00 flour has become synonymous with ‘pizza flour’ in recent years, often regarded as having unique qualities. However, contrary to popular belief, the ’00’ classification doesn’t actually reveal much about the flour’s properties. This article will provide all the information you need about 00 flour
The terms semolina and semola are often confused. In this article, we’ll clarify what each one is, how they differ, and their ideal uses
The W rating in flour, also referred to as the W index or W factor, is often viewed as a crucial criterion when selecting pizza flour. In this article, we will explore the W rating, discussing its origins, what it truly measures, its limitations, and why it may not be as essential for pizza makers as is commonly believed
Italian flours have a unique reputation for being ideal for making pizza dough and other baked goods. But what makes them so special, and are they truly essential for pizza-making (or any other baking)? This post aims to clarify these questions and offer a different perspective on Italian flour
What makes pizza flour unique? Why are there so many options to choose from? What are the actual differences between them, and how do we select the most suitable one for our specific needs? In this post, we will explore everything you need to know about choosing flour for making pizza, with one goal in mind – answering any questions you have ever had about pizza flour
Flour is one of the three main components of dough, and arguably the most important. However, with such a wide variety of flour types available, it can be easy to feel overwhelmed and confused – which flour is suitable for each purpose? What distinguishes one flour from another, and why does it matter? This post aims to answer all your questions about flour
