Forum Discussion
Food: Pizza guide
Wow! I'll try to follow the guide next time I make pizza. In my standard recipe, I use a little less water, but add a little olive oil. I'm already curious to see what the difference will be. 😀
I was surprised by the W values. I had never heard or seen them before in Germany. I always buy special flour and paid attention to the protein amount. I have used Type405 in the past, but you definitely notice differences with higher protein/gluten content. If you don't have more precise information, a flour with 12g protein / 100g should be quite suitable.
I've been told that the olive oil doesn't add anything when baking it with a pizza oven, but when baking it in a standard oven it should help with flavour and a crispy crust. Good luck!
I wasn't aware of W values as well, a whole new world opened up when I started making my own pizza. I keep trying new things and i'm still not satisfied. 🤣
I guess it's a process until you find the exact ratio you like so, keep experimenting, I say!
There are so many types of crusts as well! Do you have a favourite, by the way?
I think the best pizza I've ever had was in Northern Italy, with a thin and crispy crust, not too much tomato sauce, some lovely ham and fresh mozzarella di buffala 😍
I think i like the napolitan pizza style the best. But its hard to make for me, since its very moist which makes it harder to handle.
The pizza roman, a pizza style from Rome is a bit more crunchy and a bit flat. Sounds good! Thats one of my favorite combos!
