Three Central Milling Pizza Flours: A Shootout!

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Pizza enthusiasts, gather round for an epic battle! Today, I’m doing a showdown of Central Milling Pizza Flour! I’m pitting three of their top-tier pizza flours against each other: the Organic Type 00 Normal, Organic Type 00 Reinforced, and the Tony Gemignani “California Artesian” 00 pizza flour.

Game on!

Central Milling Pizza Flour

Why a 00 flour shootout?

When I first started making pizza at home, I thought all pizza flours were pretty much the same. And pretty much thought that for quite a long time until I got a real pizza oven and started launching pizzas. That’s when I started to understand how important the flour is to making a great pizza.

I was starting to make Associazione Verace Pizza Napoletana (AVPN) traditional Neapolitan pizzas for the first time and couldn’t figure out why things were going wrong. I was over-fermenting my dough, I was taking too long to top the pizza, I was using all sorts of tricks to try to keep the dough from sticking to the peel, I was tearing it, mending it – you name it. Many of my mistakes were just lack of experience.

But many were the result of the wrong flour for the job.

And of all the types of pizzas and flours, making a classic Neapolitan with type 00 pizza flour is arguably the most demanding. It’s got to be very thin, just the right texture, cook beautifully at extreme temperatures, and taste delicious.

One of our Central Milling pizzas in the pizza oven.

Psst…ever heard of Central Milling Flour?

And in my research as to why I was having problems, it was recommended I check out Central Milling flour. In particular, their reinforced 00. Because the flour doesn’t ship free (their 00 flour isn’t for sale on Amazon), I figured I was going to get a few options to try. And I was not disappointed!

Central Milling Pizza Flour: Meet the Contenders!

The Central Milling shootout contenders.

All three of our flours are type 00 – a very fine flour well suited to the task of making an AVPN Neapolitan. However, Central Milling (like pretty much every US flour I’ve discovered) is still pretty different from Italian flours.

Tony Gemignani “California Artisan” 00 Pizza Flour: The Champion’s Blend

Tony Gemignani Flour

First up, we have the Tony Gemignani “California Artisan” 00 pizza flour, a proprietary blend by the 13-time World Pizza Cup Champion himself. And if there happens to be a Slice House in your area, you can probably get this flour from the restaurant.

This artisan flour is a mix of hard wheat varieties, fine-tuned to thrive in the demanding environment of a pizza house. With an impressive W value of 390 to 400, protein content of 15%, and ash content of 0.55%, and it’s a dream to hand-knead.

We’ve already explored this flour in another article where we’ve discussed Tony’s classic Master Dough recipe from The Pizza Bible. This flour shines in that recipe, which makes incredible New York and other American-style pizzas, providing a premium experience from knead to crunch.

But what about in an AVPN Neapolitan?

While I love this flour in the applications Tony designed it for, I didn’t find this to be my favorite for Neapolitan. Even Tony doesn’t use this flour for Neapolitan (according to him, this flour is ideally designed for 500 to 650 Fahrenheit – and not for use in wood-fired ovens). So, I guess it was no surprise that this wasn’t my favorite in this application.

Organic Type 00 Reinforced: The Powerhouse

Central Milling Reinforced Pizza

Next, we have the Organic Type 00 Reinforced, a robust contender made from the highest quality Dark Northern Spring Wheat. This high-protein powerhouse is perfect for those who prefer a chewier crust or need their dough to endure the marathon of a long fermentation (up to 5 days!). With a W value of 340-360, protein at 13.8%, and ash at 0.6%, Central Milling 00 Reinforced is a blend of hard red spring wheat that’s as strong as it is versatile. Ideal for Neapolitan pizzas with extended fermentation, it’s the go-to for pizzaiolos who demand durability.

This was actually the first Central Milling 00 flour I had heard of and I was looking for it because I was having a tough time because I kept tearing my dough after using too much yeast, too much starter, and/or fermenting too long.

My first experiences with it perfectly solved my problems! This dough is so very forgiving – it gave me a ton of confidence to use it.

Central Milling Organic Pizza Flour: The Tasty (but finicky) Artisan

Central Milling Organic Normal pizza.

Last but not least is the Organic Pizza Flour (also called their Organic Type 00 Normal), an American-style 00 flour that’s both soft and strong. Crafted from Hard Red Winter Wheat, this flour boasts a W value of 280-300, protein content of 11.5%, and ash content of 0.55%. It’s apparently the artisan’s choice for a long, cool fermentation, offering a gluten structure that holds up under the most patient of processes.

This was the third of these flours that I tried and I found it very surprising how different it was – especially the delicious taste! And while it’s the most flavorful of the trio, its strength is more delicate. I found it more challenging to shape into a nice circle but a delight for the taste buds.

How Did It Go?

All three pizza doughs were mixed by hand using “the volcano method”.

The rough dough balls.

