What flour do you recommend for making pizza?
ke fa-RI-na mi kon-SI-lya per FA-re la PIT-tsa
Asking for flour advice at a specialty grain or mill stall at the market.
Italian pizza flour is classified by protein content and strength (W value). Tipo 00 with high W (280–320) gives an elastic dough suitable for Neapolitan pizza. Semola rimacinata is used for Apulian flatbreads. Farro and integrale flours suit more rustic pizzas. Mill stalls at markets often provide this level of detail.
Ho la manitoba?
Do you have Manitoba flour?
High-protein flour for long fermentation pizza doughs
Qual è la più adatta per la pizza napoletana?
Which is best for Neapolitan pizza?
Specifying the style of pizza
Ha farina integrale biologica?
Do you have organic wholemeal flour?
Asking for organic wholemeal
The Associazione Verace Pizza Napoletana (AVPN) specifies that authentic Neapolitan pizza uses tipo 00 or tipo 0 flour with a W between 250 and 320, fresh yeast, and a maturation time of 8–24 hours. Any good Neapolitan miller will know these specifications.