Two simple magic words: "pizza flour".
Insisting on using the inappropriate type of flour when making Italian pizza will not give you the results we’re looking for!
As manner of fact, one of the most important "secrets" to make a real authentic Neapolitan pizza at home is to use the appropriate flour.
The truth is that you’ll be able to choose the right flour for your pizza dough only if you carefully read what is written on the label.
It’s the most important "detail" that often is forgotten to be mentioned in most pizza recipes.
Authentic Neapolitan pizza dough requires a 00 flour or 0 flour, with a “W” value between 220 and 380.
- But what all these numbers and letters mean?
- What is the difference between double zero flour and zero flour?
- What does the “W” value mean?
- Are these the only characteristics that matter?
- What are the best Italian brands of flour?
I will explain how to choose the correct flour in an easy and brief guide: "Correct Flour is Magical!"
It can be immediately downloaded, and it's totally free!
In it you will also find recommendations on some very good brands of Italian flours (easily available online) for you to choose from!
Use the correct flour, the results will be amazing!
Download the FREE GUIDE and find out which flours to be used for that perfect pizza dough!