{"id":954,"date":"2024-07-13T12:33:14","date_gmt":"2024-07-13T10:33:14","guid":{"rendered":"https:\/\/www.pizzeriaatarantella.it\/?p=954"},"modified":"2024-07-13T12:33:15","modified_gmt":"2024-07-13T10:33:15","slug":"farina-utilizzata-dalla-pizzeria","status":"publish","type":"post","link":"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/","title":{"rendered":"The Flour Used at Pizzeria \u2019A Tarantella"},"content":{"rendered":"

Pizza is one of the most iconic dishes in Italian cuisine, loved worldwide for its simplicity and versatility.
But even if pizza looks<\/em> easy to make, its quality depends heavily on the ingredients\u2014especially the flour<\/strong><\/em>.<\/p>\n

Choosing the right flour is essential to achieve a dough that is elastic<\/em>, well-risen, and able to handle the intense heat of a pizza oven. Among the many flours on the market, Caputo \u201c00\u201d (Red \/ \u201cSacco Oro\u201d)<\/strong>, used at Pizzeria Napoletana \u2019A Tarantella in Milan<\/strong>, stands out for its technical performance and its reliability in professional pizza-making.<\/p>\n

\n

Why flour matters so much in pizza dough<\/h2>\n

Flour is the main ingredient in pizza dough, and the type you choose can completely change the final result. Flours differ in:<\/p>\n

    \n
  • \n

    the type of wheat used<\/p>\n<\/li>\n

  • \n

    milling and refinement level<\/p>\n<\/li>\n

  • \n

    protein content<\/p>\n<\/li>\n

  • \n

    strength (often indicated by \u201cW\u201d<\/em>)<\/p>\n<\/li>\n<\/ul>\n

    These factors influence the dough\u2019s water absorption<\/strong>, gluten network<\/strong>, fermentation performance<\/strong>, and heat resistance<\/strong>.<\/p>\n

    The most common pizza flours are soft wheat flours, classified by refinement level:<\/p>\n

      \n
    • \n

      Type 00 flour:<\/strong> very finely milled, low in fiber\u2014ideal for soft, light doughs<\/em><\/p>\n<\/li>\n

    • \n

      Type 0 flour:<\/strong> slightly less refined\u2014often higher protein and more rustic structure<\/p>\n<\/li>\n

    • \n

      Type 1 and Type 2 flours:<\/strong> more bran and wheat germ\u2014stronger flavor<\/em>, more rustic texture<\/p>\n<\/li>\n

    • \n

      Whole wheat flour:<\/strong> includes the whole grain\u2014high in fiber and nutrients<\/p>\n<\/li>\n<\/ul>\n

      \n

      Caputo \u201c00\u201d Red (Sacco Oro): key characteristics<\/h2>\n

      Caputo \u201c00\u201d Red (Sacco Oro)<\/strong> is one of the most respected flours among Neapolitan pizzerias for making authentic Neapolitan-style pizza. Produced by the renowned Mulino Caputo<\/strong>, it\u2019s often chosen for its consistency and balance.<\/p>\n

      1) Flour strength (W)<\/h3>\n

      Flour strength tells you how well the dough can retain the gases produced during fermentation.
      Caputo \u201c00\u201d Red typically sits around W 300\u2013320<\/strong>, making it suitable for medium-to-long fermentation<\/strong>, resulting in a dough that is well-developed<\/em> and nicely aerated.<\/p>\n

      2) Protein content<\/h3>\n

      This flour has a higher protein level<\/strong> than many standard flours, which supports a strong gluten network. That means:<\/p>\n

        \n
      • \n

        better elasticity<\/p>\n<\/li>\n

      • \n

        improved dough structure<\/p>\n<\/li>\n

      • \n

        more controlled rise<\/p>\n<\/li>\n<\/ul>\n

        3) Water absorption<\/h3>\n

        Caputo \u201c00\u201d Red has excellent water absorption<\/strong>, allowing you to create a dough that\u2019s hydrated and soft\u2014less prone to drying out and more likely to deliver a tender, airy bite.<\/p>\n

        4) Refinement and purity<\/h3>\n

        As a Type \u201c00\u201d flour<\/strong>, it is extremely fine and clean, with a bright color and a smooth feel. This helps produce a dough that is uniform<\/em>, easy to work<\/em>, and evenly baked<\/strong>.<\/p>\n

