What Is Pizza Flour?

Pizza flour, known as 00 grade flour, is a specialist flour that has properties suited for making pizzas in a wood fired oven. It is essentially a white bread flour with a medium high gluten content, and fine milled for a soft texture. It is most commonly used in Neapolitan pizza.
Plain Flour. Plain flour has a lower protein content – around 9-10% which is slightly too little than is best for pizza making.

Is pizza flour the same as plain flour?

You can use plain flour to make pizza dough but the pizza will not be as good as dough made with bread flour. This is because pizza dough needs flour with a higher protein content to develop gluten, and plain flour typically has too little.

Is pizza flour the same as bread flour?

Typically, but not always, flour that is sold as ‘pizza’ flour is higher in protein content than a typical bread type flour. High gluten/pizza flours can run from 12 to 14.5% protein content and bread flours can run from 10.5 to about 12.7%.

What is a substitute for pizza flour?

There are various flours you can use for pizza dough including All-Purpose Unbleached White Flour, Cake and Pastry Flour, Artisan Bread Flour, Spelt Flour, Cassava Flour and Gluten Free 1-to-1 Baking Flour. Each flour creates a different texture, which is dependent on the amount of gluten in the blend.

Can you substitute pizza flour for all-purpose flour?

Caution: Breads and pizza crusts may bake up with slightly less chew, but results will be acceptable. There’s just no substitute for the original all-purpose flour.

Can you substitute 00 flour for all-purpose flour?

Can You Substitute All-Purpose for 00 Flour? The simple answer is yes, you can. Many recipes that call for 00 flour will often call for all-purpose as a substitute. There shouldn’t be any problems using it in your favorite homemade cake, but you will notice a slightly chewier texture with the all-purpose.

Can I substitute 00 flour for bread flour?

You can use pizza or 00 flour for bread as long as the flour is a bread flour which typically has more protein and therefore gluten. As for the outcome, I would imagine most home bakers wouldn’t notice much of a difference unless you are baking very regularly. You might find it creates a crispier crust on the bread.

What is the difference between pizza dough and bread dough?

The difference between Pizza and Bread dough is Pizza dough is made with a higher protein flour other than that they both use the same ingredients, yeast, flour, salt and water. Let the dough rise before freezing, then divide the dough into your desired pizza portions, place in airtight freezer bags and freeze.

Are bread flour and 00 flour the same?

Bread flour is a high gluten flour, with a high gluten content of up to 13 or 14 percent. 00 flour is approximately 12 percent gluten (lower gluten content) which is ideal and will provide a chewy crust and NOT the bread flour results.

Can I use bread flour for pizza?

Bread flour works for pizza but 00 doesn’t work for bread, and your best bet is just to read your recipe, and use the type of flour it calls for. It really does matter!

What can I use if I don’t have 00 flour?

The best substitutes for 00 flour are pastry flour for desserts and pastries, and all-purpose flour for loves of bread, pizza pies, and fresh pasta. Make sure to use high-quality unbleached flour from a reputable mill.

Can I use cake flour instead of 00 flour?

Although cake flour and type 00 flour have very different purposes, they do have one big similarity: Both these flours are milled very finely. Yes, this does make cake flour seem like a good substitute for type 00 flour, but it’s most likely a sin to compare the two in Italy.

Is 00 flour wheat flour?

Most “00” flour that we see in the United States is ground from durum wheat and has a mid-range protein content of about 11 to 12%, similar to all-purpose white flour.

Can I use self rising flour for pizza?

It is indeed possible to use self-rising flour and yeast to make pizza dough. You’ll be able to create a reliable, simple pizza dough recipe using one and a half cups of self-rising flour and one and a half tablespoons of yeast.

What flour does Domino’s use?

Most of our pizza dough recipes include enriched flour, yeast, oil, and a small amount of salt. We use those ingredients in the recipes for our Brooklyn, Hand Tossed, and Handmade Pan pizza crusts. The Thin Crust pizza dough uses regular flour, with wheat and malted barley.

What is pizza flour, and should you use it?

  • Unbleached All-Purpose Flour: All-purpose flour is admittedly a broad category,but it’s a popular option for sourdough starters due to its wide availability.
  • Unbleached Bread Flour: According to Kristen,bread flour is a great option for starters.
  • Whole Wheat Flour: Some bakers swear by using whole wheat flour in their starters.
  • What is the best flour to use in pizza making?

    Which is why bread flour is where it’s at for bagels. See which Central Florida restaurants got federal COVID grants of up to $10 million » Conveniently, I even had a bag in my pantry. I use it mostly for pizza crust

    What Is Pizza Flour, And Should You Use It?

    • When there are so many different varieties of flour available, it might be difficult to know which one to use when purchasing materials for pizza.
    • A common ingredient in several recipes is pizza flour – but what precisely is pizza flour?
    • PIZZA FLOUR, also known as 00 grade flour, is a specialty flour with qualities specifically suitable for creating pizzas in a wood-fired oven, as the name implies.
    • In its most basic form, it is white bread flour with a somewhat high gluten concentration that has been fine milled to give it a soft texture.
    • It is most typically seen on Neapolitan pizza, where it is a staple.
    • ″00″ grade flour is what is commonly referred to as pizza flour; you can find it on Amazon.

    Because of the quality of flour found in Italy, the number ″00″ is used.00 is the finest flour made from the whitest, most refined section of the wheat grain.Increases in coarseness and inclusion of more of the outer section of the wheat are represented by the numbers 0, 1, and 2 on the scale.This article will explain how it varies from conventional bread flour and when it is preferable to use either flour instead of the other.

    Why Is Pizza Flour Used?

    • As previously said, pizza flour is typically classified as 00 grade flour because it is refined to the whitest part of the wheat and milled very finely, resulting in a flour that is extremely soft.
    • When combined with the rapid cooking periods of a hot wood burning oven, the result is a silky soft dough that retains its suppleness even after being baked for several hours.
    • The goal of the Neapolitan pizza style is to have a crisp crust that is soft and juicy on the inside.
    • Using this sort of flour, in conjunction with the oven, assists in doing this.
    • For Neapolitan-style pizza cooking, the flour has been specifically created with features such as optimum water absorption and browning, to mention a few of examples.
    • In 1 – 2 minutes, these pizzas are ready to eat.

