I get asked all the time what 00 (dopio zero) flour is, and why it's good for pizza dough, so I thought I'd expand on that a little bit (and I do mean a little bit -- there are plenty of resources on the internet that can explain this far better than myself*).
*http://www.practicallyedible.com/edible.nsf/pages/italianflours
The short of it is that 00 flour (from soft wheat) is not very glutinous (and very much the texture of a fine cake flour), which makes for a great pizza dough.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment