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Neapolitan pizza
Hi everybody
I want to cook a Neapolitan pizza with Vittorio y Riccardo Figurato Recipe Book. Some information is missing. What strenght level flour should I use for direct method and for indirect Biga method?
PLease help me 😅
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4 Replies
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If you are referring to the percentage of protein or strength that the dough and Biga should have, the recipe says that a 00 flour is used, that is, a Strength (00) flour, which has a (W) between 250 – 300 and between 11% and 12% protein, tell me if that is the information you needed.
I was attentive to your response.
Greetings.
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I still have some questions.
In chapter 3 / Types of flour and dough instructor is saying that he is going to use bread flour W180. (0:47 seconds).
Using Direct hand kneading with whole flour
Strength of 00 flour should be W 250-300?
what Strength of whole wheat flour should be?
Indirect Kneading using a kneader with biga
Strength of 00 flour should be W 250-300?
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A strong whole wheat flour generally has a protein percentage between 13% and 14% and the flour used for biga and direct kneading is a double zero strength flour (00) in some countries they do not work with zeros in the flour except for the strength of the flour (W).
On the web you can find information that indicates that a 00 flour is equivalent to a flour with a strength (W) between 250 and 300, so it can generate some confusion between the strength of the flour and the amount of protein.
If the Chef indicates to use a type of flour according to the type of strength (W), you can be guided by that information.
Check the information on the flour you are going to work with, make sure it is in the protein range or the (W) indicated by the chef.
Greetings.
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