FOOD NEWS
The Best Flour Choice For A Homemade Neapolitan Pizza
By Haldan Kirsch
The AVPN — Associazione Verace Pizza Napoletana — helps to protect the craft, style, and reputation of Neapolitan "pizzaioli," or pizza makers, granting a seal of approval for pizza shops to show that they follow the proper practices, use the right ingredients, and cook the pizzas in a specific way. To make an authentic Neapolitan pizza, this flour can make or break your pie.
A raised pillowy edge and soft texture are vital characteristics of a Neopolitan pizza, so it is crucial to use high-protein 00 flour. According to AVPN guidelines, the flour used must be between 11% and 13.5% protein, and it needs to have a "talcum-like" consistency with a milling standard of 00, which specifies that the flour has been ground super fine.
00 flour aids the dough in water absorption while staying soft and chewy, and it's made entirely of soft wheat, which adds to the delicate texture of the dough. Gozney supports a high protein flour for its contribution to a dough's ability to stretch, and as it typically yields a tough crust, using a fine-milled 00 flour will help balance the texture, lending the crust a soft, airy quality.