Fundamentals of Pizza

COMPLEMENTARY MATERIAL
Luigi Di Domenico
The
Fundamentals
of Pizza
Contents
● History of pizza ● Kneading
● The ingredients ○ Direct kneading
○ Flour ○ Indirect kneading
○ Wheat ● Baker’s percentage
○ The W ● Flour mix
○ Water
○ Temperature calculation
○ Salt
○ Yeast
○ Oil
2
Presentation
❏ First concept
❏ Second concept
❏ Third concept
❏ Fourth concept
History of pizza
The history of pizza
Pizza and the art of pizzaiuolo are the symbols of

Italy in the world.
It is hard to imagine that a few centuries ago this

product was limited to the streets of Naples. At the
same time, it is incredible how it has spread all over
the world, even though sometimes you can find
products that are only called pizza by its name.
The success of this popular food has been thanks to

its ease of preparation and relatively low cost. Most
of the dishes of Italian cuisine are born from
inventiveness and the need to eat every day in
diicult times.
4
Its origin is lost in time between myth and reality. In

the remains of the city of Pompeii were found ovens
with the typical dome shape that are still used today
to make pizza.
We can date the progenitor of pizza to between 1715

and 1725 in a treatise by Vincezo Corrado, cook to
Prince Emanuele de Francavilla, where he stated
that in Naples it was common to put tomato sauce
on pasta and pizza.
5
Whatever the true origin, it is indisputable that

today there are many versions and styles of pizza,
and this is why in 2010 a regulation of the Neapolitan
pizza was started and on 7.12.2017 pizza was named
intangible heritage of humanity .
Whether you want to learn Neapolitan pizza or

another style, today more than ever, you need
scientific knowledge and skills, and they should not
be seen as an enemy of tradition, but as the other
part of this incredible world that is pizza.
6
Presentation
❏ First concept
❏ Second concept
❏ Third concept
❏ Fourth concept
The ingredients
The ingredients
Pizza is the lile sister of bread. Both have their own

rules and ways of working, but they share the same
base, which brings one product closer to the other.
Today, with all the information that is available, we

cannot just repeat a recipe like robots, without
understanding the processes and characteristics of
each ingredient.
Learning the language of the masses allows us to

enter a much larger world that is continually
evolving and where there is no end to learning.
The ingredients
It is important to understand that making a pizza in

Barcelona is not the same as making a pizza in
Naples, Lima or Beijing. Following the same recipe,
we will probably obtain dierent results. It is true
that at home we do not have the same machinery,
nor the need and product standards of a pizzeria,
but these are not excuses for not geing the best
product for us and our family or friends. In fact, the
most essential thing for the product to come out the
best possible is to know the ingredients and their
characteristics.
The ingredients
Flour
Flour is the main ingredient in our recipes and
knowing how to choose the right flour allows us to
obtain a good result.
There are many flours and more and more are

appearing. But we will focus on common wheat or
Triticum aestivum.
Depending on the characteristics of each variety, we

will obtain flours of dierent strengths and each one
is suitable for a specific use.
The ingredients
Flour
When we buy flour in the supermarket, it is very
diicult to find the strength indicated by the W, but
we can look up the protein values.
an easy rule is:
THE HIGHER THE PROTEIN, THE GREATER THE

STRENGTH
The ingredients
Flour
In the world of pizza, the Italian nomenclature is
usually used, but it is important to point out that
each country has its own tables and definition of the
dierent flour products.
Nomenclature Humidity Ash min Max. ash Protein
00 14,5% 0,55% 9%
0 14,5% 0,65% 11%
1 14,5% 0,80% 12%
2 14,5% 0,95% 12%
Integral 14,5% 1,30% 1,70% 12%