    If you bake in a home oven, the effects are a little less dramatic because the temperature is considerably lower and it takes up to 10 minutes to bake.This changes the texture of the crust, making it dryer and chewier, similar to what you might expect from an American-style pizza dough.This is why normal bread flour is more prevalent, and is probably more suited for use in home baking than specialty bread flour.That is not to imply that you cannot cook excellent pizza at home with the number 00 – it works in both ovens.

    1. I make my pizzas in my home oven using this pizza steel from Amazon, which I can’t suggest highly enough.
    2. A pizza stone works the same way, but it heats up faster for extra crispy pizzas, and it will endure for a lifetime because the material will never break and is simple to clean.

    What Flour Can Be Used To Make Pizza?

    • Italian 00 flour is traditionally used in the preparation of Italian pizza, particularly the Neapolitan-style pizza.
    • To produce and sell an authentic Neapolitan pizza, you must use flour that is classified as 00 or 0 grade, according to official legal categorization.
    • Due to the fact that it is difficult to pick up in slices, this pizza is eaten with a knife and fork rather than a fork and knife.
    • Pizza then found its way to New York in the twentieth century, where it quickly became popular across the world.
    • It’s likely that Italian Americans began cooking pizza with the bread flour that was readily accessible in their community.
    • Due to the fact that regular bread flour has more gluten to make it stronger, this resulted in stronger pizzas that could be picked up by the slice, and this style became popular in the area.

    As a result, bread flour is often used in home bakes and New York style pizza, whereas Italian 00 flour is used at Italian pizzerias and by individuals who are fortunate enough to have a wood fired oven at their residence.All-purpose flour can be used for pizza, but it isn’t the best choice since it has a high enough protein level to produce the gluten necessary for the dough to rise properly.

    Gluten is the key component

    • Gluten is the flexible network that forms when flour and water come into contact.
    • This network is strengthened by kneading, which produces strands of flexible dough.
    • More gluten is generated in the dough when there is more protein in the dough.
    • Protein content is often expressed as a percentage of total protein.
    • Cake and ″simple″ flours have around 9 percent protein, all-purpose flour has approximately 11 percent protein, and bread flour contains approximately 13 percent protein or more.
    • Pizza flour is found in the center of the pack, at roughly 12-13 percent by weight.

    This provides for just enough gluten to enable for the foundation to be stretched thin without ripping, but not enough gluten to make the pizza mushy and bread-like, as would be the case with strong flour.

    00 Flour Vs Bread Flour

    • Because 00 flour has less protein and gluten than bread flour (approximately 12 percent vs 13-14 percent), it is less expensive.
    • Because 00 dough is softer, it results in a softer crust.
    • Because it is softer, it must be handled with care or it may rip.
    • Because fermentation weakens gluten strength over time, bread dough becomes stronger and more resistant to rising and rising again.
    • The crust of bread dough is often firmer than that of pizza dough.

    Types Of Pizza Flour

    Italian 00 Pizza Flour

    • This is the genuine article.
    • It’s no surprise that Naples is the birthplace of pizza and that they make the greatest pizza flour.
    • Caputo and San Felice are two of the most widely used brands, and you can’t go wrong with either of them.
    • Caputo is an Italian mill that is solely dedicated to the production of pizza flour.
    • Perhaps one of the few flour mills in the world that is exclusively dedicated to the production of pizza flour.
    • It is the flour that is used in the majority of Napoli pizzerias, and it is well-known across the globe for the high quality of the flour.

    Among the most frequent is blue ″pizzeria″ flour, which has a protein concentration of 12.5 percent and is used in pizza making.It is available at Italian deli stores as well as on the internet.

    Other Pizza Flours

    • There are a number of flour companies throughout the world that have created a variant of the Italian 00 flour.
    • Treat them with caution, since some of them are more suited for creating pasta than for making pizza.
    • Despite the fact that they are finely milled and soft, they do not contain enough protein to be used to generate a flexible pizza dough.
    • An example of this is King Arthur’s Italian-Style flour, which claims to be suitable for pizza making but has a protein concentration of only 8.5 percent, which is much below the recommended level.
    • This is, without a doubt, pasta flour.
    • The customer assistance responded to a review on their website from someone who attempted to create pizza but failed, saying, ″Our Italian Style flour is a low protein flour with an 8 percent protein content.″ This flour will not be used in place of all-purpose flour in typical pizza recipes,″ says the manufacturer.

    To summarize, keep an eye out for these so-called pizza flours.If you are still unsure, you may combine a bread flour with these 00 flours to check that it is sufficiently robust.

    Do I Need To Use Pizza Flour?

    • Pizza flour is not an absolutely necessary component for baking pizza, especially if you are using a home oven to cook it.
    • In addition to this, seek for a flour that has a high enough protein level to support a strong gluten network.
    • All-purpose flour or bread flour are also suitable options.
    • In order to avoid having a dough that is excessively tight and snapping back when molded, look for bread flours that have 12-13 percent protein or higher..
    • Avoid using flours that have been used for pastries or cakes in favor of plain or self-rising flour.
    • With that being stated, you should absolutely experiment with pizza flour.

    Get your hands on some authentic Italian 00 flour and experiment with it to see what you think.Of course, cooking in a wood-fired oven yields the most flavorful results possible.However, it also creates a wonderful soft and delicate pizza in a home oven.You could find it to be soft and weak, which makes it difficult to stretch and shape to your liking.

    1. However, with a little practice, handling this dough becomes a bit simpler.

    Best Alternatives To Pizza Flour

    A bread flour is my go-to flour for baking in the home oven. Some well-known brands in the United States include King Arthur and Allinson, whereas in the United Kingdom it is Allinson. If you can locate a smaller mill that produces excellent flour, it is even better because they are more likely to produce consistently excellent flour.


    • So there you have it, a quick rundown of what pizza flour is.
    • It is hoped that you will be able to experience a genuine Italian pizza flour at some time, and that you will avoid imitations that aren’t as excellent.
    • It is, without a doubt, a high-quality product, and the pizza made with it has a wonderful texture.
    • In order to make pizza at home, this is by no means a need.
    • A standard bread flour is ideal for the style of a home oven pizza since it is inexpensive.

    Can You Use Plain Or Self Raising Flour For Pizza Dough?

