Flour Protein | Pizza Today

Flour protein is probably the most misconstrue thing about pizza have. For many of us our definition of flour is “ pizza flour. ” The predominate think is that ‘ If I ’ megabyte making pizza, I need pizza flour to make it with. ’ Well, not precisely .
You see, pizza flour came about in the mid to late ’ 50s when many pizzerias were making their boodle by mixing it and placing it into a boastfully container where it was allowed to ferment for several hours before and during function. As one might imagine, there were days when sales were slowly and the dough was allowed to age to a significant degree before it was used. This agitation causes significant weaken of the boodle. If allowed to progress far adequate it results in collapse ( or flat ) pizza crusts .
It didn ’ t take long for both operators and flour suppliers to realize that flour with high protein contentedness was better able to withstand the rigors of uncontrolled zymosis than flour with a lower protein content, such as that for making breads and buns. Hence, it became known that a very solid flour with a batch of protein is needed to make pizza dough.

typically, pizza flour maxed out at about 14 percentage protein content. As time progressed and we got better at making pizza, we began to manage our doughs differently. immediately, we manage it for shelf animation. Out of this grew the contemporary method acting of boodle management, where the dough is formed into balls soon after mixing and taken to the cooler. The boodle balls are efficiently cooled and can be kept under refrigeration for up to three days or more with this process. done for are the days when we had to mix another boodle in the middle of the day .
How has all of this changed our flour ? For one, we no longer allow the boodle to continue fermenting at an ever-faster tempo until we use it. rather, we control the zymosis rate through refrigeration of the dough. As a leave, the process is not about indeed abusive on the dough/flour. Lower protein content flour is, in many cases, more appropriate for use in making pizza dough than the erstwhile traditional high protein pizza flour.

If you have ever found your dough exhibiting excessive memory/snap-back during imprint, or about impossible to hand form, this might be an indication that you are using flour with excessive protein subject. Using these newer boodle management practices, I have very successfully used strong bread-type flour for making all but a New York vogue pizza dough/crust. The reason for using the high protein, traditional pizza flour for the New York style crust is that it provides the characteristic hard, chewy eat properties common to New York manner pizza crust. For merely about every other character of crust, though, a strong bread type flour with 12- to 13-percent protein capacity works great. The doughs hold up well in the cool for an extend period of time and possess excellent manage and imprint properties. To booth, the finished crust has the potential to achieve excellent crisp characteristics. ( As a side benefit, you may find that the lower protein content flour sells for significantly less than the ace high protein contentedness “ pizza flours. ” This should save you a few dollars in the long tend. )

Read more: Who Invented Pizza?

If you are making thickly or pan-style pizza, you may find that your finished pizza have a much more desirable, tender ( not bad and chewy ) eating characteristic when made with a distinctive boodle flour having a protein contentedness in the 11 to 11.8 percentage range. While protein capacity is at least partially responsible for the brittleness of the finished crust, flour with 11 percentage protein can give a finished pizza crust with a unusually crisp characteristic. So it is not ideal to use a high-protein flour in hopes of achieving a crisp characteristic in the finished crust. That elusive brittleness might be more well had through careful attention to the dough shape and baking serve .
All flour proteins are not created adequate. It is potential that in some cases, you can have a high protein content flour that acts more like that of a broken protein content flour, and visa-versa. This is due to the issue of protein contentedness as opposed to protein quality. It is completely within reason to have two different flours that have the same or similar protein levels end up performing very differently when making boodle. This is a coarse trouble, but one which flour millers/suppliers are well aware of and actually go to capital lengths to work out.
If you feel like you need to take a gradation down in protein content but don ’ thyroxine want to change your flour, an alternate is to add a reducing agentive role to help relax the dough. This is effective, but it besides increases your dough monetary value. By contrast, a reduction in your flour ’ mho protein level can actually decrease your overall boodle monetary value .
When looking to purchase a lower or different protein contentedness flour, you might need to go back to your flour milling company rather than the sales rep that sold you the flour. I ’ ve found in many cases that the sales people are merely merchants in food and food ingredients, and they actually don ’ metric ton know the specifics of their ingredients – particularly when it comes to things like protein content in flour or solids content in tomato products. A quick call to your friendly flour miller should give you the information you need on protein subject to make an intelligent buying decision .