The Power of
A better understanding of
the different flour types
can lead to better pizza
40 PMQ Pizza Magazine – The Pizza Industry’s Business Monthly
By Michelle McAnally
As the old Portuguese proverb says, “Make good flour, and you
need no trumpet.” Good pizza crust begins with good flour,
which comes in several varieties, each with different baking
properties. Pair the right flour with your delectable dough recipe, and you’ll have customers sounding their trumpets in praise
of your pizzeria.
“Flour is the most important ingredient in pizza and, more
than any other, determines its style and quality,” says Mike
Forter, co-owner of Amici’s East Coast Pizzeria ( amicis.com), a
San Mateo, California-based chain. “It requires careful selection
and quality assurance as well as correct storage and measuring.