Pizza With Wheat Flour Arso. The burnt wheat flour obtained from the milling of durum wheat, then, to be corrected, not should be called flour, but semolina. Not to complicate things, to continue to simply call wheat flour burned. All those attending the pizza chef courses at our school, they know perfectly well that by treating the wheat we obtain the different flours 0, 00, 1, 2, integral, and, from the processing of durum wheat are obtained groats, Semolina and reground semolina that we usually use to prepare homemade pasta.
Prepare a good pizza at home or in their own business is not a simple thing. On the market today you can find a myriad of different types of flour, so unless you have available time and money to experiment, It should follow the advice of industry professionals to get the perfect dough for our pizzas and focaccia.
Pizza With Wheat Flour Arso
The burnt wheat flour has a long history, to find its origins we must not go back hundreds and hundreds of years, but for those who like me I have a piece of living history in your own home (a mother of 85 age) just give him the right questions to get the answers soddisfacienti.
He told my mother that when she was a child there was “hunger”, which translated to modern times means that it was really poor. when the “conte” (local landowner) He reaped the grain, inevitably they fell to the ground beans. To fight hunger, all parents were sending their children to pick up the last grains fallen on the ground, but…caution.. this was permitted only after the stubble were burned. Mom with her three younger sisters 3-4 and 5 years with 2 older brothers 7 and 8 Years passed whole days to collect the beans fell to the ground, that, after the burning of stubble had magically toasted.
From here it comes the name grain burned. These beans were crushed in the mortar of the house to get a meal, which took on a darker color of the common wheat flour, that, time, He had high prices and inaccessible to them, then, the product obtained, It was mixed with the little white flour that could buy. I remind you that the grain burned is an integral product.
I tried in every way to try to make my mom my focaccia prepared with a mixture of burnt wheat flour, but the answer was always the same: Silvio Caro, I eat so much due to hunger when I was little, that, Today I do not even remember.
Pizza With Wheat Flour Arso
Today the burnt wheat flour is obtained in a different way, the amount of durum wheat grains are roasted up to give him the right smoky scent.
Roasting the beans lose most of the gluten, It gives it a special flavor and a dark color unmistakable.
Unfortunately, as happens for other types of flour, The burnt wheat flour being produced from durum wheat, It does not lend itself to the production of bread and buns, then, it is known that the gluten-free flours are difficult to machine, no stretch, and hardly come to leavening, then, It should always be mixed with wheat (Wheat) in percentage which may reach a maximum of 15/20% to get a good-looking presentable pizza and that besides being leavened both also came to fruition.
To get a good pizza or focaccia with wheat flour burned, in our School pizzaioli, the work with simple and delicate ingredients that they will not cover the fabulous taste of typical affumiccato given by this type of flour.
The best way to enjoy this pizza is definitely a good focaccia, perhaps with the addition of cherry tomatoes and some green or black olive, of the kind “focaccia from Puglia” to speak.
If you want to buy wheat flour burned, seek advice from a few mill that still serves classic grinding stone.
This flour is also fantastic to make homemade pasta. Preparateci two tagliatelline, and remember to invite me to lunch.
If you are interested in knowing what to buy flour to prepare a good pizza to your home or in your business, read our Guide devoted to the flour for pizza: Click here.
