Freshly Milled Flour
Hey everyone,
My wife and I just got ourselves a grain mill, and we’re excited to start making our own fresh flour! Has anyone else tried this for their pizza dough? I’m curious about which types of grain work best. Any recommendations?
That sounds awesome! Fresh milled flour can really elevate your pizza dough. For pizza, you typically want a high-protein grain to develop a good gluten structure. Here are a few options you might consider:
Hard Red Wheat: This is a common choice for pizza dough because it has a high protein content, usually around 12-14%. It produces a strong dough that can hold up under toppings.
Durum Wheat: This is another excellent option, especially if you want to experiment with different textures. Durum has a higher protein content and is often used for breads and pastas.
Hard White Wheat: This variety has a milder flavor than red wheat but still maintains a good protein level, making it suitable for pizza dough.
Spelt (if you’re looking for something different): Spelt flour can add a unique flavor profile and is a bit easier on the digestive system for some people. It has a slightly lower protein content but still works well for doughs.
Make sure to experiment with different hydration levels since fresh milled flour may absorb water differently than store-bought flour. Enjoy your milling and baking adventures!
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