Pizza has taken India by storm. Once a fancy treat at high-end hotels or big chains, it’s now a go-to meal for everyone. Picture spicy fusion slices from street vendors in Ahmedabad, wood-fired pies in Goa’s beach shacks, or upscale versions in Mumbai and Delhi pizzerias. Pizza fits right into Indian life—whether you’re loading it with veggies for a light bite, adding meat for indulgence, or mixing in bold local flavors. Families share it during festivals, friends grab it for movie nights, and late-night students order it for quick fuel. It’s become a star in India’s modern food scene.
The secret to amazing pizza? It all starts with the flour. That crust is the base—your blank canvas for toppings and tastes. More and more, Indian chefs, bakers, and home cooks turn to European soft wheat flour, straight from Italy where pizza was born. This flour shines with its clean purity, stretchy texture, and reliable results. It makes dough that’s light but strong, fluffy inside yet crispy outside—pure authenticity. Unlike everyday atta or maida, it carries Italy’s long history of expert milling and tough EU quality rules. Simply put, it turns good pizza into unforgettable eats.
So why do Indian pizza pros pick European flour for their recipes? Here are the top reasons:
- Elasticity and Strength: It gives that perfect chewy, airy crust like real Italian-style pizza.
- Reliable Results: The dough works great in wood-fired ovens or your home kitchen setup.
- Top EU Safety Standards: Every batch promises purity and trust—no surprises.
- Italian Heritage: Centuries of know-how from pro pizzaiolos right in your hands.
Want to try making a classic Neapolitan pizza at home? This recipe keeps it simple and true to Naples’ roots, using just the essentials.
Ingredients (for about 10 pizzas):
- 1.6 kg Type 00 flour (that’s the premium European soft wheat kind)
- 1 liter water
- 50g salt
- 3g fresh brewer’s yeast or 1g dried yeast
Follow these three key rules for Neapolitan dough:
- Stick to four basics: flour, water, salt, yeast.
- Let it rise slowly for 12-14 hours (or more) at 15-20°C with 70-80% humidity—it boosts flavor and makes it easier to digest.
- Bake only in a wood-fired oven for the real deal.
After the first four-hour rise, split the dough into 10 balls (about 250g each) for 30cm pizzas. Let them rest another eight hours or so. This slow process breaks down the flour’s sugars for richer taste and better digestion.
Quick tips on handling and baking:
- Stretch gently from the middle out—keep the center super thin (just millimeters), and let the raised edge (cornicione) puff up to 2 cm.
- Fire it up in a 450°C wood oven for 60-90 seconds to get that smoky char and gooey melt.
The result? A legendary Neapolitan pie with a soft, stretchy crust, bubbly edges, and the ideal mix of chew and crunch. One bite, and you’re in Naples—simple, healthy, and totally delicious.
This pizza boom ties into the "Pure Flour from Europe" campaign, which kicked off in 2021 and gears up for a fresh push in 2025. It’s teaching Indian chefs, bakers, importers, and food lovers about the perks of EU soft wheat flour. Through demos, recipe shares, and events, it’s building buzz for authentic Italian options. Imports are climbing, and folks are ditching plain generics for certified stuff. India’s food world is shifting to premium, health-smart ingredients with clear origins—and European flour fits perfectly with its tradition, safety, and all-around use.
As part of the relaunch, the campaign heads to AAHAR, the big International Food & Hospitality Fair, in March 2026 at Bharat Mandapam in New Delhi. Expect hands-on showcases of European flour’s quality and tricks, plus chats with chefs, bakers, and pros from across India.
Curious about Pure Flour from Europe? Check their website at www.pureflourfromeurope.com, follow on Instagram or Facebook (@pureflourfromeurope), or email contact@pureflourfromeurope.com for details on events and more.
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