Swapped my all-purpose flour for bread flour in pizza dough and won't go back

I used to think flour was flour. Ran a busy pizzeria section for like 5 years using whatever AP we had bulk. Then last month my supplier messed up an order and sent me a 50lb bag of bread flour by mistake. Didn't want to waste it so I tried it on a batch. The crust came out way chewier and held up better under sauce. I'm talking night and day difference. My sous chef even noticed before I said anything. Has anyone else had a similar switch that made them rethink a basic ingredient?

2 comments

2 Comments

rodriguez.felix24d ago

Wait, do you think my pizza dough is gonna taste any better now that I've been using fancy flour, or am I just fooling myself? I tried the same thing last month with my pasta - swapped in bread flour for a batch of fettuccine and it turned out like rubber bands. Maybe dough is just the one thing it works for, or maybe I'm just bad at cooking and flour was never my problem.

grantp2823d ago

@rodriguez.felix pasta dough is a WHOLE different animal, bread flour makes it tough as hell for sure. I did the same thing with my biscuits once and they came out like hockey pucks.