The ingredients
Wheat
Wheat
The ingredients
Wheat
The crusade
It is composed of dierent external layers, which are

removed during the milling process. The first 3 are
not intended for human consumption and the
remaining ones, based on the percentage that
remains at the end of the process, create the
dierent types of flour. And then there is the
aleurone layer that protects the endosperm, rich in
nutrients for the germ.
The ingredients
Wheat
The germ
It is a miniature plant. The germ is rich in vitamins

and is usually removed because it is an obstacle in
the preservation of flour.
The endosperm
It is the largest part of the grain. Compared to the

other parts, it lacks nutrients, but it is the only one
that carries starch.
The ingredients
The W
Depending on the product to be obtained, a flour
with a suitable W must be used.
In modern soft wheats, the ratio of protein to W is

directly proportional. The higher the protein, the
higher the W.
Each product has its own strength, rest time and

recommended hydration. This does not mean that it
is not possible to make a more hydrated product or a
product with a longer fermentation using a lower
strength. Much depends on the tools you have at
your disposal and your knowledge. In this case, this
is only a guide.
The ingredients
The W
If a flour has a W greater than 300, it is advisable to
use it to make products with a long fermentation.
If the W is between 210 and 290, they are classified

as medium strength, and depending on the
fermentation and hydration time, the flours most
commonly used to make pizzas are found in this
segment.
With a W lower than 190, we will have flour that is not

suitable for pizza; it is advisable to use it for cookies
or products with a short fermentation.
The ingredients
The W
Fermentation
Fermentation
Ambient
W Protein Hydration Temperature
temperature
Controlled 23°C
23°C
90-130 9-10% 50-55% 2-4 h 24 h
130-180 10-11% 50-55% 2-4 h 24 h
180-230 11-12% 55-70% 8-12 h 36 h
230-280 12-13% 55-70% 8-12 h 36 h
280-340 13-14% 75-90% 24 h 48-72 h
340-400 14-15% 100% 36 h 120 h
This table is a guide to begin to understand the

world of pizzas.
It should be noted that pizzas can be obtained with

weak flours and other products, as long as the
processes are known.
The ingredients
Water
It is a fundamental ingredient of our dough. It is
important that it be drinkable. Regardless of the
temperature, we must use water that does not give
o an undesirable odor or taste.
Its benefits are many, it is used for the creation of

gluten. It is a fundamental component in the
development of gluten and in the dissolution of salt
and, therefore, makes it possible to achieve a
favorable environment for yeast.
The ingredients
Water
During fermentation, depending on its percentage,
we will have a type of dough: hard, normal or soft.
Water is the element that we are going to modify to

balance our recipes to the temperature changes
(between winter and summer).
The ingredients
Temperature calculation
To standardize a product, it is important to analyze
the dierent factors that influence its development.
To make a pizza, 4 ingredients are needed, but it is
important to take into account the environmental
variables that we cannot modify in most cases.
A professional must be able to obtain the same

product, whether in winter or in summer, whether in
Barcelona or in Lima. In this case, it helps us to
calculate the temperature, where once the type of
kneading and its final temperature have been
decided, it is possible to standardize the result.
The ingredients
Table Calculation of water temperature
DIRECT KNEADING
Final mixing temperature 23 X
Multiplication factor 3 =
69 -
Home Temperature ? -
Temperature Flour ? -
Temperature Kneader 9 =
Final water temperature X

The ingredients
As can be seen in the table, the type of kneading is
decided. In this case, we have the medium hydration
(60%), where the optimum final temperature is
between 23°C - 25°C.
The final temperature is multiplied by 3, and the

result is subtracted from the temperature of the
hearth where the dough, flour and mixer are left.
The result will be the temperature that the water

needs to work and reach 23°C at the end of the
kneading.
The ingredients

69 -
Home Temperature 25 -
Temperature Flour 23 -
Final water temperature 12

The ingredients
It is good practice to always have a thermometer to
be able to apply the formula. It is important to
remember that the result of the formula may be
dierent from the real one, and in this case, it is
useful to know how to fix the calculation.
● Not all mixers have the same rotation and it

may be that a spiral mixer produces 12°C
instead of 9°C.
In this case it is suicient to lower the

water temperature by 2°C for each
additional degree of the mixer.
The ingredients
● Another problem is when the temperature
calculation is negative, in this case the water
at 0°C solidifies and for this reason it is
advisable to put the flour in the refrigerator
(tightly closed in a plastic bag).
● Not all bakeries have a spiral mixer, and for
this reason it is good to know the main
models and the heat they produce. In this
case, tables can be found on the Internet to
serve as a guide.
The ingredients
Table Types of mixers and heat
Type of mixer Heat produced
Home Robot 12
Spiral 9
Tufting arms 6
Oblique axis 3
Manual 1-3
The ingredients
INDIRECT KNEADING
92 -
Home Temperature 25 -
Temperature Flour 23 -
Prefermentative 18
temperature
Final water temperature 17

