Which flour to use for your pizza?

When it comes to pizza consumption, the French are in the top three with nearly 819 million pizzas eaten each year! Imagine the amount of flour that this represents: more than 25,000 tons. That’s 2.5 times the weight of the Eiffel Tower!

It must be said that more and more people want to make their own pizzas: for economic reasons or simply to make the pizza of their dreams. And you probably know it, but your pizza is nothing without its dough…

And one of the most important components of pizza dough is flour. In this article, we will tell you all about flour, its role in the dough and of course we will explain which flour to choose for your pizza dough.

What are the different types of flour?
It is essential to know the different types of flour before making your own pizza. This way, the choice will be made according to your needs.

You don’t put just any meat in a beef bourguignon to get that special texture, right? Well, it’s the same for your pizza: you have to select the ingredients and especially the flour with precision, in order to obtain an optimal quality of dough.

Italy, the birthplace of pizza, produces flours and grades them differently than French flours.

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