In 2001, in the old town of Canzano, the pizzeria “La Canzanese” was launched in the tradition of local cuisine. Here is an ancient recipe with 6 different types of simple flour and handcraft, which fits in perfect harmony with the typical “Canzanese” kitchen. The quality and the truth of ancient flavors, boasted of the country’s culinary tradition, come to mind.
We don't need complicated formulas to make a great pizza base.
The perfect pizza base formula
WE JUST USE SIX TYPES OF FLOUR
MANITOBA
This comes as both a 0 and 00 flour. Made from the Manitoba variety of hard wheat, as grown in Canada and the States, it has a high protein content.
SOYA
Soy flour refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen. It is the starting material for production of soy concentrate and soy protein isolate.
SPELT
Spelt is a species of wheat that contains a moderate amount of gluten. In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio.
SEMOLINA
Semolina flour is manufactured by coarsely grinding the endosperm of a type of hard spring wheat known as durum. Semolina flour is considered a high-gluten product.
TYPE O
They are the softest, finest, Italian flours; they are very finely ground like a fine powder and are very white. They have the most refinement done to them and the least fibre remaining.
INTEGRAL
Integral wheat flour is made from the whole grain and it provides valuable nutrients, vitamins and minerals coming from the shell of the grain.