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Pizza dough

post #1 of 6
12/21/07 at 11:24am
Thread Starter 
I see that some pizza dough recipes call for bread flour and some call for all-purpose flour. Which is better; high gluten all-purpose? (All-purpose is higher gluten, isn't it?)
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post #2 of 6
12/21/07 at 11:31am
I'm not sure if one is better than the other; they're just different and need to be handled different ways -- but you've got it backwards: bread flour has more gluten than all-purpose. :)

I use a mix of all-purpose and whole-wheat -- I like the flavor, and don't bake enough to keep bread flour around.
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post #3 of 6
12/21/07 at 11:39am
I agree with Suzanne, one is not better than the other in general.

Even among the various specialty pizzas you'll see both flours called for in different recipes as the creators have different ideas about the results they want.

For a thin crisp crust, bread flour will be harder to roll thinly and probably rise higher in the oven than an all purpose flour. But I'm sure it can be done with bread flour, just be more work.

For a thick crust or even some deep dish, bread flour may be preferable if you want a better rise behavior and chewier crust.

For basic pizza, I usually use AP. But I do use a different recipe with bread flour for my deep dish style pizzas. I still struggle with a really thin crisp crust. I probably need a more specialized recipe than I have found.

Phil
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post #4 of 6
12/21/07 at 11:59am
I still struggle with a really thin crisp crust. I probably need a more specialized recipe than I have found.

Hey, Phil- here's a recipe I got in a cooking class with chef Tony Mantuano of Spiaggia, one of the top Italian-themed restaurants in Chicago-

4 cups flour (he didn't specify what kind)
2 oz whole wheat flour
1/4 oz yeast
3/4 oz olive oil
1/2 to 1 quart water, depending on the humidity level
1/4 oz water
1/4 oz honey

Put a little warm water in bowl, add honey, yeast, and olive oil. Whisk until all dissolved.

Proof

Put flours and salt in mixing bowl with dough hook, mix. Add water-yeast mix, then stir. Add water until your dough is "soft, smooth, and elastic."

Proof at room temp for 1 - 2 hours.

Knock down and refrigerate.

Gives 2 pounds dough - makes a GREAT cracker-thin pizza crust!

Merry Christmas.

Mike
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post #5 of 6
12/22/07 at 6:08am

Pizza Dough

In just about any bread dough....Italian. French, Pizza....instead of plain water, I like to use the water that I had boiled potatoes in. It seems to make an improvement in the finished product. :)
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post #6 of 6
12/25/07 at 8:49pm
i'd recommend a "00" flour..
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