The choice of flour for your pizza crust depends on the style you want.
Let's explore the best flours for different types of pizza:
1. Classic Pizza Crust:
- All-purpose flour is your go-to for a basic pizza crust.
It yields a crispy bottom, a touch of chewiness, and enough strength to support toppings without getting floppy.
With an 11.7% protein content, it forms a robust gluten network, resulting in a versatile crust that works well for various baking needs.
2. Thick, Chewy Pan Pizzas:
- For hearty pan pizzas with thick, puffy crusts, opt for bread flour.
It boasts a higher protein content (12.7%) than all-purpose flour, leading to more gluten formation.
This stretchy dough creates a puffy, airy crust with plenty of chew.
Bread flour is ideal for pan pizza recipes like:
- Detroit-Style Pizza
- Pan Pizza
3. Crispy, Bubbly Neapolitan-Style Pizza:
- If you crave a crispy, bubbly exterior and a puffy, airy interior, consider using '00' pizza flour (Italian-style).
This finely milled flour is perfect for high-heat Neapolitan pizzas.
While it's best for real pizza ovens, it still works well in regular home ovens. Its protein content is around 12-13%.
Remember, each flour brings its unique characteristics to your pizza, so choose based on your desired outcome. Happy pizza-making! 🍕🔥