PizzoodPizza flour: choose strength W and characteristics for your dough
Flour cannot be chosen from one number alone. Strength W, P/L balance, absorption, fermentation length, hydration and pizza style should work together. Pizzood places these variables inside the dough plan.
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Flour strength W and fermentation length
A stronger flour can generally support longer processes, but W is not a timer: method, temperature and flour composition also matter.
Flour, hydration and pizza style
Neapolitan, contemporary, tray and Roman-style pizza can need different dough behavior. Evaluate flour with water and process, not in isolation.