Pizza dough is a type of bread dough that is used to make pizza. It is typically made with flour, water, yeast, and salt. The type of flour used for pizza dough can affect the texture and flavor of the final product. Pastry flour is a type of flour that is made from soft wheat. It has a low protein content, which makes it ideal for making pastries that are light and flaky. However, can pastry flour be used for pizza dough?
The Answer
Yes, pastry flour can be used for pizza dough. However, it is important to note that the texture of the pizza dough will be different from pizza dough made with bread flour or all-purpose flour. Pizza dough made with pastry flour will be more tender and less chewy.
Pros and Cons of Using Pastry Flour for Pizza Dough
Pros:
- Tender crust: Pastry flour produces a pizza dough that is tender and flaky. This can be desirable for some people who prefer a pizza with a soft crust.
- Easy to work with: Pastry flour is a soft flour that is easy to work with. It is less likely to tear or stick to your hands than other types of flour.
Cons:
- Less chewy: Pastry flour produces a pizza dough that is less chewy than pizza dough made with bread flour or all-purpose flour. This can be a disadvantage for people who prefer a pizza with a chewy crust.
- Less flavorful: Pastry flour has a lower protein content than bread flour or all-purpose flour. This can result in a pizza dough that is less flavorful.
Tips for Using Pastry Flour for Pizza Dough
If you decide to use pastry flour for pizza dough, there are a few things you can do to improve the texture and flavor of the dough:
- Add vital wheat gluten: Vital wheat gluten is a protein that can be added to pastry flour to increase its protein content. This will result in a pizza dough that is more chewy and flavorful.
- Use a longer fermentation time: Fermenting the dough for a longer period of time will allow the gluten to develop more fully. This will result in a pizza dough that is more elastic and easier to work with.
- Use a hotter oven: Baking the pizza at a higher temperature will help to create a crispy crust.
Pastry flour can be used for pizza dough, but it is important to be aware of the differences between pastry flour and other types of flour. Pastry flour will produce a pizza dough that is more tender and less chewy. If you prefer a pizza with a chewy crust, you may want to use bread flour or all-purpose flour instead.
How to Use Homemade Pizza Dough
Your dough is ready to use or can be frozen for later once it has risen.
Your dough should be frozen in a bag or lightly oiled sealed container. Itll be good for about three months.
Before using your dough to make pizza, divide it in half. One medium-sized (12 to 14-inch) pizza can be made from each half. Form it into a big circle, coat it with olive oil, and cook it on a pizza stone or baking sheet. I usually bake mine for about 15 minutes at 450°F, but if you’re using a pizza recipe, make sure to follow the directions.
Whole Wheat Pastry Flour
When I want to use a whole grain in a recipe and add fiber and micronutrients with little to no effect on texture, I always use whole wheat pastry flour.
Like regular old whole wheat flour, whole wheat pastry flour is made from grains at a different stage of growth, but it still uses the entire grain. Compared to the hard winter wheat used to make regular whole wheat flour, the grains used to make whole wheat pastry flour are younger and more tender.
A fine grain flour that produces baked goods that are more tender and less gritty is the end result.
Bread flour is not a whole grain flour. Because bread flour contains more protein than all-purpose flour, it differs from the latter. Your bread’s (or in this case, pizza crust’s) chewy texture comes from the additional protein.
Achieving a harmonious equilibrium between these two flours results in a pizza crust that has the ideal texture, minimal graininess, and a delightful crunch.
Pizza Crust Recipe /Pizza Dough Recipe: using CAKE FLOUR
FAQ
Is pastry flour good for pizza dough?
What type of flour is best for pizza dough?
What can I use for pizza dough instead of flour?
Is pastry dough the same as pizza dough?
Can you make pizza with pastry flour?
Re: Pastry flour for making pizza? Technically, it is possible to make a pizza using pastry flour but it is difficult to get much crust coloration out of that flour.
Can some of the flour in baked donuts be substituted with wheat germ?
Wheat germ can be substituted for part of the flour in baked donuts. The rest of the donut flour must be able to rise and thus the final product is formed.
Can you use whole wheat flour for pizza dough?
If you use 100% whole wheat or whole grain flours for your pizza dough, the result will be a dense, overly chewy pizza crust. But, used in combination with any of the above flours at about a ratio of 1/2 or 1 cup whole grain flour to 1 cup white flour, you’ll end up with a nutty, whole wheat flavor and pleasantly grainy texture.
Which flour is best for pizza dough?
A nice balance of crisp and chew in the pizza crust. At around 14% protein content, whole grain flours, such as whole wheat and spelt, are denser in texture and higher in protein and gluten than the above three white flours. If you use 100% whole wheat or whole grain flours for your pizza dough, the result will be a dense, overly chewy pizza crust.