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The Flour

To make a delicious pizza, light, crunchy and above all digestible, you must have available good quality ingredients to prepare your dough. When the 'pizzaiolo' buys the flour he must always satisfy himself that it is good flour. The choice of flour is dictated by different factors first of all the type of dough required. The flour is the result of the milling of the grain, in Italy there are considered to be 4 types of milled flour. These are:  

	zero
	double zero
	one
	wholegrain

  Generally the majority of use is with double zero which is easier to work with; it is possible however to work with other types of flour that unquestionably involve greater attention to the kneeding and minor resistence to proving. To summarise, the most important things for the 'pizzaiolo' to know are: The type and grade of refinement, the 'abburattamento', the power (W) which can have a scale from 100 W (weak flour) to 450 W.