Organic flour is frequently used in the kitchen for baking wonderful goods like pastries, biscuits, and scones, and for creating sauces.
Some people worry about the nutritional profile and the texture of baked goods made using organic flour, despite its widespread use in homes and bakeries.
Organic flour is made from grains that were grown without the use of synthetic fertilizers or pesticides. Organic flour is made without the use of any additives or chemical ripening.
Flour made from organic grain is healthier and more nutrient-dense because the crop grows more vigorously, soaking up more nutrients from the soil.
In most cases, when people talk of “regular flour,” they mean all-purpose flour or ordinary flour. Plain flour, including “unbleached” varieties, is commonly bleached despite their availability.
Flour is “bleached” when the germ and bran are removed. This makes possible a method for making flour that is whiter, finer-grained, and softer, but also less nutritious.
In contrast, organic flour is far healthier than “regular” or “bleached” flour since it has more bran and germ, is naturally aged, and contains no chemical additions.
With that in mind, it is undoubtedly feasible to make pizza dough with organic flour.
While some bakers insist that organic flour yields superior baked goods, others insist they can’t tell the difference in taste, you get to be the judge of the end result when you make pizza dough with organic flour.
13 Types of Flour
If you want to make your own pizza, you don’t need to be a baker to do it. It is one of the simplest yeasted doughs to make.
Pizza dough always has flour as its key ingredient. Since there are so few components (flour, water, yeast, salt, and sometimes a little olive oil), the flour makes a big difference in the finished result.
1. Whole Wheat Flour
The powder produced from milling wheat varieties other than durum is known as whole wheat flour.
It has bran, endosperm, and germ proportions that are consistent with a natural kernel.
Usually, firm red wheat is used to make it. Due to the oil included in the bran and germ, it has a shorter shelf life than white flour.
Whole wheat flour is used in many different types of baked foods. Compared to white flour, it yields richer and denser goods.
2. All-Purpose Flour
Wheat flour with a variety of uses is known as all-purpose flour.
It is ground from hard red wheat or a normal 80:20 mixture of hard and soft kinds of wheat.
The most popular variety of flour is all-purpose flour, a medium-strength, medium-gluten flour that can be used to make everything from loaves of bread and pizza dough to cakes, cookies, and pancakes.
3. Cake Flour
Cake flour is a low-protein, finely ground flour. The protein content of all-purpose flour, a tougher flour, ranges from 10-12%, while it has around 7-9%.
Cake flour is a delicate flour that is created by chlorinating soft wheat flour to give it a lovely texture.
4. Bread Flour
Hard spring wheat, used to make bread flour, has a greater protein level than the hard winter wheat used to make all-purpose flour.
Protein gives dough strength and helps bread loaves rise tall.
The protein level of bread flour, which is available in white and whole wheat variants, is typically 11–13% more than that of all-purpose flour.
Because most bread needs more protein to generate a lot of gluten, it is known as “bread flour.”
5. Barley Flour
Whole barley grains are ground into a fine powder to create barley flour. It may be used, along with many other flours, instead of some of the wheat flour in a recipe to give it a distinct taste and texture. It may also be employed in other culinary processes, such as thickening sauces, and soups.
Freshly harvested barley has a fibrous outer covering that has to be removed to produce hulled barley.
Barley flakes are created by flattening hulled barley, while pearled barley is created by further polishing the grain, resulting in a smooth and spherical product.
The grain is processed in a mill to create flour.
6. Coconut Flour
A delicate flour called coconut flour is created from dried coconut flesh.
After the coconut flesh is dried at a low temperature and milled into flour that may be used in baking, the coconut milk is extracted from the meat.
Coconut flesh is dried and then processed into flour to make coconut flour. It is the ideal flour for cakes, muffins, and loaves of bread since it is so “airy” and light.
7. Unbleached Flour
Flour that hasn’t been bleached has naturally become older after being milled.
It has a more thick grain than bleached flour and an off-white tint that becomes drabber as it matures.
This sort of flour may have undergone various chemical treatments even if it hasn’t been bleached.
In foods like cookies, pancakes, waffles, quick loaves of bread, and pie crusts, bleached flour works nicely. Unbleached flour works best for yeast bread, popovers, puff pastries, and eclairs.
