Kenji specifically calls for bread flour in his Foolproof Pan Pizza but I was wondering if anyone has tried it with AP flour. Am I going to get a substantially inferior pie if I use Kroger AP flour instead of King Arthur bread flour?
by voxadam
In Serious Eats
6 Comments
I’ve used AP flour when I was out of bread flour and wanted pizza. It turned out fine.
I’ve been using King Arthur All Purpose for a while now and it turns out good.
Will it be substantially less great? No
Can you tell a difference? Possibly but I can’t
I would just make sure you get the top and bottom of the pizza properly cooked. Not getting that texture correct would be far more disappointing than the use of correct flower.
When you stretch it out, it may break on you. So to work around that, you can knead it more. Also if it breaks, I do a little cheat where I grab some dough off the crust area and just patch it.
You can also just oil it up and smash it into a cast-iron for deep dish.
I never tried the recipe with bread flour but I always got great results using ap flour.
Shit, I’ve always used AP, and been a little disappointed mine weren’t shaping up the same way. Thank you for point this out. But yeah, I’ve just dusted with a little extra flour after the rise/divide, and instead of palming the little little dough ball, I’ve used a bench scraper to make it fold over itself and develop a firm ‘skin’. More times than you’d figure. Maybe just lower the hydration.
Anybody try semolina?