The major component of all pizza dough is, of course, the flour. Since there are so few ingredients that go into pizza dough—flour, water, yeast, salt, and possibly a little olive oil—the flour plays a pretty crucial character, and the type of flour you use can affect your end results .
here are the most common varieties of flour that are used to make pizza dough and what each offers. Knowing which one best suits your needs will help you achieve your arrant pie !
Gluten : Why Flour type Matters
Flour types have unlike textures and protein subject, the latter of which translates to the come of gluten in whatever you ’ ra make .
Gluten is what gives pizza dough its stretchable consistency and, once baked, pizza crust its texture. Some flour create a crisp crust, while others give you a chewier crust .
The more gluten in the flour, the chewier the crust will be. All are delicious—it good depends on what kind of crust you ’ re after .
For Crispy Pizza Crust, Use All Purpose Flour
Most general-purpose flour contains anywhere from 9 to 11 % protein, and consequently 9 to 11 % gluten. This percentage falls somewhere in the middle of all flour types, which is why general-purpose flour can be used for pretty a lot anything .
Since it ’ s not excessively high in gluten, nor besides low, dough made with general-purpose flour won ’ thymine be exceptionally stretchable and might risk tearing if you ’ ra not careful .
The crust will be slenderly chewy, but much more on the crisp side of things !
For Chewy Pizza Crust, Use Bread Flour
Bread flour is higher in protein than general-purpose, at about 11 to 13 %. Higher protein content means higher gluten contentedness, as we immediately know, so using bread flour in your pizza boodle will result in a stretchable dough that ’ mho less likely to tear .
You get a very chewier, more bread-like pizza crust when you make your boodle with bread flour .
For Crispy and Chewy Pizza Crust, Use 00 Flour
00 flour is finely grind italian flour that contains about 12 % protein, or 12 % gluten. It ’ s the traditional flour used to make Neapolitan-style pizza .
Since its gluten content is alike to bread flour, it besides produces a pizza crust with chew. The major deviation is it ’ south typically made with durum wheat, while boodle flour and general-purpose flour are made with crimson winter wheat, and the gluten in these varieties of wheat act differently.
This means that 00 flour will produce a pizza dough that ’ s stronger than pizza dough made with general-purpose due to its higher gluten contentedness but less elastic than dough made with boodle flour due to the wheat variety .
The resultant role ? A nice balance of wrinkle and chew in the pizza crust .
For Nutty Pizza Crust, Use Whole Grain Flours
At about 14 % protein contented, whole granulate flours, such as whole wheat and spell, are denser in texture and higher in protein and gluten than the above three white flours .
If you use 100 % whole pale yellow or hale grain flours for your pizza boodle, the resultant role will be a dense, excessively chewy pizza crust .
But, used in combination with any of the above flour at about a ratio of 1/2 or 1 cup whole grain flour to 1 cup white flour, you ’ ll goal up with a balmy, whole wheat season and pleasantly farinaceous texture .
For Thin, Gluten-Free Pizza Crust, Use Almond Flour
If you want a thinly, cracker-like pizza crust, choose for almond flour which doesn ’ deoxythymidine monophosphate incorporate gluten and international relations and security network ’ thymine formulated to mimic gluten-containing flours like gluten-free flour blends .
If you ‘re looking for a gluten-free pizza crust that ’ s raised around the edges and chewy, try a gluten-free flour blend like King Arthur Measure for Measure Gluten-Free Flour or Caputo Gluten-Free Pizza Flour .
These gluten-free flours have been formulated to mimic the protein and gluten contentedness of traditional, gluten-containing flours like general-purpose, bread and 00 flour, so you ’ ll end up with results that are exchangeable to those flours .