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The type of flour used for pizza dough affects everything from the rising time, elasticity, and dough strength to the underlying flavor of your bases. Just about any flour can be worked into a malleable pizza dough, but each resultant dough is suited to every type of pizza out there. Before mastering the fine art of mixing, kneading, fermenting, and rolling out perfect crusts, it is best to familiarize yourself with the best-tasting flour for pizza dough. From quintessential double-zero to gluten-free flour options with stretch, chewiness, and just the right bite, we’ve got all the info you need coming up.
- Few pizzaiolos will disagree with the firm declaration that Farina Di Grano Tenero Tipo 00, the famous Doppio-Zero, double-zero flour, is the very best flour for pizza dough. Nothing quite compares to its mild, delicate flavor nor its ability to withstand the high temperatures of a pizza oven while always fruiting a perfectly crispy crust with just the right degree of color and chewiness thanks to its super fine texture.
- The best way to bring out flour in pizza dough is to combine flour types until you reach the consistency and flavor desired. From here, try adding a cold fermentation stage. It’s a mindblowing difference. Finally, follow our tips, like selecting a good flour and basting the base, and strike the right balance of toppings, and you may never want to buy another person’s pizza ever again.
- Key Takeaways
- The Importance Of Selecting A Good Flour For Dough
- How Italian Flour Grading Works
- Best Tasting Flours for Pizza Dough
- Bread Flour
- Gluten-Free Flour
- How Can I Make My Pizza Dough Tastier?
- Best Tasting Flour For Pizza Dough – Frequently Asked Questions
The Importance Of Selecting A Good Flour For Dough
With the right know-how, good pizza is possible with just about any type of blend of flour. Yet, not all flours are suited to every type of pizza, which makes understanding the process behind making pizza dough and the structure of dough imperative to producing perfect pizza. By keeping the following fundamentals in mind and utilizing the right flour for your desired pizza, all cooks can look forward to tasty elevated pizza pies.
Understanding Flour For Pizza Dough
Every variety of flour is classified according to its protein content and consequent coarseness, which is also a reflection of its unique hydration requirement. The balance of gluten-forming protein, water, salt, and yeast relative to the fermentation style and time produces a particular type of dough suited to a specific style of pizza crust.
The Impact Of Protein On Pizza
The protein content in flour is essential in pizza dough-making because it determines the amount of gluten that can be formed. Gluten is a protein that gives the dough its elasticity and strength, allowing it to hold its shape to varying degrees and rise during baking. The protein content in flour can range from 6% to 15% for most average gluten-containing flour.
While it is true that non-gluten flours do not contain the protein gluten, they can still contain protein, and this is important to know when making pizza dough. For example, almond flour, coconut flour, and quinoa flour all contain a moderate amount of protein, with almond flour being the highest at around 21% protein. While these flours may not develop gluten, they can still contribute to the structure and texture of the dough in different ways. For example, Almond flour adds a rich nuttiness to the dough and creates a denser, moister crust. Coconut flour, on the other hand, can absorb a lot of moisture, making the dough more delicate and crumbly.
Gluten Development And Good Dough
The key to a great pizza base lies in gluten, which is a combination of two proteins present in flour: glutenin and gliadin. When water is added to flour, it forms a mesh-like network of gluten. The water allows these gluten strands to stretch and become more elastic, and through the process of mixing and folding the dough, the gluten strands are further organized and elongated. This enables the gluten to more effectively trap the flavor and aroma gasses produced by fermentation, which are what cause the dough to rise and give pizza its unique flavor and texture. Additionally, the more organized the gluten strands become, the tougher the dough becomes, which is known in baking as “dough strength.”
The Difference Between Flour Types
Flours with higher protein content, like bread flour or high-protein all-purpose flour, contain more gluten-forming proteins and thus create stronger gluten networks. This allows the high-strength dough to hold more gas and produce a chewier, more structured crust.
Adversely, flours with lower protein content, such as pastry flour or cake flour, have less gluten-forming potential, producing a more tender and delicate crumb. It’s crucial to keep in mind that finding the perfect balance of gluten development in your pizza dough is key to achieving a crispy yet chewy texture. Too much gluten development can lead to a tough and rubbery crust, while too little can result in a crumbly or flat pizza.
