What type of flour makes the best Pizza?

Summary by Krater

The video compares four types of flour—bleached all-purpose, unbleached all-purpose, bread flour, and Tipo 00—by baking Detroit-style and Neapolitan-style pizzas and examining variables such as protein content, extraction rate, ash content, and aging.

From the video

Answers: Do different types of flour actually make a better pizza?

• Flour types and protein content
• Gluten development in pizza dough
• Extraction rate and ash content in flour
• Comparing bleached vs unbleached flour
• Detroit-style pizza baking test
• Neapolitan-style pizza baking test

Ingredients

• 300 g all-purpose flour
• 300 g unbleached all-purpose flour
• 300 g bread flour
• 300 g Tipo 00 flour
• 225 g water
• 6 g instant yeast
• 6 g salt
• olive oil
• Monterey Jack cheese
• mozzarella cheese
• tomato sauce

What it concludes

• Bread flour is superior for Detroit-style pizza, producing a crunchy and crisp crust with a light, airy bite.
• Tipo 00 flour is superior for Neapolitan-style pizza, offering a tender bite, ease of shaping, and appropriate browning at very high temperatures.