What type of flour makes the best Pizza?

As a bread baker, this was fascinating. Would love a cookie video and a bread video too!

love the fact that Ethan is passionate about food and his last name literally means "bread man" in Polish 🍞

This video was exceptional. I'll be sharing. I owned a pizzeria for 24 years and still occasionally teach classes on pizza making. I've never heard this explained better. Great job 😊

Hands down, this is the most complete and concise flour guide on the internet. All these took me months to discover and learn, and you done it in 30 min

Thank you pixar dad

Thank you so much ! You are one of the first american cooking channel that takes care of adding information for europeans, with different standards it is usually difficult to stick to the recipe, and now I understand how to compare American and French flours! Very interesting take, and I hope it leads you to a more global appeal throughout Europe

A year ago I grew my own wheat, milled it, and baked it into AP bread and I can tell you that I have never had better bread in my life. Maybe it was just my hard work talking but there was an almost sweetness to it that I can’t really describe.

I think you might be my favorite educator on YouTube. I typically have the same mindset. Why is something better? How much extra work is needed? Do I value the differences enough to do all the extra work? Is it STILL the better option or was that because of some variable that changed? I LOVE your content. It's so ........ transparent... not sure what the best word is for it. But you are open about any bias you might have, it's 100% non-pretentious which is a gift you have. So refreshing. Genuine thank you. I get to learn how to present better from watching your content, and learn the content. It's a great combo.

I like how Ethan is slowly optimizing all of the components of pizza to create the greatest homemade pizza the world has ever seen. First San marzano tomatoes, then parmesan cheese, now dough. Next up… mozzarella cheese???

I'd be really interested in seeing you explore which flour is best for cakes and cookies!

KILLER video, dude. I've watched probably 100 different "bread" focused youtube videos in the past 2 or 3 weeks and this one was by far the most informative and succinct. No time wasted. Love it. This video alone is my 1% improvement for the day. Thank you!

As a cook, these are the types of questions that are really important to explore and explain. Love your approach here Ethan, hope all is well. If you make it to Asturias in Spain and want to cook up some food, lemme know!

I absolutely love the direction this channel has gone in. Really cool to see him finding his groove with his love of displaying and presenting data. Such an unusual gift that brings me so much joy whenever a new vid comes out! Thanks Ethan!

This has to be a series. -Best Cheese -Best Sauce -Best Dough (based on flour) Ultimate combo

I use the King Arthur 00 flour for pizza in our brick oven, mainly for the ease of shaping. The chew is good too and after watching your video, realized the slower browning is valuable too in hot ovens.

Feel so fortunate to have this video show up on my feed! I happened to be hungry & it made that all the more pleasurable. I immediately went to my fridge where I found left over - originally frozen Home - Run pizza that had generous mozzarella & sausage only to which I had only some black olives & a mixture of Parmesan & Romano cheese but tasted heavenly as I finished the rest of the video wanting to learn how to make the homemade kind of pizza. Loved it & checked out the other titles on his channel & Just knew I had to subscribe & receive all notifications. Thank goodness for the algorithms of You-Tube.😊

Since the 00 is just 2$ in Germany I always go with it. Important thing to know: 00 Flour needs a lot more rest time to evolve its flavor. My dough itself rests 48h in the fridge and after making the dough balls its resting again 4-8h at room temperature. Then you have got the full potential of this 00 flour. :)

Very interesting video. European here and I've been deep-diving into the world of flour myself for the past couple of years, in order to create the best pizza I can. So here are maybe some more rabbit holes for you. When I went to Italy for a short trip to learn how to make pasta (nothing fancy, it was a holiday trip), the chefs I met all said that "typo 00" is, like you thought previously, based upon how fine it is milled. Of course, there could be a language barrier preventing me from learning the finer details. However, I have noticed that when making pasta dough with type 00, the dough is a lot softer and smoother, almost silky smooth, as compared to dough made with regular grocery store flour. I'm a little surprised it's so expensive in the US, because it's like the standard flour they use in Italy. They use it in everything. But "type 00" says nothing about how good it is for pizza dough. This indeed has to do with the protein and gluten in the flour. I noticed this when I found some type 00 flour in my grocery store, specifically meant for pizza, which gave me terrible dough impossible to knead into a round pizza, without tearing the bottom. (Still a tasty pizza, though) Apparently in Italy they also have a W-value which indicates the level of gluten in the dough. The level of protein is related to the amount of gluten, but apparently it's not a direct relation. I don't know why yet. The type 00 flour that you used, Caputo Pizzeria, has a W-value of 260-280, which is strong and good for if you want to make the dough in the morning and the pizza in the evening. That same brand also has the "Chef" or "Cuoco" variety with a W-value of 300-320. Stronger and good to make dough that rests for 24 hours. Yeah, more gluten also means the dough can/should rest for longer. This also improves the taste from the yeast. That stronger dough can create a more airy, but crispy crust. You can also add a little semolina, which is yet another type of grain, to make the dough stronger and crispier. Did you know that the Neapolitan pizza recipe has no olive oil mixed in the dough, but the Roman recipe does? I bake my pizza's in the oven on a pizza stone (although I'm looking to buy that Ooni). It turns out, pizza dough doesn't brown without fire, except when you mix in some olive oil. So if you bake them in the oven, go for that Roman recipe. One thing I noticed when you were making the dough: try not to mix the yeast and the salt into the dough together. The salt will kill the yeast if its concentration is too big, so mix the yeast into the flour with some water, so it can already start, and add the salt last.

Great video! Great balance between the sience behind it and the actual result. Watching this video while waiting for my napotalian pizza dough (done with tipo 00) to rest for saturday family dinner and did not skip one second! Have a great weekend!

Such a great video. I’ve been watching pizza dough videos for 5 hours and was starting to hate the internet due to the lack of science. Finally someone put in the time to actually teach their viewers.