The ingredients
In the case of indirect mixing, it is appropriate to
change the formula where the factors to be taken
into account are 4.
It is a good rule to always measure also the

preferment, in spite of a greater eort on the part of
the mixer, especially with hard preferments of the
biga type.
The ingredients
A small tip: if you are at the beginning of
experimenting with the preferments, lower the
temperature by 1~2 degrees regardless of the
result, to have a lile room for maneuver and not run
the risk of overheating the dough.
Practice will allow us to get to know our machinery

beer
The ingredients
Salt
However, since ancient times, salt has played an
important role. With a strong symbolism, without
reaching the kitchens, it was used in the
preservation of food, in giving flavor, and in the world
of fermentations is an important part of the
realization of bread and pizza.
The percentage of salt usually used in pizza is

between 2.5% and 3%, as opposed to bread, where
between 1.8% and 2% is used.
The ingredients
Salt
Functions of salt:
● Enhances the final flavor of the pizza.

● It helps the structure of the dough. A dough
without salt is sticky, loose and has a poor
development, making it more diicult to work.
● It slows down fermentation, since being a
hygroscopic element it absorbs humidity and
hinders the work of the yeast, giving a finer,
tastier and more developed result.
● Indirectly, it helps in the color of the dough as
a consequence of hindering the work of the
yeast and slowing down the consumption of
the sugars in the flour.
The ingredients
Yeast
The ingredients
Yeast
Yeast is a unicellular organism of the fungi family.
Among them, the most eicient for making pizza is
Saccharomyces cerevisiae, the famous brewer’s
yeast. For a yeast to be eective, it needs optimal
conditions that have to do with: the sugars in the
flour, the humidity provided by both water and the
environment, the presence of oxygen for
metabolism and reproduction, and the temperature,
which should be between 20°C and 30°C.
Temperatures that are too low can slow down and
even stop the yeast’s work, and temperatures that
are too high accelerate the process excessively,
which can lead to the death of this organism.
The ingredients
Yeast
Thus, in order to control the fermentation, it is very
important to measure the temperatures of the final
dough and to be clear about where the dough will be
left to rest.
In supermarkets and markets, you can find fresh and

dry yeast. Although both have the same eect, they
are used in dierent proportions, and should be
stored in dierent places: in the refrigerator if fresh,
and in a place where the temperature is constant if
dry. Both the one and the other can be frozen at -18°
C (-18°F). If so, their shelf life will be 3 months.
The ingredients
Yeast
To summarize: since it is a living organism, the life
and eectiveness of yeast depend on its storage. In
addition, it is essential to check its expiration date.
A mathematical formula can be used in the pizza

tonda that can be of great help in knowing the
amount of yeast you need in the dough.
3 g of fresh yeast have the same strength as 1 g of

dry yeast.
The ingredients
Yeast
Gr flour X 23 (constant) = Result /
% hydration /
hours of
/
fermentation
fermentation
=
temperature
Grams of fresh
yeast
The ingredients
Yeast
Example
constant = Result
Gr of flour 1000 X 23 = 23000 /
% hydration 60 383,333 /
hours of
24 15,972 /
fermentation
fermentation
4 3,99 =
temperature
The ingredients
Oil
Today there are many types of pizza and their
recipes. Some have oil and others do not, such as
Neapolitan pizza.
Before deciding whether it is necessary to use oil

and in what quantity, it is important to understand
its functions and benefits.
The ingredients
Oil
The main functions of oil are:
● Lubricant, provides extensibility

