublished\":\"2025-05-25T09:47:57+00:00\",\"dateModified\":\"2025-07-20T14:19:01+00:00\",\"description\":\"La farina da spolvero \u00e8 un elemento essenziale della lavorazione della pizza e della pinsa. 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