Where do you get pizza from


Leave the archive and display this page in the standard design: Where did pizza flour come from?



Good evening! We've been experimenting with pizza dough for a while. The secret should be pizza flour. But I haven't found it anywhere in the Linz area. Does anyone know where to get pizza flour in budget quantities? In the metro it is only available in packs of 10.

Possibly Interspar or Merkur, Amazon has it fixed.

Did you let the dough rise in the refrigerator for 24 hours?

Good evening! We've been experimenting with pizza dough for a while. The secret should be pizza flour. But I haven't found it anywhere in the Linz area. Does anyone know where to get pizza flour in budget quantities? In the metro it is only available in packs of 10.

You need a W480 flour (is the same as the Tipo 00 in Italy)
For example: Finis Feinstes Universal http://www.finis-feinstes.at/de/sortiment/mehle/index.aspx?detail=66&hl=Fini’s%20Feinstes%20Weizenmehl%20universal

You can do that with a pizza stone ...

188303

If you want I can send you my pizza dough via PM, I tinkered with it for 1 year ...

at the metro you can get pizza flour. (in a 10kg package)

as already said, the difference to the W480 is very small.

You need a W480 flour (is the same as the Tipo 00 in Italy)
For example: Finis Feinstes Universal http://www.finis-feinstes.at/de/sortiment/mehle/index.aspx?detail=66&hl=Fini’s%20Feinstes%20Weizenmehl%20universal

You can do this with a pizza stone ...

188303

If you want I can send you my pizza dough via PM, I tinkered with it for 1 year ...

Oh, it looks very tasty! May I ask you for the recipe too ?! My last attempt was yeast-free and with spelled flour, we liked it very much, but it was not very typical ...

The pizzeria around the corner also buys W480 universal flour from the Billa.

How to work the dough and shape the pizza, here is a good example (English)


https://www.youtube.com/watch?v=C2C6v9mGuR0&hd=1

If it absolutely has to be Tipo 00, order it online from Gustini or something like that. But if you don't want 10 kilos, there are unfortunately shipping fees.

https://www.gustini.at/sortiment/mehl-reis-und-grundzutaten.html

Be angry, 10kg flour is not a truck delivery. And the white hip gold is always durable.

if you make pizza about once a month or less and hardly ever work with flour, then 10kg of flour is an unnecessary waste of space.
we made the dough from rickshaw. the tomato sauce is just about to be ready, then the pizza will be put on the grill.

the pizza was a success. the edge was not fluffy and high, but the floor was absolutely ingenious. thin as a sheet of paper, but still hard enough to eat the eighths by hand without them folding down. Homemade tomato sauce and little topping, 1A. now only the edge has to be crispier and more airy. W480 hamma taken by the way.

I always mix 1: 1 spelled flour 1050 with wheat flour 480. For 1 kilo flour mixture, 4 packets of dry yeast, salt, olive oil and approx. 450 ml of warm water. Knead the dough vigorously until it has a smooth surface. Then let rise in a warm place for about 45 minutes. It is best to make the dough 24 hours in advance and then store it in the refrigerator.

Bake at 220 degrees for about 15 minutes.

All ingredients are available in organic quality from the large supermarket chains.

I use Polpa as a sauce, which I season with herbs, salt and olive oil.

As a cheese, I recommend Emmentaler - Gouda flows too much for me personally.

Good Appetite

The Italians usually always put mozzarella on the pizza and that's how I keep it.
That just fits :)

Try the small mozzarella balls uncut on the pizza, they melt into small white spots, then tastes great.

So that the pizza is fluffy on the edge, you must not roll it out with the pasta roller, it pushes out the co2!
It is better to pull apart by hand, requires a bit of practice, but this keeps the edge a little thicker and also throws bubbles!

We tried, it didn't work out. However, I would like to have another pizza like this now.

We tried, it didn't work out. However, I would like to have another pizza like this now.


If you want we can split 10kg, I live right on the other side of the Danube and have three pizza-crazy mouths to feed;) *

If you want we can split 10kg, I live right on the other side of the Danube and have three pizza-crazy mouths to feed;) *

: D 5kg is still a lot because my wife has been doing low / slow carb with only one loadday per week for over a year. next time we'll try to mix spelled flour and w480, sounds interesting too.

Pizza flour is now available in almost every Spar (including the smaller ones), at Merkur and in some health food stores. I didn't get any better results with pizza flour than with the W480. Neither with flour from Italy nor local.

