When deciding the pizza dough ingredients that will create the perfect pizza for you, it's incredibly important to understand the differences of each flour. There are various flours you can use for pizza dough including All-Purpose Unbleached White Flour, Cake and Pastry Flour, Artisan Bread Flour, Spelt Flour, Cassava Flour and Gluten Free 1-to-1 Baking Flour. Each flour creates a different texture, which is dependent on the amount of gluten in the blend. Cake and pastry flour have a low gluten content, while other flours like our Gluten Free 1-to-1 Baking Flour are completely free of any gluten. Some flours, like bread flour and all-purpose flour, have a high gluten content. The texture of your pizza dough is usually associated with the amount of gluten found in the flour as gluten creates a stable texture, making it one of the crucial ingredients of pizza dough.
Gluten, a protein commonly found in wheat, creates elasticity when wet and is what gives dough its stretchy and chewy consistency. Gluten, with the help of fermented yeast, is also what helps create the gas needed for the dough to rise. When the dough is kneaded, carbon dioxide is released, allowing the dough to rise. All in all, gluten is what creates that chewy texture in many bread products. This is why most all-purpose flours contain high amounts of gluten, so they can make delicious chewy bread while cake and pastry flours contain less gluten to create a more light and airy baked good.
Now, let's dive into the two most commonly used flours for making pizza dough, all-purpose flour and bread flour.
Almond Flour is our go-to when creating a gluten-free pizza dough. Since it is a reasonably easy flour to cook with, it's great for first time gluten free bakers. Almond flour is also a low-carb option making it a reliable choice when baking keto recipes. The high-fat content and low-density of the flour may call for a different ratio than traditional wheat flour recipes; because of this, we recommend sticking to a tried and true Almond Flour Pizza Crust Recipe, before attempting to make one from scratch.
There are various pizza dough ingredient substitutes you can use to make up for the lack of gluten in the flour, like adding a bit of whey protein to the recipe. This will help ensure that your pizza dough retains its structure and does not break or crack when being stretched. Combining the almond flour with a lighter flour like buckwheat flour will also help add flavor and structure of the dough.
If you go to your local grocery store, you are bound to see a variety of alternatives to wheat-based flours, one of which is spelt flour. Spelt flour is currently making a rise as a wheat alternative and for a good reason! Embracing the nutty flavor and airy texture of spelt flour in your baked goods will create a delicious taste that other flours can't, making it one of the best flours for pizza! For a delightful whole grain pizza crust, follow this Spelt Flour Pizza Crust Recipe. Ideal for both deep dish and traditional pizza recipes, we recommend topping it with other flavorful pizza topping combos like spicy Italian sausage, Calabrian chilies and fresh mozzarella cheese.
While spelt flour is known as a traditional wheat alternative, it is a form of wheat and does contain gluten, and it's crucial that it is not used as a gluten free option when choosing the best flour for pizza.
Ready to start creating your very own homemade pizza pies? For more pizza-making tips and inspiration, visit our blog at Bobs Red Mill today!
Hi Barbara, great question! We recommend the Artisan Bread Flour for this due to the high protein content.
What is the closest thing to 00 flour that Bob's Red Mill produces? I have a wood fired oven and prefer to use 00 flour for pizzas to cope with the high temperatures.
Hi Edward, I'd suggest our Artisan Bread Flour as it is also high in protein. It works great for pizza crust and other chewy breads.
My problem is spreading the dough. It springs back all the time when trying to spread out the dough on the What type of flour do I use that doesn’t do this. I heard 00 flour. Is that correct, or what type do you suggest?
Hi Janice - I don't think you need to change the flour. It sounds like the dough just needs some time to relax. When you knead dough, strands of gluten are formed becoming springy and elastic. If you try to shape the dough and it springs back into place, cover it and let it rest for 15 minutes then try shaping again. For pizza dough, I would recommend using our Artisan Bread Flour.
can you use high gluten flour by itself or with another flour to make a good pizza dough?
Hi Joseph, you can use a high gluten (protein) flour like our Artisan Bread Flour to make a delicious, chewy pizza crust. The increased amount of protein will lend itself to a chewy, hearty crust. If that's not what you're aiming for, you can mix it with All Purpose Flour or use All Purpose Flour alone.
You are so right Clive! Since I moved south pizza dough is sweet and cake like. I'm making my own now and will definitely use Bob's Artisan Bread Flour. Love a crispy crust.