Protein/Gluten percentages

Hi everyone, sorry if this is a stupid question but when Tony talks about protein percentages of flours in the pizza bible is he referring to the percent of protein in that flout or the daily value percent which is listed on some packets? Obviously they are two different quantities so logic tells me he's talking about the percent of protein in that particular flour and the daily value is not relevant......or is it?? Please help.

Damien B.
posted almost 4 years ago

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Hi Damien,

This is referring to the amount of protein contained in the flour. It's definitely not the nutritional values. I'm going off memory, but I believe in the The Pizza Bible, Tony specifically mentions that this value, while important to Pizza Makers, is rarely mentioned on the packages.

I've found the protein percentage to be a good guideline, but past that I don't think too much of it. For example, if I'm planning to make a dough that will be baked in a high temperature oven, I'll lean towards flours that are lower in protein.

While it's useful to know the protein level of a flour, it's just one variable. Bake time/temp, fermentation process, and other ingredients will impact the final result.

Hope this helps.


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Raj Irukulla admin
posted almost 4 years ago

Thanks Raj, yes thats a great help. FIngers crossed I will have some nice NY style slice pics to post soon!!

- Damien   almost 4 years ago

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