    • You have a hankering to create your own pizza, but when you open your cabinet, you discover that you only have plain flour.
    • If the recipe specifies that you require bread flour, should you proceed or should you stop and get some?
    • Let’s try to address some questions: can you produce pizza dough out of basic flour, and how will it end out?
    • So, can you make pizza dough out of regular flour?
    • Plain flour can be used to produce pizza dough, but the resulting pizza will not be as tasty as dough prepared with bread flour will be.
    • This is due to the fact that pizza dough requires wheat with a greater protein concentration in order to create gluten, and simple flour often has insufficient protein.

    Examine what would happen if you use plain flour and then explore different alternate flours and the best ones to utilize in this situation.

    What Is Plain Flour?

    • Plain flour is a type of flour that may be found in the United Kingdom and other closely related nations such as Australia, New Zealand, and Hong Kong, among others.
    • All-purpose flour is a versatile ingredient that may be used in a range of dishes, including cakes, biscuits, and sauces.
    • Protein content is an important component in determining the amount of flour to use since it is what causes the gluten network in the dough to expand and become elastic.
    • In terms of flexibility, strength and chewiness, more protein is better, which is fantastic for baking bread and making pizza.
    • This isn’t the best option for baking cakes.
    • As a result, the fact that plain flour is in the center indicates that it isn’t the greatest for anything.

    Using soft pastry flour for cakes, strong bread flour for bread, and pizza flour for pizza means that you are using the proper flour for the job, which results in superior results.As a general purpose flour, however, it is common for many individuals to have it in their pantry at all times because it may be used in a variety of recipes.All-purpose flour is the American version of plain flour, although it is a somewhat stronger flour (due to the presence of protein in the flour), making it more suited for making pizza.More on it in a moment.

    What Will Happen If I Use Plain Flour For Pizza?

    • Gluten production is reduced as a result of the lower protein concentration.
    • Gluten makes dough elastic, allowing it to be stretched thinly without ripping or cracking.
    • When the yeast ferments, it may also expand with its flexibility and hang on to the pockets of air bubbles that have formed in the mixture.
    • Because plain flour is incapable of doing this, the possibility of air bubbles in the crust is eliminated.
    • The crust will be a little flatter and denser as a result of this modification.
    • It will not have the poofy softness of a typical Neapolitan pizza prepared with Italian ’00’ bread flour, nor will it have the wide hole structure of a New York style crust produced with strong bread flour, but it will be delicious nonetheless.

    The other important consideration is flavor.You won’t be able to tell that you’ve made dough until you cook it right away since it will only taste like flour, which isn’t very appetizing.The development of flavor occurs as a result of the fermentation of yeast over a period of time.The greatest doughs are those that have been allowed for several hours to develop a richer flavor.

    1. As the gluten in the dough breaks down, the dough loses its strength as well.
    2. So if you start with a dough that already has a low gluten content, and then prove it for an extended amount of time, you will most likely find the dough difficult to work with.
    3. Simply explained, bread dough is preferable for pizza making since it is more pliable.
    4. Check out my pizza dough recipe, which includes a number of essential procedures and advice, for the greatest possible pizza.
    5. To make the tastiest pizza, you must cook the dough on a very hot surface before topping it with toppings.
    6. Pizza stones are more often used, however pizza steels are a modern approach that will offer even better results than the traditional stone.
    • Steel conducts heat more efficiently than other materials, allowing the foundation to be cooked thoroughly in a shorter amount of time.
    • In addition, they do not fracture like a stone does.
    • This pizza steel is something I own and can highly suggest (click to see on Amazon).
    • In the event that you prefer something a little more affordable, consider purchasing a pizza stone made of cordierite such as this one.
    • It is less prone to crack than other types of pizza stones.

    See my pizza equipment list guide for a complete list of the essential instruments I propose.

    How To Make Pizza With Plain Flour

    • If you opt to create a pizza with ordinary flour, it will not be the nicest pizza in terms of flavor and texture, but it will still turn out OK and serve its purpose.
    • Having not cooked pizza with plain flour in a long time, I decided to give it a go with Google’s top-ranked recipe for ‘plain flour pizza recipe,’ which can be found here – plain flour pizza recipe.
    • Margherita pizza is a straightforward dish.
    • This is exactly what occurred.
    • While kneading for 10 minutes, the dough did not appear to have developed any gluten throughout the mixing process.
    • It became smooth, but it did not become elastic, and I was unable to stretch it to the point where it would pass the ″window pane″ test, which is generally performed on bread flour dough.

    It wouldn’t expand to form a foundation without tearing, so I had to press it into the baking tin to get it to the right shape.I baked it in a baking pan on top of a warmed pizza stone, which would have assisted in transferring heat from the bottom of the oven.It was ready in about 10 minutes and had a light texture, with a crust full of small air pockets, similar to a cake.There was no significant rise in temperature or cracks in the crust, as was expected.

    1. The flavor was flat, with a tiny hint of flouriness.
    2. There were no deep tastes or fragrances, and I needed to add some more dipping ketchup to keep it interesting long enough to complete the dish.
    3. Generally speaking, it was modifiable, but I would not rush into creating another one.
    4. Using bread flour and allowing the dough to prove for at least overnight to allow flavors to develop is the recommended method.
    5. You can get the whole recipe for pizza dough here.
    See also:  How Long Do You Cook A Digiorno Pizza?

    Tips for cooking pizza with plain flour:

    • Otherwise, it will rip if you don’t roll it out or push it into a baking pan.
    • On prevent sticking, apply a generous amount of olive oil to the surface.
    • Make use of a warmed pizza stone to shorten cooking time in half while keeping the pizza moist.
    • Adding tomatoes, oil, garlic, and spice can give your sauce a more flavorful finish.
    • Cook it for a sufficient amount of time – perhaps 2-3 minutes longer than you think you should. Wait until a thick, dark brown crust to form.

    The Best Type Of Flour For Pizza

    • The protein level of the flour used for pizza is typically determined by the protein content of the flour since it is this protein content that creates the gluten network.
    • By examining the data per 100g of protein, you may determine the protein content.
    • This signifies that 14g contains 14 percent of the recommended daily protein intake.
    • Protein level should be between 12 and 14 percent in order to promote proper gluten formation.
    • Typical protein concentration in plain flour is between 9 and 10 percent, which is insufficient.
    • Gluten is generated during the kneading process.

    It’s tight and elastic when made using strong flour, but it deteriorate as time goes on.To achieve the finest flavor, the best pizza is left to ferment for 24 hours or more (similar to sour dough), which means you need a greater protein level in order to resist this process.

