I bet no one can resist a deliciously layered pizza be it for lunch or dinner. But, I can also guarantee that many of us would choose to order out rather than prepare their own pizza dough at home. Well, it’s high time we changed that! I would still be stuck ordering out if it hadn’t been for a very useful article I came across. Become a Pizza Pro with These Easy Pizza Dough Recipes, as the name implies, is definitely the greatest guide to preparing the best pizza dough recipes ever. But maybe the most important thing that I came away with is the fact that a different type of flour is good for a different type of pizza dough recipe.
Pizza Dough Made with All-purpose Flour
All-purpose flour is good for many different recipes, pizza dough recipes included. This is so because the gluten content of this flour type is between 12% and 14 % which means that it is neither a soft flour nor a strong one. I tried using this flour the other day and had some difficulties rolling it because it started tearing in the center. In the end, I figured I’d make a Sicilian pizza dough, and of course layered the pizza the Sicilian way, with anchovies, onions, and herbs, but the star of my pizza was the caciocavallo, a cheese that my cousin brought from her trip to Gargano.
Pizza Dough Made with Bread Flour
Bread flour is even more popular than the all-purpose one when it comes to pizza dough recipes. Not only is it cheaper than other flours, but it is also a flour whose high gluten content will allow you to stretch it to as thin a crust as possible without it tearing apart. And you know what this means, right? I prepared myself a delicious New York style pizza and everyone went crazy for it. We were a party of four, so I made 2 pizzas that were 18 inches in diameter and cut into 8 slices each. That means 16 separate slices, and they were gone in a blink. This, in turn, speaks volumes of how great the result was and it might have something to do with the fact that I had twerked the typical New York pizza recipe. I spread tomato sauce, of course, but substituted mozzarella for parmesan cheese and added garlic powder, dried red chili pepper flakes, and some dried oregano. My friend even said that this is the best pizza he had ever tried. I was modest and said that the secret lies in the New York water and its minerals, but enjoyed the compliment regardless. I mean, I went from pizza zero to pizza hero in only a week, and all thanks to that great read I’ve mentioned above. Thank god for the internet J.
Pizza Dough Made with Caputo Tipo 00 Flour
I must admit I was a bit reluctant whether to give this flour a try or not. Since it is an Italian type of flour, it is a bit difficult to find it (of course, if you live in New Jersey this is not an issueJ). On top of it all, it is a bit more expensive, but if you want the authentic Italian pizza, then it is definitely worth it! I prepared the best Neapolitan pizza ever, with the crust being the right amount of thin on the edges and puffed up in the center. Plus, I figured since the Neapolitan pizza doesn’t call for too many toppings, in the end, the difference in price was not that big. Preparing the pizza dough was pretty easy, the pizza itself was delicious and all in all, I think buying the Caputo tipo 00 was a pretty good bargain. I layered the dough with a can of crushed tomatoes, added a pound of fresh sliced mozzarella (which I have previously drained) and topped the pizza with a dozen fresh basil leaves. Finished everything off with a teaspoon of dried Sicilian oregano and crumbled ground black pepper and left the oven do the rest.
Now that I have all this knowledge about pizza dough recipes and the flours to use, I am never going to order out again!