Pizza dough what type of flour

Depending on where your percentage falls, a proving time of one to three days is recommended. The go-to flour for baking bread, strong white flour is the most popular choice for making pizza at home.

This will need a longer proving time of at least two days. This will slow down the fermentation process and give the gluten a longer life, developing even richer flavours. The high gluten content can make this dough difficult to handle, though, so make sure to prove it for long enough.

And if coming out the fridge, let it return to room temperature before moulding. Usually best for baking cakes, plain flour has a low protein content of about 9. Short proving times also limit the complexity of flavours in the dough and will leave you with a sufficient, but basic crust. Wholemeal flour is much more dense and heavy, so using it exclusively will result in a flat and dense crust. The texture and ease of stretching are all well and good, but does choosing a certain flour really impact the flavour of your pizza that much?

To find out, in our recent pizza oven tests we blind-tasted pizzas made with strong white flour and 00 flour, and found it much easier to split the pizzas on texture rather than flavour. The pizzas were made using the same method, quantities and proving times, and both flours had the same protein content. By Lisa Faulkner. See more Easy pizza recipes By Chris Bavin. See more pizza recipes By Rachel Roddy.

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