Using bread flour for pizza dough can result in a different texture and structure compared to using all-purpose flour. Bread flour contains more protein, usually around 12-14%, while all-purpose flour has a lower protein content, typically around 9-12%. The higher protein content in bread flour contributes to increased gluten formation when the dough is kneaded, resulting in a chewier and more elastic crust.
Here's what you can expect if you use bread flour for pizza dough:
Chewier Crust: The higher gluten content in bread flour will make the pizza crust chewier, giving it a pleasant bite.
Better Structure: The increased gluten formation provides better structure and allows the dough to hold its shape, resulting in a crust that is less likely to collapse or become too thin.
Crispier Exterior: The chewy interior of the crust may be accompanied by a crispy exterior, especially if the pizza is baked at a high temperature.
More Tolerant to High Heat: Because of its higher protein content, bread flour can handle high baking temperatures common in pizza-making, producing a well-risen and properly cooked crust.
May Require Longer Resting Time: Due to the stronger gluten structure, dough made with bread flour might benefit from a longer resting or proofing time to allow the gluten to relax and become easier to stretch.
Overall, using bread flour for pizza dough can yield a more robust and chewy crust, which many pizza enthusiasts prefer. However, personal preferences vary, and some people might prefer a softer and more tender crust, in which case using all-purpose flour or a mix of all-purpose and bread flour might be more suitable. Experimenting with different flour types and ratios can help you find the perfect pizza crust for your taste.