I bought a cheap flour at the supermarket to make pizza. Will it be good?

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1. Mechanical leavening
The bacterial flora that makes leavening possible does nothing but create air inside the dough. The gluten mesh that develops by mixing water and flour traps it, giving life to a softer mass. With a low-gluten flour you can choose two ways. Either a very slow controlled leavening, or a very fast leavening. Kneading with a mixer allows you to incorporate a lot of air into the dough, lightening the task of the yeast. So a mechanical kneading that takes between 6 and 8 minutes allows you, with the right doses of yeast (higher than normal), to save time and have a better result. The yeast will be able to do its job but it won't have time to escape the gluten "trap". Just attention, method and a little application and the positive result is guaranteed.
2.Lemon juice
Wholemeal flours and stone ground flours are classified as weak flours. This means that they are rich in noble proteins, but low in glutenin, the protein that allows the formation of the gluten mesh and therefore the leavening of a dough. But the ascorbic acid contained in lemon juice has the property of increasing the strength of the flour, strengthening the gluten mesh. So to improve the leavening of your dough, add 60 g of fresh lemon juice to a kilo of flour, diluting it with the water used in the dough. A simple remedy that will improve your yeast.
3. Chickpea flour
Adding a small amount of chickpea or other legume flour can help improve your dough. With only 10 g per kilo of flour, your leavening will benefit from it. How? Legumes contain much more protein than wheat and these have characteristics that go well with our purpose. In fact, precisely those proteins will give the dough greater stability and will strengthen the gluten mesh in its development. This is also a simple and cheap trick, which if used correctly will lead to excellent results.

[@joshn1287]

I watch a lot of pizza channels and your channel is one of my absolute favorites! I've learned so much from watching your videos. Thank you!

[@TheTeaisDelicious]

This proves the old saying, a great chef can make anything good because it’s all about skill and technique! Great video

[@user-vb2ou6wu4d]

Mssimo, gracias por el saludo que me enviaste por intermedio de mi amigo ! Fernando desde Argentina!!

[@massimonocerino]

Grazie 🍕🙏🔥

[@e.a.debeijer3840]

Great video! I was surprised by your folding techniques.....i usualy use my kenwood with spiral doughook but never get such a beautiful flat dough

[@Oopkaponk]

it worked for me . i had all purpose flour 8.9 % protein . used 10 % chickenpea gram flour and 30 grams lemonjuice .63 % water . 0.9 grams of yeast . proofed 24 hours at 20 c . pizza was baked at 420 c for 2 minutes . id didnt burn and tasted good . the only downside was that the pizza shrunk in the oven . i stretched it to 12 inch for my oonu karu . when i took it out it was i guess 10 inch . the edge was very good and crunchy . next week i m going to test it again . then i go for 5 % chickenpea gram flour . keep up the good work Massimo !!!!

[@airjt]

Thanks maestro! this is what I asked for!

[@RPiltingsrud]

Thank for another interesting and helpful video!

[@RED-if5xx]

Another great tutorial video Massimo! Would never have expected to add those ingredients to strengthen the dough. I've also been meaning to ask you, what brand is your sauce dosing spoon?

[@alliaj1]

thx master!

[@theone-jt7hl]

Wow. I tried. The bread flour a couple of months ago is very cheap . and it worked good😂😂. People like my pizzas. Now i just need a little lemon Now i see your video about that flour You are a master massimo. 😎☝️ THANK YOU!!!

[@peterrat100]

Very interesting. Thanks for doing this. The flour you paid 85p for 3 months ago now costs £1.09. The cost of living is going mad.

[@user-kj8vd3nn4y]

Wow! that oven looks awsome!, what is the oven manufacturer?

[@massimonocerino]

Amobox

[@alanmercer7800]

I have used this flour, too. I sometimes have little tears in pizza Your advice on lemon and chickpea will be really useful Cheers mate

[@angusmcgeachie3469]

Bravo Massimo! I learn a lot from all your tutorials, thanks for sharing. As a substitute for my normal Caputo flour I tried Waitrose 00 pasta flour, which was a good price and I was pleasantly surprised with the outcome. Where is your pitch in London? I'll be there in a couple of weeks, would be great to see you.

[@omzarinio]

+1 for the Waitrose 00 flour, it works well and is well priced.

[@RobinLondon]

Thanks my friend.

[@michaelsaeed4960]

As always you are absolutely amazing 🤩 Can you please tell me what is the purpose of using lemon juice in the dough?? Thank you 🙏🏻

[@massimonocerino]

Make the gluten stronger

[@PicSta]

Nice testing of the normal bread flour. As we have spoken about it in another video about adding lemon juice or white vinegar, it does really help the weak flour. Most important beside the taste is the mouthfeel imo. I made several similar tests and the results been quite interesting. My results ended up in being more crunchy but not so puffy and not elastic & soft feel after baking. My latest best result was a mix of 50 % bread flour and 50% cake flour (but w/o chickpea flour) this is something I consider testing next. 45% bread flour, 45% cake flour, 5% chickpea, 5% semolina with a little lemon juice. I'm excited already.

[@antoniiocaluso1071]

seems your over-complicating things, with all those flours. why not use Whole Wheat as a basis, and then add? Isn't WW the healthiest? buona fortuna!

