What type of flour makes the best Pizza?

Summary

In this video, the host conducts a comprehensive test to explore the impact of different types of flour on pizza quality. Comparing bleached and unbleached all-purpose flour, bread flour, and Italian double zero flour, the experiment delves into their effects on two pizza styles: Detroit and Neapolitan. The script offers insights into flour production, protein content, ash content, and the role of added ingredients, concluding that while all flours can yield good results, the choice of flour significantly influences texture and taste, with bread flour excelling for Detroit style and double zero providing a tender bite for Neapolitan.

Takeaways

• 🍕 The video conducts a side-by-side test of different types of flour to determine their impact on pizza quality, focusing on Detroit and Neapolitan styles.
• 📚 It delves into the world of flour, aiming to answer common questions about various types like all-purpose, bread flour, double zero flour, and their differences.
• 🌾 The script explains the milling process of wheat into flour, highlighting the importance of the extraction rate and how it affects the flour's composition.
• 🔍 The importance of gluten protein content in flour is discussed, as it influences the dough's texture and rise, with hard wheat varieties typically creating a stronger gluten network.
• 🌈 The differences between bleached and unbleached flour are explored, with the former being aged less and potentially affecting the dough's rise.
• 📏 The significance of ash content in European flour labeling is explained, serving as an indirect measure of bran and germ separation from the endosperm.
• 🍞 The role of added ingredients like malted barley and enzymes in flour is briefly mentioned, noting their function in aiding the fermentation process.
• 🧀 The Detroit style pizza test reveals that bread flour rose the most and produced the airiest crust, while double zero flour didn't brown as well in a lower-temperature oven.
• 🔥 The Neapolitan style pizza test shows that the double zero flour, made from soft wheat, was easier to shape and had a tender bite, but its benefits may not justify the high price.
• 🍴 The taste test for the Detroit style pizza favored the bread flour for its combination of crunch and airiness, while the Neapolitan style test found the double zero flour to be a good match for its style.
• 💡 The video concludes that while different flours can impact pizza quality, personal preference plays a significant role in choosing the best flour for one's needs.

Q & A

What is the main focus of the video?

The video focuses on a side-by-side test of different types of flour to determine if certain flours make better pizza dough, specifically for Detroit and Neapolitan styles of pizza.

What are the two styles of pizza tested in the video?

The two styles of pizza tested are Detroit style and Neapolitan style.

How many different bags of flour were used in the test?

Four different bags of flour were used in the test: bleached and enriched all-purpose flour, unbleached all-purpose flour, bread flour, and double zero flour from Italy.

What is the significance of the alveograph test mentioned in the video?

The alveograph test is significant because it measures the dough's textural qualities, proving that different flours can produce measurably different doughs.

Why does the video mention the ash content of flour?

The ash content is mentioned because it is an indirect way to measure how well the bran and germ were separated from the endosperm in the flour, which affects the flour's properties.

What is the difference between bleached and unbleached flour mentioned in the video?

Bleached flour is whitened and aged faster using chemicals like ascorbic acid, while unbleached flour is aged naturally, which can affect its rise and texture in doughs.

Why is the protein content of flour important for bread and pizza doughs?

The protein content is important because it affects the formation of the gluten network, which in turn influences the dough's ability to stretch, rise, and hold its structure.

What does the video suggest about the use of double zero flour for Neapolitan style pizza?

The video suggests that double zero flour, made from soft wheat, provides a tender bite and is easier to shape, making it suitable for Neapolitan style pizza, but it may not be worth the high price for some people.

What is the hydration level used for the Detroit style pizza dough in the video?

The hydration level used for the Detroit style pizza dough is 75%.

What is the difference in the dough preparation between Detroit and Neapolitan styles in the video?

The Neapolitan style dough has a lower hydration level (62%), uses less yeast, has a longer fermentation time (minimum of 8 hours), and is baked at a much higher temperature (905 degrees Fahrenheit).

What is the conclusion of the video regarding the best flour for Detroit and Neapolitan style pizzas?

The conclusion is that bread flour is best for Detroit style pizza due to its stronger gluten network and cloud-like bite, while for Neapolitan style, the double zero flour is suitable but not necessarily worth the high cost compared to domestic options.