Recommended Flours and Ingredients for the Perfect Pizza Dough

Choosing the right flour and ingredients is essential for making the perfect pizza dough. The flour determines the structure and workability of the dough, while other ingredients affect flavor, fermentation, and digestibility.

Follow this guide to select the best ingredients for authentic pizza-making with your Alfa oven.

 

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1️⃣ Choosing the Right Flour

📌 Key Characteristics

✅ Flour Strength (W)
Flour strength indicates its ability to absorb water and withstand long fermentation.

• For long fermentation (8-24 hours): W 260-300
• For short fermentation (2-4 hours): W 220-240

📌 Types of Flour

✔ Type 00 Flour
🔹 Highly refined, ideal for soft and light dough.
🔹 Traditional choice for Neapolitan pizza.

✔ Type 0 Flour
🔹 Less refined than 00, contains more fiber.
🔹 Provides better fermentation resistance and a firmer texture.

✔ Type 1 or Type 2 Flour
🔹 Contains more parts of the wheat kernel.
🔹 Adds more flavor and improves digestibility.

✔ Whole Wheat or Multigrain Flour
🔹 Ideal for rustic pizzas, with a more intense flavor and higher fiber content.
🔹 Tip: Mix 30% whole wheat flour with 70% Type 0 or 00 for better dough elasticity.

✔ Gluten-Free Flour
🔹 For those with gluten intolerance, use specific pizza flour blends, which include starches and binding agents for improved dough structure.

 

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2️⃣ Dough Hydration Levels

💧 Water Percentage:

• Classic Dough: 60-65% hydration
• Soft Dough (e.g., pan pizza): 70-75% hydration
• Dry Dough (e.g., Roman pizza): 55-60% hydration

✅ Use potable water at room temperature to avoid affecting fermentation.

 

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3️⃣ Essential Ingredients

✔ Yeast

• Fresh yeast: 3 g per 1 kg of flour (for long fermentation).
• Dry yeast: 1 g per 1 kg of flour.
• Sourdough starter: Enhances flavor and digestibility, but requires more attention.

✔ Salt

• 20-25 g per 1 kg of flour.
• Add after the yeast has dissolved in water to avoid inhibiting fermentation.

✔ Sugar or Honey (Optional)

• Stimulates yeast and improves browning.
• 5-10 g per 1 kg of flour.

✔ Extra Virgin Olive Oil (Optional)

• Enhances dough elasticity and creates a crispier crust.
• 20-30 ml per 1 kg of flour.
  
  

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4️⃣ Dough Preparation Techniques

✔ Autolysis
Mix flour and water and let it rest for 30-60 minutes before adding other ingredients.
Benefits: Improves elasticity, digestibility, and gluten development.

✔ Kneading
Knead for at least 10 minutes until the dough is smooth and elastic.

✔ Fermentation

• Classic Method: Let the dough rise at room temperature for 2-4 hours.
• Cold Fermentation: Store the dough in the fridge for 12-24 hours, then bring it back to room temperature for 2-4 hours before use.
  
  

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5️⃣ Recommended Flours for Different Pizza Styles

Pizza Type	Recommended Flour	Hydration	Fermentation Time
Neapolitan Pizza	Type 00 (W 280-300)	60-65%	8-24 hours
Roman (Thin & Crunchy)	Type 0 (W 240-260)	55-60%	6-8 hours
Pan Pizza	Type 0 or Type 1	70-75%	12-24 hours
Whole Wheat Pizza	Whole wheat & Type 0 mix	65-70%	8-12 hours