Which Flour Is Best For Pizza Dough?

For Crispy Pizza Crust, Use All Purpose Flour Most all-purpose flour contains anywhere from 9 to 11% protein, and therefore 9 to 11% gluten. This percentage falls somewhere in the middle of all flour types, which is why all-purpose flour can be used for pretty much anything.
All-Purpose Flour. All-purpose flour is American flour made of a blend of hard and soft wheat.

How do you make pizza dough with all purpose flour?

  • 3 cups all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • How to make great pizza dough?

  • Oven Temperature and Preheating. As I said,these tabletop ovens are designed to quickly reach temperatures of 900°F and above.
  • Learn Your Oven Settings.
  • Mise en Place is Critical.
  • Consider Your Toppings.
  • Loading and Launching.
  • Pie Placement and Rotation.
  • Keep Pizza-Making Fun.
  • How to make the best homemade pizza recipe by Tasty?

  • “Bloom” the yeast by sprinkling the sugar and yeast in the warm water.
  • In a large bowl,combine the flour and salt.
  • Once the flour is mostly hydrated,turn the dough out onto a clean work surface and knead for 10-15 minutes.
  • Grease a clean,large bowl with olive oil and place the dough inside,turning to coat with the oil.
  • The Best Flour for Pizza Dough

    Even if you are not a bread baker, you can make homemade pizza dough with a little practice.When it comes to yeasted doughs, whether you use a classic recipe, no-knead method, or whole wheat method, it’s one of the most straightforward recipes to make.The flour is, without a doubt, the most important component of any pizza dough.As a consequence of the limited number of components that go into making pizza dough (flour, water, yeast, salt, and sometimes a little olive oil), the flour is quite crucial, and the type of flour you use can have a significant impact on the final product.

    Here is a list of the most popular types of flour that are used to produce pizza dough, as well as the benefits that each one provides.Knowing which one best meets your requirements will assist you in creating the ideal pie!

    Gluten: Why Flour Type Matters

    Flour varieties range in terms of texture and protein content, the latter of which determines the quantity of gluten present in the final product.Gluten is responsible for the flexible consistency of pizza dough as well as the texture of pizza crust after it has been baked.Crispier crusts are produced by using some flours, whereas chewier crusts are produced by using others.The amount of gluten in the flour determines how chewy the crust will be.

    All of them are delectable; it simply depends on what sort of crust you’re looking for.

    For Crispy Pizza Crust, Use All Purpose Flour

    The majority of all-purpose flour has between 9 and 11 percent protein, and consequently between 9 and 11 percent gluten, depending on the brand.Due to the fact that this proportion sits halfway in the center of all flour kinds, all-purpose flour may be used for almost everything.Because it is neither excessively rich in gluten nor excessively low in gluten, dough produced with all-purpose flour will not be extraordinarily elastic and may rip if you are not cautious.A little chewy crust will be present, but it will be much more on the crispy side of things!

    For Chewy Pizza Crust, Use Bread Flour

    Protein content in bread flour is greater than in all-purpose flour, ranging from 11 to 13 percent.Using bread flour in your pizza dough will result in a dough that is stretchier and less prone to rip, since we now understand that more protein level equals higher gluten content.When you use bread flour to prepare your pizza dough, the crust will be much chewier and more bread-like in texture.

    For Crispy and Chewy Pizza Crust, Use 00 Flour

    00 flour is a finely ground Italian flour that contains approximately 12 percent protein, or 12 percent gluten, per 100 grams.It is the typical flour that is used in the preparation of Neapolitan-style pizza.Because its gluten level is similar to that of bread flour, it also results in a chewy pizza crust when baked.The most significant distinction is that it is normally manufactured using durum wheat, whereas bread flour and all-purpose flour are prepared with red winter wheat, and the gluten in both types of wheat behaves differently from the gluten in durum wheat.

    In other words, because of the increased gluten concentration of 00 flour, it will make a pizza dough that is stronger than pizza dough produced with all-purpose flour but less elastic than pizza dough made with bread flour owing to the wheat type.As a result, what happened?In the pizza crust, there is a good blend of crunchy and chew.

    For Nutty Pizza Crust, Use Whole Grain Flours

    Whole grain flours, such as whole wheat and spelt, have a thicker texture and contain more protein and gluten than the three white flours listed above.Whole grain flours include around 14 percent protein.If you make your pizza dough with 100 percent whole wheat or whole grain flours, the outcome will be a thick, excessively chewy pizza crust.However, when combined with any of the other flours in a ratio of roughly 1/2 or 1 cup whole grain flour to 1 cup white flour, you’ll get a nutty, whole wheat taste and a pleasantly grainy texture that’s not too heavy or dense.

    For Thin, Gluten-Free Pizza Crust, Use Almond Flour

    Instead of using gluten-free flour blends to make thin, cracker-like pizza crusts, use almond flour, which does not contain gluten and has not been engineered to look and taste like gluten-containing flours, such as gluten-free flour mixes.A gluten-free flour mix such as King Arthur Measure for Measure Gluten-Free Flour or Caputo Gluten-Free Pizza Flour will yield a chewy gluten-free pizza crust that’s raised around the borders and elevated in the center.These gluten-free flours have been produced to closely resemble typical gluten-containing flours such as all-purpose, bread, and 00 flour in terms of protein and gluten content, so you’ll get results that are comparable to those obtained from those flours when using them.

    Make Sure You’re Using the Right Flour for Your Pizza Dough

    When creating homemade pizza dough, the type of wheat flour you use may not seem like a significant concern, but it will have an impact on the final product.The chewiness of the crust is essential while creating pizza dough; however, the type of flour used will depend on whether you’re producing a thin New York-style crust, a chewy Neapolitan style pizza, or an oversized deep-dish pie.Understanding the distinctions between several types of flour, such as all-purpose flour, bread flour, pastry flour, and cake flour, is critical when deciding on the right sort of flour for you and your pizza.Each type of flour will act differently when stretched into a circle, and particular varieties of flour are better suited for specific sorts of crusts.

    Understanding Gluten Content

    Flours have a variety of textures depending on how much gluten they contain.For example, cake and pastry flours are extremely soft and fine, almost silky in texture, but bread flour is a little coarser in texture.Baking flours such as cake and pastry flours have a low gluten concentration (eight to ten percent), resulting in its being classified as ″soft.″ In contrast, bread flour has a high gluten content (12 to 14 percent), classifying it as a ″hard,″ or ″strong″ flour.All-purpose flour is a blend of ″hard″ and ″soft″ flours that includes between 10 and 12 percent gluten, depending on the brand.