● It gives stability. A skin is created around the
gas bubbles that makes the mass more
stable.
● Gives vitality. By creating an envelope around
the molecules, it slows down the fall and
allows a longer life to the product.
● It slows down fermentation; on the other
hand, the film itself is an obstacle to the
yeasts and slows down their work.
Presentation
❏ First concept
❏ Second concept
❏ Third concept
❏ Fourth concept
Kneading
Kneading
The preparation of a dough is the union of flour,

water, yeast and salt to form a homogeneous
mixture that must be put to ferment for a variable
time. Surely everyone has experimented at home
preparing pizza, but rarely have you wondered how it
works and if there is a correct way to put the
ingredients.
In a home environment, standardizing and finding

the best way of working is relative, but in a
professional context where large quantities of pizza
have to be produced and with a restaurant level of
quality and aesthetics, nothing can be left to
chance.
42
Kneading
It is not necessary to be a chemist from day one, but

the study allows us, among the processes, to get
the best out of each element.
There are three types of kneading: direct,

semi-indirect and indirect.
43
Kneading
Direct Kneading
It consists of pouring all the solid ingredients into

the mixer or a bowl, adding water lile by lile and
mixing. Although this is a basic, fast and completely
feasible procedure, it is not the best.
There are also forms of direct kneading where the

ingredients are put in phases. In this case, generally,
the yeast is added first with the flour and 50%
water. Once the liquid has been absorbed, the salt is
added with a lile more water, and so on until the
liquid has been completely absorbed.
44
Kneading
Semi-direct kneading
It is similar to the direct kneading, but a part of the

old dough from a previous kneading is added to
provide aroma and structure. It is a way of not
creating waste, but it has the negative side that if
you do not know the technique well, you can put too
much and this compromises the final product.
You can add up to 50% in an old dough of 24, go

down to 30% with 48% and keep going down
according to the age of the dough being added.
45
Kneading
Semi-direct kneading
It is important to understand that the percentages

depend on the type of recipe, and it is always
important to use good sense, i.e. sometimes it is
beer to throw away the old dough if it can
compromise the good result of the product.
In addition, in order to always have the same

quantity or in case an old dough is added with a
dierent recipe from the one you want to use, it is
important to apply the baker’s percentage.
46
Kneading
Indirect Kneading
In this case, preferments are used, which are a part

of flour, water and yeast put to ferment which, after
a period of rest, are added to the final recipe of the
dough.
The two most commonly used processes are biga

and poolish. These are two bakery techniques that
in recent years have also been introduced in the
pizza world. They make it possible to create a
dierent product with a stronger and more distinct
structure and flavor.
47
Kneading
Biga
The biga is a solid preferment of Italian origin. It is

easy to prepare, since for 1 kg of flour, 44% water
and 1% fresh yeast are added, as shown in the table
below.
The most outstanding characteristic of the biga is

that it does not form a good gluten, that is, it does
not develop it, so that during fermentation the gas
does not remain in the dough and, as a
consequence, the dough does not rise. In this
sense, only the dierent ingredients are mixed, but
not kneaded. This is why the final structure consists
of a crumbled dough that must be left to rest for 16
hours at a constant 18 degrees.
48
Kneading
THE BIG
Ingredients Grams Percentage Baker
Strong flour 1000 g 100%
Water 440 g 44%
Yeast 10 g 1%
TOTAL 1450 g 145%
When we talk about biga, we stay in the classic

process of this preferment where it is appropriate to
use a fermabiga or a wine cooler to achieve a stable
temperature.
49
Kneading
But it is important to understand that the books are

one thing and that applying their methodology to
dierent workshops or situations is not always
possible, so it is necessary to be able to understand
processes and adapt the product to the needs.
- The hydration of the biga is between 44% and

50%.
Personally, I work with 44% if I do not have the

possibility to have a constant temperature and it is
very hot.
We can say less hydration in summer and more in

winter.
50
Kneading
- Fresh yeast is 1%.
In summer, with the lowering of hydration, the

percentage of yeast can also be lowered a lile to
0.7% - 0.8%.
A less leavened biga with more kneading time can

ferment faster than a 1% leavened preferment.
51
Kneading
- The percentage of biga can range from 10% to

100%.
Always remember that flour is the main ingredient

and it is easier than it may seem. By applying the
baker’s percentage it will be quick to know the
quantities of each ingredient to be added.
- The biga also has its own temperature

calculation
Along with kneading, it is important to be able to

standardize the processes to obtain the same or as
close to the same result as possible.
52
Kneading
TEMPERATURE CALCULATION BY BIGA
55 - fixed number
x home temperature
y flour temperature
water temperature for