Selecting High-Quality Flour
Regardless of which flour you’ve opted for, there are several hallmarks of quality to look for. It should have a fresh, pleasant aroma with a light and powdery texture. The best flour is uniform in color and has a slightly off-white hue that indicates that it is unbleached. The process of bleaching strips carotenoid pigments which lightens the flour closer toward white while stripping its natural taste as well. High-quality flour should feel velvety to the touch and form a silky, elastic dough that is easy to work with. The protein content should be consistent throughout, which may be hard to tell due to the protein concentration seldomly being. While obvious, any impurities, like dirt, gravel, discolored particles, or other foreign objects, immediately disqualify any offending brand.
Flour Types And Hydration
Hydration plays a significant role in pizza dough development, and different flours have different hydration levels. Some flours require more hydration, while others need less. This is due to how each flour type has varying levels of water-absorbing capability based on their particle size, moisture content, and inherent gluten structure. Gluten-free flours like rice flour, cassava flour, or almond flour require less hydration than wheat flour. Wheat flour, on the other hand, requires more hydration to develop the gluten composition and network needed to create that perfect crust. However, this doesn’t mean that all wheat flour requires the same hydration level. High-protein flour like bread flour will absorb more water than all-purpose flour or low-protein flour like cake flour. When one strikes the right balance of hydration for the flour used, the perfect consistency for the desired pizza type is reached.
How Italian Flour Grading Works
Italian flour grades are classified according to their ash content and the protein content of the flour. Each type of flour is typically prefixed by its base flour category, namely Grano Tenero, indicating soft wheat flour, and Grano Duro, which is hard wheat, also known as semolina. The flour type/grading follows.
As will soon become clear, the smaller the number, the better. Here are the basic Italian flour grades typically used in pizza making from finest to coarsest:
- Farina Di Grano Tenero Tipo 00
- Farina Di Grano Tenero Tipo 0
- Farina Di Grano Tenero Tipo 1
- Farina Di Grano Tenero Tipo 2
- Farina Integrale Grano Tenero (Whole Wheat)
The ash content measures the flour’s minerals, including calcium, potassium, magnesium, and phosphorus, that remain within the flour’s residue after burning. 100 grams of flour is incinerated in a fixed environment. The residue is then weighed and compared to the weight of a sample to assess the remaining minerals and thus grade the flour. The protein content of the flour is a measure of the gluten-forming proteins. The more protein in the flour, the stronger the gluten network will be, and the more elastic and chewier the dough will be.
Ash Content, Coarseness, And Flour
The ash content of wheat is an indicator of the amount of non-endosperm material present in flour. The pure endosperm contains about 0.35% ash, while the non-endosperm parts of the wheat kernel, such as the pericarp, aleurone, and germ, contain a higher amount. The goal of milling is to separate the endosperm from these parts, but there is always some contamination leaving flour at between 1% and 2% ash. Flours are typically graded based on their ash content, protein content, and color.
The higher the ash content of flour, the more of the germ and bran were left, which therefore indicates a coarser texture. Also, the higher the germ content, the nuttier the flavor, while sweetness rises with the bran concentration. Although millers claim that ash does not affect baking performance, non-endosperm parts can decrease baking quality and therefore the ash content is a good measure of this contamination and both the purity and fineness of the flour.
Best Tasting Flours for Pizza Dough
The flavor of pizza is delicately tied to the balance between the crust’s thickness, crispness, crunch, crumb, chewiness, and general density. Once one knows what to expect from each type of flour, arriving at the desired result best suited to the base you’re looking for becomes much easier. Here is a breakdown of the best-tasting flours for pizza dough, beginning at the top recommendation of professional bakers and chefs.
Italian “00” Flour (Farina Di Grano Tenero Tipo 00)
|Protein||8.5 – 11%|
|Grain Type||Durum Wheat|
|Equivalent Substitutes||French – T45 | German – 405 | Europe – Euro 450 | US – Pastry Flour|
|Popular Brands||Anna’s Flour Unbleached Type 00, King Arthur Baking Company 00 Pizza Flour, Antimo Caputo Chef’s Flour Double Zero 00, Classica Tipo 00 Neapolitan Pizza Flour, Molino Grassi USDA Organic Italian “00” Soft Wheat Flour|
Type 00, also known by its Italian name for double zero ‘doppio zero,’ is not only the best variety for pizza dough, but it’s also a staple ingredient in many traditional Italian recipes. Its silky soft flow comes from being made from unhusked grain, which gives it a finer texture and allows the dough to stretch thin while maintaining its structure and integrity thanks to the fairly low gluten content compared to other flours. This makes it perfect for a wide range of baked goods, from Neapolitan-style and deep-dish pizza to delicate cakes and pastries. In fact, Type 00 flour is often used in the famous Italian dessert tiramisu for its delicate texture and ability to absorb flavors without becoming too heavy.