    In baking, gluten is a protein that, when mixed with water, forms an elastic network throughout the dough.It is gluten that gives bread its chewy, springy texture, and as a result, the greater the amount of gluten in the wheat, the chewier the bread.In order to avoid chewy baked products, cake and pastry flours are used for delicate baked goods.

    After all, who wants to eat a chewy cake?

    All-Purpose Flour

    All-purpose flour is exactly what it sounds like: it can be used for nearly anything.It will work well in most pizza dough recipes, although it may be more difficult to spread out due to the fact that it may tear more quickly.Pizza crusts made with all-purpose flour are excellent for Sicilian and deep-dish pizzas, but they are also excellent for thin crust, New York-style, and Neapolitan-style pizzas.Although your typical grocery brand will suffice, many people swear by King Arthur Flour.

    Bread Flour

    This is the method of choice for most individuals when it comes to making pizza at home.It’s simple to purchase at any grocery store (again, King Arthur Flour is a preferred brand), it’s inexpensive, and it gives thin crust and New York-style pizzas an additional punch and crispiness.On the exterior, it will make your crust crispy, and on the inside, it will make your crust chewy and textured.Bread flour will not break when stretched, but it might be difficult to mould into the appropriate shape due to the high gluten concentration, which causes it to repeatedly bounce back.

    If you’re looking for a flour with an even greater gluten concentration, try King Arthur Flour’s Sir Lancelot High-Gluten Flour, which has 14 percent gluten by weight.It is available for purchase on the King Arthur Flour website.

    Caputo Tipo ’00’ Flour

    Caputo Tipo ″00″ flour, which is more costly than regular flour, is recommended for making Neapolitan-style pizza, which is thin in the centre and puffs up around the rim of the pan.It is important to note that the ″00″ relates to the texture of the flour: tipo ″00″ is the finest grind possible, 0 is the medium, and 1 is the roughest.This fine grind, along with a gluten level of 12 1/2 percent, results in a crust that is chewy but not rubbery, with just the proper amount of puff on the edges that chars in certain areas when baked in a conventional oven.It is possible to get caputo flour at Italian or speciality food stores, or you may order it online.

    You may also try King Arthur Flour’s Italian-Style Flour, which the company describes as a ″American clone of Italian ’00’ flour″ and is available on the company’s website.Be advised that if your oven does not perform well at temperatures beyond 500 degrees Fahrenheit, the Caputo Tipo ″00″ flour may not brown and char adequately to produce a nice Neapolitan-style pizza, making the expensive price tag not worth it.

    What’s the best flour for making pizza dough? – Which? News

    Made from scratch, homemade pizza is tasty, simple, and enjoyable to prepare, but with so many different recipes to select from, it may be difficult to know exactly what ingredients to use.Flour is the foundation of any outstanding pizza dough, and there are many different types of wheat to pick from, ranging from normal plain flour to Neapolitan 00 flour and everything in between.Pizzas made using 00 flour and strong white flour were tested blind in both a domestic oven and a wood-fired pizza oven to see how they stacked up against one another.Learn the distinctions between the most widely used pizza flours, how to make amazing pizza at home, and how the type of flour you choose can have an influence on the outcome of your pizza.

    Alternatively, equip yourself with a custom pizza-making machine using one of our preferred pizza ovens.

    What flour should you use for pizza?

    When it comes to selecting the right flour for your pizza, the protein level of the wheat and the amount of time you want your dough to prove are the most important considerations.Gluten is responsible for controlling the texture, chewiness, and elasticity of the pizza, and it is formed when wheat proteins in the flour combine with water.Protein content in flour may be determined by examining the nutritional information provided on the package and identifying the protein level in grams per 100 grams of flour.The higher the protein content of your flour, the greater the amount of gluten that will be created.

    When you form the dough into a pizza shape, it will be sturdy, flexible, and resistant to ripping because of the high amount of gluten in it.It is necessary to allow your dough to proof in order to achieve a nice fluffy crust and foundation.Gluten, on the other hand, degrades with time, therefore you’ll need to prove your dough for an appropriate amount of time while not allowing the gluten to decay.

    High-protein flours produce more gluten, which results in a longer proving time for the bread.The gluten in your dough will resist shaping if you stop proving it too soon, and your dough will bounce back into a ball every time you try to stretch it if you stop proving too soon.Having longer proving periods has its advantages: the crust will be puffier, and the dough will have more time to ferment and give more delectable flavors to your pizza base.Considering that not everyone likes to sit around and wait for proving durations of 24 hours or longer, some of the best pizza flours are those with lower protein contents and shorter proving times.However, the flavor of the dough may be diminished, and a more fragile pizza crust is probable as a result.We’ve included four popular flour kinds below to assist you in making your selection, as well as their normal protein content and suggested proving durations.

    00 flour

    00 flour is a very finely milled flour that is frequently hailed as the ideal flour for baking classic Neapolitan-style pizza with extra puffy crusts.Its protein concentration ranges from medium to high, generally ranging between 12.5 percent and 14 percent.It is advised that you prove your product for one to three days, depending on your %.Because 00 flour is best baked over a fire rather than with electricity, it is unlikely that you would achieve the greatest results from 00 flour when baking in a typical kitchen oven.

    00 flour is also more difficult to come by than most other types of flour, since it is more likely to be found at specialty Italian food stores rather than on supermarket shelves, and it is also more costly than most other types of flour.

    Strong white flour

    Strong white flour, which is the most often used flour for baking bread, is also the most commonly used flour for creating pizza at home.With a protein content of around 12 percent, a proving period of 24 hours at room temperature is advised.There’s also’very strong white flour,’ which has a greater protein concentration of roughly 14 percent and is used for baking bread and pastries.This will necessitate a lengthier proving period of at least two days in this case.

    Regardless of the type of dough you choose, allowing the dough to’slow ferment’ for two or three days in the fridge will allow the flavors to develop for a longer period.This will slow down the fermentation process and give the gluten a longer shelf life, allowing it to develop even more complex flavors.Because of the high gluten concentration, this dough might be tough to manage, so make sure to let it to proof for an adequate amount of time.

