What is the best flour for making Pizza Dough?
To be really honest, although some people swear by bread flour, I only ever use all-purpose flour (11% protein or greater). The method you use to make the pizza, not the flour, is what matters. However, by all means use bread flour if you like it!
Make sure your Yeast is active
- To begin, confirm that your yeast is active.
- Water should be lukewarm (too warm may kill the yeast); after adding a sprinkle of sugar, put the water to a small basin.
- The yeast should be sprinkled on top, mixed in, and left to rest for about five minutes.
- If the yeast is alive, it will dissolve in the water and cause a fizzing reaction in the mixture.
How to flavour the dough
You may add a few dashes of garlic powder, onion powder, oregano, basil, or, if you want to go the Italian route, a few good pinches of hot pepper flakes if you want to give your dough a little additional flavor. Before adding them to the yeast mixture, whisk them into the flour.