While not as high in gluten as other flours, the protein content is at just the right balance to produce a very soft, flavorful crust with the a-typical thinner middle and more substantial, thicker edge with the ideal balance between elasticity/stretchiness and bite. Type 00 flour is widely used in Italy and is the flour of choice for Neapolitan-style pizza in particular. This versatile option is also perfect for homemade pasta, as it forms a smooth dough that is easy to work with and results in a silky finished product.
Italian “0” Flour (Farina Di Grano Tenero Tipo 0)
|Protein||11 – 12%|
|Grain Type||Durum Wheat|
|Equivalent Substitutes||French – T55 | German – 550 | Europe – Euro 550 | US – AP Flour|
|Popular Brands||Antimo Caputo Nuvola Super 0 Pizza Flour, Manitaly Manitoba Type 0 Flour, Molino Caputo Nuvola Super Type 0 Pizza Flour|
Italian 0 Flour is a versatile and popular choice for pizza making and a great choice for honing your pizza-making skills, thanks to its forgiving nature and ease of use. It has a finer grind compared to other flours but coarser than Type 00. The slightly coarser grind compared to Type 00 flour results in a dough that’s easier to work with and less likely to tear or become overly elastic. The unrefined grain retains more of wheat’s natural bran and germ, giving it a slightly more distinct wheaty flavor.
Type 0 flour is perfect for those who desire a hearty and rustic taste in their pizzas. Its protein content falls between Type 00 and Type 1, making it a great choice for both Neapolitan and American-style pizzas, with the right balance of structure and chewiness without the stretch of 00-based pizza. Expect a crumbly consistency resembling polenta that grants pizza with a crumb more akin to a breadstick rather than the pillowy softness of double zero dough. Its higher gluten content makes 0 flour pizza dough easy to work with, especially for those still developing their dough-making technique.
Italian “1” Flour (Farina Di Grano Tenero Tipo 1)
|Protein||12 – 13.5%|
|Grain Type||Soft Wheat|
|Alternate Grading Names||US – High Gluten Flour | French – 80 | German – 812 | Europe –|
|Popular Brands||BrickOvenBaker Tipo 1 Soft Wheat Flour Molino Caputo, Fiero Casa Caputo Tipo 1 Flour|
Italian “1” Flour takes third and has a coarser grind as compared to Type 00 and Type 0 flours, making it a good choice for thicker, chewier pizzas. If you’re a fan of deep-dish pizzas, then Italian “1” flour or a blend of Type 1 and another flour would be your best choice. The higher protein content in Italian “1” flour makes it more elastic and able to withstand the weight of a deep-dish pizza without becoming soggy or falling apart. Pizzas made with Type 1 flour are well-suited for hearty, heavy toppings like loads of meats or marinaded/saucy meat and vegetables.
It’s important to note that Italian “1” flour can be a bit more challenging to work with than other flour, especially for beginners. Its higher protein content can make it more difficult to knead and shape, and it may require a longer rising time than other flours. The dough will have a rustic feel and flavor and provides a satisfying mouthfeel with each bite. This type of flour is perfect for those looking for a more substantial pizza-eating experience.
High-Protein / High-Gluten Bread Flour
|Protein||14 – 16%|
|Grain Type||Hard Wheat|
|Alternate Grading Names||Bread Flour, High-Gluten Flour|
|Popular Brands||Glicks Unbleached High Gluten Flour, Giusto’s Vita-Grain Organic Ultimate Performer, King Arthur Flour Sir Lancelot Hi-Gluten Flour, Jovial Einkorn High Protein Baking Flour, General Mills Gold Medal All Trumps High Gluten Flour|
High-protein bread flour, also known as high-gluten flour or ‘hard flour,’ is the fourth best option for pizza dough. Its high protein content makes it ideal for bread baking but less suitable for pizza dough, especially thinner pizza bases. The high protein content results in a chewy and dense dough with a far crispier than normal crust. However, it can still be used for thicker, heartier pizza crusts where a chewy texture is desired. Pizzas made with high-protein bread flour tend to have a more pronounced bread-like flavor compared to those made with Italian flour.