    And, if it’s been sitting in the fridge, allow it to come to room temperature before molding.

    Plain flour

    Plain flour has a low protein concentration of around 9.5 percent, which makes it ideal for making cakes.If you like your pizza foundation to be particularly crispy and not chewy, this is a good option.However, because it will not create much gluten, you will not be able to prove it for more than a few hours.Short proving durations also restrict the diversity of flavor combinations in the dough, resulting in a crust that is adequate but not spectacular in appearance.

    See also:  What Is Napoli Pizza?

    Plain flour will get the job done, but it will not put the world on fire.

    Wholemeal flour

    In order to make your pizza dough healthy, wholemeal flour high in fiber may be used to produce the pizza dough instead of white flour.It contains a protein concentration that is comparable to strong white flour, at roughly 12 percent, and hence requires a proving period of around 24 hours at room temperature.However, rather than using 100 percent wholemeal flour, it is preferable to use a combination of wholemeal flour and strong white flour for baking.Wholemeal flour is significantly more thick and heavier than all-purpose flour, thus using it entirely will result in a flat and solid crust when baked in a pie pan.

    Wholemeal flour may be substituted for 25 to 40% of the strong white flour in your favorite pizza dough recipe to provide a rich, wholewheat flavor while maintaining the ideal texture that strong white flour provides.Tips for leading a healthy lifestyle – sign up for our free Food & Health newsletter: Shop wisely, eat healthily, and maintain a healthy lifestyle.

    Does the flour change how the pizza tastes?

    While the texture and ease of stretching are important considerations, can the choice of flour have a significant influence on the overall flavor of the pizza you make?In order to find out, we blind-tasted pizzas cooked with strong white flour and 00 flour in our latest pizza oven testing and discovered that it was significantly simpler to separate the pizzas based on texture rather than flavor.The pizzas were produced using the same procedure, ingredients, and proving periods as before, and both flours contained the same amount of protein as before.As you can see above, our tasters were unable to distinguish between the flavors of the pizzas baked in a wood-fired oven vs those prepared in a conventional oven, and the findings were mixed in terms of preference.

    The texture, on the other hand, was significantly different.A lighter and more airy crust characterized the pizza produced with 00 flour, but the pizza made with strong white flour was somewhat thicker and heavier in the crust.In the end, determining which of those outcomes is preferable will depend on the style of pizza you intend to make.

    In order to make light and puffy Neapolitan-style pizzas that can be eaten with a knife and fork, 00 flour is used, whereas strong white flour is preferred for New York-style pizzas that can be picked up with your hands.Are you becoming hungry from all of this?When we taste tested frozen pepperoni pizzas, we found that some brands stood out as the most delicious.

    Five tips for making great pizza dough at home

    • Make use of a dough scraper. Once the dough has been produced, it will need to be cut and shaped into dough balls weighing around 250g (for a 12-inch pizza). It is convenient to use a dough scraper to separate dough without stretching or tearing it unnecessarily
    • Knead the ground with your hands. Kneading is necessary for the development of strong gluten that binds the dough together
    • nevertheless, using a stand mixer or comparable equipment runs the danger of overworking the dough. If you want to avoid weak, sloppy dough, you should work with your hands.
    • Gradually incorporate your flour. You want the dough to be evenly combined, with no clumps of flour or wet dough remaining after it has been stirred. Adding the flour in 50g increments will assist to ensure uniform distribution of the flour. Don’t add any more flour until the dough has absorbed all of the flour you’ve already added.
    • Prevent the interaction of salt and yeast. Pizza dough recipes frequently instruct you to dissolve the salt and yeast in the water, but they fail to note that salt can kill yeast and, as a result, prevent your dough from rising if the two come into direct contact for an extended period of time. If you’ve already dissolved the salt in the water, mix in some flour first, and then dissolve the yeast to help preserve it from becoming too strong.
    • Carry out the poking test. You’re not sure when you’ve done kneading your dough? When it’s getting close to being ready, it should be smooth and not overly sticky on the surface. Make a poke in the centre of the dough and observe if it bounces back to you. If it does, the gluten has developed to a sufficient strength, and the dough is ready to be proofed.

    If you prefer a less conventional method of creating pizza dough, have a look at our bread machine evaluations to discover which models we think are the most effective.

    The Pizza Lab: On Flour Types, Foams, and Dough

    Tempur-Pedic mattresses, pizza, and whipped cream are all examples of items that share a commonality with one another.This is correct – all of them are a type of foam.What’s that you say?Pizzas are made of foam?

    You’re referring to those irritating, piddly gadgets that chefs used to play with in the mid-2000s?Hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and just much every other leavened batter or dough-based food in the world are all made using yeast, as is Wonderbread.Why am I bringing this up at this time?

    After all, it’s not immediately clear, but once you start thinking about bread as a solid foam, it becomes a whole lot simpler to comprehend its mechanics: how leavening works, what gluten development is, what oven spring is, and so on.On this episode, we’re going to talk about a topic that we’ve talked about briefly in the past (like when we were talking about how to create Neapolitan-style pizza at home without a wood-burning 1000°F oven), but have never really gone into depth about.Now, for those of you who are professional bakers or pizza enthusiasts, you may feel that we haven’t gone into enough detail about flour today.However, flour is a massive can of worms that only gets deeper and deeper, and for the majority of us, a basic understanding of the very top layer is sufficient.

    Foams, Defined

    First and foremost, what precisely is foam?A bubble cloud is a collection of several air or gas-filled bubbles that have gathered into a single bigger mass at their most basic level.The head on your beer is formed up of bubbles that are surrounded by a viscous liquid, like shaving cream, whipped meringue, marine scum, or the head on your ice cream.Due to the capacity of the bubbles to slip and slide past one another, the entire mass has movement and shape-ability.

    But here’s where things get interesting.It is possible for the strength of the individual bubbles in a foam to vary significantly depending on the viscosity and surface tension of the liquid.Plain water has the ability to keep a few small bubbles on its surface for a limited length of time.