    Strong Bread Flour and Italian ’00’

    • There are a few varieties of flour that are preferable than ordinary flour in certain situations.
    • The best bread flour is ″strong″ bread flour, which is also known as Italian 00 bread flour.
    • Because they are cooked for a longer period of time than a wood-fired oven, home ovens are more suited to baking with robust bread flour.
    • Protein concentration in strong bread flour is typically 13-14 percent, making it stronger and simpler to work with than regular bread flour.
    • Italian 00 flour is a very soft milled flour with a protein concentration of around 12.5 percent, making it ideal for baking.
    • A wood-fired oven has been specially designed for the production of excellent, soft Neapolitan pizza.

    Having a wood-fired oven is the greatest choice, but this is still a terrific alternative for cooking at home.Here’s a link to an article I published on the best flours available, as well as where to find them.

    Can You Use Self Raising Flour For Pizza?

    • Self-rising flour is just normal flour that has had a raising ingredient, such as baking powder, added to it.
    • This is typically used in place of yeast in the making of cakes, since yeast is favored in the preparation of bread.
    • If you want to use this in place of yeast, it will theoretically work, but the results will be disappointing.
    • A fine and thick crumb will be used in place of a chewy crust packed with holes, and the base will be more like a biscuit or cookie in texture.
    • It also won’t have the flavor and taste that comes from proper yeast fermentation, so anticipate it to taste like plain flour.
    • It should only be used as a last resort.

    Plain Flour Vs All Purpose Flour

    • Plain flour is the type found in the United Kingdom, Australia, and New Zealand, whereas All Purpose flour is available in the United States.
    • Although, when it comes to the most important parameter, the protein level, I do not believe they are fully identical.
    • A common UK brand is Homepride Plain Flour, which has a low protein content of 9.7 percent, but a popular USA brand is King Arthur All Purpose Flour, which has a protein content of 11.7 percent.
    • Using All Purpose flour would result in a better-tasting pizza than using Plain flour due of the additional 2 percent protein content.
    • It would be easy to shape, would rise more in the oven for a nicer crust, and would be delicious and chewy.


    • In conclusion, as I’ve demonstrated, it is feasible to make pizza with ordinary flour.
    • The pizza it produces will be unlike anything you could get at a reputable pizzeria — it will be bland and lacking in flavor, and it will have a poor crust.
    • As a result, I recommend that you only do it as a last resort.
    • Instead, I would propose that you purchase some bread flour and allow it to slowly ferment in a cool environment to produce some flavor.
    • Here, you use the temperature to slow down fermentation, allowing the dough to develop flavor without being overproofed and floppy, which is ideal.
    • Take a look at my post on pizza dough wheat, water, and yeast in my article here, where I also provide links to some of the greatest pizza recipes available.

    Make sure you have the right equipment, such as a pizza stone or steel, as well as a peel for making pizza.

    This Is Why 00 Flour Is Better Than Others

    Every editorial product is chosen on its own merits, while we may be compensated or earn an affiliate commission if you purchase something after clicking on one of our affiliate links. As of the time of writing, the ratings and pricing are correct, and all goods are in stock.

    What does “Double Zero” Mean?

    • Wheat flours are classified according to how much protein they contain in the United States and many other parts of the world.
    • It is done slightly differently in Italy and a few other European nations; the categorization is based on how finely ground the flour is and how much of the germ and bran has been removed from it.
    • The Italian grading system is divided into five categories: 2, 1, 0, and 00.
    • Type 2 is the coarsest grind, and as a result, it contains the highest concentration of germ and bran.
    • Increasing the fineness of the grind and removing more of the germ and bran as you progress through the system.
    • Double zero flour, commonly known as doppio zero flour or 00 flour, is the most refined type of flour.

    The texture is silky smooth, and it has a baby powder feel about it.Caputo type 00, which is one of the most widely accessible kinds in the United States, is sometimes referred to as the gold standard.Many chefs across the world, particularly those in Naples, where pizza is often considered to have been developed, make use of this technique.It is intended for use in a home oven at temperatures between 450 and 500°F.

    1. If you have an oven that can reach 700°F or higher, you might want to experiment with their Pizzeria flour, which is developed for ovens that can reach that temperature or greater in temperature.

    Is Double Zero Flour High in Protein?

    • The next section is when things start to become a bit complicated.
    • The amount of protein in 00 flour varies based on the type of wheat used in its production.
    • Most 00 flour packets will have the words ″soft wheat″ or ″hard wheat″ printed on the front.
    • The majority of 00 flours available in the United States are soft wheat flours derived from durum wheat.
    • They can contain anywhere from 11 to 12.5 percent protein, depending on the type you choose.
    • Durum wheat contains a significant amount of protein, and the gluten it produces is quite powerful.

    This gluten, on the other hand, is not as elastic as gluten found in other types of wheat.Consequently, you’ll get a baked item with a solid structure and bite, but it won’t have the extended chew that you’d get from a more elastic gluten type.

    How Is it Different from All-Purpose Flour?

    • Although American all-purpose flour, also known as British plain flour, has a protein composition that is identical to that of 00 flour, there are several distinctions that you will detect in the texture of the completed baked dish.
    • All-purpose flour is prepared from a combination of multiple varieties of wheat, both hard and soft—most often durum and red wheat—and is used for a variety of purposes.
    • This enables the manufacturer to obtain a mix with a precise quantity of protein, which results in gluten that has more flexibility.
    • This means that a pizza crust produced with all-purpose flour will be chewier than one made using bread flour.

    Can You Substitute All-Purpose for 00 Flour?

    The short answer is that you absolutely can. All-purpose flour is frequently substituted for 00 flour in many recipes that call for the finer flour. Using it in your favorite handmade cake should offer no difficulties; however, the all-purpose flour will have a little chewier texture than the other types of flour.

    What is 00 Flour Best In?

    Taste of Home

    • PIZZA, to put it simply.
    • True Neapolitan pizza is made using this flour because it produces a crispy crust with lots of large air pockets that isn’t so chewy that you wind up with a sore jaw after eating a few pieces of it.
    • Josh Rink, a Taste of Home food stylist, uses it in our best pizza dough recipe.
    • It’s also perfect for producing your own handmade pasta dough, which is considerably simpler to accomplish than you may imagine.
    • While 00 flour may be a bit more difficult to come by, you should be able to buy some at a reputable Italian grocery store.
    • However, be aware that you will be required to pay a little extra.