=?
kneading
53
Kneading
WHAT IF I DON'T HAVE A BIGA?
Let’s take a look at the experimentation phase.
I often find myself in friends' houses or places that

do not have a correct fermentation temperature for
the biga, so I have to improvise.
54
Kneading
HOMEMADE BIGA
Strong flour 1000 g 100%
Water 500 g 50%
Yeast 10 g 1%
TOTAL 1510g 151%
55
Kneading
HOMEMADE BIGA
- Hydration at 50%.
- Temperature calculation
- Fermentation time at room temperature 3-4 h,
then in refrigerator for 20 h.
- Remove from refrigerator 1 h before use.
Despite having a longer fermentation time, the

hours in the refrigerator at a temperature of 4°C
slow down the fermentation process.
56
Kneading
Poolish
The poolish is a Polish preferment, easy to prepare

and very versatile. Unlike biga, which is a solid
dough, poolish is liquid and has 100% hydration, so
the proportion of flour and water used is the same
[see table]. The final texture of the preferment is like
mush, that is, a homogeneous cream where all the
ingredients are well mixed.
57
Kneading
Poolish
The great advantage of poolish is that the

percentage of yeast can be changed according to
the needs of the moment. To recognize when the
poolish is ready for use, its volume must have
tripled, and in the center it must show a small
depression.
58
Kneading
THE POOLISH
Flour 1000 g 100%
Water 1000 g 100%
Yeast 1g 0,1%
TOTAL 2001 g 200,1%
59
Kneading
YEAST / TIME
Ambient
Time Percentage of yeast %
temperature
2-5 hours 1,5-3% 22/25ºC
7-10 hours 0,5-02% 22/25ºC
15- 20 hours 0,1% 22/25ºC
60
Kneading
Like the biga, the poolish has its own temperature

calculation.
We have already talked about the importance of

always being able to achieve the same result.
The poolish is very easy to prepare, simply mix the

ingredients and once a homogeneous slurry is
formed, put it to ferment.
The dough is put to ferment in a narrow, tall

container, large enough to hold three times the
initial dough.
The pre-melt is ready when its volume is triple that

of the beginning and it will have a slight depression
in the center,
61
Kneading
TEMPERATURE CALCULATION FOR POOLISH
64 fixed number
x home temperature
y flour temperature
=? water temperature for kneading
62
Kneading
Direct kneading
Good or bad kneading influences the final result and
the work of a pizza maker in a significant way. How to
knead in the right way: do you start from the water
or the flour, and when do you put all the ingredients?
There are basic rules that are valid for most doughs,
and that together with practice help the pizza maker
to achieve the best results.
63
Kneading
Direct kneading
Flour is the main ingredient in pizza recipes and for
this reason it is advisable to start with it. If the
hydration does not exceed 60%, the order can be
reversed, starting with the water, but there is a risk
that the final dough will not be homogeneous, with
lumps. Moreover, if you do not know the flour, being
able to add water lile by lile during the kneading
phase will allow you to finish the dough and use it
without problems.
64
Kneading
Direct kneading
Order of ingredients
Pour the flour into the mixer and run the machine for 1-2
Flour
minutes to oxygenate.
Water Add water
It can be dissolved in the first part of water or put directly in

Yeast
the flour.
Water 30-40% Once the dough is compact and the first part of water has
Water been absorbed, another part can be added.
It is added with the other part of the water so that it

Salt
dissolves and creates less friction in the mixer.
Water (the Water is added when the dough is dry and lile by lile so
remainder) as not to break the structure.
Depending on the recipe, if present.

It can be added at the beginning with the water. The
important thing is that it does not come in direct contact
with the yeast. Or it can be added as in most cases at the
Oil
end. It is opportune to remember that the percentage. It is
a good rule to add it 2-3 times so as not to compromise the
structure of the dough and prolong excessively the
kneading phase.
65
Kneading
Indirect kneading
It is usual to start always puing the flour, the
leavening and the yeast. But this can change in the
case of manual kneading, where you can start with
the pre-ferment and a part of water to dissolve it or
try to soften the dough where there are lumps, as
can happen with the biga.
66
Kneading
Direct kneading
Order of ingredients
Pour the flour into the mixer and run the machine for 1-2 minutes to
Flour
oxygenate.
Preferment Add it
Water Adding water can put up to 60% hydration at a stroke.
Yeast It can be dissolved in the first part of water or put directly in the flour.
If the recipe has a hydration of more than 60-65%, once the first part
Salt of water has been absorbed, the other part of water is added. In this
way it dissolves and creates less friction in the mixer.
Water the Water is added when the dough is dry and lile by lile so as not to
remaining break the structure.
Depending on the recipe, if present.