If you’re looking to make a traditional Neapolitan-style pizza with a thin, crispy crust, then High-Protein Bread Flour might not be the best choice. Its chewy and dense texture is better suited for heartier pizza crusts that can hold up to lots of toppings. This flour or flour mixes weighted toward high-protein flour are best for those who enjoy a heavy pizza where just one or two slices will keep you feeling full for an extended period. However, it’s important to note that hard flour can be more challenging to work with due to its dense and sticky nature. For this reason, the autolyzing and fermentation stage is very important and recommended not to be rushed.
|Grain Type||Durum Wheat|
|Alternate Grading Names||Sooji, Rava, Cream of Wheat|
|Popular Brands||King Arthur Semolina Flour, Caputo Antimo Di Grano Duro Rimacinato Semolina Flour, Giusto’s Vita-Grain Gourmet Semolina Flour, Bob’s Red Mill Semolina Pasta Flour, Molino Grassi Organic Italian Semolina Flour, General Mills Gold Medal Semolina Flour, Herbalia Semolina Flour|
Semolina flour, made from the endosperm of durum wheat, is commonly used for pasta making due to its high protein content and coarse texture. It can also be used for pizza dough, but its grainy texture may not be suitable for all tastes. By combining semolina flour with other types of flour, such as type 00 or type 0, a unique texture can be achieved. The combination leads to a crispy exterior with a tender inside, giving the pizza a more distinct crumb and bite.
Semolina flour is also known for providing a golden color to the crust. Opt for semolina straight if you like your pizza base crunchy, otherwise, be sure to try blending it at any ratio preferred, but 20% semolina is a good starting point. The textural difference and visual appeal enhancement are profound after adding just a little. It’s also the ideal dusting agent for forming pizza bases of any type, and it helps them release from their baking surface without sticking or residue.
|Grain Type||Hard Wheat|
|Alternate Grading Names||Strong Flour|
|Popular Brands||King Arthur Baking Company, Unbleached Bread Flour, Gold Pillsbury Best Best Bread Flour, Central Milling 100% Organic Artisan Bread Flour, White Lily Unbleached Bread Flour, Great River Organic Milling Unbleached Bread Flour|
Bread flour is a great option for those seeking a chewier and more elastic crust. It is made from hard wheat varieties and contains a higher concentration of gluten than all-purpose flour, which makes it perfect for recipes that require extra stretch and rise. Bread flour will produce a crust that is sturdy and able to hold up to toppings without getting soggy. Cooks will also notice that it also tends to brown nicely and has a nuttier, richer flavor profile compared to other types of flour.
While bread flour is perfect for creating chewy, elastic crusts, it can sometimes lead to a denser texture if not used correctly. It’s important to be mindful of the water content and hydration levels in the dough, as well as the kneading and rising times. Adding a touch of all-purpose flour or semolina can also help to balance out the texture and give the crust a slight crispness.
All Purpose Flour
|Grain Type||Blend of Soft and Hard Wheat|
|Alternate Grading Names||Plain Flour|
|Popular Brands||Bob’s Red Mill Unbleached White All-Purpose Baking Flour, Gold Medal Unbleached All Purpose Flour, King Arthur Flour Organic Unbleached All Purpose Flour, Heckers Unbleached All Purpose Flour, Arrowhead Mills Organic Unbleached All-Purpose Flour, Giusto’s Vita-Grain Organic Baker’s Choice Unbleached All Purpose Flour, Jovial Einkorn Baking Flour Organic All Purpose Flour|
All-Purpose Flour (AP Flour) is one of the most versatile varieties that suits pizza dough equally well. As a blend of hard and soft wheat, it contains a moderate concentration of gluten in-between that of bread flour and cake flour. This makes it a top choice for thin, crispy pizza bases, but in a pinch, it’ll do the job for any thickness. Just keep in mind that AP flour alone may not have the elasticity and chewiness you’re used to, so either blend it with 00 or 0 flour, or perhaps even semolina, for anything thicker than wafer-thin crusts in order to balance the bite, mouthfeel and crispiness of the exterior.
