Flour for Pizza Dough
Many pizza crust recipes call for bread flour, because of its higher gluten content. Gluten is the protein that, after kneading, becomes sticky and traps air bubbles given off by the yeast. This process causes it to rise.
So, if you want a thicker crust, use bread flour, a teaspoon or more of yeast. For a thinner crust, use all-purpose flour and a bit less yeast. Also, a mix of non-wheat flours works well.
Pizza Crust Variations
Replace part of the flour (up to a third) with:
- whole wheat
Or a combination of other whole grain flours, to get a more substantial crust.
Use less yeast (as low as 1/4 teaspoon) if you want a thinner, crispier crust
Add 1/4 teaspoon of garlic power to give the crust a different flavor. Other Italian herbs (such as oregano or basil), or Italian seasoning, work, too. We suggest testing with a small amount to see what you like, and how they go with your sauce and toppings.
The sauce is very important at our house. For us, the sauce makes it! (We don’t do white pizza, the kind that has no sauce.) We like Pastorelli, a brand out of Chicago. It has a rich and zingy, Italian tomato flavor. It’s not available in stores in all parts of the country, but if you can find it, you might like to try it.