The choice between bread flour and all-purpose flour for pizza has been a topic of debate among cooking enthusiasts and professionals for years.
Both flours have their merits and can yield surprisingly good results, but they also have key differences that can influence the final outcome of your pizza.
Table of Content
Bread Flour: Features and Benefits for Pizza
Bread flour is characterized by having a higher protein content compared to all-purpose flour. This extra protein results in more gluten when mixed with water.
Using bread flour for your pizza dough will give you a chewier and more elastic crust due to the higher gluten content.
Due to its robust structure, bread flour can withstand longer fermentations, which can be beneficial if you’re looking for a pizza with a more developed and deep flavor.
If you prefer a pizza with thick and fluffy edges, bread flour might be your best choice.
All-Purpose Flour: Features and Benefits for Pizza
All-purpose flour is a versatile flour found in most kitchens and has a more moderate protein content.
When comparing bread flour vs all-purpose flour for pizza, the latter tends to produce a softer and less elastic crust, which might be ideal for those who prefer a thinner or crunchier crust.
Ease of Use
Being a lighter flour, it’s easier to handle and less sticky when kneading.
Doughs made with all-purpose flour usually require shorter fermentation times, which can be convenient if you’re looking to prepare a pizza quickly.
If you prefer an Italian-style pizza with a thin and crunchy crust, all-purpose flour might be more suitable.