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Switched to bread flour for my pizza dough and finally got the crust I wanted
I always used all-purpose flour because that's what my grandma used. Last week I tried bread flour with a higher protein content and the crust came out crispy on the outside and chewy inside. Has anyone else noticed a big difference swapping flours for their pizza?
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avery_ross5mo ago
Seventy two hours of cold fermentation with all purpose flour changed my pizza game more than the protein content ever did. I tried King Arthur bread flour on my last three bakes and actually had trouble stretching the dough without it snapping back too much. The higher gluten made the crust tougher than what I was going for, and I went back to my usual Gold Medal all purpose with a little olive oil added. My wife said the all purpose crust had a lighter texture that let the toppings come through better. To each their own I guess but I think people oversell the bread flour thing.
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karen_sanchez495mo ago
Oh man, I feel your frustration. I tried bread flour once and my dough fought me the whole way too. Switched back to all-purpose and never looked back.
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