Flour set for homemade "frgál"

With this flour combination, you’ll master the best of both Italian and Czech cuisine:

• Authentic pizza: Elastic dough that can be stretched thin, with puffy and crispy crusts just like from a stone oven
• Wallachian frgály: A sturdy base that easily carries a mountain of plum jam (povidla) or curd, while remaining beautifully soft
• Focaccia and ciabatta: Create those large, irregular air pockets and the crispy surface we love so much in Italy

For frgály and pizza, this duo plays a key role in the texture:

• Teflon sheet instead of a baking tray: Shape the frgál dough directly on a Teflon sheet. Then, simply slide the frgál—filling and all—onto the baking tray. No tearing, no panic
• Dough like a cobweb: Thanks to the high protein content in Il Pane flour, you can stretch the dough to the extreme thinness typical for frgály. The dough remains elastic, doesn’t tear, and holds its shape
• No more soggy bottom: Semola Rimacinata is your secret trump card in this set. When you use it to dust your work surface, it creates a delicate barrier on the bottom of the dough that prevents moisture from the filling from soaking in. The result is a thin but firm and crispy base
• The ideal ratio: For frgály and pizza, I recommend mixing the flours in a 4:1 ratio (e.g., 400g Il Pane and 100g Semola). This achieves the perfect balance between tenderness and stability needed for thin doughs

To ensure your baking isn’t a game of chance, we need to distinguish between two laboratory values in Italian flours: the Milling Grade and the Flour Strength.

Milling Grade (Tipo 00, 0, 1, 2, Integrale)

This figure tells us how much of the bran has been “cleaned” from the grain. It is measured as the mineral content (ash):

• Tipo 00: The purest flour from the core of the grain. Minimum minerals, maximum fineness, and snow-white color
• Tipo 0: Contains slight traces of bran, giving it more character and often better water absorption
• Tipo 1 and 2: “High-extraction” flours with higher mineral and fiber content for a rustic flavor
• L’Integrale: Whole grain version, where everything is ground – germ, bran, and core

Flour Strength (W)

This is the engine of your dough. It tells us how much gluten the flour has and how much “load” it can handle:

• Weak flour (W 90–180): Shortcrust pastry, linzer, wafers. We don’t want the dough to be elastic
• Medium-strength flour (W 180–280): Standard bread, pizza, focaccia. Can handle rising times in the order of hours
• Strong flour (W over 300): Long fermentation (24–48 h) and doughs rich in fat and sugar (sweet breads like vánočka or brioche)