Can Pizza Flour Be Used For Bread? Here’s The Surprising Truth!
What To Know
- However, it’s important to note that the low protein content of pizza flour will result in a bread with a different texture than bread made with bread flour.
- Bread made with pizza flour may have a shorter shelf life than bread made with bread flour due to the lower protein content.
- Bread flour has a higher protein content (12-13%), which results in a bread with a chewier texture and higher rise.
The world of baking is filled with a vast array of flours, each with its unique characteristics and applications. While bread flour is typically the go-to choice for baking bread, many home bakers wonder if pizza flour can be used as a substitute. In this comprehensive guide, we’ll delve into the science behind pizza flour and explore its suitability for making bread.
Understanding Pizza Flour
Pizza flour, also known as “00” flour, is a finely ground Italian flour made from a blend of soft wheat varieties. Its low protein content (typically 10-11%) gives it a light and airy texture, making it ideal for creating thin, crispy pizza crusts.
Can Pizza Flour Be Used for Bread?
Yes, pizza flour can be used for making bread. However, it’s important to note that the low protein content of pizza flour will result in a bread with a different texture than bread made with bread flour.
Differences in Bread Made with Pizza Flour
- Texture: Bread made with pizza flour will have a softer and more crumbly texture due to the lower protein content.
- Crust: The crust of bread made with pizza flour will be thinner and crispier than bread made with bread flour.
- Rise: Bread made with pizza flour may not rise as high as bread made with bread flour due to the lower protein content.
Tips for Using Pizza Flour for Bread
- Increase the hydration: To compensate for the lower protein content, increase the hydration of the dough by adding more water. A good starting point is to use 75-80% hydration (75-80% water by weight of flour).
- Add vital wheat gluten: To boost the protein content, add vital wheat gluten to the dough. A good starting point is to add 1-2% vital wheat gluten by weight of flour.
- Knead less: Over-kneading dough made with pizza flour can result in a tough texture. Knead the dough gently until it just comes together.
- Proof for longer: The lower protein content of pizza flour may require a longer proofing time. Proof the dough for 1-2 hours at room temperature, or overnight in the refrigerator.
Benefits of Using Pizza Flour for Bread
- Tender crumb: The low protein content results in a soft and tender crumb.
- Crispy crust: The low protein content creates a thinner, crispier crust.
- Versatility: Pizza flour can be used to make a variety of bread types, from baguettes to sourdough.
Drawbacks of Using Pizza Flour for Bread
- Lower rise: Bread made with pizza flour may not rise as high as bread made with bread flour.
- Shorter shelf life: Bread made with pizza flour may have a shorter shelf life than bread made with bread flour due to the lower protein content.
- Requires additional ingredients: To improve the texture and rise, additional ingredients such as vital wheat gluten and more water are often necessary.
Alternatives to Pizza Flour for Bread
If you don’t have pizza flour, you can use other types of flour for making bread. Here are a few alternatives:
- Bread flour: Bread flour has a higher protein content (12-13%), which results in a bread with a chewier texture and higher rise.
- All-purpose flour: All-purpose flour has a moderate protein content (10-11%), making it a versatile choice for both bread and pizza.
- High-gluten flour: High-gluten flour has a very high protein content (13-14%), which results in a bread with a very chewy texture and high rise.
Summary: Embracing the Possibilities
While pizza flour can be used for making bread, it’s important to understand the differences it will create in texture and rise. With the right adjustments, you can create delicious and unique breads using pizza flour. Don’t be afraid to experiment and discover the possibilities that this versatile flour has to offer.
Frequently Asked Questions
Q: Can I use pizza flour for sourdough bread?
A: Yes, pizza flour can be used for sourdough bread. However, it may result in a bread with a softer and more crumbly texture than if you used bread flour.
Q: How much vital wheat gluten should I add to pizza flour for bread?
A: A good starting point is to add 1-2% vital wheat gluten by weight of flour.
Q: Can I substitute pizza flour for bread flour in all bread recipes?
A: It’s not recommended to substitute pizza flour for bread flour in all bread recipes. Some recipes rely on the higher protein content of bread flour to achieve the desired texture and rise.