It can be added at the beginning with the water. The important thing is
that it does not come in direct contact with the yeast. Or it can be
Oil added as in most cases at the end. It is opportune to remember that
the percentage. It is a good rule to add it 2-3 times so as not to
compromise the structure of the dough and prolong excessively the
kneading phase.
67
Presentation
❏ First concept
❏ Second concept
❏ Third concept
❏ Fourth concept
Baker’s Percentage
In the world of dough there is a language that allows

us to communicate with people from dierent
places without the real need to learn another
language. The language I am referring to is called
baker’s percentage. Knowing it allows us to
understand the recipes, to be able to multiply and
divide them easily according to the needs of each
person and without having to remember the weight
of each ingredient.
In the baker’s percentage, the flour in a recipe is

always 100% and the rest of the ingredients are
measured in proportion to the flour. To calculate the
percentage of a recipe, it is suicient to divide the
weight of each ingredient by the weight of the flour
and multiply it by 100, as in the table below.
Table: Baker’s Percentage
Assuming that in a recipe, the quantities of flour and

water required are 2750 g and 1650 g respectively:
Grams Mathematical action
Water 1650 g :
Flour 2750 g =
0,6 g x
100
=
Percentage 60 %
Using this formula, you can know the percentage of

each ingredient in the recipe.
Likewise, knowing the percentages, you can also get

to know the necessary grams of each ingredient. In
fact, knowing the necessary percentage of an
ingredient and the weight of the flour, it will only be
necessary to divide this percentage by 100 to obtain
a decimal that, multiplied by the weight of the flour,
will be the weight of the ingredient in question.
Table calculation in grams
Percentage of water 60 % :
100 =
Decimal 0,6 x
Hypothetical flour weight 2750 g =
Water weight 1650 g
Most recipes are calculated for 1 kg of flour, but this

is quite a large quantity for the preparation of pizzas
at home. For this reason it is useful to know how to
calculate the amount of each ingredient needed to
make 1 or 2 pizzas.
As shown in the following table, knowing the baker’s

percentage allows us to know the total weight of the
recipe according to the sum of the parts that
compose it.
The following table presents the recipe for pizza at

70% hydration calculated on 1 kg of flour:
Table sum of percentages
Flour 1000 g 100 %
Water 700 g 70 %
Fresh yeast 3g 0,3 %
Salt 25 g 2,5 %
TOTAL 1728 172,8 %

The weight of all the ingredients is 1728 grams,

which is equal to 172.8 parts of the baker’s
percentage. With these data we can calculate the
weight of each part of the recipe by dividing the
total weight by the parts: 1728 : 172.8 = 10
The result provides the dough weight of each part of

the recipe. This way you can calculate the necessary
weight of each ingredient to make the required
number of pizzas.
To know the weight of each ingredient of the pizza, it

is necessary to divide the weight of the total dough
by the parts of the baker's percentage, and the sum
of this operation will be the weight of each part of the
recipe. And to get the weight of each ingredient it is
enough to multiply the weight of a part by the
percentage of each ingredient.
Let’s suppose, for example, that you decide to

prepare 2 pizzas of 250 grams each, in total 500 g of
dough:
To calculate the weight for 2 pizzas following the

same recipe and the same proportions, divide 500
grams (which is the weight of the dough of both
pizzas), by 172.8 parts that make up the recipe. 500 :
172,8 = 2,89
In the following tables, you can see how to use

these 2.89 g applied to the dierent ingredients to
be used:
Weight calculation table
Weight in grams Mathematical operation
Hypothetical dough for 2

