Organic Neapolitan pizza flour – Tipo 00
Organic Neapolitan Pizza Flour gives you a classic thin pizza base suitable for: Neapolitan pizza, New York-style pizza, and classic Pizza Romana. Zelected’s Organic Neapolitan Pizza Flour is developed specifically for making authentic thin, crispy pizza bases.
What is Neapolitan pizza?
Neapolitan pizza became world-famous when the city of Naples was due to receive a visit from King Umberto I and Queen Margherita in 1890. The local baker Raffaele Esposito, known in Naples for his tasty stuffed flatbreads, is considered the forefather and inventor of pizza. He was hired to prepare a royal dinner, and he made what would later become an immensely popular pizza: the Pizza Margherita. It was, of course, named after the queen and designed in the colors of the Italian flag: green basil, white mozzarella, and red tomato.
In 2017, the Neapolitan “pizzaiuolo” technique truly earned its place in food history when it was added to UNESCO’s prestigious list of Intangible Cultural Heritage. Uniquely, the pizzas are made one at a time and according to a ritual passed down through generations. Tradition also has it that the bakers toss the dough and sing for the guests.
What characterizes a classic Neapolitan pizza is its crisp, airy crust with a soft, elastic base, making it easy to fold and eat with your hands. A classic Pizza Romana, on the other hand, is crackling crisp and almost like crispbread, yet still with a soft crumb in the middle. The main difference is that Pizza Romana dough contains oil.
Pizza flour isn’t just pizza flour
Organic Neapolitan Pizza Flour is made from 100% organic wheat flour. We’ve chosen wheat flour with the Tipo 00 milling grade. It’s the finest milling grade, helping create a thin pizza base with a soft, delicious crumb and a crisp crust. The flour’s strength, measured as the W value, also has a big impact on the final result. Flour strength expresses the flour’s ability to absorb water and the elasticity you can achieve in the finished dough. The higher the W value, the more supple and easier the dough is to work with. Organic Neapolitan Pizza Flour therefore has a W value of 280, which is a strong flour strength, where the flour can absorb between 65% and 75% of its own weight in water.
How to make the perfect pizza base
We recommend planning your pizzas well in advance so you get the very best result.
You’ll get an easy, supple dough with lots of flavor if you let it mature for 18–24 hours.
But if you don’t have time to wait, you can still get a pretty good result in 2–3 hours.
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| Energy | 1437 kJ / 339 kcal |
|---|---|
| Fat | 1.0 g |
| Of which saturated fatty acids | 0.2 g |
| Carbohydrates | 70 g |
| Of which sugars | 1.8 g |
| Protein | 11 g |
| Salt | 0.01 g |