If you’re using AP Flour for pizza dough, it’s important to keep in mind that it may require some additional ingredients or modifications to achieve the desired texture and flavor. For thicker crusts, it’s recommended to blend the AP flour with Type 00 or 0 flour, or even semolina, to balance the bite, mouthfeel, and crispiness of the exterior. By doing this, you can achieve a crust that has the perfect texture with unique flavor to suit your personal taste.
|Grain Type||Soft Wheat|
|Alternate Grading Names||Pastry Flour|
|Popular Brands||King Arthur Cake Flour Unbleached And Unenriched, Bob’s Red Mill Flour White Pastry Unbleached, Grain Brain Organic White Cake Flour Unbleached, Giusto’s Vita-Grain Organic Unbleached Pastry Flour|
Cake flour, known for its delicate texture and tender crumb, is not typically used for pizza dough. The low-protein content of cake flour results in a crumbly texture that is perfect for cakes but not ideal for pizza crusts that need to hold their shape and provide a chewy texture. The lack of structure in cake flour pizza bases can make it difficult to support the weight of many commonly used pizza toppings, and the crust may not have the desired chewiness that is typical of a great pizza. However, it can be combined with other flours to create a unique and especially delicate pizza crust with a lighter, airier texture.
Pizza crusts made with cake flour have a delicate and light flavor that is unique compared to other pizza crusts. The crumbly texture of cake flour creates a tender and almost melt-in-your-mouth experience, which is especially suited for thinner, cracker-style pizza crusts. The unique texture of this type of crust can be perfect for certain types of pizza, especially gourmet-style pizzas with lighter toppings that don’t require the same level of structure as a traditional pizza.
Whole Wheat Flour
|Grain Type||Hard Wheat|
|Alternate Grading Names||Wholemeal Flour|
|Popular Brands||One in a Mill Whole Wheat Flour, Bob’s Red Mill Whole Wheat Flour, King Arthur 100% Organic White Whole Wheat Flour, Giusto’s Vita-Grain Whole Wheat High Protein Flour, Jovial Organic Einkorn Whole Wheat Flour|
Whole Wheat Flour, also known as ‘Wholemeal Flour,’ is a popular alternative for those looking for a healthier option for their pizza dough. This type of flour is made from the entire wheat kernel, including the bran and germ, which gives it a nutty, slightly bitter flavor and a coarser texture as compared to refined flours like Type 00, Type 0, High-Protein Bread Flour and All Purpose Flour. There’s also more fiber and nutrients. In pizza dough, it bakes to a denser, more compact crumb and a chewier texture than other refined flours.
To balance out the heaviness and stronger flavor, bakers often combine whole wheat flour with other lighter, more thoroughly milled types to create a hybrid dough that still has a healthy component but is also lighter and easier to work with. Whole wheat flour is a great option for those with dietary restrictions, as it is often considered a safe choice for those with gluten sensitivities or celiac disease. It is also less refined than other types of flour, which make it easier to digest.
|Alternate Grading Names||Pumpernickel Flour|
|Popular Brands||Bob’s Red Mill Organic Dark Rye Flour, Arrowhead Mills Organic Rye Flour, King Arthur Flour Rye Flour, Great River Organic Milling Organic Dark Rye Flour, Central Milling Company Organic Whole Rye Flour|
Rye flour is an excellent option for those looking to add a unique and complex flavor to their pizza crusts. With its nutty and earthy flavor profile, rye flour can add a distinctive taste to your pizza that sets it apart from traditional wheat-based pizzas. However, it’s important to keep in mind that rye flour is denser and has a much lower gluten content than wheat flour, which can make it more challenging to work with.
Due to its lower gluten content, rye flour is not well-suited for making pizza dough on its own. However, by combining rye flour with wheat flour, you can create a pizza dough that has a mix of traditional wheat flavor and the unique taste of rye flour. This can result in a pizza crust that has a more complex flavor profile and a slightly denser crumb, which is perfect for certain types of pizza. Just be sure not to use too much rye flour, as this can result in a heavy, dense crust that is only true suited to very thin pizzas.
