Various brands of pizza flour vary in protein content, water absorption rate, and grind size. A flour with a high protein content is ideal for use in a wood-fired oven, while one with a lower protein content is better suited for pizza baking in a conventional oven.
You may wonder what the differences between bread flour and pizza flour are. While they are similar, they do have differences. Both flours are leavened, meaning they need a combination of water and yeast to form a dough that stretches and holds shape.
However, there’s so much more to know about the different types of flour and their usage. So, without further ado, let’s begin learning more about bread flour vs. pizza flour. Keep reading below!
Pizza Flour Vs. Bread Flour
Pizza flour and bread flour are the best for baking. However, you can substitute pizza and bread flour for one another.
So, what’re the key differences between them? Let’s get started with knowing down below!
|Parameters||Pizza Flour||Bread Flour|
|Gluten||Lower than bread flour (12%)||High gluten content (13-14%)|
|Made Of||Hard and soft wheat, mainly durum wheat.||hard red wheat.|
|Grind||Fine grind||Fine grind|
|Pizza Texture||Thin crispy crust||lighter, chewier crust|
Pizza flour is a type of bread flour particularly used for pizza baking. It’s made from both hard and soft wheat and is bleached, which gives the flour its finer white color.
Pizza flour’s perfect balance of strength and elasticity provides the thin and crispy crust we all love.
On the other hand, bread flour is made from hard red wheat and is higher in protein than white wheat. It means that bread flour is less chewy and more elastic than pizza flour.
Depending on your preference, bread flour is available in whole wheat and multigrain varieties. Its higher protein content makes it ideal for making yeast bread.
If you’re looking for a delicious crust that holds together when stretched, pizza flour will help you make it. These flours are leavened, which means they contain enough gluten to give a crust some elasticity.
However, when it comes to taste, bread flour is often preferred for its lighter, chewier texture.
3. Protein Content
Bread flour and pizza flour both contain protein, which strengthens gluten bonds. Moreover, protein can also help you build muscles, so choosing flour with high protein content is essential.
The protein content of the flour is usually listed as a percentage. The average content of protein in cake and all-purpose flour is eight to twelve percent, whereas bread flour contains anywhere from twelve to fifteen percent. The higher the protein content, the better for your dough.
Different bread and pizza flour brands have different protein content and water absorption rates. Italian and European flours are known for their finer grain size, while bread flour has a coarser grain size.
Bread flour is typically cheaper and can be found locally or online. The key difference between bread flour and pizza flour is how it absorbs water.
5. Hydration Levels
When comparing bread flour to pizza flour, it’s important to consider hydration levels. The dough needs a certain hydration level to be properly formed.
Now, pizza flour needs less water than bread flour as pizza flour has low water absorption.
What is 00 Flour And Why It’s Best For Pizza?
In the flour planet, 0 is a crucial term determining flour’s coarseness. The coarseness of flour is graded with 2, 1, 0, and 00. The more the 0, the finer the flour.
Now, 00 flour is a favorite of pizza enthusiasts – the go-to flour if you want an authentic Neapolitan pizza.
This type is made from Italian durum wheat. It contains more protein, strong gluten formation, and a finer grind than its equivalent in American flour. As a result, you get perfectly crispy pizza with sufficient air pockets but no chewy texture.
Caputo type 00 is one available brand you can get in the US as a pizza enthusiast. It has a finer grind, high protein, strong gluten, and low water absorption.
Can you use bread flour instead of pizza flour for pizza?
Well, yes, you can. But pizza flour is perfect for a thin crispy pizza.
On the other hand, bread flour is suitable for thick crusts as it leads to a chewy crust.
Now, the interesting factor is that you can use bread flour for pizza; however, pizza flour, especially 00 type, is not suitable for bread as it’s too fine and contains less gluten.
Different Types of Flour
When it comes to baking, knowing the differences between different types of flour can make a huge difference in the success of your next recipe. There are several different types of flour, each with specific uses.
All Purpose Flour
For example, all-purpose flour is best for cookies and muffins, while cake flour is better for bread and cakes.
All-purpose flour is easy to find and use and is a great choice for many recipes. While most recipes call for this type of flour, you may want to try specialty flours if you need help deciding which type to use in your baking.
However, the amount of protein in all-purpose flour varies from brand to brand and region to region.
wheat flour is the most popular type, though other types are available.
When it comes to baking, it’s always good to get creative with your flour. Try experimenting with different types of flour and sugar to find out which works best for you.
By being creative in the kitchen, you’ll be able to make the most delicious and healthiest baked goods for your family. While all flours serve the same purpose, they have distinct flavors and textures and differ in nutritional value.
Almond flour is gluten-free and can be used in recipes as an alternative to wheat flour. It can replace up to 25 percent of wheat flour but will need additional Leavener.
In addition, almond flour has a delicate almond flavor and is an excellent choice for low-carb baking.
Bread flour requires significant kneading to create the gluten structure for yeast bread. The resulting dough has a soft, airy, chewy texture.
It is also used for making chewy cookies. Pastry flour, on the other hand, contains low protein and is best for baking lighter, flakier foods.
Pizza flour is a popular ingredient in many recipes. This finely ground, high-protein flour is made from hard red wheat and is similar to all-purpose flour.
It is also easily available in most supermarkets. This flour is excellent for making thin-crust, Neopolitan-style, and deep-dish pizzas.
Cake flour has a much lower protein content than all-purpose flour, making it ideal for soft, delicate cakes. It’s not recommended for non-cake flour recipes, but it’s great for cakes.
How To Store Flour
Bread flour is often available in the baking aisle of supermarkets. It can be kept in the pantry for six to eight months if stored properly.
Make sure to store it in an airtight container. Avoid using paper bags because they do not hold up to long-term storage. Also, refrigerate it to prevent it from developing a foul odor.
Bread flour is a versatile ingredient that works well in many baking recipes. It can replace all-purpose flour, although it requires extra attention during kneading and folding.
However, you should avoid using bread flour in baked goods that require tender pastries. It is fine for other baking purposes, such as high-fat roux and crumbles toppings.
How Important is Flour Strength?
Pizza flour is available in various strengths, ranging from 00 to 14. A typical pizza dough contains seven to fourteen percent gluten.
A typical pizza dough should be made with at least 12 percent protein and can be made from plain or self-rising flour.
Pizza flour vs. bread flour: do they work the same for baking pizza or different?
Bread flour is the most popular and versatile, while pizza flour has the best protein content for baking pizza. However, you can use bread flour for pizza; the texture will be chewy. But you can use it for thick-crust pizza.
So give it a go next time you’re ready for pizza!