July 31, 2021 - 4:45am
Tipo00 milling
Hi!
I am thinking about milling my own Tipo00-like flour at home. I was just wondering which mill you guys think suits best, hopefully under 1000$ :)
Alos, do you think its even possible to do at home?
Thankfull for all info /Olle
Share
Not possible. It takes commercial milling machines to get that fine.
Welcome Olle.
First off, I second what Dan wrote.
I'll share here my journey in understanding pizza flour, and flour in general.
Here is a super-duper treatise on flour:
https://theartisan.net/Flours_One.htm
It's kind of advanced, and took several read-throughs on my part to begin to understand it. But it will help you understand what Type 00 is and what it is not.
Type 00 pizza flour is just one of many kinds of Type 00 flour. "00" designation actually covers a wide variety of flours.
Also see: http://www.mulinocaputo.it/en/flour
and then click on each flour product to read the protein %, the "W" number, and the "P/L" number. It is a very wide range!
The web page at https://theartisan.net/Flours_One.htm
explains what W and P/L mean.
In my opinion, hard-core pro-level pizza makers need to know at least a little about W and P/L.
--
Here is another web site where I learned a lot about pizza flour: https://brickovenbaker.com/collections/all/flour
and: https://brickovenbaker.com/pages/information-about-caputo-flours
--
Good luck, amigo!
Dave, very interesting. I could not open the first link, but the second link had info that i had ňever seen before
Thanks. That's what happens when an extraneous space gets tacked onto the URL.
The fix is to "disable rich-text", and edit out the part that looks like: %C3%A0
or something like that, at the end of the URL
Thank you so much for everything, Got to read through the articles a few more times to fully understand but I am much wiser now than when I woke up.
If I wanted to try to replicate the Caputo pizzeria at home, which mill would you recommend?
I have thought about the grain maker 116, but I am maybe shooting in the dark.
Happy for all recommendations
" If I wanted to try to replicate the Caputo pizzeria at home, which mill would you recommend? "
What Dan and I are trying to get across is this: No home mill can make refined white flour comparable to North American style AP flour, Bread flour, or any kind 00 flour . Only multi-million dollar roller mills can do that.
Less expensive mills can get "close", but you could still spend tens of thousands of dollars, and still not get there.
--
Home mills, even with sifting, only get you "high extraction" flour, maybe .85% - .90% ash range and higher, not true "white" flour in the .50 to .55% ash range.
--
Where are you located?
I think one other point that is worth adding is that milling brings out certain properties in the base grain and one of the large ones is starch damage.
My understanding is that, for their pizza flours, Caputo especially target a low starch damage, along with a moderate protein level.
Particle size is really just one element so even if you were able to achieve that, it is quite likely that the other properties of the flour would be different enough to matter.
Getting a flour that fine is one thing (and would be hard enough); getting a flour that fine with that particular blend of properties is effectively beyond even the most enthusiastic baker.