By the way, if I want to make really good pizza, I make the dough with wheat sourdough and let the dough rise in the refrigerator for 3 - 4 days. Always processed by hand. Topped with homemade mozzarella (with a lot of fat ...) and basil, a poem!

This year we had a sourdough pizza on Lake Garda. Oh, what am I saying, an extraterrestrial horny piece made of sourdough that was only called pizza because there wasn't enough vocabulary to describe it (Trattoria Marietta in Gardone, in case you come in that direction).
Sourdough is a decent number in the preparation time, but we will certainly try it too. Since the pizza stone, I can at least cross the subject of grill / oven / temperature from the list of experiments. Grill on full throttle, pizza in the bucket and fits.

always mix 1: 1 spelled flour 1050 with wheat flour 480. With this you swap a (questioner / original question) unavailable "pizza flour" (?) with a flour that is also unavailable - namely 1,000 spelled (which supermarket has that in Austria in organic?)
For a "starter meal" with approx. 700-800 ashes, which can be bought ready-made in kilo packs.
: confused:
OK, the mixed flour would now be wheat and spelled mixed - but could be made easier with a mix of "wheat flour smooth" and "spelled flour smooth".
Billa / Merkur (yes! Of course) or Spar (pure nature) ...


PS: if pizza dough should generally be lighter; but it should be both "simple" and also wheat and spelled flour mixed at the same time, then "wheat flour universal" (480) and "spelled flour smooth" (700) ...
PS: I can be hunted with spelled, so far I have hardly tasted anything (but rather mixed breads);)

So you swap a (questioner / original question) unavailable "pizza flour" (?) with a flour that is not available either - namely the 1,000 spelled (which supermarket in Austria has this in organic?)

Ashes on my head. The 1050 organic spelled flour is currently only available at the dm drugstore (as big as they are now, they could almost be a supermarket):

188324

I mix the 1050 spelled flour with it because it gives the pizza a more rustic taste.

I mix the 1050 spelled flour with it because it gives the pizza a more rustic taste.

we also heard it at a barbecue course and would therefore like to try. I haven't thought of that yet that spelled flour could be hard to come by.

I'll soon go to the health food store at the city tower, maybe there will also be the pizza flour - I don't think so until I've tried a pack of tippo 00 myself ...: D: D

A little durum wheat semolina also works wonders;)

With durum wheat semolina I always have the problem that the pizza becomes very hard and less crispy.

Too much ? Just add a little bit.

Personally, I prefer Neapolitan pizza with flaky batter

Flour has different names depending on the country. Because it was mentioned above (and maybe someone is wondering why they can't find the flour with us), a Dinkelmehr 1050 (GER) in Austria is a D1700 (the letter determines the type of flour, the number the mineral content). Here is the table for wheat flour:

Type of flour


Germany

Austria [9] (https://de.wikipedia.org/wiki/Mehl#cite_note-9)


Wheat flour for fine baked goods, e.g. B. Cake
Type 405

Type W480


Wheat flour with the highest adhesive properties
Type 550

Type W700


Wheat flour dark

Type 1050

Type W1600


Whole grain wheat flour

Whole wheat flour

Whole wheat flour



In Italy it looks like this:
Name of the product


Humidity max

Minerals min.
Minerals max.
Protein min.


Soft wheat flour tipo 00
14,50 %


0,55 %
9,00 %


Soft wheat flour tipo 0
14,50 %

0,65 %
11,00 %


Soft wheat flour type 1
14,50 %


0,80 %
12,00 %


Soft wheat flour type 2
14,50 %


0,95 %
12,00 %


Wholemeal soft wheat flour
14,50 %
1,30 %
1,70 %
12,00 %




Source: Wikipedia (DE)

Therefore, a W480 is most similar to the Tipo 00. If you add wheat semolina, you should store the dough in the refrigerator for at least 24 hours.

It just plays where I think DM as a source / supermarket is OK too, I only knew Rewe / Spar
.
(only, as already typed, the dough just gets darker. If this is a D1700, even more)
((which doesn't matter, because if it tastes good))

I have the 10kg "pizza flour" from the metro at home, if you read more closely it is a classic W700 from Austria, not really Tipo00 from Italy. Even if the packaging suggests otherwise.
Still works very well, I mix it with about 20% durum wheat semolina ...

you can buy everything from us - in a 30 kg sack
: D
(I work in a mill)