Last weekend, while I was catching up on Bones Season 5 in my study when the TV suddenly spit "POOF!", gave off a little smoke and blacked out. Since the set was 15 years old its sudden demise didn't come as a shock. Frankly I had looked forward to buying one of those flat screen babies which would allow me to do more than just watch dvd.
While waiting for the new LED thingy to be delivered today I made pizza using the Italian Tipo 00 Flour For Pizza which Tammy got for me from il Bel Paese in Hong Kong.
What is Tipo 00 flour? Italian flours are classified by how finely they are milled, from the roughest ground "tipo"1, to 0, and the finest 00. There is a tipo 00 flour to suit every baking need – tipo 00 farina per dolci (type 00 flour for cake), per piadina (for Italian flatbread) and per pasta. Then, of course, there’s tipo 00 farina per pizza.
It is interesting to read that with Italian flour the baking strength of the dough is indicated by the letter "W". A higher "W" value, the stronger the flour. It is also important to know the "P/L" (the relationship between the tenacity and extensibility) of the dough. Flours with a high "P" value tend to have a high gluten content and absorb a relatively large quantity of water.
"L" represents the extensibility of the dough or its ability to rise. Gran Mugniao Farina “00” Per Pizza has the following specifications: W = 200-240; P/L 0.40-0.65
I managed to use up to 65% hydration. The dough was quite a challenge as it was sticky, sloppy and elastic. I pressed the dough out thin, almost transparent. Even so, it did puff up quite a lot during baking. Not enough proofing, I suppose?