When home cooks start taking an interest in the art of baking a pizza, things can get tough. Especially when you're aspiring to bake authentic Neapolitan pizza, the question of the best flour for pizza arises. So, bleached vs. unbleached flour for pizza dough: which one is the best?
Well, the best flour for pizza is Caputo 00 flour, which is not bleached. So, in our opinion, unbleached flour remains unbeatable when it comes to pizza dough. However, it's not entirely impossible to use bleached flour for pizza dough.
Hence, to know all about the best flour for pizza, bleached or unbleached, and how to use the flour to its best potential - keep reading on!
Bleached Vs. Unbleached Flour For Pizza Dough
The decision on which type of flour to use for pizza dough should be based on the desired result. You can find different recipes for dough containing either unbleached or bleached flour, but these types of flour have very different flavors and processing properties.
Let's examine each option in detail. This article will give you the low-down on each type and how it can benefit your pizza dough.
The main difference between unbleached flour and bleached flour is the number of nutrients that each has. Unbleached flour is more nutritious than its bleached counterpart. Because it has more beta-carotene pigment, it tastes better than bleached flour.
However, unbleached flour is more expensive and takes longer to produce. For this reason, you may want to choose the former over the latter.
One of the main differences between the two types of flour is the gluten content. Unbleached flour is lower in gluten content than bread flour, making it less stretchy and elastic.
It also tends to tear easier, resulting in a more dense dough. To avoid this issue, use unbleached flour in your pizza dough. You'll be pleased with the outcome.
3. Fat Content
The other key difference between unbleached and bleached flour is the order of adding the fat to the flour. For instance, the crust will be flakier if fats are added before the flour. The ratio of water to fat will be different in unbleached flour.
By adding fats before the flour, you remove the flaky variable and ensure the flour absorbs the fat evenly. Therefore, the choice between unbleached and bleached flour is yours to make.
Then, there's the water. When using unbleached flour, be sure to keep the temperature of the water from 105F to 115F. You can also use a candy thermometer to check the water temperature.
Ensure that the water doesn't feel too hot or too cold, or the yeast won't activate. You can also store your pizza dough in the freezer for up to three months. To know more on which yeast you can use to make your pizza stand out, click here to know more!
How to Make Pizza Dough With Unbleached Flour
Let's see how to simply make pizza dough with unbleached flour, even if you're a beginner, below!
- Once you've measured the amount of flour you need, you can combine it with the rest of the ingredients in the bowl. Add the yeast and the salt. Mix until the mixture is uniformly moist and not soupy.
- Once it's mixed together, transfer the dough to a lightly greased large bowl and give it a few turns to coat it with the oil in the bowl. This will keep the dough from sticking to the surface.
- After your dough has rested, you can transfer it to your baking sheet. Use parchment paper to make the dough easier to transfer. You can even use an upside-down baking sheet to make it easier to slide it onto the preheated stone.
- Once it is cooked, simply slice and serve! You'll be pleased with the results! If you want to prepare homemade pizza dough for a party, a baking stone or metal sheet pan is excellent.
If you're planning on cooking pizza at home, the most important tip is to choose unbleached flour. However, here are some more tips below on using unbleached flour:
- While it's true that bread flour has a higher rise and crispier crust, unbleached flour retains a more subtle flavor. Besides, it's healthier for you.
- If you use unbleached flour for your dough, you'll get the same benefits as all-purpose flour but with higher protein content.
- Unbleached flour also has a higher shelf life than bleached flour.
- Adding fat content to your unbleached flour dough is always a good choice, as it will help activate the yeast better.
- The dough will be easier to stretch when it's room temperature, so take it out of the fridge at least an hour before you want to use it.
- It's important to be careful when handling it, as your hands will warm up the dough quickly. Just make sure you leave it in the refrigerator for at least half an hour before you begin shaping.
How to Make Pizza Dough With Bleached Flour
When you're trying to learn how to make pizza dough from scratch, you may wonder whether to use bleached flour or regular flour, and the answer is certainly not bleached flour!
Bleached flour is less nutritious than regular flour because it goes through a bleaching process. However, if you're wondering, "can you make pizza dough with bleached flour," yes, you can.
Although you can use bleached flour, it has a harsh aftertaste, and those with a sensitive taste may even detect a bitter flavor. This is something to avoid, as it may ruin your dreams of homemade pizza.
However, if you have no other choice but to use bleached flour for your pizza - here are some tips for you.
- Mix in unbleached all-purpose white flour. \Whole wheat pizza dough uses whole-grain bread instead of white flour.
- Use extra virgin olive oil to brush the dough. Make sure that the olive oil isn't too oily, or you'll end up with a soggy crust.
- If you want a chewier crust, use bread flour. It creates a crisp outer crust with a chewy inside.
Which Flour Is Best for Authentic Neapolitan Pizza
You may be wondering which flour is best for making an authentic Neapolitan pizza. There are a number of factors to consider, from the gluten content to the yeast level, when baking this Italian specialty. The right balance of these factors will ensure a tasty, authentic pizza.
We recommend "00" flour, which is a finely ground Italian flour. While bread flour can make a great substitute, all-purpose flour is also a fine choice. You may want to make a mixture of "00" flour and all-purpose flour, which will create a fairly moist and sticky dough.
In America, many pizzerias use bromated flour. This flour contains a high amount of potassium bromate, which is an oxidizing agent. The white crystals or powder on top of the flour give the dough elasticity and a higher rise.
However, this ingredient is not allowed in Europe. High-protein flours should be used for authentic Neapolitan pizza. In addition to making a better crust and complimenting the topping, it will improve the taste and enhance the structure of the dough.
How To Use Flour For Pizza Dough
First, measure the flour. Using a scale, you can easily weigh your flour. When you mix the flour, it should be evenly moist. Avoid making dough that is too wet or too dry. If the dough is too sticky or too dry, add more flour or water until you reach the desired consistency.
When it's ready to bake, place it in a lightly oiled large bowl, cover it with plastic wrap and let it rest for a couple of hours.
When making an authentic Neapolitan pizza, you will need 600ml of water and 30g of salt. A good quality flour is recommended as this will prevent your dough from absorbing salt from the sauce.
You can also add a few teaspoons of yeast to the water to activate the yeast. This will cause your dough to stretch and turn out into a thin, crisp crust. Neapolitan pizza dough is made with high-protein flour, which is a great choice for making this type of pizza.
A good Italian flour, known as Tipo 00, is the best for making authentic Neapolitan pizza. It's the finest milled wheat flour on the Italian flour scale and is perfect for making thin, crispy crusts.
During the baking process, the dough should be well-kneaded. The dough should bounce back when pressed with a finger. After making the dough, it should rest on a flat surface for two hours. Cover it with a damp cloth to avoid drying.
An authentic Neapolitan pizza is made in a wood-fired oven. Wood-fired pizzas have a higher oven temperature than non-wood-fired pizzas, allowing for exceptional crust rise. Find out more on the best Neapolitan oven by clicking here.
So, when it comes to the battle of bleached vs. unbleached flour for pizza dough, unbleached pizza takes the trophy. However, if you want pre-made pizza with the best flour and authentic Neapolitan ingredients, order Margherita pizza from Italy to be delivered directly to the comfort of your home. You can even serve it to guests and bake it whenever you want. Till the next time, happy feasting and stay with Pizza Bien!
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