Switched to bread flour for pizza dough after 5 years of all-purpose

I always thought all-purpose flour was fine for pizza... but last weekend I finally tried bread flour because my sister-in-law insisted. The crust came out way crispier on the bottom and chewier inside... it was a totally different texture. I guess the higher protein really does matter for that kind of stretchy dough. Has anyone else noticed a big difference with flour type for specific bakes?

2 comments

2 Comments

ryanburns1mo ago

Swapped to bread flour for my bagels and finally got that chewy interior I was chasing for years.

felix_coleman871mo ago

So you already tried all-purpose flour before and it just didn't have that same bite, right? Bread flour has more protein so it gives the dough more structure and chew. That's why bagel shops use it too, not just because they feel like it. Just watch your hydration though since bread flour soaks up water differently than all-purpose.