THE FLOURS QUALITY' INFORMATION WORK WITH US NEWS CONTACTS Professional pizza flour: which one to choose For over 30 years we have been transforming wheat to produce professional flours, relying on the advice of the masters of pizza. Our experience is available to anyone, not only professionals, but also enthusiasts who wish to try their hand at preparing homemade pizza. On this page we will try to shed some light on what are the peculiar characteristics of pizza flours. A good pizza does not derive only from the mastery of the pizza maker, a very important aspect is the choice of the right flour. Not all flours are the same and a wrong choice, such as a generic flour bought at the supermarket, would easily produce a mediocre result. The choice of the correct flour depends a lot on the type of dough you want to make and the result you want to obtain. Based on what parameters should we choose the right flour? Le farine per pizza sono solitamente caratterizzate da un buon livello di forza e di assorbimento dell’acqua, oltre che da un elevato contenuto proteico. Infatti la farina di grano tenero è principalmente composta da amido e proteine (in particolare gliadina e glutenina) le quali, legandosi, formano il glutine. Questa miscela proteica, che si comporta come una specie di maglia elastica, ha la capacità di assorbire l’acqua e garantire elasticità ed estensibilità all’impasto, trattenendo l’anidride carbonica che si forma naturalmente durante il processo di lievitazione. La capacità elastica di un impasto viene tecnicamente denominata “Deformazione” o “Forza” (W). Un farina con una forza elevata oppone quindi maggior resistenza alla deformazione del glutine ed offre un’elevata capacità di assorbimento. Le farine con elevato valore di deformazione sono indicate per le lunghe lievitazioni. A pizza flour must have a deformation index (W) of at least 200, everything else depends on the type of processing. If we intended to make a direct dough with a short or medium leavening, we should rely on a flour with a strength (W) not exceeding 300, while we could opt for higher deformation values for indirect doughs with biga and long leavening. Our pizza flours pizza flours are designed to meet all needs and types of processing. They are available in 1Kg packs for enthusiasts and up to 25 Kg for pizza professionals. Our professional flours © 2018 MOLINO SUL CLITUNNO - Via Clitunno, 10 Fraz. Bovara - 06034 TREVI (PG) - VAT number 01455470540 - Privacy Policy DOWNLOAD THE E-BOOK and ask for 10 kg of flour PURE GOLD for FREE × Disclosure We and some selected partners use cookies or similar technologies as specified in the cookie policy . You can consent to the use of these technologies by closing this information, continuing to browse this page, interacting with a link or button outside this information or continuing to browse in any other way. ×