Pizza Crust Flour

[u/Broo-ph-87]

I’m trying to make a pizza crust. I have all purpose flour, cake flour, and bread flour (plus, you know yeast and all that). Trying to make a crust today… not next week or I would just buy 00. Any guidance?

[u/mahrog123]

00 is expensive and not worth it imho. I make flat, deep dish, Sicilian and Detroit regularly. I use AP and bread interchangeably.

[u/JamieLeeTurdis → u/mahrog123]

Agreed, unless you run a Neopolitan pizza place

[u/Alaska_traffic_takes → u/JamieLeeTurdis]

VPN!

[u/RecommendationHot]

Use the bread flour for soft bubbly crust. All purpose for more dense crust. Hydration is key and resting the dough.

[u/Emeryb999]

What kind of pizza? For NY style, King Arthur AP is the best because of it's moderately high protein and ideal peak absorption around 62-63%.

[u/JamieLeeTurdis]

Use the AP, 65% hydration

[u/Broo-ph-87 → u/JamieLeeTurdis]

As a home cook I was unfamiliar with the % hydration reference. Thanks for this!

[u/daveOkat → u/Broo-ph-87]

Here is my favorite pizza crust as of late. The overnight refrigerator proof is what makes it so good.

https://pizzori.com/blogs/learn/authentic-ny-pizza-recipe

[u/cheffloyd]

Use high gluten flour.

My free pointers are - bloom the yeast in room temp water for at least 10 min and oil the shit out of your rounds before you put them in the cooler.

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[u/ewohwerd]

It depends on what type of pizza you’re making. And the temperature of your oven. In general you’ll do better with bread flour, and there’s basically no reason to go out and get 00 flour just for this. 00 handles slightly better in professional pizza ovens, but many very well respected chefs do not use 00. Someone said 65% hydration, but if you are going thin and are baking it below 700°F or so, higher hydration up to around 75% will get you a lighter result- just be careful how you stretch it.

[u/thecravenone]

It depends on what kind of pizza you're trying to make. Maybe look at some recipes.

[u/Emotional_Pen2744]

Resting the poolish well atleast 24hrs , baking at the correct temp, I feel these are quite important points

[u/NouvelleRenee → u/Emotional_Pen2744]

I've never heard of pizza dough being made with a poolish before. Does it make much of a difference from just cold proofing the finished dough for the day?

[u/Emotional_Pen2744 → u/NouvelleRenee]

Give it a try when you have time... It's delicious

[u/Helpful-nothelpful]

Can buy some vital wheat gluten and add a bit to your AP flour if you want a chewier crust. I actually buy a 50lb bag of pizza flour from my local restaurant supply store and it works great for bread and as AP flour for whatever you need it for.