    If you thicken the water or alter the nature of its bonding with, instance, soap, you may suddenly produce significantly larger bubbles with a more stable structure, as seen in the image below.Depending on how the bubbles are created, the size of the bubbles might also vary significantly.Despite the fact that their size is restricted by the strength of the bonds that connect individual liquid molecules, the mechanical mechanism by which they are generated has the potential to vary their size significantly.You may make really enormous bubbles by slowly agitating a bubble bath or blowing through a soapy film, for example.To make very tiny bubbles, vigorously shake that exact same solution or, even better, pour it into a blender or beat it with a mixer for a few minutes.But, once again, what does any of this have to do with bread?

    Bread = Solid Foam

    In fact, bread is a solid foam, meaning that it has been treated after it has been made in order to harden its walls and firm up its structure (have you ever looked inside a sliced loaf of bread and wondered why it looks so much like the top of a bubble bath?).And, just like with soapy water vs plain water, the specific makeup of the walls of these bubbles, as well as the manner in which they are generated, can have an impact on their size and power, depending on the situation.Because bread would otherwise be a solid block of protein and carbs, it would resemble somewhat like a dog biscuit.Baking bread becomes supple, chewy, and, well, edible due to the incorporation of gas bubbles in the dough.

    While there are a variety of elements that might influence the bubble features of bread foams, the type of flour you use, and more particularly, the protein level of the wheat, is by far the most important component to consider.Wheat flour, the ground-up grain of the wheat plant, is mostly constituted of absorptive, sticky starch molecules, with a few protein molecules, the most significant of which are the molecules gliadin and glutenin, as well as a few other components.In the presence of water, it is these molecules that cross-link with one another, resulting in the formation of the strong, elastic matrix known as gluten.

    Gluten acts as a kind of soap for your dough.The greater the amount of gluten generated, the simpler it will be to form enormous, powerful, flexible bubbles in your bread as it bakes.As a result, exactly as with adding more Mr.When you add bubble to your bubble bath it will get foamier; the more protein in your flour, the larger and more strong the bubbles that may be formed in your dough will be.All OK, all right.There are a variety of different elements that might influence the performance of your flour.

    Check read this post for a more in-depth look at the many wheat varietals.Dough for bread in which you want very huge bubbles (such as pizza!) should be fortified with enough gluten to allow you to stretch it out thin enough to see through (without breaking it) (this is known as the ″windowpane″ test).The dough must be kneaded until the proteins are strongly linked together,* and as we’ve seen in the past, the food processor is the most effective tool for quickly developing gluten in your dough.*There are some exceptions to this rule, such as with no-knead style doughs, which are simply allowed to sit out overnight before being kneaded the next day.

    1. A combination of autolysis, abundance of water, and the activity of yeast bubble generation allows the dough to knead itself nearly completely, creating gluten with little or no assistance from outside sources.
    2. When it comes to pizza, there are several alternatives to choose from.
    3. Let’s have a look at a few examples of them.

    The Major Types of Flour

    Believing that the world’s pizza dough specialists will ever come to an agreement on what constitutes the greatest pizza dough is as ridiculous as believing that Wilykit and Wilykat would ever give up their naughty ways, but there are a few things we can all agree on when it comes to Neapolitan pizza crust.

    Captuo ″00″ Bread Flour

    12.5 percent of the diet is protein.Water absorption is minimal.This is the gold standard of pizza flours, and it is the benchmark by which most others are measured.However, there is a great deal of uncertainty about what exactly it is.

    Italian Tipo ″00″ flour, like the Caputo, is described as a ″soft wheat flour″ since it contains a low protein level, according to a slew of sources.Anybody who continues to promote this falsehood should be promptly and harshly disciplined, and those who do so should be prosecuted.The reality is that the label Tipo ″00″ has absolutely nothing to do with the amount of protein in the product.

    Rather, it relates to the degree of fineness with which the grain has been milled.Italian flour with a consistency comparable to baby powder is known as Tipo ″00.″ It is the finest grade of flour manufactured in the country.For baking tasks, it’s available in a variety of protein concentrations, similar to American flours (which we’ll discuss in a bit).Among the most frequent are the red Rinforzato bag, which displays images of pizzas and bread; the blue Pizzeria bag, which has an image of a single pizza; and the red Rinforzato bag, which is the most common in the United States.The bags of Chef’s Flour, which contain exactly the same flour as the Rinforzato, are also available.There is exactly the same amount of protein in all three bags of flour: 12.5 percent of the population Because of the fineness of their milling, they require less water than a comparable American flour (try forming a 65 percent hydrated dough using ″00″ bread flour and an equivalent American bread flour side by side, and you’ll see that the ″00″ is considerably runnier than the corresponding American flour).

    The distinction between the Rinforzato and the Pizzeria, then, is as follows: Caputo keeps this a well guarded secret, however it’s reasonable to suppose it has something to do with the combination of wheats that make it into the bag.While baking with them, I haven’t noticed a significant difference between the red and blue bags—both produce excellently workable doughs that produce excellent crusts with crackly-thin layers of crispness, a nice open and airy hole structure, and just a modicum of chew—and both produce excellent crusts with crackly-thin layers of crispness, a nice open and airy hole structure, and just a modicum of chew.I continue with the red bag since it’s the most convenient to locate (Whole Foods carries it, and you can order it in 10 kilogram packs from Amazon).Aiming to create a suitable alternative for Caputo ″00,″ the majority of Neapolitan pizza dough recipes you’ll find around here are based on this ingredient.

    1. None of them are very exact in their operation.
    2. Do yourself a favor and place an order for it on the internet.

    All-purpose Flour

    11.7 percent of the diet is protein.Moderate water absorption is seen.King Compared to other types of all-purpose flour, Arthur all-purpose flour has a slightly greater protein concentration, ranging from 10.5 to 11%, according to the USDA.All-purpose flour is exactly what it sounds like: it is used for everything.

    The moderate protein concentration allows it to be used in a wide range of baked items, from pizza and bread to cakes and biscuits, with reasonable results.However, it does not perform very well in any of them.In this case, bubble formation is constrained, resulting in a network of relatively little bubbles rather than the huge, irregular structure you get with the ″00″ model.

    The reverse problem will occur while baking cakes and pastries; biscuits will come out a little rougher than you’d want, and cakes will have a definite chewiness to them.If there’s just one flour you store in your pantry, this should be it; but, if you have the room, you might want to explore keeping a few specialist flours in your pantry as well.