8. Whole Grain Flour
Whole wheat kernels, grains, and seeds are used to make whole-grain flour.
Before milling, entire grains are processed to remove the germ and bran, creating refined flours like all-purpose flour.
Incorporating the germ and bran into whole-grain flours improves taste while retaining important minerals and fiber.
9. Dark Rye Flour
There are a variety of dark rye flours produced.
Typically, it is made into whole-grain rye flour by milling the whole rye kernel, including all of the bran, germ, and endosperm.
However, some dark rye flours have the bran partially removed or have minimal endosperm in them.
Rye flour is a common ingredient in many baked goods, including rye bread, sourdough bread, gingerbread, crispbread, fruitcakes, scones, crackers, pasta, and soups and sauces.
Pumpernickel bread, a yeast-leavened bread prepared with the darkest rye flour, is perhaps the most well-known item created from rye flour.
10. Baking Flour
Cake flour, self-rising flour, and bread flour are all examples of specific uses for which baking flour is called.
The protein level of this airy, soft flour is just approximately 9%.
Aside from that, baker’s flour has more protein and gluten than regular flour. Breadmaking is best done using baker’s flour.
11. Buckwheat Flour
A free-flowing, white-to-gray powder with black specks is buckwheat flour. Its distinctive flavor and high nutritional value give baked goods more richness.
In Asia, Eastern Europe, and the US, it is often used in pancakes, noodles, and unleavened loaves of bread. It has a pleasant scent, is gluten-free, and tastes very nutty, earthy, and bitter.
Buckwheat flour, despite its name, has no link to wheat and works best when mixed with other flour.
12. Einkorn Flour
In contrast to modern wheat, Einkorn wheat has a single grain per stem. It is a hardy plant that can endure even the harshest conditions.
It lacks the gluten proteins responsible for gluten sensitivity. Compared to conventional wheat, it contains more protein and fewer carbohydrates.
In comparison to modern wheat, it has higher carotenoids, B vitamins, and essential and trace minerals. It tastes wonderful, with a nutty flavor, a silky texture, and a buttery golden hue.
Some muffin, pancake, cake, and cookie recipes allow you to replace conventional whole wheat flour with einkorn, cup for cup. However, sometimes the recipe’s liquid content has to be lowered by around 15-20%.
13. Pastry Flour
A soft, low-gluten flour called pastry flour is used to make dough for pastries such as pies, biscuits, muffins, and muffin tops. It contains between 8 and 10 percent gluten.
Soft white wheat or soft red winter wheat is used to make pastry flour.
This finer texture and reduced protein content (gluten is the protein) provide baked foods with a softer, finer crumb.
High protein flours result in a more open crumb, a chewier texture, and big air bubbles when combined with yeast, a potent leavener.
6 Types of Organic Flour
People are switching to organic goods since they don’t contain chemicals or pesticides.
Although flour seems like such a simple substance, it is a vital component in a wide range of processes.
This is because flour made from wonderfully ground grains or wheat provides baked goods with a stable structure.
A tasty pastry, however, calls for a different setup than a cake. Once you’ve included healthful bulk baking ingredients, allergens, and well!
1. Organic Multigrain Flour
This type of organic flour is composed of a variety of grains, including whole grains of maize, wheat, oats, and barley.
The grains in this flour may not be whole grains because flour contains a variety of grains.
Additionally, the grains may be processed to lengthen the product’s shelf life.
2. Organic Gram Flour
Chickpeas grown organically are used to make organic gram flour. Gram flour, which is made from chickpeas, has the same nutritional qualities as chickpeas.
Linoleic and oleic acids are plentiful in organic gram flour.
Additionally, it is a great source of vitamins, folate, and riboflavin.
The organic wheat is crushed to create the flour, which is then made into flour.
Vital nutrients including vitamin E, potassium, zinc, magnesium, riboflavin, and iron are abundant in wheat grain.
Wheat grown organically helps improve digestion, prevent diabetes, and reduce chronic swelling.
Because it is so vitamin-rich, it benefits our bodies in a variety of ways.
3. Organic Whole Wheat Flour
This flour is organic since it is created by grinding organic wheat.
Important minerals including potassium, magnesium, vitamin E, riboflavin, iron, and zinc are all present in large quantities in wheat grains.
Wheat grown organically helps to lower chronic inflammation, boosts metabolism, and may help avoid diabetes.
