5 Quick Information About Flour for Pizza Dough

Working with flour is each a science and an artwork. So, for our September 2016 article, “Unlocking the Mysteries of Flour,” we requested one meals scientist and two pizza artists to share a number of must-know ideas. Two of them reside pizza legends—Jeff Varasano of Varasano’s Pizzeria in Atlanta and Roberto Caporuscio of Keste Pizza & Vino and Don Antonio in New York. Sadly, the meals scientist, Tom “The Dough Physician” Lehmann, handed away in December 2020. However we all know he’d need us to proceed sharing his knowledge with our readers, and the following pointers are nonetheless essential to recollect right this moment, so right here they’re once more.

1. If you happen to’re freezing your dough, use a flour with a better protein content material. It can assist the dough last more. —Tom Lehmann

2. If you happen to freeze flour for 30 days after which transfer it to the fridge, it may final for years so long as you retain it saved within the fridge. —Tom Lehmann

3. Regardless of feeling dry, flour can truly be about 15% water. Nonetheless, this will differ by a number of factors. So when you have a recipe that requires 62% hydration and a selected batch of flour has simply 13% water moderately than its regular 15%, your recipe could be off by these 2 factors. You must be versatile and use your expertise to have a look at the feel of the dough. Flour is a pure product and might differ similar to any of your produce. —Jeff Varasano

4. Flour can have a shelf life as much as one 12 months if saved in a 60° to 70°F atmosphere freed from extreme humidity. Three months is the advisable storage time until refrigerated. —Tom Lehmann

5. You may get a extra pure rise in your dough with a small quantity of yeast. I like to recommend utilizing 2 grams of yeast, 1 liter of water, and 50 grams of salt in 1.7 kg. of flour. —Roberto Caporuscio, Kesté Pizza & Vino and Don Antonio by Starita, New York, N.Y.