This pizza dough from bread flour makes a chewy, hearty crust like your favourite pizzeria! Right here’s the right way to work with this high-protein flour and grasp the proper slice.
More often than not, I’m a pizza snob: I make pizza dough with Italian flour (Tipo 00) as a result of it has subsequent stage taste and texture. However the different day I made a decision to check my favourite do-it-yourself pizza dough recipe with bread flour.
Seems, the crust nonetheless had a considerable, satisfying chew that truly jogged my memory of my favourite New York-style slice! I nonetheless love Italian flour, however I’ve discovered bread flour pizza dough is totally scrumptious without having to seek out fancy flour — and it’s manner tastier than all-purpose flour!
Why This Recipe Works
Bread flour has a better protein content material than all-purpose flour, making a texture that’s extra chewy than crumbly. All-purpose flour can tear simply, however bread flour may be very sturdy.
Bread flour ends in a taller rise and a signature chewy inside. I’ve balanced the hydration right here so the dough is workable however moist sufficient to crisp up on a pizza stone. I extremely want bread flour to all objective flour in a pizza dough!
Comparability: Bread Flour vs. Tipo 00 vs. All-Goal
Selecting your flour is essential to the ultimate texture you wish to obtain in your pizza dough. Right here is how they evaluate primarily based on my testing:
| Characteristic | Tipo 00 (Italian Model) | Bread Flour (Chewy) | All-Goal (Normal) |
| Dealing with | Comfortable and supple, straightforward to deal with | More durable elasticity; resists stretching and snaps again | Weaker; might tear if stretched too skinny. |
| Texture | Mild, ethereal, and tender with a fragile crispy exterior | Chewy, hearty, with a satisfying chew | Softer and barely denser |
Ideas for Success with Bread Flour
To get probably the most out of this flour, right here are some things to bear in mind:
- Relaxation it longer. Due to the excessive elasticity, bread flour dough advantages from an extended relaxation. In case you have the time, let the dough balls sit at room temperature for 1 ½ hours as a substitute of 1 hour.
- If you stretch it, don’t struggle the dough. If you stretch bread flour dough, it might to snap again like a rubber band. If this occurs, merely set it down, cowl it with a towel, and let it relaxation for five to 10 minutes. This permits the gluten to loosen up, making it a lot simpler to stretch out once more.
- Attempt a mix. In order for you the browning and construction of bread flour however the ease of dealing with of Tipo 00, attempt a 50/50 mixture of the 2 flours.
- Weigh your components. I can not stress this sufficient: utilizing a kitchen scale is the one option to get constant dough! Bread flour might be dense, and scooping with a cup usually results in over-floured, dry dough.
- Attempt chilly fermentation when you have time. I extremely suggest inserting the dough within the fridge for two to three days. This develops a fancy, fermented taste that tastes like knowledgeable pizzeria.
Tools You’ll Want
Able to make pizza dough from bread flour? Right here’s what you’ll want:
- Kitchen scale: Measuring in grams makes for constant outcomes each time (I exploit this one).
- Stand mixer with dough hook (non-obligatory): You may knead by hand, however a KitchenAid mixer makes the method manner simpler and hands-off. Both methodology takes 8 minutes.
- Pizza stone: That is my #1 software advice for the very best pizza dough. I preheat mine at 500°F for 30 to 45 minutes earlier than baking. Right here’s the pizza stone I exploit.
- Pizza peel: That is for transferring pizzas to your scorching stone. A rimless baking sheet can work in a pinch. Right here’s the pizza peel I exploit.
In case you don’t have a pizza stone, make my Sheet Pan Pizza or Pan Pizza as a substitute: each strategies are forgiving and don’t require specialty gear. You need to use bread flour in both one.
Serving Options
The bread flour pizza crust is ideal for heavier toppings. Listed below are a couple of of my favourite methods to prime it:
- Basic: Attempt a layer of pizza sauce topped with mozzarella and pepperoni, or my basic Margherita pizza recipe.
- Veggie Loaded: Attempt my Mushroom Pizza or Spinach Artichoke Pizza.
- Distinctive: Go for this White Pizza or my favourite Taco Pizza.
Storing and Freezing
This recipe makes sufficient for 3 pizzas, and leftovers retailer effectively. You may refrigerate the dough in separate containers brushed with oil for as much as 3 days, or freeze the dough.
- To Freeze: After the preliminary rise, divide the dough into balls. Calmly coat every in olive oil and wrap tightly in plastic wrap, then place in a freezer-safe bag. They final for as much as 3 months.
