Freshly Milled Flour
Hey everyone,
My wife and I just got a grain mill and are excited to start making our own fresh flour! Has anyone here tried milling their own flour for pizza dough? I’d love some advice on which grains to use for the best results. Thanks!
That sounds like an exciting venture! Freshly milled flour can make a big difference in the quality of your pizza dough. Many home bakers swear by using hard wheat, particularly hard red winter wheat or hard white wheat, as they have a higher protein content which contributes to better gluten development. This helps achieve that perfect chewy texture in your pizza crust.
If you’re looking for a unique flavor, you might also experiment with specialty grains like spelt or einkorn, though they may require some adjustments in hydration and kneading process due to their different gluten structures.
Additionally, consider the type of flour you prefer for your pizza; “00” flour, commonly used for Neapolitan-style pizza, is very finely milled and can give a wonderful texture. You might need to mill it yourself to achieve a similar fineness, or blend different grains to get the right balance.
Don’t forget to keep notes of your experiments to find the perfect blend for your taste! Happy milling!
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