And in the end, I’ll inevitably complain about it right after the first slice. Type 1 flour,  has a finer texture than the type 2, but is still about half and half wholemeal and white. They list the protein percentage of their flour (in the blue bag) between 12-13% (12.75%), the water absorption is significantly lower than most of the flour I normally work with (meaning it cannot take on super high hydration), and the signifier tipo 00 indicates it’s milled incredibly fine (it truly feels like light powder). Bake for an additional minute then using your pizza peel carefully rotate your pizza 180º in the oven to even out the baking. Thank you, Hi Tess, yes you can use this for sourdough but you can also blend in other flours if needed. If using my tomato sauce recipe listed below, grab a ladle and scoop out a medium amount of tomato sauce. The gluten percentage is actually written as an overall protein percentage, whereas UK flour is listed as usable gluten, so it is generally about 1 – 1.5% higher that what you would find on the side of a bag of UK flour. Whew, that was a hefty post! It has a fairly smooth surface and looks strong and active. Also, who says it’s a bad thing to have homemade sourdough pizza at home during the week and then head to the restaurant for more pizza on the weekend? For reference, this is what my dough looked like at the beginning of bulk (I used a mixer): The dough looks shaggy for sure, but the lower hydration and mixing has made it very strong and resistant to tugging or folding. Flour your hands and the side of the ball facing up and begin shaping. It is optional but recommended. Essentially, you’re using your sourdough starter discard to make this sourdough pizza. The ash content is lower in the more finely milled flours because most of the minerals are found in the aleurone layer, more of which is removed in highly refined flours. I have noticed in the shops a starter kit but do not understand why thiswouldbe necessary?? My normal method is rye or whole wheat 100gm and 100gm water and that’s it waiting and refreshing exactly as you indicate on your site. The stoneground flours produced at Mulino Marino are milled using ancient millstones that have been carefully hand dressed, each one tailored to the characteristics of a particular grain. Fausto explained that the difference between the 0 and 00 flours is largely in the blend of grains that are used to produce them. The bread flour was gummier, and had a more substantive mouth feel, whereas the Caputo was more delicate and soft. While your oven is preheating gather your pizza toppings and get them ready. An over view of UK, German, French & Italian Flour. It’s not necessary to build a specific levain for this dough (see here for the difference), just use your starter. Taste the sauce and adjust seasoning if necessary. Once it is healthy all should be fine. Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome, Learn to make Sourdough & discover why sourdough is the healthiest bread. When using this flour my resulting pizza has had a really nice thin crust and a very tender interior, I’m very happy with it. I have also found a whole rye flour locally organic again but have only started this process yesterday. I based this recipe on a pizza from the Gjelina cookbook (one of my all-time favorite cookbooks), and it has just the right balance of flavors. I have this vivid memory of several buddies and I, physically exhausted and running on zero sleep, stumbling into a Peruvian restaurant in the incredibly small city Aguas Calientes right outside of Machu Picchu. The goal for mixing this sourdough pizza dough is to develop quite a bit of strength upfront (more than I would with traditional sourdough bread) and then a little more strength during bulk fermentation through folds. I can’t tell you what a treat to actually sit and chat about the flour in the shop surrounded by shelves stacked with bags in the mill shop. Is there something special about italian wheat?? When you have the dough on the parchment you can relax a bit and focus on working your oven and topping your pizza. Copyright © 2020 Vanessa Kimbell | LoginCall +44 (0)7707 480336 | +44 (0)1604 881274 - Email bookings@sourdough.co.ukRegistered in England and Wales: 08412236Website by Callia Web. The flavor of this pizza is lighter than one with a traditional tomato sauce, and I think this is what I like so much about it. When this pie is baked the cheese will melt on top of and below the spinach which is just delicious. I’ve decided to round up all the tools shown here in this post for those wondering what I’m using. Required fields are marked *. Don’t be alarmed at the switch, and this will make even better pizza! Paul, Hi Paul, it’s great that you have been making sourdough. So I had been chatting to Fausto on the phone for a number of years whenever I needed to know more about a particular flour, and as third-generation miller he really knows his flour. Note that in the chart below the numbers add up to a little over 2 x 290g dough balls (580g versus the listed total dough weight of 592g, above). Then place the padrón peppers, peppadew, mushrooms and olives in an even distribution over the pomodoro sauce. You can make variations of this dough by using other flours. Using two hands shaped like an inverted letter “V” press down the dough in a uniform fashion starting at the side of the dough farthest from you working toward your body. Quickly grab your handheld water mister and carefully spray in your oven to slightly wet the dough all around. This formula really is a versatile and flexible one that can be retarded in the fridge for extended periods if necessary, and I enjoy the light and airy crust it produces with little to no sourness. Place tomatoes, olive oil, salt, and oregano in a blender and blend until desired consistency (I like it very smooth). It’s so, so much easier to shape out the dough when it’s cold from the fridge and I find that there is no need to let the dough warm to room temperature before baking. We’ve been baking here at the school with several brands, but Mulino Marino flours for about seven years. And pizza is a food I could conceivably eat at every meal without deviation. If you like a more full pizza, by all means, pack it on. Just as with bread the level of development with the dough can vary so we will fill in the necessary strength during bulk fermentation with stretch and folds. With only two you can use a small baking sheet (like a quarter sheet), or even better, a high-walled baking dish. In early pizza trials, I placed the Baking Steel as close as I could to the top broiler with the thought that when I turned that broiler on to superheat the steel, it would get insanely hot—and it sure did. This is optional but recommended. They’re my secret weapon. It is about making connections, & the mindfulness & joy of baking, as well as understanding the techniques that make your bread rise so you can bake & share nourishing bread every day, with the people you love. I like to dress my pizza lightly, using only small amounts of cheese and light sauce. As you are starting again from scratch making a sourdough starter in Italy I would try and find an organic stoneground wholewheat to get it going. You might end up with a little excess dough on your bench. Using a dough scraper gently remove the dough ball from the proofing vessel and place top-side down on your bench (place the remaining ball back into the fridge). Grano tenero flours are generally used in Italy to make both bread and pastries. Even if it’s at some strange fusion restaurant that has nothing to do with Italian food, my meal companions can pretty much bet I’m going to order pizza and with about 99% accuracy. Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Shipton Mill do a range of organic flours which are good if you want to avoid pesticides. Scatter the chopped garlic over the dough and then pile the spinach leaves mostly in the center but a few reaching out to the crust here and there. Fausto explains that at Mulino Marino they mill different kinds of flour as type 2. As you can see, I like it a little lower, just low enough to still get significant heat from the broiler when it’s kicked on but not too close to overdo the top of the pizza. Top pasta with basil/parsley, freshly grated Parmigiano-Reggiano, and extra virgin olive oil. You can even use this dough recipe for pan pizza and focaccia. However, that residual heat from the boiler sticks around, so when you launch your pizza on the steel, it cooks the top of the pizza a bit too fast in relation to the bottom. Hi Paul – that sounds the right flour – have a look through this advice https://www.sourdough.co.uk/getting-a-sourdough-starter-going-from-scratch/ and keep going. If you don’t want to do slap/fold you can also just perform turns in the bowl, stretching the dough up and folding it over itself, for several minutes until the dough is strong and resists stretching and folding. @ maurizio on Instagram and use the hashtag # theperfectloaf so I can a! 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