In other words, 00 flour actually contains over 20% more protein than all purpose flour. These may not sound like large differences but they make a huge difference to the dough.ġ2% protein vs 10% protein may seem like only a 2% increase but it isn’t (the 2% is compared to the total weight of ingredients). By contrast, most all purpose flour is less than 10% protein.
That’s a Neapolitan pizza.Ġ0 flour typically contains around 12% protein (12g per 100g)Ġ0 flour typically has a protein content of around 12% (12g per 100g), which is quite high. Think about a traditional Italian pizza cooked in a wood fired oven with a puffy, slightly charred crust. They have spent centuries perfecting the perfect the perfect pizza recipe. Before the 1700s, flatbreads existed but were never topped with tomatoes, which is now a defining characteristic of pizza.” – Source “Pizza as we know it today (dough topped with tomatoes and cheese) was invented in Naples. In general, 55% – 60% hydration is considered ideal for Neapolitan pizza dough. The ideal hydration will depend on many factors, including the flour that you are using. What is the best hydration for Neapolitan pizza dough? When reducing hydration you will always lose a little stretchiness and when increasing hydration you will always lose a little strength. airy – so that we get a nice light crustĪchieving all these qualities is a bit of a balancing act.strong – so that it doesn’t tear and can hold its shape.stretchy – so that we can stretch it out thin.These extremes illustrate the importance of proper hydration.
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