On the way to the perfect pizza Part IV – The mix makes it

The more one deals with the subject of perfect pizza , the more you realize how complicated it all is. As a person who loves science, sometimes it’s not enough for me to have something that works well. No I just want it perfect … or at least close to it. Making a sauce is much easier, as you can adjust a lot to the taste, but a pizza dough. No, that is much more complicated. During my research I have already read a lot and from now on I would like to discuss this in more detail. Is the flour decisive or is it the preparation? How much time does the yeast need? Can I leave the dough in a warm place or in the fridge? The list of questions is getting longer and longer with me personally.

So what to do?

If you can not find clear results, then you do it yourself. I also enjoy it and there are worse things to eat than pizza, right?

So, having presented you two doughs and a delicious tomato sauce, on this Pizza Friday you started to ask for the right flour. Those who are in agony have the whale , I always say. So quickly picked out a few types of flour, which can be found in the larger supermarket. In the end, I had four varieties together. From Diamant an instant flour type 405 ( my darling ) and a back strong wheat flour type 550 . In addition, from DeCecco Semola, a specially finely ground durum wheat semolina , the addition of this semolina flour has been proposed in some places on the Internet (including for Jamie Oliver’s pizza dough recipe ). Finally, there would be a wheat flour Tipo 00 of Freißinger Mühle GmbH .

The mixtures

  1. 80% Tipo 00 + 20% semola / durum wheat semolina
  2. 50% Tipo 00 + 50% Type 550
  3. 100% Tipo 00
  4. 100% type 550
  5. 100% type 405

What did you do wrong?

To get a more consistent result, I adjusted my original recipe a bit. First, I have the water content set to 65% (ie per 100 g of flour add 65 ml of water), because I do not know how good or bad the swellability of the flours. In addition, I have modified the preparation by I have ever added 40% of the flour to the yeast sugar solution and this was allowed to swell as a dough for 20 minutes. Afterwards I processed everything as usual. The dough was allowed to knead for 10 minutes each. The amount of yeast, sugar, salt and oil I have left unchanged as before. One should not turn on too many screws!

But where is the difference between the types of flour

So far, I myself have succumbed to the misconception that the type designation is related to the fineness of the flour. In fact, it refers to the mineral content. For this, the flour is burned and the remaining ash consists only of minerals. For Type 405, this means that burning 100 g of flour leaves 405 mg of ash / minerals. For a good pizza dough, essentially the protein content should be important, and thus the adhesive properties. Good pizza dough is very elastic and can be stretched easily without tearing. Therefore, I have looked very closely at the protein / protein content of the four varieties present.

  • Durum wheat semolina flour – 12%
  • Tipo 00 – 12%
  • Type 550 – 10.6%
  • Type 405 – 10%

As expected, you would therefore expect the best adhesive properties for a dough with Tipo 00 (and Semola) and, consequently, the most ideal pores. However, I have also read that pizzas made with Tipo 00 in the classic oven are bad tan. But first on to the recipe!

The execution: baking pizza

Stress! In the meantime, I thought myself mad to do such a thing. Of course it’s hard to work 5 doughs at the same time, it just can not be done. However, to give the doughs about the same amount of time to leave, I kept them in the cold kitchen for the first 30 minutes. Since the activity of the yeast depends on the temperature, I was able to process the doughs directly after each other after the first 30 minutes of walking, so that everyone could continue on the same spot for 90 minutes. A total of 50 minutes was a lot for my food processor, but she has kept it up – me, of course. Of course, I forgot to divide the dough before the second go, so I carefully divided it into 1 small globule and a larger one, then stored it under a damp dishcloth until processed.

On the way to the perfect pizza (Part IV) - The right mix

Once the oven was hot enough, quickly made small pizzas, coated with tomato sauce and mozzarella sprinkled over it and then it went into the 270 ° C hot oven on a pizza stone. They were allowed to bake for 7 minutes and everyone came out at the same time.

On the way to the perfect pizza (Part IV) - The right mixOn the way to the perfect pizza (Part IV) - The right mix

Exact eyebrowing is the order of the day – the tanning and poration

If you do something so big you are incredibly excited, after all, you’re curious what the result is now. Will it be the Tipo 00 or will Type 550 win? A picture is known to speak more than a thousand words. So take a look at yourself.

On the way to the perfect pizza (Part IV) - The right mix

My favorite was immediately number 1 (Tipo 00 + wheat semolina flour), just this beautiful tan! I could get excited. Schatzi was getting impatient at this point and finally wanted to get started. Who can blame him?

