Unveiling the magic: can 00 flour elevate your detroit-style pizza?

Detroit-style pizza, known for its thick, crispy crust and tangy sauce, has become a beloved culinary creation. However, when it comes to achieving that perfect crust, many pizza enthusiasts wonder, “Can you use 00 flour for Detroit style pizza?” This blog post will delve into the nuances of flour selection and provide comprehensive guidance on whether 00 flour is a suitable choice for this iconic pizza style.

What is 00 Flour?

00 flour, also known as “double zero flour,” is a finely ground Italian wheat flour characterized by its low protein content (8-10%) and exceptional smoothness. It is commonly used in pasta making and pastry doughs, lending a delicate texture and elasticity.

The Ideal Flour for Detroit Style Pizza

Detroit-style pizza demands a high-protein flour, typically in the range of 11-13%. This higher protein content provides the necessary gluten development, resulting in a sturdy crust with excellent chewiness and rise. Traditionally, bread flour or high-gluten flour is preferred for Detroit style pizza.

Can You Use 00 Flour for Detroit Style Pizza?

While 00 flour is not the ideal choice for Detroit style pizza due to its low protein content, it is not entirely unsuitable. If you are unable to find bread flour or high-gluten flour, you can substitute 00 flour with some adjustments.

Adjustments for Using 00 Flour

To compensate for the lower protein content of 00 flour, it is essential to make the following modifications:

• Increase the hydration: Add more water to the dough than you would with bread flour. Aim for a dough hydration of around 65-70%. This will help to develop the gluten and create a more pliable dough.
• Add vital wheat gluten: To further enhance the gluten content, you can add vital wheat gluten to the dough. A ratio of 1 tablespoon of vital wheat gluten per 2 cups of 00 flour is recommended.
• Knead thoroughly: Dedicate extra time to kneading the dough. This will help to activate the gluten and develop the desired texture.

Benefits of Using 00 Flour for Detroit Style Pizza

Despite not being the traditional choice, using 00 flour for Detroit style pizza offers certain advantages:

• Crispier crust: The lower protein content of 00 flour can result in a crispier crust.
• Delicate flavor: 00 flour imparts a subtle, slightly sweet flavor to the crust.
• Versatile: 00 flour can be used in other pizza styles, making it a versatile ingredient.

Drawbacks of Using 00 Flour for Detroit Style Pizza

Along with its benefits, using 00 flour for Detroit style pizza also has some drawbacks:

• Less chewy: The lower protein content can compromise the chewiness of the crust.
• Lower rise: 00 flour may not provide the same level of rise as high-protein flours.
• Requires adjustments: The dough hydration, vital wheat gluten addition, and kneading time must be adjusted to achieve optimal results.

The Bottom Line: A Compromise for Flour Selection

While 00 flour is not the ideal choice for Detroit style pizza, it can be used as a substitute with careful adjustments. By increasing hydration, adding vital wheat gluten, and kneading thoroughly, you can create a crust that is crispy, flavorful, and suitable for this unique pizza style. However, for the most authentic and optimal results, bread flour or high-gluten flour remains the preferred choice.

Questions We Hear a Lot

Q: Can I use all-purpose flour for Detroit style pizza?
A: All-purpose flour can be used, but it will result in a less chewy and flavorful crust.

Q: What is the ideal hydration for Detroit style pizza dough?
A: Aim for a dough hydration of around 65-70%.

Q: How much vital wheat gluten should I add to 00 flour?
A: A ratio of 1 tablespoon of vital wheat gluten per 2 cups of 00 flour is recommended.

Q: Can I use 00 flour for other pizza styles?
A: Yes, 00 flour can be used in other pizza styles, such as Neapolitan and Roman-style pizza.

Q: What is the difference between 00 flour and bread flour?
A: 00 flour has a lower protein content (8-10%) than bread flour (11-13%), resulting in a finer texture and less gluten development.