    Bread Flour

    12.7 percent of the diet is protein.Absorption of water: very high American bread flour has a protein concentration that is comparable to that of Caputo bread flour (King Arthur’s actually has a little greater protein content than Caputo).There is a significant difference in the way it acts depending on the type of wheat used and the grain size employed—American bread flour creates stretchier, chewier loaves than Italian ″00″ bread flour, for example.Whether or not this is a positive development is entirely up to individual user choice.

    See also:  What To Make With Leftover Pizza Sauce?

    As you can see, the foam structure produced by bread flour is substantially more robust and irregular than the foam structure produced by all-purpose flour, which is a good thing.In a similar vein, it’s also a little stretchier and chewier.This implies that you’ll wind up with a higher cornicione on your Neapolitan pizza, which will provide better protection against the pie drooping out from the sauce and wet cheese underneath.

    What kind of traditional Neapolitan pizza will it make, with a crust that is super-crisp, light, and delicate?No.However, the pizza that it does create is excellent on its own terms.Bread flour requires a small amount more water than most other flours in order to generate doughs with the same viscosity as other flours.Because of the high protein content in bread flour, some people may find it difficult to stretch the dough, as it has a propensity to bounce back after being stretched.The trick is to make sure that it has had enough of rest before beginning to stretch it out.

    Please keep in mind that bread flour should not be used to prepare a cake.

    Cake or Pastry Flour

    9.4 percent of the diet is protein.Water absorption is minimal.When compared to the other varieties of flour, Cake generates the most noticeable foam-like doughs and batters, with a large number of tiny, delicate, densely packed bubbles throughout the dough or batter.That rich but delicate texture you see in cakes and biscuits is due to the use of this ingredient.

    Because of the common assumption that ″00″ flour is a low-protein flour, many people advocate using a little amount of cake or pastry flour into your pizza dough to increase the protein content.While doing so will result in a softer finished product with a thinner, crisper crust surrounding a tender core, you may encounter a number of difficulties in the process.Take a look at this: There are a few huge bubbles in the cornicione, but unlike the enormous bubbles that are generated in high-protein flour doughs, these large bubbles are not formed by extending out a tiny bubble into a large bubble.

    Instead, such bubbles are generated when a large number of smaller bubbles collide and shatter into one another as a result of the fragile structure of the larger bubbles.A crumb structure that is soft rather than chewy or elastic is produced as a result of this process.The other, far more serious danger is hidden behind the sauce and the cheese on the plate.As you can see, the dough is smooshed and squeezed to the point where it resembles a paste practically immediately.There is just not enough strength in the walls of the individual bubbles to sustain any type of weight that is placed on top of them.What should be light and airy instead becomes thick and sticky when the steam escapes (quite literally) from the recipe.

    Make sure to save the cake flour for the cake.

    King Arthur ″Italian Style″ Flour

    8.5 percent of the diet is protein.Water absorption is minimal.King Arthur released what they refer to as a ″00″ clone a couple of years ago, with the intention of competing with the Italian brands on the market.To put it bluntly, there is no competition.

    However, for some inexplicable reason, they opted to utilize a flour with an even lower protein level than their standard pastry flour, resulting in doughs that bake up ultra-tender and crisp (which are good things) but with no chew and a very easily-collapsible structure (which are negative things).However, I have yet to come with a totally satisfactory alternative for Italian flour.

    So What’s It All Mean?

    1. As previously said, this is by no means a comprehensive reference to flour.
    2. In addition to bleaching and bromating, whole grain vs refined, and brand variances, we haven’t even touched on other aspects that effect dough, such as yeast, water content and mixing, all of which can make a significant difference in the final result.
    3. Pizza dough is as individual as topping selections — if not more so — in terms of taste.
    4. If you ask any two pizza-makers, whether they are home pizza-makers or professional pizzaioli, they will give you two completely different suggestions for the flours to use on their pizzas.
    5. Being familiar with how flour works and the many types of flours available is a very helpful first step in developing your own custom mix, but the actual key to developing a dough that works for you is to just get in and get your hands dirty.
    6. And remember to keep your cash in mind the next time you shave, throw the football around, or soak in the tub.

    You’ll come out of it a wealthier, wiser, and better-fed person.Tests are being conducted in greater numbers, and findings are being published.Follow The Food Lab on social media platforms such as Facebook and Twitter.

    The Best Pizza Dough Recipe

    1. It is possible that this content contains affiliate links.
    2. Because I am an Amazon Associate, I receive money when people make eligible purchases.
    3. Please take the time to read my disclosure policy.
    4. This is the quickest and most delicious pizza dough recipe you’ll ever make.
    5. There are only six ingredients and no special flours required (I’ve included instructions for using all-purpose or bread flour).
    6. This pizza crust can be made in one bowl (no stand mixer necessary, though you can use one if you prefer), requires only about three seconds of kneading, and takes only 30 minutes to rise.

    Working with yeast or creating your own pizza dough at home might be intimidating, but in my video tutorial, which is included below the recipe, I’ll bring you through every stage of the process step by step.You’re up to the challenge!My excitement about sharing this dish with you today is bordering on the ridiculous.The subject of this shot is pizza dough, which is not particularly glamorous or sexual, and which was also a bit tedious to photograph (if anyone knows how to make a ball of dough appear fun and appealing in photographs, please tell me!).

    But, as someone who has battled with even the most basic yeast recipes in the past, creating this pizza dough was a huge accomplishment for me, and I’m thrilled to say that there’s nothing to be frightened of when it comes to baking with yeast!Yeast baking isn’t quite as intimidating or difficult as it appears, and you can produce your own very basic pizza crust at home in a matter of minutes without the need of any special materials.It was important to me to keep this pizza dough recipe as straightforward and inviting as possible.

    Made with regular all-purpose flour (with instructions on how to replace another flour in case you want to get fancy), it requires no stand mixer and just the very smallest amount of kneading.It is also gluten-free.I’ve attempted to answer some of the most often asked questions regarding how to make your own pizza dough in the section below.Let’s get this party started.

    What is the best flour for making homemade pizza dough?

    1. Bread flour, in the opinion of many pizza-making experts, is the best flour to use when preparing homemade pizza at home.
    2. Nonetheless, because I seldom have any flours in my cupboard that are more exotic than all-purpose flour, as I was developing this recipe, I first and foremost ensured that it would work wonderfully with plain old all-purpose flour.
    3. I did make a point of testing this recipe with bread flour (as we ate a lot of pizza last week), and it turned out just as good when prepared with bread flour as it did when made with all-purpose flour.
    4. The most noticeable difference, in my opinion, is that using bread flour results in a crispier crust, whereas using all-purpose flour results in a softer one for pizza dough.