As you can see, Tony’s flour immediately made a smoother dough ball. That flour really is lovely to work with. The Reinforced was much less smooth after kneading, but all three were quite lovely after 30 minutes of proofing.

All three then got an additional 24 hours of proofing at room temperature in sealed containers before shaping the following day.

The Tony was very easy to shape into a lovely circle. It is such a strong flour and did exceptionally well. The Reinforced was also easy to work with. The Organic (normal) was a little more fussy and harder to get evenly flat and into a nice round circle.

The shaped dough.

The Winner – a mix?

Each of the three flours had their pluses. But what I was looking for was a balance of stronger dough and more flavor. Well, the 00 Reinforced offers the strength and the Organic 00 Normal brings a very delicious flavor.

So, I combined them 50/50 and to my delight, I got the best of both worlds!!

In my opinion, this made the best Neapolitan pizza of any American flour I’ve tried (in particular, it shines in a Marinara, which is among the most simple pizzas you can find). And, in most situations, I like it better than the classic Italian flours (don’t hate me!). The fact that I can let it proof in the fridge for a few days days without worrying about it being impossible to work with (and getting more delicious in the process) makes this blend an excellent and convenient choice.

Central Milling Organic Flour – Is it the “organic” that’s making the difference?

Despite their differences, all three of these flours are superstars. Is it because of the “o” word? If so, what makes flour “organic”? Let’s break it down:

  1. Farming Practices: Organic flour is made from grains grown without the use of synthetic pesticides, herbicides, or fertilizers. Instead, organic farmers use natural methods like crop rotation, composting, and green manure to enrich the soil and manage pests and weeds. These practices promote biodiversity and soil health.
  2. Non-GMO: The grains used in organic flour are non-genetically modified organisms (non-GMO). Organic standards prohibit the use of genetically engineered seeds, ensuring that the flour is free from GMOs.
  3. No Synthetic Additives: During the milling process, organic flour is not bleached or treated with chemical agents. Conventional flours might undergo treatments to improve shelf life or whiteness, but organic flour retains its natural color and flavor.
  4. Certification: For flour to be labeled as organic, it must be certified by a recognized organic certification body. This certification ensures that the entire process—from growing and harvesting the grain to milling and packaging the flour—complies with strict organic standards.
  5. Environmental Impact: Organic farming methods aim to reduce pollution and conserve water and soil. By avoiding synthetic chemicals and promoting sustainable practices, organic farming is considered more environmentally friendly.
  6. Nutritional Content: While there is some debate, many people believe that organic flour retains more nutrients than its conventional counterparts. This could be due to the healthier soil in which organic grains are grown.

Central Milling Organic Flours certainly meet all of the first four criteria and, so far as I can tell, therefore indirectly achieve 5 and 6. It seems to me that these are not just good reasons to use their flour, but their strength and taste probably are largely derived from these benefits too.

Note that the Tony Gemignani flour is not certified organic.

Central Milling 00 Flour – the solution to your Neapolitan problems!

Whether you’re a home baker or a professional pizzaiolo, Central Milling’s range of organic pizza flours offers several great solutions. From the flavorful finesse of the Organic Type 00 Normal to the robust resilience of the Organic Type 00 Reinforced, and the champion-grade quality of the Tony Gemignani blend, each flour brings its unique characteristics to the table.

And, if you’re like me, the mix of the Organic Type 00 and Reinforced might just become the staple for all of your Neapolitan pizzas (even if it isn’t Italian)!

So, roll up your sleeves, dust off your pizza peel, and let the flour fly as you discover the perfect base for your next culinary masterpiece.

Central Milling - Showdown flours
Central Milling Pizza Flour

Central Milling Shootout Neapolitan Pizza Recipe

Todd Mitchell
AVPN approved recipe for Neapolitan Pizza Dough using one (or more) Central Milling Type 00 flours – makes two AVPN dough balls about 9 ounces each.
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Prep Time 25 minutes
Cook Time 5 minutes
Resting time (2 periods) 1 day 1 hour
Total Time 1 day 1 hour 30 minutes
Course Main Course
Cuisine American, Italian
Servings 2 Pizzas
Calories 569 kcal

Equipment

  • 1 Stand Mixer (Optional)
  • 1 Outdoor pizza oven AVPN says wood-burning is required, but use what you've got!