    Is it really worth it?If you’re going to make your own pizza dough, it’s well worth the investment.Recipes for the 10 Best Pizzas

    The Best Sausage Pizzas

    The lengthy overnight fermentation of the dough is what distinguishes this recipe from others. Because the flour has had time to hydrate and relax, it is much simpler to roll out the dough. — Josh Rink is a food stylist for Taste of Home.

    See also:  Pizza What Is Special T Sauce?

    Artichoke Chicken Pesto Pizza

    Make pizza night a more sophisticated affair with this creative take on the classic dish. The use of a pre-baked crust and pre-made pesto makes for a quick and simple meal. —Trisha Kruse of Eagle, Idaho, says

    Barbecued Chicken Pizzas

    These saucy, smokey pizzas, made using refrigerated pizza dough, are quick and easy to create, and their rustic, hot-off-the-grill flavor is sure to win you over. Those on the go cookouts and summer meals on the terrace are ideal for them. The writer, Alicia Trevithick, of Temecula, California

    Homemade Pizza

    In this recipe, you will get a filling and zesty main dish with a crisp, golden crust. Feel free to customize your order with your favorite toppings. Marie Edwards, of Lake Stevens, Washington, sent this in:

    Pepperoni Pan Pizza

    The perfect pizza crust and sauce are two things I’ve been working on for years, and they’re combined in this recipe. I make this crispy, savory pizza for my family on a regular basis, and it is a huge hit with my husband and boys. Susan Lindahl, of Alford, Florida, sent this message.

    Bacon-Chicken Club Pizza

    A chicken club pizza with lettuce, tomatoes, and mayonnaise on the toppings You’re in for a treat, believe me! Vegetables provide a refreshing crunch to the creamy crust. Debbie Reid from Clearwater, Florida, sent in this message.

    Grilled Tomato Pizzas

    When my husband and I grill pizza with a tart balsamic sauce, it comes out tasting like we baked it in a wood-burning oven. • Michele Tungett from Rochester, Illinois.

    Deep-Dish Sausage Pizza

    • When my family and I spend the night at my grandmother’s farm, she prepared the most delicious food for us.
    • Her delicious pizza, fresh from the oven, was topped with cheese and infused with aromatic herbs in the dough.
    • It was delicious!
    • My husband and I, as well as our family, have come to rely on this pizza as a regular supper.
    • —Michele Madden, of Washington Court House, in the United States In the event that you like this recipe, we believe you will enjoy this crazy crust pizza just as much (if not more)!

    Garden-Fresh Grilled Veggie Pizza

    I have four gardens, one of which is dedicated solely to herbs, so I always have a nice variety of food available. In order to serve as a fun summer snack, I made this stuffed pizza using some of my favorite garden ingredients. Washington, Illinois, resident Dianna Wara

    Buffalo Chicken Pizza

    Fans of spicy chicken wings will enjoy this pizza-style version, which incorporates the wings into the crust. Serve it with blue cheese dressing and crisp celery, just way the delectable original recipe calls for. —Shari DiGirolamo of Newton, Pennsylvania, U.S.A

    The Lowdown On 00 Flour For Baking

    • 00 flour is a rather unusual flour that not many people are familiar with or have heard of.
    • This article examines some often asked questions about the subject.
    • The flour comes from Italy, and the term ″flour″ does not refer to the amount of protein or gluten present, as many people incorrectly believe.
    • It truly refers to the quality of wood that is used in the milling process.
    • Grades begin with 00, which is the finest, and go to grade 2, which is the coarsest.
    • This grade is created by just taking the whitest, innermost portion of wheat and then running it through the mill several times..

    Having said that, there are several distinct varieties of 00 flour available, each of which is intended for a certain application.Like 00 pasta flour or 00 pizza flour, for instance.Therefore, whether baking pizza or bread, it is critical to use the proper 00 flour.This is generally specified on the bag, but as a general guideline, you need enough protein in the flour to make a good pancake batter!

    1. I will thus refer to 00 flours in this post, which are meant for bread and pizza baking and contain around 12-13 percent protein, with a typical example being the Caputo ″Pizzeria″ flour.
    2. If you can locate a bag that contains around 9 percent protein, this is excellent for pasta rather than pizza because it is not strong enough.

    What is 00 flour?

    00 flour meaning

    • The 00 in 00 flour refers to the quality of flour used in Italian baking.
    • Depending on the coarseness of the flour, they are graded from 00 to 1, then 2 and so on.
    • With the finer grades having less outside bits of the wheat and having been through the mill several times, the finer grades are more expensive.
    • It results in a very soft powdered flour that may be used for baking pizza and creating pasta, among other things.

    Why is 00 flour better for pizza?

    • 00 flour has a delicate and silky texture.
    • It is useful when you want to produce a kind of pizza with a delicate crust, such as calzones.
    • When making Neapolitan pizza, this approach is typical because the pizza is baked in a few minutes in a scorching hot wood-fired oven in a short period of time.
    • This helps to keep the pizza moist and supple throughout the cooking process.
    • The wood fired oven, however, brings out the finest in this form of pizza, which is why it is recommended.
    • In contrast to an American style pizza, which is made with stronger bread flour and baked in a colder oven to produce a chewier crust, this type employs a thinner crust.

    A traditional New York pizza would be made with bread flour that is heavy in protein.This is more powerful, and when combined with greater kneading, it results in increased strength.It produces a pizza that is easily transported in slices and can accommodate a large number of toppings.Because of the additional gluten in this type of wheat, the dough may be rested for a longer period of time.

    1. It is customary to place New York dough in the refrigerator to slow down yeast activity and enable flavors to develop slowly for a nicer crust.

    Is 00 flour gluten free?

    00 flour does not include gluten since the number 00 relates to the grade of wheat in terms of how fine it is, rather than the amount of protein in the flour. A typical 00 flour, such as Caputo flour, will have around 12.5 percent protein, and it is this protein that is responsible for the formation of gluten when the flour comes into contact with water.

    Substitute for 00 flour

    • A replacement for 00 would be a white flour with a protein level that is equivalent to that of 00.
    • In this category, we’re talking about bread flour or all-purpose flour, respectively.
    • Protein content should be between 12 and 13 percent in the ideal case.
    • Cake and pastry flour has a low protein content and, as a result, a low gluten strength.
    • I would suggest that you use bread flour instead.
    • It’s very effective for pizza, especially when baked in a home oven.