It improves our body in numerous ways since it is nutrient-rich.
4. Organic Rice Flour
Most of us use rice flour every day, so why not pick a healthy variety that will provide your body with vital nutrients? Gluten-fiber proteins are present in organic flour.
It has insoluble fiber, which facilitates the passage of waste products through the colon.
You may reduce the risk of getting medical conditions by increasing the fiber in your regular meals
5. Organic Sorghum Flour
Organic Sorghum Flour is a millet family member and a prehistoric grain. It is the healthiest option you can make for consuming carbohydrates.
Making oatmeal with this flour is a great way to give youngsters a nutritious breakfast.
It is very nourishing and contains a lot of micronutrients, iron, minerals, protein, vitamins, and other essential elements.
6. Organic Pearl Millet Flour
Organic Pearl Millet flour is rich in minerals, fibers, carbohydrates, and proteins. It helps with weight loss and is healthy for bone strength.
Additionally, it maintains a robust neurological system. It is rich in calcium, protein, and fat.
Organic Flour vs. All-Purpose Flour
The advantage of using organic flour is that it is made from grains that have never been subjected to synthetic pesticides or are completely free of chemicals.
Therefore, organic flour is better for all customers and contains more nutrients.
There isn’t much of a difference between baking using all-purpose flour, other varieties of flour, and organic flour apart from the bitter aftertaste that was previously noted.
Making Pizza Dough With Organic Flour
Since organic flour is versatile, it may be utilized in a wide variety of baked goods, most especially, with pizza dough.
Pizza crusts that are typically thin, crisp, or chewy are not used in this recipe. Given that it was produced with organic flour, it has a good basis for any of your preferred toppings.
It is in the middle; thin in some places, thicker in others, and chewy.
Prep Time: 12 hours and 10 Minutes
Cooking Time: 15 Minutes
Total Time: 12 hours and 25 Minutes
For this organic pizza dough recipe, you will be needing:
- 3 cups Organic Bread Flour
- ¼ teaspoon instant yeast
- 1 ½ teaspoon salt
- 1 ½ cups of water
- Your favorite pizza toppings
- Mozzarella and Parmesan cheese
Combining the Ingredients
In a large bowl, mix all the dough ingredients with a gentle whisk. It will be a very floppy, sticky dough.
After that, put a lid on the bowl and let the dough rest for anywhere between 12 and 24 hours at a cool room temperature (ideally below 72°F).
Kneading the Dough
Pour or scoop the dough out of the bowl onto a silicone rolling mat or clean work surface and generously dust with flour. Add extra flour to the surface.
Use a bowl scraper or spatula to turn the dough over on itself many times.
Preheating the Oven
The oven should now be heated to 450°F. Put your pizza stone, if you have one, on the oven’s middle shelf.
Dividing the Dough
The dough is divided in half. You should have two pieces of parchment, each measuring around 8″ × 12″. On the paper, gently pat each piece of dough into an oval shape.
Pizza crusts should be placed on a baking sheet if a pizza stone is not being used.
Baking the Pizza Dough
Sprinkle some water on the crusts. On a pizza stone, bake them in a 450°F oven for approximately 12 minutes; on a baking sheet, bake them for about 16 minutes.
Prick the crusts with a cake tester or toothpick if they start to bubble up.
When the tops of them are just starting to brown, take them out of the oven.
Adding All the Ingredients
The next step is to add the toppings, which are everyone’s favorite.
They must be cooked in advance. Place cheese on the ground first, then add toppings and additional cheese.
Baking & Serving the Pizza
Until the cheese is melted and the toppings are hot, bake the pizzas for an additional 4 to 8 minutes.
After removing from the oven, serve right away.
Organic flour is adaptable and may be used to make a wide variety of baked items, such as pastries and biscuits.
You may use organic flour to make cakes, artisan bread, or any type of quick bread such as bagels or sourdough, but it’s also important not to overmix it since doing so can activate the gluten in the wheat and give your cake an unfavorable bread-like feel.
Pizza that is prepared at home, is hot, flavorful, and has a thin crust.
Does it smell to you? Is there anything more pleasing than the aroma of warm dough?
Even though making a homemade pizza takes time, the process is enjoyable, so all the effort is worthwhile in the end.