Ingredients
  

  • 2.5 Cups 00 Pizza Flour Your choice of Central Milling Type 00 Flour (320 grams)
  • 7 Ounces Water Filtered or bottled drinking water preferred. Do not use reverse osmosis purified water.
  • 1 Tsp Sea salt fine is best
  • 0.01 Ounces Dry yeast (1/2 of 1/8 Teaspoons)

Instructions
 

  • Pour the water into the mixing bowl of a stand mixer.
    Pour the salt into the water and whisk (or stir) until the salt is dissolved.
    Add about 1/2 cup of flour into the water.
    The three Central Milling Type 00 flours
  • Start your stand mixer using the hook attachment on its slowest setting.
  • Add the yeast to the water.
    1/3 of 1/8 of one teaspoon of dry yeast
  • Slowly add more flour. Not all flour hydrates the same, so it may be that you'll need a little less or a little more flour.
    Central Milling - Showdown flours
  • If you don't have a stand mixer, you can do this all by hand.
    Dissolve the salt in the water.
    Make a "volcano" of all of the flour and pour the salt water into the middle. Slowly move and mix the "volcano" walls into the water.
    Add the yeast into the paste of flour and water before kneading.
    The "volcano method" for making pizza dough.

Checking the Dough

  • The dough will form into a single compact ball.
    · When this happens, stop the mixer and check the texture.
    · Dust your hands with flour and pull the dough off of the hook.
    · Knead the dough in your hands.
    · The texture and moistness should be consistent throughout. If it is not, return it to the mixer and check again.
    · The dough should be slightly tacky and smooth but should not be leaving much sticking to your hands. If it is, return it to the mixer and continue adding flour – slowly.
    · The final dough ball should be "fat" in appearance and sticky, soft, elastic. It might not be perfectly smooth to the touch yet.

First Fermentation

  • Place the dough on a clean surface and cover with a damp cloth for one hour. The damp cloth is important to keep the outer surface from drying out.
    Damp cloth placed over the dough.

Second Fermentation

  • Remove the damp cloth and separate the dough into two balls of equal size (this recipe will make two dough balls approximately 9 ounces – which should make about a 11" to 12" pizza).
  • Work the two halves into balls (the traditional technique is to shape them the same way Italians prepare fresh mozzarella balls).
  • Place the two balls into one or two sealed containers – the dough balls will double in size, so make sure they have enough room.
    Dough in air-tight containers.
  • Let the dough rest for 24 hours at room temperature.

Stretching the Dough

  • After the second fermentation, the dough will have become extensible (meaning you can stretch it) but not very elastic.
  • Put 1 tablespoon of flour on your work surface
  • Remove one dough ball from its container onto the floured work surface.
    Dough ball
  • Stretch the dough by hand from the center to the edge. Create a round shape but ensure that the edge of the crust is about 0.5" tall and 0.5" to 1" wide and the rest of the crust is very thin (less than two pennies, if you can).
    (If needed, add more flour to the work surface so the pizza does not stick, but do not use more than you need)
    Central Milling Showdown 25
  • With this recipe (which makes two 9 ounce pizza dough balls), you should be able to make up to a 12" pizza.
  • Put 1 tablespoon of flour on your pizza peel and rub it into the wood (so the dough will not stick when launched into the oven).
    Floured pizza peel
  • Transfer your dough to the pizza peel.
    Biga Pizza Dough Recipe
  • You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel. Start with the sauce.
  • Fresh sliced mozzarella is always the best on a Neapolitan pizza, but you can use shredded. A bit of grated parmesan is also a nice addition!
  • I was making this pizza for several people to help me evaluated and they asked for pepperoni – so I complied (even if that's not a traditional Neapolitan topping).
  • Launch the pizza into the oven on the hottest part of the stone without being in the flames.
    Pizza into the oven.
  • Rotate the pizza one quarter turn every 30 seconds. Generally, the pizza will be done in 3 minutes or less. So watch it closely!
    One of our Central Milling pizzas in the pizza oven.
  • Remove the pizza from the oven and let it rest for about 3 minutes.
    Tony Gemignani Flour
  • Cut and serve immediately.
    Central Milling Pizza Flour

Notes

Note that the nutrition facts do not include the toppings. Like we did, you can use whatever you prefer, although the Margherita and Marinara are the true classics.
Conventional Oven option:
  • If you are going to cook this in a conventional oven, you’ll want the highest temperature you can get the oven to. 
  • If you have a pizza stone (or pizza steel), that’s going to help a lot in getting the most authentic crust. If not, a pizza pan (or cookie sheet) will still turn out a great pizza.
  • You can either start the pizza on a pan (or cookie sheet) and transfer it to the stone after about 10 minutes (when the crust is firm enough to be safely transferred). At this point, turn off the oven and let the pizza cook on the stone for another 5 minutes. Remove and let rest on a cutting board for another 5 minutes before cutting and serving.
  • Alternatively, you can start by launching the pizza directly to the pizza stone in your oven. This is more tricky and you might want to practice with some dough with no toppings!
 

Nutrition

Calories: 569kcalCarbohydrates: 119gProtein: 16gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 1.169mgPotassium: 169mgFiber: 4gSugar: 0.4gCalcium: 26mgIron: 7mg
Keyword AVPN Neapolitan Pizza, Central Milling 00, Central Milling Flour, Neapolitan Pizza
Tried this recipe?Let us know how it was!
Three Central Milling Pizza Flours: A Shootout!

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