    Can I flavor my Pizza Dough?

    1. It goes without saying that pizza dough on its own is essential as a basis for your favorite pizza, but it may be a little…
    2. bland.
    3. Amazingly, something consisting mostly of flour and water isn’t particularly interesting to the taste senses, and most of the flavor will come from whatever toppings you choose to use on top of the baked goods.
    4. I do, however, like to spice things up a little by mixing in a pinch of garlic powder (typically about a 14 teaspoon) and a handful of dried basil leaves (you could also use dried oregano if you want, but I personally despise oregano).

    How do you stretch out pizza dough?

    1. You may either use a rolling pin or your hands to make the dough.
    2. If you’re very adept, you can toss your dough up in the air and spin it around like an Italian pizza artist, but I’m not qualified to instruct you on how to do that one.
    3. It’s easier for me to roll out the dough with a rolling pin into a circle (or more like an amoeba-shape, because I am incapable of creating a perfect circle to save my life).
    4. To flatten and stretch the dough until it reaches the necessary breadth, you can use your hands instead of a mixer.
    5. Once you’ve formed a crust with your hands or folded the edges inward (I prefer to fold mine inward because it results in a thicker crust, which I prefer), brush the entire surface of the pizza with olive oil and then poke holes through the center of the dough to prevent any bubbles from forming while it’s baking.

    How do you make Homemade Pizza?

    1. Using this pizza dough recipe, you may create your own fresh pizza with whatever toppings you like (I love making Margherita pizza and have even made a BBQ chicken version using my BBQ pulled chicken).
    2. I’ve provided directions in the recipe, but once you’ve made your pizza dough, all you have to do is top it with your favorite toppings and bake it for approximately 15 minutes at 425 degrees (you may need longer if you add a lot of toppings).
    3. If possible, preheat and test your oven with an oven thermometer before starting; my oven takes a long time to reach the desired temperature and will often ″inform″ me it is ready when in fact it is not even close to being ready.
    4. Is it too much to ask if you’re tired of hearing about my cherished pizza dough recipe?
    5. In case you still can’t get enough, I’ve included a video at the bottom of this post that you can watch to see precisely how your dough should appear at each stage.

    How to Make Homemade Pizza Dough

    • If you enjoy viewing my videos, please consider subscribing to my YouTube Channel so that you may be alerted whenever I upload a new video! 1 2-2 13 cups all-purpose flour OR bread flour1 divided (250-295g)
    • 1 packet instant yeast2 (2 1 4 teaspoon)
    • 12 teaspoons sugar
    • 34 teaspoon salt
    • optional: 18-14% teaspoon garlic powder and/or dried basil leaves
    • 2 Tablespoons olive oil + additional
    • 3 1/4 cup warm water3 (175ml)
    • 2 Tablespoons olive oil + additional
    • 3 1/4 cup warm water3 (175ml)
    • 2 Tablespoons olive oil + additional
    • In a large mixing bowl, whisk together 1 cup (125g) of flour, instant yeast, sugar, and salt. Alternatively, you may add garlic powder and dried basil at this time if preferred.
    • Stir in the olive oil and warm water with a wooden spoon until everything is properly combined.
    • Add another 1 cup (125g) of flour at a time, stirring constantly. Continue to whisk in any extra flour that may be required (I’ve noticed that occasionally I need as much as an additional 13 cup), until the dough is shaping into a cohesive, elastic ball and is beginning to draw away from the edges of the mixing bowl (see video above recipe for visual cue). It is still possible that the dough will be slightly sticky, but it should be manageable with your hands
    • Pour substantial amounts of olive oil into a separate, big, clean mixing bowl and use a pastry brush to coat the edges of the basin with the oil
    • Lightly flour your hands and shape the pizza dough into a round ball, which you will then transfer to your bowl that has been sprayed with olive oil. Toss the pizza dough in the olive oil and roll it down the inside of the bowl with your hands until it is evenly covered
    • then cover the bowl securely with plastic wrap and set it aside in a warm location.
    • Permit the dough to rise for 30 minutes, or until it has about doubled in size. This dough can also be baked into a pizza, which is why I recommend preheating your oven to 425F (215C) at this stage, so that it will be at the proper temperature when your pizza is ready to bake.
    • Once the dough has risen, gently deflate it with your hands before transferring it to a lightly floured board and kneading it for a few seconds until smooth (about 3-5 times).
    • The dough should be worked into a 12″ round with either your hands or a rolling pin
    • the dough should be transferred to a pizza pan coated with parchment paper and either press the sides together or fold them over to make a crust
    • Additional olive oil (about a Tablespoon) should be drizzled over the top of the pizza, and you should use your pastry brush to brush olive oil over the whole surface of the pizza (including the dough).
    • Poke holes all over the middle of the pizza with a fork to prevent the dough from bubbling up in the oven.
    • Add chosen toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake for 13-15 minutes in a preheated 425F (215C) oven, or until toppings are golden brown. Cut into slices and serve
    1. Using all-purpose flour produces a softer crust, while using bread flour produces a crust that is a little crispier on the outside.
    2. Please visit the link for additional details on the difference between all-purpose flour and bread flour for making pizza dough.
    3. 2A large number of readers have claimed success when adding active dry yeast (use the same amount, 2 14 tsp) in their recipes.
    4. Although some people have proofed the yeast first in the warm water (which is what I would prefer), others have simply stirred the yeast into the dough as directed, which is also OK.
    5. Both of them have enjoyed great success!
    6. ³ Ideally, your water should be between 105 and 115 degrees Fahrenheit (40-46C).

    Most of the time, I just use warm tap water, but make sure your water isn’t too hot, otherwise your yeast will be killed!

    Making in Advance:

    1. Alternatively, you can make the dough ahead of time by allowing it to rise at room temperature covered for the specified amount of time.
    2. Once deflated, wrap the dough tightly so that it does not dry out and store it in the refrigerator for up to several days or freeze it for up to a month.
    3. My favorite, easy-to-make homemade pizza sauce is the perfect finishing touch for your pizza!
    4. 1 serving |
    5. 113 calories |
    6. 19 grams of carbohydrates |

    3 grams of protein |3 grams of fat |1 gram of saturated fat |146 milligrams of sodium |

    32 milligrams of potassium |1 gram of fiber |1 gram of sugar |

    See also:  How Big Is A Slice Of Pizza?