- To Thaw: Place the frozen dough ball within the fridge in a single day. Earlier than baking, pull it out and let it come to room temperature on the counter for half-hour earlier than stretching.
Bread Flour Pizza Dough
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This pizza dough from bread flour makes a chewy, hearty crust like your favourite pizzeria! Right here’s the right way to work with this high-protein flour and grasp the proper slice.
- Prep Time: 1 hour
- Prepare dinner Time: quarter-hour
- Complete Time: 1 hour quarter-hour
- Yield: 3 medium pizzas (about 11 inches in diameter)
- Class: Most important Dish
- Methodology: Baked
- Delicacies: Italian
- Weight loss program: Vegetarian
Components
- 500 grams* bread flour (3 ⅓ cups)
- 8 grams immediate or energetic dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 338 grams heat water (1 ¼ cups + 3 tablespoons)
- 13 grams olive oil (1 tablespoon)
Directions
- Mix the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to mix. Add the water and olive oil and stir till a raggy dough kinds. Flip the dough out onto a floured floor.
- Knead the dough by pushing with the bottom of your palm, then reforming it right into a ball. Proceed kneading for 8 minutes till the dough feels pillowy and has a easy, stretchy exterior. If the dough may be very sticky, add a small quantity of flour whereas kneading. Alternatively: connect the dough hook to a stand mixer and begin the mixer on medium-low velocity, then enable the mixer to knead for 8 minutes.
- After the kneading is completed, divide the dough into 3 equal items. Utilizing floured palms, gently form every half right into a boule (ball form) by folding the dough beneath itself. Set every boule on a floured floor and dab the dough with a little bit of olive oil to maintain it moist. Cowl all boules with a humid towel and permit them to rise at room temperature till doubled in dimension, about 45 minutes to 1 hour.
- The dough can be utilized instantly: go to Step 6. For next-level taste, you may switch the dough to separate sealed containers brushed with olive oil to forestall sticking, giant sufficient for the dough to double in dimension once more, and retailer within the fridge for two to three days. (In case you assume forward, this makes for a noticeably nutty, distinctive taste that actually is the very best do-it-yourself pizza dough.) You may as well freeze pizza dough you don’t plan to make use of that day.
- **In case you’re utilizing the dough after refrigerating: The day of serving, take away the dough from the refrigerated containers, place it on a flippantly floured floor lined with a towel, and permit it to come back to room temperature earlier than stretching, 30 to 45 minutes. (This isn’t required in case you’re utilizing the dough instantly after proofing.)
- Place a pizza stone within the oven and preheat to 500°F. OR preheat your pizza oven (right here’s the pizza oven we use).
- To stretch the dough, place it on a flippantly floured floor and gently press it right into a circle, flipping a number of instances and including a pinch of flour whether it is too sticky. Upon getting about an 8-inch circle, choose up the dough and gently drape it over the knuckles on each of your palms. Slowly rotate it round, permitting gravity to stretch it right into a circle about 11 inches in diameter. Don’t overwork or fold the dough. If the dough begins to withstand stretching, put it down and permit it to relaxation for a couple of minutes, at which level it should stretch extra simply. Then gently place the dough onto the pizza peel.
- Add your pizza toppings (like a ⅓ to ½ cup of this Do-it-yourself Pizza Sauce and cheese). Use the pizza peel to fastidiously switch the pizza onto the preheated pizza stone. Bake the pizza till the cheese and crust are properly browned, about 5 to 7 minutes within the oven (or 1 minute in a pizza oven).
- Enable the pizza to chill for a minute or two, then add recent basil (if utilizing), slice into items, and serve instantly.
Notes
- Weigh your components: Utilizing a meals scale makes positive you might have constant outcomes each time! I exploit this one.
- Hand kneading vs. stand mixer: Each strategies work completely, although stand mixer is far simpler.
- If the dough feels sticky: Pizza dough must be barely cheesy. If it’s too moist to deal with, mud with small quantities of flour whereas kneading.
- Shaping tip: If the dough snaps again throughout stretching, cowl it and let it relaxation on the counter for 5-10 minutes. That is regular as a result of increased gluten content material.
- Make forward: This dough really improves with time. Refrigerating in separate containers brushed with oil for 24-72 hours develops deeper, extra complicated taste.
- Freezing: Wrap formed dough balls tightly in plastic wrap and freeze for as much as 3 months. Thaw in a single day in fridge earlier than utilizing. See Easy methods to Freeze Pizza Dough.
- Baking ideas: Preheat your pizza stone or baking sheet within the oven at 500°F for at the very least 45 minutes. This ensures a crispy backside crust.
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