I was dead wrong about using bread flour for pizza dough

For years I figured all-purpose flour was fine for pizza since I'm just cooking at home, not a pizzeria. Then last month I got a cheap bag of bread flour on clearance at the grocery store and decided to give it a shot. The difference in the crust texture was honestly shocking - way more chewy and crispy at the same time, not dense like my usual attempts. Has anyone else had a similar moment where swapping one ingredient changed everything for them?

2 comments

2 Comments

riverp3725d ago

Man that clearance bread flour find sounds like a total win. I had a similar shock last year when I finally tried good quality olive oil for salad dressing instead of the cheap stuff, it made everything taste so much better. Sometimes you just need one ingredient swap to realize what you have been missing.

black.margaret25d ago

Good olive oil's all hype, the cheap stuff works just fine.