Gluten-free flours have the power to create a delicious and crispy crust without any traces of gluten as long as you keep the natural structure of each dough in mind. With a few additives like guar guar or xanthan gum, gluten-free flour can form a structure similar to gluten-containing flour. Also, keep in mind that gluten-free flour is generally less elastic than regular flour, so it needs more hydration. Here’s a breakdown of all the great tasting gluten-free flour for pizza dough.
|Alternate Grading Names||Sweet Rice Flour|
|Popular Brands||Authentic Foods Superfine White Rice Flour, Bob’s Red Mill Gluten Free White Rice Flour, King Arthur Flour Measure for Measure Flour, Certified Gluten-Free, Anthony’s Brown Rice Flour, Authentic Foods Brown Rice Flour|
Rice flour is a fantastic option for those who need to follow a gluten-free diet. Unlike traditional wheat-based flours, rice flour is naturally gluten-free and can be used to create a light and airy pizza crust with a satisfying degree of crispiness. Rice flour pizza crusts tend to be slightly crumbly and fragile, which makes them best suited for thin-crust pizza styles.
If you’re looking to create a thicker pizza crust with rice flour, you’ll need to add a binding agent such as xanthan gum or guar gum to help create the necessary structure and chewiness. These binding agents are essential for creating a gluten-free pizza crust that is more similar to traditional wheat-based crusts. When combined with these binding agents, rice flour can create a pizza crust that is chewy, flavorful, and satisfying, with the ability to hold up against heavier pizza toppings.
|Alternate Grading Names||Almond Meal|
|Popular Brands||Blue Diamond Almond Flour, Anthony’s Almond Flour, Wellbee’s Super Fine Blanched Almond Flour, Nature’s Eats Blanched Almond FlourBob’s Red Mill Super-Fine Almond Flour|
Almond flour is a fantastic option for those who need to follow a gluten-free or low-carb diet. Its naturally mild and nutty flavor profile can add a unique twist to your pizza crust, but it’s important to keep in mind that almond flour alone does not have enough gluten to create the perfect pizza crust. Although a popular choice for gluten-free pizza dough, by itself, almond flour doesn’t really have enough gluten to excel at pizza crusts. As a result, it is best suited for creating thin-crust pizzas with light toppings, such as a sparse volume of vegetables or lean meats.
To create a more substantial crust with almond flour, we recommend combining it with other gluten-free flour such as rice flour, coconut flour, or cornmeal. These flours can help to give your pizza dough the structure and strength that it needs to hold up against heavier ingredients, such as healthy helpings of multiple cheeses, meats, or more generous vegetable servings.
|Alternate Grading Names||Farro Flour, Dinkel Flour|
|Popular Brands||Bob’s Red Mill Organic Spelt Flour, Great River Organic Milling Spelt Flour, One Degree Organic Foods Sprouted Spelt Flour, Arrowhead Mills Organic Spelt Flour, Organic Grains Organic Spelt Flour|
Spelt flour is a great alternative to traditional wheat flour, thanks to its nutty and slightly sweet flavor profile. It’s also a great option for those looking for a healthier alternative, as spelt flour is packed with essential nutrients like fiber, protein, and vitamins. When used in pizza dough, spelt flour creates a crust that is crisp and slightly chewy, with a unique flavor profile that sets it apart from traditional pizza crusts. Just note that if you want a lighter, airier crust, opt for sprouted spelt flour. It’s a similar texture, just fluffier.
The ancient grain, spelt flour, like almond flour, has a much lower gluten content than regular flour types, which means that it’s a good match to thin crust, Neapolitan-style pizzas. However, anything deeper and it doesn’t have the structure to hold the toppings without breaking. If making any dough that’s bordering on thickness with deep-dish or focaccia, we advise blending with a starch-heavy additive like rice flour or cornflour.
|Alternate Grading Names||Yuca Flour, Tapioca Flour|
|Popular Brands||Otto’s Naturals Cassava Flour, Terrasoul Superfoods Organic Cassava Flour, Anthony’s Organic Cassava Flour, Let’s Do Organic Cassava Flour, Iya Foods All-Natural Cassava Flour|
Cassava flour is a fantastic option for those who need to follow a gluten-free or paleo diet. It is made from the starchy root of the cassava plant and has a naturally neutral flavor profile that works well in a variety of different dishes. Also known as yucca flour, cassava grants pizza crust an extremely fine but light crumb with enough structural strength to absorb moisture while still staying crispy. Unfortunately, without blending with other gluten-free flour, cassava flour pizza dough bakes crumbly with, at times, shockingly low elasticity.