    4 milligrams of calcium |1 milligram of iron It is important to remember that nutritional information is based on third-party calculations and should be treated as an estimate only.The actual nutritional content will vary depending on the brands and measuring methods used, the cooking method used, the portion sizes used, and other factors.

    What Flour Do You Need For Making Pizza?

    1. Because there are so many different types of pizza crusts being offered by restaurants, it’s only natural for people to wonder what kind of flour is used to make pizza dough.
    2. As said above, the type of flour you choose will depend on the sort of pizza you eventually want to make.
    3. However, each flour has its own set of characteristics that can assist you in creating the pizza of your dreams.
    4. The following pizza flour guide will assist you in selecting the best ingredients for your next pizza baking experience, whether you’re a pizza fan at home or a restaurant owner who wants to keep on top of the latest and greatest pie trends.
    5. Let’s start with gluten, which is a protein found in many foods.


    1. When selecting on the components for your pizza dough that will result in the best pizza for you, it is critical to grasp the distinctions between each flour.
    2. Pizza dough may be made with a variety of flours, 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.
    3. All of these flours are suitable for making pizza dough.
    4. Each flour contributes to a distinct texture, which is determined by the quantity of gluten present in the mixture.
    5. Unlike cake and pastry flour, which has a minimal gluten level, gluten-free flours, like the gluten-free 1 to 1 baking flour that we sell, are fully devoid of any gluten.
    6. Some flours, such as bread flour and all-purpose flour, contain a significant amount of gluten.

    The amount of gluten present in your flour is normally related with the texture of your pizza dough, since gluten helps to generate a stable texture, making it one of the most important factors in pizza dough production.Gluten, a protein present in wheat that gives dough its stretchy and chewy quality when moistened, is responsible for the dough’s elasticity.Gluten, in conjunction with fermented yeast, is also responsible for the production of the gas that allows the dough to rise.When you knead the dough, carbon dioxide is released, which allows the dough to rise in the oven.

    All things considered, gluten is responsible for the chewy texture found in many bread products.In order to produce wonderful chewy bread, most all-purpose flours include high levels of gluten, but cake and pastry flours contain lower levels of gluten, resulting in baked goods that are more light and airy in consistency.Now, let’s take a look at the two types of flour that are most usually used to make pizza dough: all-purpose flour and bread flour.

    All-Purpose Flour

    1. While all-purpose flour may be used for a variety of tasks, it is particularly useful when attempting to make a thin pizza crust.
    2. This is due to the fact that all-purpose flour does not contain as much gluten as other types of wheat does.
    3. The reduced gluten level of this flour means that when combined with other pizza dough components, the dough will not rise to the same heights as dough with a high concentration of gluten.
    4. Also keep in mind that using all-purpose flour as an ingredient in pizza dough might be more difficult to spread out than using other flours since it tears more easily than other flours at times.
    5. All-purpose flour is one of the greatest flours to use while making pizza since it can be used in a variety of recipes.
    6. Typically, it is used to make thin New York-style crusts, Neopolitan-style pizza crusts, and deep-dish pizza crusts, among other things.

    Our recommendation for all-purpose flour is: Unbleached White Flour for All Purpose Baking This premium organic all-purpose baking flour is freshly milled from hard red wheat that has been certified organic.It is ideal for producing great pizza crusts and other baked goods.Because it uses high-quality wheat flour that has not been bleached or enhanced, it does not include potassium bromate or other additives.

    Bread Flour

    1. Bread flour is the second most commonly used type of flour for creating pizza dough, and it is the flour of choice for most people when preparing homemade pizza dough.
    2. In comparison to all-purpose flour, bread flour contains a higher concentration of gluten and protein.
    3. Because of the high gluten concentration in this flour, it produces a dough that is extremely structured and allows for stretching and rising.
    4. This structure results in a dough that is thick, soft, and exceptionally fluffy, with crispy edges.
    5. Bread flour is also much simpler to work with than most other types of flour since the gluten stretches rather than tears.
    6. It is crucial to note that, due to the high gluten content of bread flour, pizza dough produced with this flour may frequently be highly ″springy,″ and will attempt to return to its original shape after being stretched to its maximum length.

    Stretching your dough an inch or two more than the recipe asks for is a useful trick to remember.So that when you set the stretched dough on the baking sheet, it will bounce back to its original size, it will be ideal.What kind of pizza should it be used for: It is common to use bread flour when you want a chewier texture in your baked goods.It also works well for thin-crust pizzas, resulting in a crispy crust on the surface and a chewy crust on the inside that is delicious.

    Our advice for bread flour is as follows: Flour for Artisanal Bread Our Artisan Bread Flour is a high-quality protein flour that is milled from the highest-quality wheat grown in America.It is a favorite among artisan bakers for use in preparing pizza dough.

    Flours to Use for Gluten Free Pizza Crusts

    1. When it comes to making gluten-free pizza dough, Almond Flour is our go-to ingredient.
    2. Because it is a very simple flour to work with, it is an excellent choice for first-time gluten-free bakers.
    3. Also known for being low in carbohydrates, almond flour may be relied upon for creating keto-friendly meals.
    4. Because of the high fat content and low density of the flour, we recommend sticking to a tried and proven Almond Flour Pizza Crust Recipe rather than attempting to manufacture one from scratch due to the differences in ratios between standard wheat flour recipes.
    5. There are a variety of pizza dough component substitutions that may be used to compensate for the lack of gluten in the wheat, such as adding a small amount of whey protein to the mix.
    6. This will assist in ensuring that your pizza dough maintains its structure and does not split or crack when stretched to its maximum length.

    Combining almond flour with a lighter flour, such as buckwheat flour, will also assist to improve the flavor and structure of the finished dough.

