What To Know
- This high protein content gives bread flour a strong gluten network, which is essential for creating dough that is elastic, chewy, and able to withstand the high temperatures of a pizza oven.
- This can be a challenge for home bakers who do not have a stand mixer or a lot of experience with bread making.
- It has a higher protein content than bread flour (15-16%), which results in a stronger gluten network and a chewier crust.
When it comes to achieving the perfect pizza dough, the choice of flour plays a crucial role. Many home bakers wonder, “Does bread flour make good pizza dough?” In this comprehensive guide, we will explore the properties of bread flour and its suitability for creating delicious and authentic pizza.
What is Bread Flour?
Bread flour is a type of high-protein flour that contains between 12% and 13% protein. This high protein content gives bread flour a strong gluten network, which is essential for creating dough that is elastic, chewy, and able to withstand the high temperatures of a pizza oven.
Benefits of Bread Flour for Pizza Dough
1. Strong Gluten Network: The high protein content of bread flour results in a strong gluten network that provides structure and elasticity to the dough. This prevents the dough from tearing or becoming too thin when stretched.
2. Chewy Texture: The strong gluten network also contributes to a chewy texture in the finished pizza crust. This is a desirable characteristic for many pizza lovers who enjoy a crust with a bit of bite.
3. Ability to Handle High Temperatures: Bread flour‘s high protein content also makes it more resistant to heat. This is important for pizza dough, which is cooked at high temperatures in a pizza oven.
Drawbacks of Bread Flour for Pizza Dough
1. Can Be Dense: The strong gluten network in bread flour can sometimes result in a dense pizza crust. This can be undesirable for those who prefer a lighter, airier crust.
2. Requires More Kneading: The high protein content of bread flour also makes it more difficult to knead. This can be a challenge for home bakers who do not have a stand mixer or a lot of experience with bread making.
Comparison to All-Purpose Flour
All-purpose flour is another common choice for pizza dough. It contains a lower protein content (10-11%) than bread flour, which results in a weaker gluten network. This can make all-purpose flour dough more difficult to work with and less resistant to high temperatures. However, it can also produce a lighter, airier crust.
The Ideal Pizza Dough Flour
The ideal pizza dough flour depends on the desired characteristics of the finished pizza. If you are looking for a chewy, elastic crust with a strong gluten network, bread flour is a good choice. If you prefer a lighter, airier crust, all-purpose flour may be a better option.
Tips for Using Bread Flour for Pizza Dough
1. Use a stand mixer: Kneading bread flour dough by hand can be challenging. If possible, use a stand mixer with a dough hook attachment.
2. Knead for longer: Bread flour dough requires more kneading than all-purpose flour dough. Knead for at least 10 minutes, or until the dough is smooth and elastic.
3. Let the dough rest: After kneading, let the dough rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to work with.
4. Roll the dough out thin: Bread flour dough can be rolled out very thin without tearing. This will result in a crispy, cracker-like crust.
In a nutshell
Whether or not bread flour makes good pizza dough depends on the desired characteristics of the finished pizza. If you are looking for a chewy, elastic crust with a strong gluten network, bread flour is a good choice. However, if you prefer a lighter, airier crust, all-purpose flour may be a better option. With the right technique and a little practice, you can create delicious and authentic pizza dough using either bread flour or all-purpose flour.
Popular Questions
1. Can I use bread flour to make other types of dough?
Yes, bread flour can be used to make other types of dough, such as bread, bagels, and focaccia. However, it is not recommended for delicate pastries, such as croissants or puff pastry.
2. What is the difference between bread flour and double zero flour?
Double zero flour is a finely ground Italian flour that is often used for making pizza dough. It has a higher protein content than bread flour (15-16%), which results in a stronger gluten network and a chewier crust.
3. Can I use bread flour to make gluten-free pizza dough?
No, bread flour contains gluten. To make gluten-free pizza dough, you will need to use a gluten-free flour blend.