Cassava flour is a great option for those looking to experiment with different types of flour in their pizza-making endeavors, and it’s definitely worth trying out for anyone looking for a healthier and delicious alternative to traditional pizza crusts. Just be sure to blend it with other gluten-free flours, and you’ll be on the way to something truly unique in flavor and mouthfeel.
Try A Gluten-Free Pizza Crust Mix
|Popular Brands||Praise Our Best Pizza & Flatbread Mix Gluten Free, Bob’s Red Mill Gluten Free Pizza Crust, Cup 4 Cup Gluten Free Pizza Crust, Chebe Gluten Free Pizza Crust Mix, Modern Mountain Keto Pizza Crust, King Arthur Baking Keto Pizza Crust|
If you’re new to gluten-free baking or short on time, a gluten-free pizza crust mix can save you from the fuss of hunting down the right mix of flour. These ready-to-use mixes often combine gluten-free flour blends with other essential ingredients for making a pizza dough that’s as convenient as it is satisfying. Popular brands include:
How Can I Make My Pizza Dough Tastier?
Infusing extra flavor into pizza dough is easy when you know how. Follow these top tips to ramp up the quality of your homemade pizza.
Allow Ample Rising Time
One of the simplest ways to improve the flavor of your pizza dough is to give it ample rising time. Allowing the dough to rise for an extended period of time not only makes it easier to work with but also increases the depth of flavor. The dough’s yeast metabolizes sugar during this period, releasing carbon dioxide that causes the dough to rise while trapping flavor within the gasses at the same time. By extending this stage, you give the dough time to develop a more complex and nuanced flavor. This is achieved by reducing the amount of yeast used and allowing more time for fermentation and rising. Incorporating this principle into your bread and pizza-making process will take your bakes to new heights of taste and texture. A longer rising time will help to develop the gluten and create a chewier crust.
Add Cold Fermentation To Your Methodology
The most effective way to enhance the flavor of your pizza dough is to introduce a cold fermentation process into your methodology. Cold fermentation is a slow fermentation process that typically lasts for 24-48 hours. During this time, the dough is stored in a refrigerator, allowing the yeast to slowly ferment the sugars in the dough. This process creates a more complex flavor profile as well as increasing the dough’s texture and elasticity. Simply give your dough up to two hours to rise conventionally before flattening out the air. Place the sticky dough in a large enough container to allow space to rise and leave it for up to two days. Remove from the fridge, shape in either pizza bases straight or optimally a ball of dough one last time before shaping, and allow to rise for either the last or penultimate time. The difference in flavor is phenomenal.
Combine Flour Types
Combining different types of flour is an easy way to add complexity and flavor to your pizza dough. Each flour has a unique flavor profile, protein content, and texture, which can all contribute to the final taste of the crust. For example, combining all-purpose flour with whole wheat flour can result in a nuttier flavor.
Baste Pizza Base Before Baking
Basting the pizza base before baking is an often-overlooked method to improve the flavor of pizza dough. Brushing the pizza base with olive oil or garlic-infused oil before adding the toppings will impart extra flavor to the crust. Additionally, using a sprinkle of sea salt, herbs, or parmesan cheese before baking can also add flavor and texture to the crust.
Best Tasting Flour For Pizza Dough – Frequently Asked Questions
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Where white flour is made from the endosperm, which comprises roughly 84% of the wheat berry, whole wheat flour is made from the whole wheat berry inclusive of the bran (13% volume) and germ (3% volume). For pizza, you’re looking for protein, and that means the insoluble fiber and minerals of the bran and fat and flavor of the germ aren’t needed anywhere near as much as the pure protein and starch of the milled endosperm alone.
A reliable blend to try instead of straight double zero is to use a combination of bread flour and all-purpose flour. This will give you the chewiness and structure needed for a good pizza crust while still allowing for a crispy outer layer. You may need to adjust the ratios depending on the recipe, but starting with equal parts bread flour and all-purpose flour is a good place to begin.
When it comes to making gluten-free pizza dough, you’ll want to look for a flour blend that has a good mix of starches and proteins to mimic the texture of wheat flour. A reliable option is a blend of rice flour, tapioca flour, and potato starch, which can be found pre-made in most grocery stores or can be mixed at home in a 2:2:1 ratio. This blend will provide a light and crispy crust that is perfect for holding toppings without becoming soggy. Don’t forget to add a binding agent, like xanthan gum or psyllium husk powder, to help hold the dough together and improve the texture.