    Because of the short time it takes to build strength, you will be able to stretch a huge pizza foundation without having to worry about the dough ripping.Keep in mind that you can combine different flours.If you have a weaker flour and a very strong flour, you may mix them together to obtain something in the center that would be similar to 00 pizza flour in consistency.

    How to use 00 flour

    • If the 00 flour has a protein level of 12-14 percent, it may be utilized in your pizza and bread recipes as long as it is not a 00 flour that is better suited to pasta dishes.
    • Using various flours may cause varied reactions in a recipe, thus you may discover that using an old 00 flour will provide a different outcome for the dough.
    • Maintain part of the water you normally use and gradually put it in until the mixture resembles a dough that has been prepared previously.

    Does 00 flour absorb more water?

    • The absorption rate is the amount of water that must be added to a flour in order for it to have the same consistency as a different dough.
    • In order to have the same texture, a low absorption flour will require less water than a high absorption flour.
    • Because 00 flour is a finer flour than stronger bread flours, it has a lower absorption rate when compared to the latter.
    • As a result, you will most likely need to use less water than usual.
    • If you want to experiment, try measuring out the same quantity of water and gently putting it in.
    • When you use 00 flour, you may discover that you require around 5 percent less hydration than you would otherwise.

    Can you use pizza flour for bread?

    • It is OK to use pizza or 00 flour for bread as long as the flour is a bread flour, which normally has more protein and gluten than pizza or 00 flour.
    • As for the outcome, I believe that the majority of home bakers would not notice much of a change unless they were baking on a consistent basis.
    • It’s possible that it will result in a crispier crust on the bread.
    • Furthermore, due to the delicate nature of the flour, you may notice that the dough is quite soft and the crumb is very sensitive.
    • Always keep in mind the differences in water absorption and how your recipe may need to be adjusted as a result.
    • I would start with a little amount of water and work my way up until you reached a consistency you were comfortable with.

    Types of 00 Flour

    • Caputo pizzeria flour is perhaps the most widely used pizza flour in the world, and you can purchase it right here on Amazon.
    • It is often found at the majority of pizzerias in Naples, the birthplace of pizza.
    • You can see from their catalog on their website that they have a large variety of different varieties of 00 flour available.
    • Some of the flours have a higher protein level than others, and on each of the bags are suggestions for the best ways to utilize that flour (along with images, of course).
    • Most flour companies will have goods that are similar in nature, so pay close attention to the recommended applications for each flour.
    • For example, King Arthur produces an Italian style flour that has just 8.5 percent protein, which is insufficient for making pizza.

    00 Flour vs Bread Flour

    • As we now understand, the term ″00 flour″ relates to the coarseness of the flour rather than the amount of protein in the wheat.
    • As a result, a 00 flour may also be used as a bread flour.
    • A direct comparison between 00 pizza flour such as Caputo and a regular bread flour such as that available in the United States or the United Kingdom, however, will most likely reveal that the latter has a little more protein.
    • When it comes to chewy bread loaves and bagels, the flavor will be greater.
    • The gluten content of American bread flour can be considerable, and this is what is utilized in a traditional New York pizza.
    • In particular, the Caputo 00 flour is intended for use in wood-fired ovens to produce deliciously soft pizza.

    Making a bread that requires a long fermentation and rise may result in the bread flattening rather than rising tall, depending on the recipe.

    00 Flour vs All-Purpose Flour

    • In some ways, these are diametrically opposed to one another.
    • One is a specialty flour, whilst the other is a comprehensive all-purpose flour.
    • All-purpose flour contains around 11 percent protein and is intended for use in a variety of applications such as baking, pizza, and bread.
    • However, due to its position in the center of the spectrum, it has only middling characteristics when used in any of the recipes on the list above.
    • Cakes will have a slight chewiness to them, and pizza will have a lesser rise and smaller internal holes than usual.
    • If you want to become serious about your baking, it is preferable, in my opinion, to use a flour that is specifically designed for the task at hand.

    Cakes benefit from lower protein flour, whereas bread and home oven pizza benefit from greater protein flour.The ideal flour for wood-fired pizza is 00 flour.

    00 Flour vs Plain Flour

    • Plain flour is available in the United Kingdom and is used in baking, pastries, and sauces.
    • It has less gluten than 00 flour, which is commonly used for bread and pizza.
    • I can’t suggest it for pizza since it lacks the protein level necessary to form a proper gluten structure in the dough.
    • A similar remark, you cannot use 00 bread flour for ordinary flour since it will not provide the texture that is required in cakes and pastries, which is a softer flour.
    • In fact, there is 00 ″plain flour,″ which may be used in the same way as regular plain flour is.


    • It’s crucial to remember that 00 flour may be found in a variety of formats, in my opinion.
    • However, the lower protein variant, which is used in pasta, and the higher protein type, which is used in Italian bread and pizza manufacturing, are the most popular.
    • The ability to experiment with different flours and discover what you prefer is a wonderful thing.
    • Many pizza cooks have strong opinions about which flour is the finest to use, but in the end, it comes down to personal choice.

    Best Pizza Dough

    • This Homemade Traditional Italian Pizza Dough Recipe is the only Pizza Recipe you’ll ever need since it’s so easy to make and tastes so good.
    • Make it by hand or in a stand mixer if you have one.
    • There will be no need for takeout, and your pizza night will be even more memorable as a result.
    • Any type of topping is OK!
    • You can either make this Pizza Dough the same day or leave it to rise overnight in the refrigerator.
    • Either way, it’s perfect.

    Make a traditional Margherita pizza or a famous Bianca pizza, both of which are delicious.Authentic Italian Pizza has never tasted better than it does now.All the information you’ll need to make this your family’s new favorite pizza recipe is right here.What day of the week is pizza day in your household?

    1. If you are anything like us, it might happen at any time.
    2. However, last week, it was on Sunday instead of Friday or perhaps even Saturday.
    3. This time, I cooked three distinct sorts of pizza, all of which were simple to prepare and all of which were wonderful.
    4. I started with one of my daughter’s personal favorites.
    5. A variety of pizzas are available, from the classic Margherita to my favorite Italian Sausage and Artichoke Cheese Pizza to one of the Italians’ favorite grilled zucchini pizzas.
    6. Alternatively, if you’re looking for something a little different, why not try this Potato Pizza?
    • It is really simple to obtain decent pizza dough in Italy.
    • I used to stop by my neighborhood bakery (forno) every now and then to pick up a pound or two of dough.
    • The first time I tried a pizza prepared using this dough, I realized that, no matter how fantastic the bakery dough was, it would soon become a thing of the past in my opinion.
    • I was inspired by that pizza and resolved to produce my own pizza dough from then on.
    • Needless to say, this pizza dough recipe was one of those that had been passed down from generation to generation for who knows how many years.

