The basics of pizza | Erre4m
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The basics of pizza

07 September 2022

Welcome back to our blog, friends of Erre4M! In today's post we will talk about the basics of making our beloved pizza. We will give you some tips on the best flours to use and explain which doughs are used in Italy.

The types of flour are: wholemeal, type '2', type '1', type '0' and type '00' flour.

The flours that are best suited for pizza making are '0' and '00', because they contain a high level of mineral salts that favour the rising of the dough. Moreover, they are ideal for everyone because they are the easiest to use.

Whole-wheat flour, on the other hand, is 'whole-wheat' milled and is also rich in mineral salts and fibre. It contains the 'bran' and 'bran', which are the most fibrous parts of the wheat grain.

Type '2' and type '1' flours are simply more sifted and lend themselves to more expert breadmaking.

We now move on to the doughs, which are divided into: direct doughs and indirect doughs.

Direct doughs are made by kneading all the ingredients in one step and are easier to handle, while still achieving an excellent result.

Indirect doughs are divided into 2 stages:

-a pre-dough is prepared with flour, water and yeast and left to rest for a few hours;

-the second stage consists of putting the other ingredients into the pre-kneading.


This is a more complex type of dough and needs professional tools and more experienced hands.


In conclusion, whether you are an expert or a beginner, choose the dough that suits you best and enjoy making your own pizza dough!