        5) Elasticity and handling<\/h3>\n

        Thanks to its balance, this flour yields a dough that\u2019s highly extensible<\/strong> (easy to stretch) and resilient\u2014ideal for creating that signature Neapolitan edge: a soft, puffy cornicione<\/strong>.<\/p>\n

        \n

        Why this flour works so well for pizza<\/h2>\n

        Caputo \u201c00\u201d Red is especially suited to pizza dough because it supports:<\/p>\n

          \n
        • \n

          Long fermentation<\/strong> (often 24\u201348 hours) for deeper flavor and higher digestibility<\/p>\n<\/li>\n

        • \n

          Flexible methods<\/strong>, including direct doughs, poolish\/biga, and cold maturation<\/p>\n<\/li>\n

        • \n

          High-temperature baking<\/strong>, ideal for wood-fired Neapolitan cooking<\/p>\n<\/li>\n

        • \n

          Consistent results<\/strong>, which is crucial in a professional pizzeria<\/p>\n<\/li>\n<\/ul>\n

          In short: time + technique + the right flour = a more aromatic, lighter, better-structured pizza.<\/strong><\/em><\/p>\n

          \n

          Example dough method using Caputo \u201c00\u201d Red<\/h2>\n

          Here\u2019s a practical reference recipe you can use at home (or to understand the method behind a professional dough).<\/p>\n

          Ingredients<\/h3>\n
            \n
          • \n

            1 kg Caputo \u201c00\u201d Red flour<\/strong><\/p>\n<\/li>\n

          • \n

            600\u2013650 ml water<\/strong><\/p>\n<\/li>\n

          • \n

            2\u20133 g fresh baker\u2019s yeast<\/strong> (or 1\u20132 g dry yeast<\/strong>)<\/p>\n<\/li>\n

          • \n

            25\u201330 g salt<\/strong><\/p>\n<\/li>\n

          • \n

            20\u201330 ml extra virgin olive oil<\/strong> (optional)<\/em><\/p>\n<\/li>\n<\/ul>\n

            Method<\/h3>\n
              \n
            1. \n

              Autolyse (optional but helpful):<\/strong>
              Mix flour with about 55\u201360%<\/strong> of the water. Rest 20\u201330 minutes<\/strong>.<\/p>\n<\/li>\n

            2. \n

              Mixing:<\/strong>
              Add yeast dissolved in part of the remaining water. Mix and gradually add the rest of the water.<\/p>\n<\/li>\n

            3. \n

              Add salt:<\/strong>
              Add salt near the end, once the dough is forming. Add oil if using.<\/p>\n<\/li>\n

            4. \n

              First rise:<\/strong>
              Cover and leave at room temperature for about 2 hours<\/strong>, or until increased noticeably.<\/p>\n<\/li>\n

            5. \n

              Balling + cold maturation:<\/strong>
              Divide into dough balls (250\u2013300 g<\/strong> each). Cover and refrigerate 24\u201348 hours<\/strong>.<\/p>\n<\/li>\n

            6. \n

              Final proof:<\/strong>
              Bring dough balls back to room temperature for 2\u20133 hours<\/strong> before stretching.<\/p>\n<\/li>\n

            7. \n

              Stretch and bake:<\/strong>
              Stretch gently by hand to preserve air. Bake:<\/p>\n

                \n
              • \n

                Wood-fired oven:<\/strong> very hot, about 1\u20132 minutes<\/strong><\/p>\n<\/li>\n

              • \n

                Home oven:<\/strong> maximum temperature, about 10\u201312 minutes<\/strong>, ideally on a preheated stone\/steel<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

                \n

                The real benefits in Neapolitan-style pizza<\/h2>\n

                Using Caputo \u201c00\u201d Red supports the core qualities of a great Neapolitan pizza:<\/p>\n

                  \n
                • \n

                  Strong gluten structure<\/strong> \u2192 a soft, airy rim with irregular bubbles<\/p>\n<\/li>\n

                • \n

                  High-heat performance<\/strong> \u2192 a base that cooks fast without drying out<\/p>\n<\/li>\n

                • \n

                  Balanced hydration<\/strong> \u2192 soft inside, light bite<\/em><\/p>\n<\/li>\n

                • \n

                  Flavor development<\/strong> through cold maturation \u2192 more aroma, better digestibility<\/p>\n<\/li>\n

