Few foods inspire as much debate in Britain as pizza. It’s right up there with how strong you like your brew or whether jam goes on before cream. Ask a group of friends what makes the perfect pizza and you’ll get strong opinions: deep pan devotees, thin‑base traditionalists, and the Neapolitan purists who talk passionately about blistered crusts and airy edges.
No matter where you stand, one thing unites all great pizzas: the crust. And that’s where good flour makes all the difference.
Choosing Your Pizza Style
Deep pan
Comforting, generous and gloriously indulgent, deep pan pizza is all about that thick, pillowy base. It’s the kind of pizza that turns a casual Friday night into a proper event. The challenge? Getting a crust that’s light and airy rather than heavy and doughy.
Thin base
Crisp, elegant and a little more restrained. A good thin base should hold its toppings without flopping, offering crunch without turning cracker‑dry. It’s simplicity done well—and far harder to master than it looks.
Neapolitan
The purist’s choice. Soft, delicate, leopard‑spotted crusts with enormous flavour, cooked hot and fast. The dough needs to stretch effortlessly, trap air beautifully, and bake into something light yet satisfying.
Different styles, different techniques—but all relying on the same fundamentals: strength, extensibility, and consistency in the dough.
Whether you’re a home baker or a serious pizza enthusiast, Nelstrops Forza flour deserves a place in your kitchen. Designed with performance in mind, it delivers exactly what great pizza needs: balance.
· Crispy on the outside, giving you that satisfying bite
· Soft and fluffy on the inside, with an open, airy crumb
· Strong, reliable structure that stands up to long ferments and heavy toppings
This is flour that works hard so your dough doesn’t let you down.
One of the standout qualities of Nelstrops Forza is its versatility.
For artisan bakers and sourdough fans, it offers excellent stretch and stability. The dough handles beautifully, allowing you to shape Neapolitan‑style bases without tearing, while supporting longer fermentations that build deep, complex flavour.
For deep pan lovers, it brings strength and reliability. The dough rises with confidence, giving you that lofty, even crumb every time—no collapsing, no dense patches, just proper pizza satisfaction.
And for thin base pizzas, it delivers control. You get crispness where you want it, flexibility where you need it, and a base that stays balanced from edge to centre.
The best thing about pizza is that it’s personal. Whether you’re baking for family, friends, or just yourself, your ideal slice reflects your taste. Neapolitan elegance? Deep pan comfort? Thin and crispy perfection? There’s no wrong answer—only well‑made dough and good ingredients.
With Nelstrops Forza, you don’t have to choose between styles. It’s flour that adapts to your ambition, supporting technique while giving you consistent, dependable results.
So next time the question comes up—deep pan, thin base or Neapolitan?—you can smile, reach for the flour, and say:
“Why not all three?”
Because when the crust is right, every pizza style is worth celebrating. 🍕
Classic Deep Pan Pizza Dough Recipe
Ingredients:
For the Dough:
4 cups (500g) Nelstrop Forza
1 ½ cups (330ml) warm water (about 35°C - 40°C)
2 ¼ teaspoons (7g) active dry yeast
1 teaspoon sugar
2 teaspoons salt
2 tablespoons olive oil
Method:
1. In a large mixing bowl, combine the flour, salt, and yeast.
2. Add the warm water and olive oil.
3. Mix until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Alternatively, knead with a stand mixer fitted with a dough hook for 5–6 minutes on medium speed.
5. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap.
6. Let it rise in a warm place for 1–1.5 hours, or until doubled in size. Alternatively put the dough in the fridge overnight, then, the following day bring the dough out and let it return to room temperature.
7. Once the dough has risen, divide the dough into 2–3 portions.
8. Rest the dough for 60- 90 minutes in the pan.
9. Push out the dough to the edges of the pan; try not to knock the air out of the crust.
10. Let it rest and prove until the desired thickness
11. Preheat your oven to 475°F (245°C) for at least 30 minutes. If you have a pizza stone, place it in the oven while preheating. If using an outdoor pizza oven, you can go a lot hotter like 400°C, the hotter the oven the faster the bake.
12. Add your favourite toppings.
13. Bake for 6–15 minutes, depending on the oven heat or until the crust is golden and the cheese is bubbling.
Neapolitan Pizza Dough Recipe
Ingredients:
For the Dough:
4 cups (500g) Nelstrop Forza
1 ½ cups (360ml) warm water (about 35°C - 40°C)
200g sourdough starter
2 ½ teaspoons salt
Method:
1. In a large mixing bowl, combine the flour, salt, and starter.
2. Add the warm water.
3. Mix until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Alternatively, knead with a stand mixer fitted with a dough hook for 6-7 minutes on medium speed.
6. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap.
7. Let it rise in a warm place for 2-3 hours, or until doubled in size. Alternatively put the dough in the fridge overnight, then, the following day bring the dough out and let it return to room temperature.
8. Once the dough has risen, divide the dough into 2–3 portions.
9. Rest the dough for 60- 90 minutes.
10. Stretch out the dough on a floured surface to your desired thickness; try not to knock the air out of the crust.
11. Preheat your oven to 475°F (245°C) for at least 30 minutes. If you have a pizza stone, place it in the oven while preheating. If using an outdoor pizza oven, you can go a lot hotter like 400°C, the hotter the oven the faster the bake.
12. Transfer the pizza dough to a pizza peel, sprinkle some semolina onto the peel to avoid sticking.
13. Add your favourite toppings.
14. Bake for 3–7 minutes, depending on the oven heat or until the crust is golden and the cheese is bubbling.
