Thinking about making a homemade pizza but aren’t sure what type of flour to use? With so many options in the grocery aisle, things can get a little complicated. And if you’ve narrowed it down to all-purpose or bread flour, you might be wondering what the outcomes will be.
Bread flour has a higher protein content than all-purpose flour at around 12%. It also has a higher gluten and hydration content, too. These three factors allow the stretch more easily and gain a better rise, leading to a very soft and chewy crust. Think deep-dish-style pizza!
Hey, everyone! My name is Michelle, and I love to make pizza. I have tried a few different types of flour when making homemade pizza. I have found that bread flour is ultimately the ideal choice for deep-dish style pizzas. For all other pizza purposes, all-purpose will work just fine.
Want to know the difference between using bread and all-purpose flour for your pizza? Check out the information below!
Key Differences Between Bread Flour and All-Purpose Flour for Pizza
Although bread and all-purpose flour are relatively similar, they’re not the same thing. Bread flour has higher protein, gluten, and hydration content. Due to these differences, the result of your pizza will change depending on the flour you use.
Here are the two key differences between using bread and all-purpose flour for pizza.
1. Bread Flour = Chewy Crust
When some people think of pizza, they think of the impressively chewy, thick, and airy crust of a deep-dish (or Chicago-style) pizza.
However, you won’t be able to achieve these results with all-purpose flour. If you want a very chewy and thick crust, you will need to use bread flour.
This is all thanks to the high protein content (11% to 14%), higher gluten content, and hydration level. These all facilitate less stretch and more rise during baking, resulting in a chewy crust.
With a thick and sturdy base, pizzas made with bread flour produce the perfect palette for massive amounts of toppings. So, go ahead and throw on a few different types of cheese, pepperonis, salami, meatballs, and tons of veggies – your bread-flour pizza can handle it.
2. All-Purpose Flour = Tinner, Crispy, Yet Still Somewhat Chewy
Not everyone loves the sky-high design of deep-dish pizza. If you prefer your crust to be on the thinner side yet still chewy and delicious, then all-purpose is the best choice for your homemade pizza.
All-purpose flour has a slightly lower protein content than bread flour, at around 10%. It contains the ideal amount of gluten and hydration, too. This makes the dough somewhat stretchy but less flexible than dough made with bread flour.
Pizza crust that’s the perfect combination of chewy and crispy. Essentially, all-purpose flour will create a more “traditional” slice of pizza. It can handle a bit of topping and won’t need to be eaten with a fork and knife, which can be the case for the towering bread flour pizza.
Another perk of using all-purpose flour? You likely won’t need to run out and buy it, as most people have all-purpose flour sitting in their pantry.
At the end of the day, the key thing to remember is that bread flour is excellent for deep-dish pizzas, while all-purpose flour renders thinner and crispier results. Want to learn more about this topic? I’ve added a couple of frequently asked questions to help you discover more.
What type of flour is best for pizza dough?
The best flour for pizza dough depends on the pizza you’re trying to create. If you want a thin and crispy pizza dough, use 00 flour. Use bread flour if you desire a chewy and airy sky-high pizza. If you want something in the middle, use all-purpose flour.
Can I mix bread flour and all-purpose for pizza dough?
You can mix bread and all-purpose flour for pizza dough. By doing so, you’ll be able to achieve the “best of both worlds.” In other words, your pizza will have a nice rise without being too thick and chewy. It will also have some added crispiness that’s highly enjoyable.
What is the best flour for a crispy pizza crust?
Are you craving a crispy pizza? Then you’ll need to reach for 00 flour. Make sure you roll your dough extra thin but don’t tear it!
Both Types of Flour Are Awesome for Making Pizzas!
When it comes to making homemade pizza, you can’t go wrong with bread or all-purpose flour (or a combination of both!). Just keep in mind that bread flour reaps thick and chewy results, like a deep-dish pizza. All-purpose flour is thinner yet has some crispiness and crunchiness.
Do you prefer using bread or all-purpose flour in your homemade pizzas? Why? Share your thoughts with us in the comment section below!
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