    And believe me when I say that it is the greatest Pizza Dough.You may cook it with a thin crust or a thick crust, depending on your preference, and then top it with any fresh toppings you like.

    How to make it

    • In the bowl of your stand up mixer (or a big mixing basin if you are kneading by hand), combine the water and sugar, sprinkle the yeast on top, and let sit for 5-10 minutes before stirring to incorporate.
    • Then, using a mixer fitted with a hook attachment, begin to combine on a low speed, scraping the hook as you go, and then raising the speed to medium for roughly 5 minutes, or until you have a smooth, elastic dough
    • Using a lightly oiled basin, set the dough in a warm, draft-free location until it has doubled in size
    • cover with plastic wrap and a big clean kitchen towel to keep the dough warm.
    • Using your hands, punch the dough down a few times and divide it into one to three balls. Set the dough aside for 20 minutes to rest.
    • Using your clean hands, place the dough in the selected pizza or cookie sheets (which have been lightly greased)
    • form the dough into the desired shapes.
    • Fill the crust with your favorite toppings (without the cheese) and bake for about 15-20 minutes (or until the crust is brown), before topping with shredded mozzarella cheese and baking for another 2-3 minutes or until the cheese has melted.
    • When I tried a pizza prepared with this dough, I realized that, no matter how fantastic the bakery dough was, it was now a thing of the past for me, no matter how delicious the dough was.
    • I was inspired by that pizza and resolved to produce my own pizza dough from then on.
    • Needless to say, this pizza dough recipe was one of those that had been passed down from generation to generation for who knows how many years.
    • And believe me when I say that it is the greatest Pizza Dough.
    • You may cook it with a thin crust or a thick crust, depending on your preference, and then top it with any fresh toppings you like.
    See also:  How To Remove Pizza Grease Stains?

    Who invented it?

    • Italian baker Raffaele Esposito, who hails from Naples, is credited with being the first person to create a ″pizza pie.″ Although it is also believed that street sellers in Naples had been selling flatbreads with toppings for many years before to Raffaele’s arrival.
    • According to historical records, the Italian King Umberto I and Queen Margherita paid a visit to Naples in 1889.
    • Esposito was tasked with the task of preparing a pizza for them.
    • He then proceeded to top the pizza with fresh tomatoes, mozzarella cheese, and basil, before cutting it into slices.
    • It was christened Pizza Margherita, and it is still incredibly popular today as a result of its popularity.

    What are the ingredients?

    • Due to the fact that there are only a few components in Pizza Dough, it is critical that all of the ingredients be of high quality and activity. Water — Always use lukewarm water
    • the temperature should be between 98 and 105 degrees Fahrenheit (36-40C). Never use hot water because it will kill the yeast, and never use cold water since it will make the yeast take an eternity to rise.
    • My preference is for active dry yeast, but you may also use instant yeast, using 3/4 teaspoon of instant yeast for every teaspoon of active dry yeast.
    • Sugar – Sugar is considered food for the yeast, which uses it to produce carbon dioxide and alcohol as a byproduct. It also contributes to the enhancement of the flavor of the pizza.
    • Olive Oil – It aids in the tenderization of the dough and the addition of a delicious flavor.
    • If you are using all-purpose or bread flour, be sure that it has at least 12 percent protein, otherwise it will not work. The crust will be chewier if the flour is bread flour.
    • SALT – This ingredient is required to give the dough flavor

    What is the best flour for making Pizza Dough?

    To be really honest, some people swear by bread flour, but I always use all-purpose flour instead (11 percent protein or higher). It is not always the flour, but rather the method by which the pizza is made, that is important! If you prefer bread flour, by all means, go ahead and make the substitution!

    Make sure your Yeast is active

    • To begin, check to see if your yeast is still active
    • In a small bowl, combine the water, making sure it is lukewarm (if it is too hot, the yeast will be killed), and a pinch of sugar
    • stir until the sugar is dissolved.
    • Stir in the yeast until it’s well incorporated, and then let it aside for approximately 5 minutes.
    • In order for the yeast to be active, it must dissolve in the water and cause the mixture to bubble.

    How to flavour the dough

    It is quite OK to add a few of dashes of garlic or onion powder, or even oregano or basil, to your dough if you like a more authentic Italian flavor. A couple of excellent pinches of hot pepper flakes will also do the trick if you prefer a more authentic Italian flavor. Before adding them to the yeast mixture, whisk them into the flour until well combined.

    Different types of Pizza to make

    • I used this Pizza Dough Recipe to make two big pizzas and one little pizza for my family.
    • Sometimes I’ll create an all-vegetable version, using fresh, halved cherry tomatoes, peppers, mushrooms, and onions, among other ingredients.
    • Either that or I’ll cook some Italian sausage (with the casing removed) with sliced mushrooms, peppers, and a tiny onion before placing the combination over a bed of tomato sauce that I’ve made from scratch (with just a few spices and a little olive oil).
    • In order to make the third pizza, I top it with chopped fresh tomatoes and sliced black olives, and of course, once they’ve been baked, I cover them all with shredded hard mozzarella cheese.

    How to make and form the Dough

    • Make sure to knead the dough until it is smooth and elastic when making homemade pizza dough. Let it rise in a lightly oiled bowl (make sure to turn the dough in the bowl so that it gets lightly covered in oil), cover the bowl with plastic wrap and a clean large kitchen cloth, and set it aside for about two hours in a warm draft-free area. -Place the bowl in a warm draft-free area and let it rise for another hour. Always use extra-virgin olive oil.
    • The dough should be divided into 2-3 rounds when it has risen
    • make sure to cover the rounds with a kitchen cloth and let aside for around 20-30 minutes.
    • When you try to put the dough into the pan, it will stretch out and not spring back as much.
    • There is no need to knead the dough while rolling it out with a rolling pin
    • clean hands work best.

    Why grease the dough before rising?

    Always lay the dough in a lightly oiled basin and roll it to gently coat it with oil before baking; this prevents the dough from creating a crusty top and maintains it smooth and soft.

    How long do you knead it for?