My ranking for the optics:

  1. 80% Tipo 00 + 20% durum wheat semolina flour
  2. 50% Tipo 00 + 50% Type 550
  3. 100% type 550
  4. 100% Tipo 00 and 100% Type 405

Incidentally, this confirms what I had read in the meantime. Pure Tipo 00 tans not really good. But that was not all, irrationally I’m also interested in how the pore is. In the ideal case, we want beautiful, large pores and not many small ones. So share all the little pizzas and take a closer look.

On the way to the perfect pizza (Part IV) - The right mixOn the way to the perfect pizza (Part IV) - The right mix

Unfortunately, the pictures have not become optimal, but I hope you can see how the pore is different. My placement in the area of ​​Porung :

  1. 80% Tipo 00 + 20% durum wheat semolina flour and 50% Tipo 00 + 50% type 550
  2. 100% Tipo 00
  3. 100% Type 405 and 100% Type 550

Appearance is not everything!

It’s all about the Inner Values. So bite off, chew and rate. The rating was created together with my love and in the two categories of body and mouth (sounds stupid, but meets well what we have rated ).


  1. 80% Tipo 00 + 20% durum wheat semolina flour
  2. 50% Tipo 00 + 50% Type 550
  3. 100% Tipo 00
  4. 100% Type 405 and 100% Type 550


  1. 50% Tipo 00 + 50% Type 550
  2. 80% Tipo 00 + 20% durum wheat semolina flour
  3. 100% Tipo 00
  4. 100% type 405
  5. 100% type 550


The scientist in me wants to base a rating on numbers, but what are numbers when it comes to food? I enjoyed the mixture with Tipo 00 and the durum wheat semolina best, my beloved the mixture of Tipo 00 and type 550. But we are not finished, so I do without a final evaluation, because a part of the dough migrated to me the fridge to go there for another 24 hours.

Current score

  1. 80% Tipo 00 + 20% durum wheat semolina flour (19 P.)
  2. 50% Tipo 00 + 50% Type 550 (18 P.)
  3. 100% Tipo 00 (12 P.)
  4. 100% Type 550 (9 P.) and 100% Type 405 (9 P.)

(1st place – 5 points, 2nd place – 4 points, 3rd place – 3 points, 4th place – 2 points, 5th place – 1 point)

However, I have to say at this point that we have then baked three larger pizzas from the rest of the dough, using mixes 1 – 3. Mix 2 was much fluffier, but 1 was considerably crisper. 3 but stayed behind behind both. And out of the dough of 4 and 5, cheese rolls were quickly made. Great for that, but just not suitable for a pizza. At least after a total of 2 hours walking time. Tonight we’ll see how it goes on! So stay with us! And finally a few delicious little pictures * – *

On the way to the perfect pizza (Part IV) - The right mix

Mixture 1 with cream cheese, spinach and cherry tomatoes

On the way to the perfect pizza (Part IV) - The right mix

Mix 2 with salami and brown mushrooms

On the way to the perfect pizza (Part IV) - The right mix

Blend 3 with blanched Swiss chard and prosciutto Toscano


All the best

Sources: gofeminin.de: Flours & wikipedia.org: Flour & Pizzamehl


from 1 reviews 5.0 from 1 reviews
Pizza – different flour mixes

To press
Servings: 2 servings
  • 130 ml of water
  • 0.5 tsp yeast
  • 0.5 tsp sugar
  • 200 g of flour mixture
  • 0.5 tsp salt
  • 2 teaspoons oil
  1. Dissolve the sugar in the water, then stir in the yeast.
  2. Remove from the flour mixture 120 g and set aside. Mix the remaining 80 g with the yeast sugar solution. Cover bowl and let it swell for 20 minutes.
  3. Add the remaining flour, salt and oil to the batter and let it knead well for 10 minutes until it becomes a smooth smooth dough.
  4. Form the dough into a ball on a floured surface and place in a flour-stained bowl. Cover them with a slightly damp dishcloth and leave in a warm place (I always put them in the living room) for 30 minutes.
  5. Divide the dough into 2 portions – more are also possible – and form into balls, do not knead unnecessarily. Flour dough balls and place in bowls and cover them with a damp cloth or put dough balls in a food storage box. Place in a warm place and let rise for up to 90 minutes ( minimum 60 minutes! ) Or place the dough in the fridge and let it rise for 24 hours.
  6. Preheat oven (and if necessary pizza stone) in time! Upper bottom heat at max. Temperature selection!
  7. Carefully remove the dough and press it into a round shape with the palm of your hand or gently pull into a round shape. Be careful not to flatten the edge! Ideally, the dough is very thin in the middle and slightly thicker at the edge.
  8. Use as you wish and bake in the oven on the bottom rail. If you bake on a baking tray, then let the tin heat up and place the pizza on the hot tin with a suitable baking paper
  9. The pizza is ready when the edge starts to tan. Now just share and enjoy!
nutritional information
Portion size: approx. 340 g (finished dough)

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