Our dough consists of six ingredients that each have their own function and thus create the perfect pizza together: water, flour, salt, sugar, yeast and oil.
In this edition, we would like to tell you more about one of our ingredients: flour.
Pizza dough consists mainly of flour. So you could say that flour is the most important ingredient of the pizza dough.
Flour is a natural product extracted from wheat grains.The quality of these grains depend on the harvest. However, mills will ensure the raw material is as consistent as possible. They do this to provide a good selection of grains and facilitate an automated production process. The raw material ultimately determines the baking quality and flexibility of the pizza dough.
The mill can adjust the flour on demand. By filtering the flour for strength and flexibility, it can be used for making fresh dough, chilled dough or frozen dough.
The mill mainly works with wheat. A single small wheat grain consists of the hull (also known as bran), the germ and the endosperm (the kernel). At the mill, the endosperm, hull and germ are separated from each other as well as possible. Then the endosperm is ground into flour.
Flour for pizza dough is exclusively made from triticum aestivum (common wheat).
Did you know we use a special “Florijn” blend made from the three best types of flour from France, Belgium and Germany?
It was especially developed by our flour expert, Mr Florijn, for the production of pizza doughs. We use a special blend so we can guarantee the quality of the flour and keep the enzyme action as consistent as possible.