[@PicSta]

@@antoniiocaluso1071 I like to experiment, that's all. Eating pizza is not about healthy, it's about taste. If you want healthy food, go for veggies. 😉

[@braddixon3338]

Actually, bread flour is not a bad flour, compared to all purpose flour. It still has a higher protein content, just not the fine grind like tipo 00. I don't think caputo pizzaria is really any higher protein than that, or just a small amount if it is. I tried all purpose when first starting out, and that was a disaster to say the least.

[@rodrigovazquez2538]

i always believe in you!!!

[@MrJKDRob]

I can’t make dough like that even with decent flour haha

[@Slanderbot]

Thanks chef. These weaker flours can work in a pinch. I feel the chickpea did a lot of heavy lifting for the strength. I've found that normal sub 12% flour does not hold up to spinning very well, hah.

[@timeout9851]

Thanks for an informative and enjoyable video, pizza looks good. If I add chick pea flour and lemon juice to 280-310w flour will it add more strength ?

[@massimonocerino]

Yes correct

[@gcingia]

Espectacular. Here in #NZL we have kind of the same problem. #Caputo flour is WAY too expensive even when making pizzas at home. And it is difficult to find, being the only possibility to order online... which adds to the price. We have either a a) Bread Flour --probably similar to what you are using in London, or b) "Standard flour", I guess sort of AP flour US. Both have 11 g protein p/100g. Thanks for these great tips which will be put to use here: 1) Lemon juice (or Vinegar?) 2) Chickpea (20g p 100g protein!) or Soy flour. _Grazie Maestro Massimo!_

[@massimonocerino]

🙏🍕❤️🔥

[@FaibelIvanGonzalez-ix1di]

Viva Massimo

[@O-.-O]

If your Caputo Ricca has 12% protein and this one has 11,5% it can by hardly called "quite weak flour"

[@tommyaleks100]

Hello sir. what kind of dry yeast are you using and how hot is the water that you use. Thank you. Great videos.

[@jameso8418]

While I'm a home cook w out much exp, but i found gold medal bread flour, or a cheaper store bread flour seems to make a decent pizza. 🍕

[@Edge-71]

Hey massimo, Interesting video, the w of this flour is lower than your normal flour, is better for cooking lower temp Bari style, what u think ? Bravo 👏

[@troymcdrains9989]

The magic 🪄 hands help 🤟🏼

[@massimonocerino]

😄

[@fabionvieira28]

Thanks Chef Massimo for another great video. Can i use any other type of flour instead of the chickpea flour?

[@massimonocerino]

Soya flour

[@gusmukti96]

​@@massimonocerinowhat the function of the lemon juice sir?

[@massimonocerino]

@bagussuli extra fermentation also make the gluten stronger

[@brothergrubenski2603]

Tried the sourdough but it always seems to rise ok but then collapse and spread out and goes really stringy and quite sticky. It’s Stretchy but not strong.

[@LifeAndDef]

Would you be able to use gram flour + lemon juice in a recipe with poolish? Maybe strong white bread flour in poolish and final dough add gram flour + lemon juice?

[@massimonocerino]

Both ways work

[@soundgineering4771]

Hi Massimo. Was the water warm or tap water at room temperature? Great video.

[@massimonocerino]

Cold water

[@felixfelixfelix6419]

Hi Massimo hope you are ok I have a question , where you buy the oven ? Thank you

[@massimonocerino]

Amobox

[@ANUTD171]

i would be curios what the results would be with same recipe Except sourdough Instead of yeast

[@immortanjoe6432]

Massimo what is your opinion about the taste of flour Molini Pizzuti Vesuvio,Costa D'Amalfi

[@massimonocerino]

Both are good flours . Costa d amalfi top

[@marekbludnickij5238]

I have used exact measurements but my dough is very sticky and does not hold shape even after 2 folds with 30 min between. It seems hydration with lemon juice is around 76%. Should only 320 g of water be used with 30g of lemon juice ? My flour is 550C with 12% protein.

[@massimonocerino]

Reduce your hydro if you are struggling

[@jeffk2503]

Not sure why your hydration was 70% with this flour and your other flours are usually 60%. Thinking you would get more crunch with the cheap flour if you used similar hydration percentages??

[@johelcruz8466]

Greetings Massimo. Can I use this tips to make your sourdough recipe for business

[@massimonocerino]

Absolutely fine

[@johelcruz8466]

How I know when my dough is over spinning. I have trouble yo make the pumpkin shape

[@johelcruz8466]

And my ball dough don’t stretch good and shrinks.

[@massimonocerino]

@@johelcruz8466 maybe overspinning in the machine or not enough rest

[@johelcruz8466]

@@massimonocerino thanks for your time

[@ucrainadascoprireecucinait4187]

La farina e' importante

[@massimonocerino]

Assolutamente si

[@AllanNorstrand]

I hate gluten free food and gluten intolerant people 🤮

[@massimonocerino]

Check caputo gluten free flour you can make decent gluten free pizzas

[@AllanNorstrand]

@@massimonocerinoI just uploaded a pizza video on my channel here from Denmark 🍕enjoying it now my friend 👋