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Il Molino Flour (Pizza, 00 etc.) 1kg $1.80 @ Woolworths

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Variety of Il molino flours on sale at Woolworths. If you make pizza at home, these are worth a try.

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  • +2 votes

    They work really well in the Philips Pasta maker machines, as well.

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    What's the advantage of this flour? Stretcher dough?

    • +1 vote

      More or less, yeah. It's milled into a finer powder and has a higher gluten & protein content. It means that it has stronger bonds in the dough and comes out stretchier and silkier. Great for pastas and pizza.

      Happy to be corrected here though, I don't use it in baking.

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        Yep. This one has medium force (W=150-180).
        Ideal for average raising time and hydration.
        Pretty much what you want at home for great results and easy to work with.

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        has a higher gluten & protein content

        Protein = gluten in the flour context. The one in the deal - having 9g protein/100g - is far from being mind-blowing (according to wikipedia that's just acceptable for baking). There are many other products with more protein, eg. Wallaby.

        Seems like this Il Molino flour here, like other 00s, is a very fine powder indeed.

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        I've bought the Pizza flour a couple of times before (at similar price) but haven't really noticed a difference to plain flour for pizza dough (from memory it needed a little less liquid, but same taste/texture outcome)

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    I buy the La Molisana 00 flour from coles which I have had really good success with for pizzas. Has anyone tried both that flour and this one?

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      I find the La Molisana 00 makes a better pizza. Seems to be finer and when made into a dough, softer/ fluffier. Makes a better neapolitan style pizza.

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        Just the response i was looking for - thanks oldmate!

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    is there any good for bread loaf?

  • +1 vote

    I use this when making pasta (egg) at home. One Xxl egg per 100g OO flour. It’s eggcellent!

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    Only 9g protein per 100g.

    If you are looking to make a thin and chewy NY style pizza try the 12g/100g Molino Naldoni Flour Di Grano Tenero Type 00 1kg available at Piedmont's IGA supermarkets for two dollars.

    I'm sure it's fine for other purposes though.

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      available at Piedmont's IGA supermarkets

      I've just looked it up. Seems it's a single store, so in Melbourne only.

    •  

      Harris Farm sells Caputo flour (red pack) which is what they use in Naples, Italy. Works amazingly.

      •  

        A quick google gave the below info. Looks like great stuff! Sadly does not deliver to Melbourne

        Power (W) 300-320
        Protein (%): 12-13
        Falling Number (s) 340-360
        Wet gluten (%) 34-36%
        Absorption (%) 55-57
        Stability (min) 10-12
        Elasticity: P / L 0.50 / 0.60

        • +1 vote

          My local greengrocer sells caputo and it is by far the best I've used. Worth ringing their distributor to ask for a local store near you

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    I just use coles/woolworths plain flour. Would I notice a difference in taste and texture if I use this instead to make pizza?

    •  

      Not sure but a local pizza bar uses Manildra flour and I can taste something different compared to say domino's or pizza hut.

      They mainly do thin crust though.

      I would guess different flours might have different texture and taste but very minimal I'm not a pizza chef by any means though so don't quote me on that.

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    Manildra Pizza Flour is $14.50 for 12KG at my local wholesaler. Pass.

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      How much flour do you roughly use for say an average size pizza. Like a large from domino's or pizza hut sorry for using that as a comparison metric but it's the only universal pizza size metric I know.

      I think they do 10 inch sized pizzas for the large and 6.5 inch sized for the mini pizzas this us domino's btw.

      My guess is somewhere around 150-250g of dry flour for a classic crust not thin crust or deep pan.

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        300-350 gram per base. 70% hydration.

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          So how much dry flour would that roughly be like when you are portioning it out at the start.

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            @AlienC: 350 * 17 * 10 == 205 grams

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              @BlinkyBill: How much would you estimate a standard large classic crust pepperoni pizza to cost.. Like maybe $4?