                • \n

                  Consistency<\/strong> from batch to batch \u2192 reliable results every service<\/p>\n<\/li>\n<\/ul>\n

                  \n

                  Why \u2019A Tarantella uses it<\/h2>\n

                  At Pizzeria \u2019A Tarantella in Milan<\/strong>, this flour choice reflects a clear commitment to:<\/p>\n

                    \n
                  • \n

                    Neapolitan tradition<\/strong><\/p>\n<\/li>\n

                  • \n

                    top-level dough performance<\/strong><\/p>\n<\/li>\n

                  • \n

                    a consistent customer experience<\/strong><\/p>\n<\/li>\n

                  • \n

                    and a pizza that feels authentic, light, and satisfying<\/strong><\/em><\/p>\n<\/li>\n<\/ul>\n

                    \n

                    Conclusion<\/h2>\n

                    Choosing the flour is not a minor detail\u2014it\u2019s the foundation of the pizza. Caputo \u201c00\u201d Red (Sacco Oro)<\/strong> offers the strength, absorption, elasticity, and reliability needed to produce a dough that performs beautifully in high heat and long fermentation.<\/p>\n

                    That\u2019s why it plays such a central role in the pizza served at Pizzeria Napoletana \u2019A Tarantella<\/strong>: it helps deliver a pizza with a golden crust<\/strong>, a soft and airy interior<\/strong>, and a true Neapolitan character.<\/p>\n","protected":false},"excerpt":{"rendered":"

                    Pizza is one of the most iconic dishes in Italian cuisine, loved worldwide for its simplicity and versatility.But even if pizza looks easy to make, its quality depends heavily on the ingredients\u2014especially the flour. Choosing the right flour is essential to achieve a dough that is elastic, well-risen, and able to handle the intense heat […]<\/p>\n","protected":false},"author":1,"featured_media":956,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricettario-napoletano-a-tarantella"],"yoast_head":"\nThe Flour Used at Pizzeria \u2019A Tarantella<\/title>\n<meta name=\"description\" content=\"The quality of pizza depends on the ingredients used\u2014especially the flour: discover which one is used at \u2019A Tarantella.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/Pizza%20is%20one%20of%20the%20most%20iconic%20dishes%20in%20Italian%20cuisine,%20loved%20worldwide%20for%20its%20simplicity%20and%20versatility.But%20even%20if%20pizza%20looks%20easy%20to%20make,%20its%20quality%20depends%20heavily%20on%20the%20ingredients\u2014especially%20the%20flour.%20Choosing%20the%20right%20flour%20is%20essential%20to%20achieve%20a%20dough%20that%20is%20elastic,%20well-risen,%20and%20able%20to%20handle%20the%20intense%20heat…\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Flour Used at Pizzeria \u2019A Tarantella\" \/>\n<meta property=\"og:description\" content=\"The quality of pizza depends on the ingredients used\u2014especially the flour: discover which one is used at \u2019A Tarantella.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/\" \/>\n<meta property=\"og:site_name\" content=\"Pizzeria 'A Tarantella\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/atarantellapizzeria\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-07-13T10:33:14+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-13T10:33:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pizzeriaatarantella.it\/wp-content\/uploads\/2024\/07\/farina-utilizzata-dalla-pizzeria.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"875\" \/>\n\t<meta property=\"og:image:height\" content=\"595\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Abdonmazza07032915\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Abdonmazza07032915\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/\"},\"author\":{\"name\":\"Abdonmazza07032915\",\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/#\/schema\/person\/094b9608d5a3fe4b93acc548a9e39eca\"},\"headline\":\"The Flour Used at Pizzeria \u2019A Tarantella\",\"datePublished\":\"2024-07-13T10:33:14+00:00\",\"dateModified\":\"2024-07-13T10:33:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/\"},\"wordCount\":2079,\"publisher\":{\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.pizzeriaatarantella.it\/wp-content\/uploads\/2024\/07\/farina-utilizzata-dalla-pizzeria.jpg\",\"articleSection\":[\"A Tarantella Recipes\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/\",\"url\":\"https:\/\/www.pizzeriaatarantella.it\/en\/flour-used-at-a-tarantella\/\",\"name\":\"La Farina utilizzata dalla Pizzeria 'A Tarantella - 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