Choose the Right Container: Store flour in an airtight container to protect it from moisture, air, and pests. Containers made of glass, metal, or BPA-free plastic are excellent choices. Make sure the container is clean and dry before filling it with flour.
Label and Date: Always label the container with the type of flour and the date of purchase or milling. This practice helps in keeping track of freshness and ensures you use the oldest stock first.
Cool, Dark, and Dry Place: Store the container in a cool, dark, and dry place, such as a pantry or cabinet. Avoid storing flour near any source of heat or in direct sunlight, as this can accelerate the degradation process.
Refrigerator or Freezer for Longer Storage: If you don’t use flour frequently or if you’re storing whole grain flours, consider storing the flour in the refrigerator or freezer. Whole grain flours contain oils from the germ that can turn rancid over time, so cooler temperatures can significantly extend their shelf life. If you store flour in the freezer, ensure it’s in a well-sealed container to prevent it from absorbing odors. Let it come to room temperature before using it to get accurate measurements.
Check Regularly: Periodically check your flour for any signs of spoilage or pest infestation. If the flour has an off smell, a change in color, or if you notice any bugs, it’s best to discard it.
Use Within Recommended Time Frames: Even with proper storage, flour has its shelf life. White flours can last up to one year, while whole grain flours are best used within 3 to 6 months due to their higher oil content. However, if stored in the freezer, their shelf life can extend up to a year.
By following these storage tips, you can help ensure that your flour remains fresh, maintains its quality, and is ready to use whenever you’re inspired to bake.
A: The best flour for pizza dough often depends on the type of pizza you’re aiming to make, as different flours can affect the dough’s texture, strength, and flavor. Here’s a rundown of some popular choices and how they influence your pizza crust:
Bread Flour: With a higher protein content than all-purpose flour, bread flour gives the pizza dough more strength and elasticity. This results in a chewier and airier crust, which is great for New York-style or Neapolitan pizzas. The higher gluten formation also helps in achieving those desirable airy pockets in the crust. Our Umpqua Red is a great choice for pizza crust.
00 Flour: This finely milled Italian flour is the traditional choice for Neapolitan pizza. It’s perfect for creating a thin, crisp crust while maintaining a tender interior. The “00” refers to the fineness of the grind, making it highly absorbent and capable of creating a very extensible dough, ideal for stretching thin without tearing. If you want a really high rising crust, add some 00 flour to our Umpqua Red or Red Fife for a airy but flavorful crust. We will soon have 00 flour for sale on our website and until then you can buy it in 25# bags at US Chef’s Supply. Or Call us!
Whole Wheat Flour: If you’re looking for a healthier alternative, whole wheat flour can be used either on its own or mixed with white flour. It gives the pizza crust a nuttier flavor and a denser texture. However, it can make the dough less stretchy due to its lower gluten content and the presence of bran and germ.
When choosing the flour, consider what texture and flavor you prefer in your pizza crust, as well as any dietary restrictions. Experimenting with different flours and combinations can also be a fun way to discover your personal favorite.