Not all flours are equal. Each one of them is suitable and the ideal base only for a specific dish of food product. what’s the flour? It is a food compound originated from the milling and refining of grains; besides the flour is freed from other substances and impurities; flour consists mainly of starch, with minor parts of protein, fat and fiber. Gluten plays a fundamental role into the wheat flour, because it creates a pattern within the mass of the dough while combined with water; then the water makes it compact, elastic and capable of retaining tye gas that grows inside, till you can see the typical bubbles: this gives the bread and the others leavened products a spongy texture.

The perfect flour for bread and pizza is not the  well known “OO” or white thin flour, which is commonly better to use for desserts, fresh pasta and flour dried pasta. Bread and pizza require a “strong” flour, with a high content of proteins , capable of absorb a greater amount of water in the dough and make it more durable and tough.
This is why the real Italian pizza is soft and crispy at the same time.

written and edited by by Marta Chiaraluce