Variety of Il molino flours on sale at Woolworths. If you make pizza at home, these are worth a try.
Il Molino Flour (Pizza, 00 etc.) 1kg $1.80 @ Woolworths
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What's the advantage of this flour? Stretcher dough?
More or less, yeah. It's milled into a finer powder and has a higher gluten & protein content. It means that it has stronger bonds in the dough and comes out stretchier and silkier. Great for pastas and pizza.
Happy to be corrected here though, I don't use it in baking.
Yep. This one has medium force (W=150-180).
Ideal for average raising time and hydration.
Pretty much what you want at home for great results and easy to work with.has a higher gluten & protein content
Protein = gluten in the flour context. The one in the deal - having 9g protein/100g - is far from being mind-blowing (according to wikipedia that's just acceptable for baking). There are many other products with more protein, eg. Wallaby.
Seems like this Il Molino flour here, like other 00s, is a very fine powder indeed.
I've bought the Pizza flour a couple of times before (at similar price) but haven't really noticed a difference to plain flour for pizza dough (from memory it needed a little less liquid, but same taste/texture outcome)
I buy the La Molisana 00 flour from coles which I have had really good success with for pizzas. Has anyone tried both that flour and this one?
I find the La Molisana 00 makes a better pizza. Seems to be finer and when made into a dough, softer/ fluffier. Makes a better neapolitan style pizza.
Just the response i was looking for - thanks oldmate!
what the numbers mean guys?
is there any good for bread loaf?
I use this when making pasta (egg) at home. One Xxl egg per 100g OO flour. It’s eggcellent!
Only 9g protein per 100g.
If you are looking to make a thin and chewy NY style pizza try the 12g/100g Molino Naldoni Flour Di Grano Tenero Type 00 1kg available at Piedmont's IGA supermarkets for two dollars.
I'm sure it's fine for other purposes though.
available at Piedmont's IGA supermarkets
I've just looked it up. Seems it's a single store, so in Melbourne only.
Harris Farm sells Caputo flour (red pack) which is what they use in Naples, Italy. Works amazingly.
A quick google gave the below info. Looks like great stuff! Sadly does not deliver to Melbourne
Power (W) 300-320
Protein (%): 12-13
Falling Number (s) 340-360
Wet gluten (%) 34-36%
Absorption (%) 55-57
Stability (min) 10-12
Elasticity: P / L 0.50 / 0.60
My local greengrocer sells caputo and it is by far the best I've used. Worth ringing their distributor to ask for a local store near you
I just use coles/woolworths plain flour. Would I notice a difference in taste and texture if I use this instead to make pizza?
Not sure but a local pizza bar uses Manildra flour and I can taste something different compared to say domino's or pizza hut.
They mainly do thin crust though.
I would guess different flours might have different texture and taste but very minimal I'm not a pizza chef by any means though so don't quote me on that.
Manildra Pizza Flour is $14.50 for 12KG at my local wholesaler. Pass.
How much flour do you roughly use for say an average size pizza. Like a large from domino's or pizza hut sorry for using that as a comparison metric but it's the only universal pizza size metric I know.
I think they do 10 inch sized pizzas for the large and 6.5 inch sized for the mini pizzas this us domino's btw.
My guess is somewhere around 150-250g of dry flour for a classic crust not thin crust or deep pan.
300-350 gram per base. 70% hydration.
So how much dry flour would that roughly be like when you are portioning it out at the start.
@BlinkyBill: How much would you estimate a standard large classic crust pepperoni pizza to cost.. Like maybe $4?
They work really well in the Philips Pasta maker machines, as well.