The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pizza dough recipe

tgw1962_slo's picture

high gluten flour

January 8, 2009 - 6:53pm -- tgw1962_slo


I recently read that using a high-gluten flour (KAF's Sir Lancelot Hi-Gluten, or Giusto's "Ultimate Performer") is better for making pizza crust than an AP or bread flour as it produces a chewier or firmer crust.

Anyone here ever use high-gluten flour for pizza crust? What was your experience? Did you like it more or less than using AP or Bread flour?  

I also understand that High-gluten absorbs more moisture, so you supposedly need to add a small amount more of water than if you used AP or bread flour? 


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