A specific type of milled wheat product, this ingredient is formulated to meet the demands of pizza dough production. Its characteristics typically include a higher protein content than all-purpose varieties, which contributes to a stronger gluten network. This enhanced gluten development results in a dough that is more elastic, capable of withstanding the shaping and stretching required for pizza making, and ultimately yielding a desirable chewy texture in the baked crust. For example, professional pizzerias often select this type of flour to achieve consistency and quality in their final product.
The utility of this specialized flour lies in its ability to create a superior pizza crust. The increased protein promotes better gluten formation, leading to a more robust and manageable dough. This translates to easier handling during preparation and a final crust that possesses both structural integrity and a pleasant mouthfeel. Historically, bakers have recognized the importance of flour composition in achieving optimal results in various baked goods, and this particular type represents an evolution in flour milling tailored to the specific needs of pizza creation.