    Gluten Free Pizza Crust Mix

    1. In terms of picking a flour for making gluten-free pizza crust, Bob’s Red Mill Gluten Free Pizza Crust Mix is a fantastic option.
    2. In vegan crust recipes, it may even be created without the use of eggs because it is wheat-free and dairy-free, and it is made from healthy grains.
    3. It is a gluten-free pizza dough component made from brown rice flour, which is ideal for individuals who are sensitive to gluten.
    4. This precisely formulated mix may be substituted in any standard pizza recipe to produce a light, delectable pizza crust that is both healthy and delicious.
    5. You will need three more components for pizza dough to make this dough: eggs (or an egg substitute), warm water, and olive oil.
    6. An already-present yeast package will help to ensure that the crust rises to a crisp and maintains its crunchiness.

    In the process of creating a gluten-free pizza crust, utilizing a specially formulated gluten-free mix such as this one will eliminate a great deal of trial and error.Due to the fact that this mix is particularly developed for this purpose, you will not be required to measure, substitute, or add anything that is not already included in the mixture.Simply prepare it as you would a traditional pizza dough mix and bake it!

    Paleo Baking Flour

    1. What kind of flour do you use for your paleo pizza dough, and why?
    2. Trying to figure out which paleo goods you may and cannot use in a paleo dish can be difficult, especially if you aren’t familiar with the paleo diet.
    3. It is normal for common difficulties to arise while dealing with paleo components, such as thick or sticky dough.
    4. It is no one’s intention to spend the whole time they are baking their pizza dough debugging the recipe.
    5. We recommend that you check out our Paleo Baking Flour if you are on a paleo diet or are cooking for someone who is.
    6. Using our Paleo Baking Flour simplifies the process of paleo baking and eliminates the need for guessing.

    It’s an unbeatable combination of almond flour, coconut flour, tapioca flour, and arrowroot starch that makes it simple to mimic the beloved flavors of conventional pizza dough components in a paleo-friendly way.

    Spelt Flour

    1. If you go to your local grocery shop, you will very certainly find a range of wheat-based flour options, one of which being spelt flour.
    2. Spelt flour is gaining popularity as a wheat substitute right now, and for good reason: it is delicious!
    3. Spelt flour, with its nutty flavor and light texture, will give your baked products a delightful flavour that other flours will be unable to match, making it one of the finest flours for pizza!
    4. Follow this Spelt Flour Pizza Crust Recipe to make a delicious whole grain pizza crust that everyone will enjoy.
    5. Our recommendation is to use it as a base for both deep dish and standard pizza recipes, and to top it with additional savory pizza topping combinations such as hot Italian sausage, spicy Calabrian chiles, and fresh mozzarella cheese.
    6. While spelt flour is marketed as a classic wheat substitute, it is really a kind of wheat that contains gluten.

    As a result, it should not be considered a gluten-free choice when selecting the finest flour for pizza.Interested in learning how to make your own own handmade pizza pies?More pizza-making advice and inspiration may be found on Bob’s Red Mill’s blog.Check it out now!

    The Best Flour For Pizza Dough – Backyard Brick Ovens

    1. Backyard Brick Ovens published an article on June 22, 2021.
    2. This entry was posted in Backyard Brick Oven, Cooking, How-To, and Recipes.
    3. Backyard Brick Ovens is a team of pizza-obsessed professionals!
    4. As a result, it should come as no surprise that today’s topic is all about the best flour for making pizza dough.
    5. There are a plethora of various flours to chose from when making your pizza at home.
    6. Among the flours available are whole wheat, all-purpose (including bread), cake, and Tipo 00 (00 flour).

    When it comes down to it, it all boils down to the type of crust you want to produce, and gluten has an impact on that.

    So, What’s The Deal With Gluten?

    1. Wheat flour contains naturally occurring gluten, which impacts the consistency of the dough while making pizza.
    2. To illustrate, consider the case of cake flour.
    3. Cake flour, also known as pastry flour, is exceedingly fine and has very little gluten (around 8 percent ).
    4. Because of its low gluten concentration, pastry flour is a soft flour.
    5. Bread flour is a robust flour with the largest gluten content of any flour, averaging approximately 12-14 percent in comparison to the other flours.
    6. Finally, all-purpose flour is a blend of soft flours and strong flours that is used in baking.

    When water is added to the dough, gluten makes the dough stretchy.The chewy texture of the bread is due to the elasticity of the dough.Therefore, chewier breads tend to have a greater gluten content than their lighter counterparts.It seems reasonable, then, that cakes contain a low level of gluten.

    You just must have that crumble!

    3 Flours To Choose From

    All-Purpose Flour

    1. This flour is exactly what it says on the tin: it is all-purpose.
    2. It may be used in a variety of dishes, however it can be difficult to work with while making pizza.
    3. Dough made using all-purpose flour has a propensity to rip more easily than dough made with other flours.
    4. Whether you’re making a Sicilian or a deep-dish crust pizza, this flour is excellent!
    5. While this flour may be used to make New York-style and Neapolitan pizza, it is not the best choice.
    6. However, it can suffice in a situation.

    Bread Flour

    1. When it comes to pizza dough recipes, this is the one that most people turn to when they first begin to experiment.
    2. If you like all-purpose flour, this is a better choice.
    3. The texture you will get using this flour will be crispy on the exterior and chewy on the inside, as seen in the photo.
    4. When you use bread flour, you will be much closer to the original pizza texture that everyone is familiar with and enjoys.
    5. While bread flour dough may not break as easily as all-purpose dough, it does have a tendency to spring back as a result of the large amount of gluten in it.
    6. It becomes tough to form and stretch the dough before adding all of your toppings on top as a result of these limitations.

    Our Favorite: Caputo Tipo ’00’ Flour

    1. Neapolitan pizza is a favorite of ours here at Backyard Brick Ovens.
    2. The texture is unparalleled in the industry.
    3. What’s not to like about a pie with a thin middle and a light, fluffy crust?
    4. For good reason, 00 flour is a go-to for a lot of pizza specialists, including us.
    5. In 00 flour, the gluten concentration is 12 1/2 percent, which is considered ideal.
    6. As the finest grind of flour available, this produces a dough that is chewy and not like eating a piece of rubber when you’re baking anything.

    While baking in your pizza oven with 00 flour, you’ll see that the dough rises in the centre and puffs out just exactly around the edges.Excellent for cooking at high temperatures!

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    1. After finally understanding gluten and knowing what sort of flour to use for your next pizza, it’s time to go to work in the kitchen.
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    5. backyard brick oven, finest flour for pizza dough, cooking, pizza, and pizza dough are all terms that may be used to describe what you are doing in your backyard brick oven.

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