Bread flour and pizza flour are both high-protein wheat flours, but they are not interchangeable in every recipe. Bread flour, typically 12–14% protein, builds strong gluten for chewy loaves, while pizza flour (often 11–13% protein, sometimes with malt or a finer grind) is formulated to produce a crust that is crisp outside yet tender inside. This guide explains the differences, when to use each, and how to substitute one for the other without ruining your bake.
Ingredients
- 2 cups (256 g) bread flour or pizza flour (see notes)
- 1 teaspoon (6 g) fine sea salt
- 1 teaspoon (4 g) instant yeast (or 1 ½ teaspoons active dry yeast dissolved in 2 tablespoons warm water)
- ¾ cup (180 ml) warm water (110°F / 43°C)
- 1 tablespoon (15 ml) olive oil, plus more for greasing
Instructions
- In a large bowl, whisk together the flour and salt. If using instant yeast, stir it into the flour. If using active dry yeast, dissolve it in the warm water and let sit for 5 minutes until foamy.
- Add the warm water (and dissolved yeast, if using) and olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. If the dough is too sticky, add a little flour, 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
- Shape the dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–2 hours, or until doubled in size.
- Punch down the dough. Divide into 4 equal pieces (about 100 g each). Shape each into a ball, cover, and let rest for 10 minutes.
- Preheat your oven to 500°F (260°C) with a pizza stone or baking sheet inside. If using a stone, let it heat for at least 30 minutes.
- Stretch or roll each dough ball into a 10-inch (25 cm) round. Top as desired.
- Bake for 8–10 minutes, until the crust is golden and the cheese is bubbling. For a crispier bottom, bake directly on the stone.
Tips
- Substituting: You can use bread flour in pizza dough, but the crust will be chewier and slightly denser. To mimic pizza flour, replace 2 tablespoons of bread flour with 2 tablespoons of all-purpose flour per cup (or use a 50/50 blend). For pizza flour in bread, add 1–2 tablespoons of vital wheat gluten per cup to boost protein.
- Hydration: Bread flour absorbs more water than pizza flour. If your dough feels dry after adding the full amount of water, add an extra 1–2 tablespoons. The dough should be tacky but not sticky.
- Kneading: Over-kneading pizza dough can make it tough. Stop as soon as the dough passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
- Cold ferment: For the best flavor, refrigerate the shaped dough for 24–72 hours before baking. This develops more complex taste and a crisper crust.
Serving Suggestions
Serve the baked pizza immediately with a drizzle of olive oil, fresh basil, or a sprinkle of chili flakes. Pair with a simple green salad dressed with lemon vinaigrette. For a bread loaf made with bread flour, serve warm with butter or use for sandwiches.
Variations
- Whole wheat: Replace up to 50% of the flour with whole wheat flour. Add 2 tablespoons extra water, as whole wheat absorbs more.
- Herb crust: Mix 1 teaspoon dried oregano or rosemary into the flour before adding water.
- Gluten-free: Use a gluten-free all-purpose blend and add 1 teaspoon xanthan gum (if not already in the blend). Reduce water to ⅔ cup (160 ml) and bake at 450°F (232°C) for 12–15 minutes.
Storage and Reheating
Baked pizza keeps in the refrigerator for up to 3 days. Store slices in an airtight container or wrap tightly in foil. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese melts. Avoid microwaving, which makes the crust soggy. Unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before using.
Frequently Asked Questions
Can I use bread flour for pizza? Yes, you can. The crust will be chewier and slightly denser than one made with pizza flour. To get a closer texture, use a 50/50 mix of bread and all-purpose flour.
What is the protein content of pizza flour? Pizza flour generally has 11–13% protein, while bread flour has 12–14%. The higher protein in bread flour creates more gluten, which is great for bread but can make pizza crust tough if overworked.
Can I substitute all-purpose flour? All-purpose flour (10–12% protein) works for pizza, but the crust will be less crisp and more cakey. For bread, all-purpose will produce a softer, less chewy loaf. Add vital wheat gluten to boost protein if needed.
Why is my pizza crust tough? Tough crust usually comes from over-kneading or using too much flour when shaping. Handle the dough gently and use a light dusting of flour, not a heavy coating.
Do I need a pizza stone? No, a baking sheet works fine, but a stone or steel preheated in the oven gives a crisper bottom. If using a sheet, flip it upside down and preheat it to mimic a stone.
Can I make this dough ahead of time? Yes, you can refrigerate the dough after kneading for up to 3 days. Cold fermentation improves flavor and texture. Just let it come to room temperature for 30 minutes before shaping.
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