Stone-ground flour is the result of a milling process that uses stone millstones instead of traditional cylinder mills. This milling method, used since ancient times, crushes wheat grains between two large stones to create flour. Stone milling is a slower process than cylinder milling, but it produces a higher quality flour.

Stone-ground flour is one of the secret components that make the pizza at Pizzeria da Michele in Venezia Mestre so special.

This ancient milling method, which uses large stone millstones, gives the flour a unique flavor and texture. In this article, we will explore the process of making stone-ground flour and find out why it is so popular with pizza lovers.

Back to basics

In a globalized world, stone-ground flour represents a return to the basics, a practice that goes back to ancient times when stone mills were the norm. Unlike modern industrial milling, which uses steel cylinder mills, stone milling keeps the natural characteristics of the grain intact. This slow and gentle process preserves not only the flavor, but also the nutritional values and texture of the flour.

The process of producing stone-ground flour begins with the selection of the best wheat grains. These grains are then poured into the stone mill, where they are ground between stone millstones. During the milling process, stone grinders crush the grains, separating the various components of the grain. The end result is a flour that retains all the nutrients and flavors of the grain.

Stone-ground flour has unique characteristics that distinguish it from flour produced by other methods. One of the main characteristics is irregular grain size. Unlike flour produced by cylinder mills, stone-ground flour has a coarser texture, with fragments of different sizes. This texture gives the flour a higher fiber content and better water absorption capacity.

Using stone-ground flour in pizza

In a world dominated by speed and convenience, stone-ground flour represents a return to the roots, a tribute to the purity and simplicity of ingredients. In the Pizzeria da Michele in Venice Mestre this ancient artisan secret is transformed into an unforgettable culinary experience.

Each bite is a journey through time, a taste of authenticity that lingers in the memory and palate.

Pizzeria da Michele in Venice Mestre uses only stone-ground flour in the preparation of its pizzas. This choice reflects attention to quality and authenticity of ingredients. Stone-ground flour gives the pizza a crisp texture and unique flavor.

Stone-ground flour has many advantages over flour produced by other methods. One of the main advantages is flavor. Stone milling preserves the integrity of the wheat grains, capturing all their aromas and flavors. This results in a pizza with a more authentic taste and a more complex flavor profile.

Ground flour retains more bran, which gives the pizza a light, crisp texture. In addition, stone milling preserves the natural oils in the grain, enriching the dough with a more intense and complex flavor. This combination of texture and taste is what truly distinguishes the pizzas of Pizzeria da Michele in Venezia Mestre.

Choosing flour for pizzas

The choice of flour is a crucial step in making pizzas, and Michele knows this well. Its pizza makers carefully select the best varieties of wheat, working in partnership with local artisanal mills to ensure consistent quality. Thorough mixing of the flours is another key step, as it results in a balanced and well-structured dough.

Through the combination of high-quality ingredients and the craftsmanship of their pizza makers, each pizza becomes a work of culinary art. Dough prepared from stone-ground flour becomes the canvas on which authentic and genuine flavors are painted, capturing the essence of Italian culinary tradition.