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Hole In The Wall

カリフォルニア州サンノゼ在のソフトウェアエンジニア。

続:ピザ用の小麦粉。

たべもの ピザ 料理

つい先日、アメリカの粉だと"pastry flour"相当、と書いた。ところが日本の小麦粉解説に出てきた図だと、

http://portal.nifty.com/2015/10/12/b/img/pc/017.jpg

あれ、ピザは強力粉?ちゃうやろ、と思って更に調べる。そしたら、

CAPTUO "00" BREAD FLOUR

20110602-pizza-lab-flour-00.jpg

Protein Content: 12.5%
Water Absorption: low

This is the gold standard of pizza flours by which most others are judged, but there's quite a bit of confusion as to exactly what it is. You'll read in countless sources that Italian Tipo "00" flour, like the Caputo, is a "soft wheat flour," with a low protein content. This is absolutely untrue and anybody who continues to spread this rumor should be immediately chastised with great prejudice.

The fact is, the label Tipo "00" has nothing to do with protein content. Rather, it refers to the fineness of the milling. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder. It's available with several different levels of protein intended for different baking projects, just like American flours (which we'll get to in a moment). The ones you'll most commonly see in pizzerias are the red Rinforzato bag, which features pictures of pizzas and bread, the blue Pizzeria bag, which pictures a single pizza, and — the most common in the U.S. — the red The Chef's Flourbags, which, in fact, contain the exact same flour as the Rinforzato. All three bags of flour have the exact same protein content: 12.5%

The Pizza Lab: On Flour Types, Foams, and Dough | Serious Eats 

 イタリアンピザ用標準のこの粉、"Tipo (type) 00"といいつつプロテインが12.5%の強力粉ではないですか…。この"00"は「最も細かく挽いた粉」ということなんだそう。

これからはピザ用小麦粉は"Bread Flour"に戻す。