    • Keep kneading the dough until it is smooth and elastic, which should take roughly 7 minutes by hand and 5 minutes by machine.
    • The dough may be kneaded by hand or by machine, using the dough hook attachment on your stand up mixer, depending on your preference.
    • Do not over-knead the dough.
    • It is also preferable to use your finger tips to gently stretch the dough rather than a rolling pin while making the dough.
    • When you bake a pie crust with air bubbles in it, the crust will be light and airy, which is precisely what you like.

    What does Punching the dough down do?

    The process of punching the dough down removes some of the gas bubbles that have developed during the rising process, resulting in a finer grain than if you did not punch the dough down. This also aids in the relaxation of the gluten, which makes it simpler to form the dough.

    Can the Dough be made in advance?

    • The dough may undoubtedly be prepared in advance and stored in the refrigerator overnight.
    • The dough should be prepared and then placed in a lightly oiled mixing basin and covered with plastic wrap to rise overnight in the refrigerator.
    • To make the dough, remove it from the fridge and let it come to room temperature for 30-60 minutes, then punch it down and divide it into 2 or 3 pieces, allowing each portion to rest for approximately 20 minutes before forming it into the appropriate shape and icing it as desired.

    How to know when it has risen enough?

    Using your knuckles or a couple of fingers, form an indentation in the dough. If you see that the indentation has vanished, the dough need further rising time. A dent in the bread indicates that it is ready to be baked.

    Why do you punch dough down?

    When you punch down the dough, you are removing some of the gas bubbles that are created by the yeast while the dough is rising. It also aids in the relaxation of the gluten, which makes the dough easier to roll out and/or shape in the future.

    Does pizza dough need two rises?

    • It is not necessary to let the dough rise twice, and this recipe is great even after only one rise.
    • However, if you are looking for something spectacular, do as many Italian pizza establishments do and let the dough rise in the fridge overnight, then bring it to room temperature for 30-45 minutes before punching it down and allowing it to rise a second time for approximately one hour before baking.

    Recipe FAQs

    Do you know what the difference is between Pizza Dough and Bread Dough?The only difference between pizza dough and bread dough is that pizza dough is created with a higher protein flour.Other than that, they both employ the same ingredients: yeast, flour, salt, and water, with the exception of the protein flour used in pizza dough.How to Freeze Pizza Dough (with Pictures) Allow the dough to rise before freezing it, then divide it into the necessary pizza slices and place them in sealed freezer bags before freezing them completely.The dough will keep in the freezer for up to 3 months.

    • The best way to defrost the dough The frozen dough can be thawed in the refrigerator overnight (8 hours) if desired.
    • To use it, remove it from the refrigerator and let it to come to room temperature on the counter (about 30-60 minutes will enough).
    • Continue with the recipe that was started in step 4.
    • If you prefer, you may take the frozen dough out of the bag or container and set it in a large mixing bowl with enough room for it to expand before covering it with plastic wrap.
    • Allow it to sit for a couple of hours to allow the ice to soften and the steam to build.
    • After that, it is ready for use.
    1. How to make the nicest pizza crust possible Pizza should always be prepared in a very hot oven (450 degrees Fahrenheit or above) (250C).
    2. It’s better to top your pizza and let it cook for a few minutes before adding the shredded mozzarella cheese and baking until the cheese is melted.

    More delicious Pizza Recipes

    • Recipes for Cast Iron Skillet Pizza, Homemade Fresh Tomato Pizza, Sourdough Pizza Dough, White Pizza Recipe / Pizza Bianca, and more are all available online.

    So, whatever you want on your pizza (thick crust, thin crust, double cheese, vegetarian, or pepperoni), I hope you will give this pizza dough a try with your toppings. Cheers to a good meal!

    Best Pizza Dough

    • Best Pizza Dough is a simple, handmade pizza dough recipe that will quickly become your go-to dish for pizza night in your home. You can choose between a thick or thin crust. Take a look at the videos and don’t forget to subscribe to the channel! Course Cuisine as a Main Dish Preparation Time for the Italian Cuisine a period of two hours Preparation time: 25 minutes Time allotted 2 hours and 25 minutes is a long time. Servings 10 serves (per recipe) Calories 265kcal The ingredients are as follows: 2 cups tepid water (480 grams)
    • 1 pinch sugar
    • 1.5 tablespoons active dry yeast
    • 2 tablespoons olive oil
    • 5 1/4 cups all-purpose flour or bread flour (685 grams)
    • 1 1/2 teaspoons salt
    • 2 tablespoons olive oil

    Pour the warm water and sugar into the bowl of your stand up mixer (or a big mixing basin if you’re kneading by hand), sprinkle the yeast on top, and let sit for 5-10 minutes before stirring to incorporate. Continue with either the machine or the hand.


    Using the hook attachment, start mixing on low speed1, scraping the hook, and then raising the speed to medium speed2 and kneading for roughly 5-7 minutes, or until you have an elastic dough that is smooth and elastic (scrape the hook halfway through kneading).


    Stir with a fork until the olive oil, flour and salt are well combined and the dough is beginning to come together. Remove the dough from the bowl and knead it for roughly 10 minutes on a lightly floured board until it is smooth and elastic (if dough is really sticky add a little extra flour).


    • Place the dough in a lightly oiled basin and roll it to gently coat it with the oil. Cover the bowl with plastic wrap and a big clean kitchen towel and set aside in a warm draft-free room until doubled in mass, about 2 hours. **
    • Preheat the oven to 450 degrees Fahrenheit (250 degrees Celsius). Set aside for 20 minutes after punching down the dough several times and splitting it into 1-3 balls.
    • Prepare your pizza or cookie sheets by gently oiling them and transferring the dough to them. Using clean hands, form the dough into the appropriate shapes.
    • Finish by sprinkling your favorite toppings on top (without the cheese), baking for roughly 15-20 minutes (or until the crust is brown), then topping with shredded mozzarella cheese and baking for another three minutes or until the cheese is melted. Enjoy
    • \s** At this stage, the dough may be chilled for up to 24 hours by placing it in a plastic bag, pressing out the air, and tying it tightly.


    In a medium-sized mixing bowl, combine a can of diced or pureed tomatoes, 1 teaspoon oregano, 1 teaspoon basil, a pinch of salt, and a tablespoon or two of olive oil, stirring well to incorporate the ingredients. Toss the pizza dough on top.


    Prepare fresh tomatoes by chopping them (15-20 grape or c

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