Image via WikipediaI was reading an article on home made piazzas and came up with some pointers on low-gluten flour that might help those of us who are gluten-intolerant as opposed to having a full blown gluten allergy.
Mr. Mangieri is unusually candid for a pizzaiolo (most guard the tricks of their trade — understandably, they don’t want to give away the store). Besides employing an overnight rise, he uses a natural starter (instead of yeast) and Italian 00 flour.
Italian 00 flour is considered “soft” — low in the proteins called glutens that give dough its elasticity, like the flour used in the thin and supple Naples-style pizzas so popular in New York. Only I discovered that things aren’t so simple.
The 00 designation refers to how finely the flour is milled, not the protein content. Some 00 flours are around 7 percent proteins, others are 11 percent or higher. (By comparison, all-purpose flour is around 11 percent.)
While many pizzaioli consider the ideal 00 pizza flour to have 8 to 10 percent protein, there’s no sure way to tell from the bag, although some brands, like King Arthur Flour and Divella, post the percentages on their Web sites.
If you use buffalo mozzarrella which is low in lactose, you might have a winning combination for the lactose intolerant.