What To Know
- With its unique blend of strength and elasticity, American flour creates a crust that is both crispy and chewy, the hallmark of a truly great pizza.
- This protein forms a strong gluten network, resulting in a dough that is easy to handle and produces a chewy, flavorful crust.
- Its exceptionally high protein content (14%) results in a dough that is easy to handle and produces a crispy, flavorful crust.
Crafting the perfect pizza crust demands the right flour, and for those seeking the authentic American pizza experience, American flour is the way to go. With its unique blend of strength and elasticity, American flour creates a crust that is both crispy and chewy, the hallmark of a truly great pizza.
Types of American Flour for Pizza
Bread Flour
Bread flour is the go-to choice for many pizza makers due to its high protein content (12-14%). This protein forms a strong gluten network, resulting in a dough that is easy to handle and produces a chewy, flavorful crust.
High-Gluten Flour
As the name suggests, high-gluten flour has an even higher protein content (14-16%). It creates a particularly strong dough that is ideal for pizzas with a thin, crispy crust.
All-Purpose Flour
While not as strong as bread flour or high-gluten flour, all-purpose flour can still produce a decent pizza crust. Its lower protein content (10-12%) makes it easier to work with, but the resulting crust may be slightly less chewy.
Factors to Consider When Choosing Flour
Protein Content
Protein content is the key factor to consider when choosing flour for pizza. Higher protein content means a stronger dough with more gluten development. This results in a chewier crust.
Ash Content
Ash content refers to the mineral content of flour. A higher ash content gives the flour a darker color and a more pronounced flavor. For pizza crust, a medium ash content (0.5-0.7%) is ideal.
Malted vs. Unmalted
Malted flour has been treated with enzymes that convert some of the starches into sugars. This results in a sweeter flavor and a slightly crispier crust.
Top Picks for Best American Flour for Pizza
King Arthur Bread Flour
Known for its consistent quality, King Arthur Bread Flour is a popular choice among pizza makers. Its high protein content (12.7%) produces a chewy, well-developed crust.
Bob’s Red Mill High-Gluten Flour
Bob’s Red Mill High-Gluten Flour is a top pick for those seeking a strong, thin crust. Its exceptionally high protein content (14%) results in a dough that is easy to handle and produces a crispy, flavorful crust.
Gold Medal All-Purpose Flour
Gold Medal All-Purpose Flour is a versatile option that can produce a decent pizza crust. Its lower protein content (10.5%) makes it easier to work with, but the resulting crust may be slightly less chewy.
How to Use American Flour for Pizza
Dough Preparation
- Combine flour, yeast, salt, and water in a bowl.
- Knead until the dough forms a ball and becomes elastic.
- Let the dough rise in a warm place for 1-2 hours.
Shaping the Crust
- Punch down the dough and divide it into two equal balls.
- Roll out the dough into a 12-14 inch circle.
- Transfer the crust to a prepared baking sheet.
Toppings and Baking
- Preheat oven to 500-550°F (260-288°C).
- Add your desired toppings to the crust.
- Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Troubleshooting Common Issues
Dough is too sticky:
- Add more flour 1 tablespoon at a time until the dough is less sticky.
Dough is too dry:
- Add more water 1 tablespoon at a time until the dough is smooth and elastic.
Crust is too tough:
- Knead the dough for a longer period of time to develop the gluten.
Crust is too soft:
- Use a higher protein flour or add more flour to the dough.
Beyond the Crust: Other Uses for American Flour
In addition to pizza, American flour can be used for a variety of other baking purposes:
- Bread: Bread flour is ideal for making hearty, chewy loaves of bread.
- Pastry: All-purpose flour can be used for making pies, cookies, and other pastries.
- Thicken sauces: High-gluten flour can be used to thicken sauces and gravies.
The Final Verdict
Choosing the best American flour for pizza depends on your desired crust texture. For a chewy crust, opt for bread flour or high-gluten flour. For a more versatile option, all-purpose flour is a good choice. With the right flour and a little practice, you can create delicious, authentic American pizzas at home.
Frequently Asked Questions
Q: What is the difference between American flour and Italian flour?
A: American flour typically has a lower protein content than Italian flour, which results in a less chewy crust. American flour also tends to have a higher ash content, giving it a darker color and a more pronounced flavor.
Q: Can I use bread flour for other types of baking?
A: Yes, bread flour can be used for making bread, pastries, and other baked goods. However, due to its high protein content, it may produce a denser texture in some applications.
Q: How do I store flour properly?
A: Flour should be stored in an airtight container in a cool, dry place. This will prevent it from absorbing moisture and going rancid.
