Both bread flour and all-purpose flour can be used to make delicious homemade pizza, but they have some differences that can affect the final result. The choice between the two largely depends on your personal preference and the type of crust you want to achieve.
Bread Flour: Bread flour has a higher protein content (usually around 12-14%), which means it has more gluten-forming proteins compared to all-purpose flour. Gluten is essential for creating a chewy and elastic dough, giving the pizza crust a hearty and substantial texture. If you prefer a thicker, chewier, and more bread-like crust, using bread flour can be a good choice.
All-Purpose Flour: All-purpose flour typically has a lower protein content (around 10-12%). It can still produce a great pizza crust, especially if you prefer a thinner and crisper result. The crust will have a lighter texture compared to one made with bread flour, which may be more desirable for those who enjoy a thinner and slightly crispier pizza crust.
If you want to strike a balance between the two types of flour, you can also use a combination of both, or you can add some vital wheat gluten to all-purpose flour to increase its protein content and enhance the dough's elasticity.
In summary, if you prefer a chewier and more substantial crust, go for bread flour. If you prefer a thinner and slightly crisper crust, all-purpose flour will work well. Ultimately, the best flour for making delicious homemade pizza comes down to your personal taste and the type of pizza crust you enjoy most. Feel free to experiment with different flours and ratios to find your perfect pizza crust!