500 g :
pizzas
Sum of baker’s percentage %

Sum of baker’s percentage % 172,8 % =
Table
Weight use of weight 2,89 g
of 1 unit
Weight in gr Mathematical operation
Weight of 1 unit 2,89 g x
Percentage of water 70 % =
Water weight 202,3 g

Presentation
❏ First concept
❏ Second concept
❏ Third concept
❏ Fourth concept
Flour mix
Flour mix
I am a fan of buying packs of all brands and

experimenting all the time.
More often than I wanted to, I have open packages

left over which, I don’t know how it ends, it also
happens to me that I have all the flours except the
one I need.
Whatever the problem is with this mixing scheme, it

will be possible to take advantage of the flours that
are open and to be able to understand in an
approximate way (because for absolute certainty
we need an analysis of the flours) what strength is
obtained by mixing to know if it is adapted to the
type of dough we want to knead.
79
Flour mix
80
Flour mix
STEP 1: Calculate the part of each type of flour that

will make up the mix:
400 (X) - 250 (Mix) = 150
250 (Mix) - 180 (Y) = 70
STEP 2: Once the parts of each flour have been

established, they must be added together:
150 (X) + 70 (Y) = 220 (total of both flours)
In the cross diagram, the factors on the right-hand

side go with those on the left-hand side as shown in
Table 3.
81
Flour mix
Table 3: CROSS FORMULA
82
Flour mix
STEP 3: To know the weight of each flour, it is

necessary to divide the total weight required by the
recipe by the total of the parts:
500 (grams of the recipe): 220 = 2.27 (grams per

portion)
83
Flour mix
STEP 4: To obtain the necessary weight of each

type of flour, it is suicient to multiply the weight of
a part by the grams of each part:
70 (flour 400) x 2.27 = 159 grams
150 (flour 180) x 2.27 = 341 grams
159 + 341 = 500
84
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Fundamentals of Pizza

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COMPLEMENTARY MATERIAL

● History of pizza ● Kneading

● The ingredients ○ Direct kneading

○ Flour ○ Indirect kneading

○ Wheat ● Baker’s percentage

○ The W ● Flour mix

Pizza and the art of pizzaiuolo are the symbols of

It is hard to imagine that a few centuries ago this

The success of this popular food has been thanks to

Its origin is lost in time between myth and reality. In

We can date the progenitor of pizza to between 1715

Whatever the true origin, it is indisputable that

Whether you want to learn Neapolitan pizza or

Pizza is the lile sister of bread. Both have their own

Today, with all the information that is available, we

Learning the language of the masses allows us to

It is important to understand that making a pizza in

There are many ﬂours and more and more are

Depending on the characteristics of each variety, we

an easy rule is:

THE HIGHER THE PROTEIN, THE GREATER THE

Nomenclature Humidity Ash min Max. ash Protein

0 14,5% 0,65% 11%

1 14,5% 0,80% 12%

2 14,5% 0,95% 12%

Integral 14,5% 1,30% 1,70% 12%

It is composed of dierent external layers, which are

It is a miniature plant. The germ is rich in vitamins

It is the largest part of the grain. Compared to the

In modern soft wheats, the ratio of protein to W is

Each product has its own strength, rest time and

If the W is between 210 and 290, they are classiﬁed

With a W lower than 190, we will have ﬂour that is not

90-130 9-10% 50-55% 2-4 h 24 h

130-180 10-11% 50-55% 2-4 h 24 h

180-230 11-12% 55-70% 8-12 h 36 h

230-280 12-13% 55-70% 8-12 h 36 h

280-340 13-14% 75-90% 24 h 48-72 h

340-400 14-15% 100% 36 h 120 h

This table is a guide to begin to understand the

It should be noted that pizzas can be obtained with

Its beneﬁts are many, it is used for the creation of

Water is the element that we are going to modify to

A professional must be able to obtain the same

Final mixing temperature 23 X

Final water temperature X

The ﬁnal temperature is multiplied by 3, and the

The result will be the temperature that the water

Final mixing temperature 23 X

Final water temperature 12

● Not all mixers have the same rotation and it

In this case it is suicient to lower the

Type of mixer Heat produced

Final mixing temperature 23 X

Final water temperature 17

It is a good rule to always measure also the

Practice will allow us to get to know our machinery