The Difference Between Pizza Flour and Plain Flour: Understanding the Varieties and Their Impact on Your Pizza Dough

Pizza flour and plain flour are often used interchangeably, but they differ significantly in terms of their composition, protein content, and suitability for making pizza dough. Understanding these differences will help you achieve the perfect pizza crust every time.

Protein Content and Gluten Development

The most notable difference between pizza flour and plain flour lies in their protein content. Pizza flour, often referred to as 00 flour, typically has a higher protein content, ranging from 12-14%, compared to plain flour, which usually has about 9-11% protein. The higher protein content in pizza flour is crucial for developing gluten, which gives the dough its elasticity and chewiness.

Texture and Fine Milling

Pizza flour is milled more finely than plain flour, resulting in a smoother texture. This finer texture is beneficial for creating a thin and crispy crust. The fine milling process also allows for better absorption of water during the kneading process, leading to a lighter and more airy dough.

Wheat Type and Dough Characteristics

Another key difference is the type of wheat used in each flour. Pizza flour is usually made from hard wheat, which has a higher gluten content and better extensibility. In contrast, plain flour can be made from a mix of hard and soft wheat, which results in a dough that is less elastic and has a different texture.

Are You Using the Right Flour for Your Pizza Dough?

Pizza flour is the ideal choice for making pizza dough, but in a pinch, plain flour can be used as a substitute. However, the results may not be optimal due to the lower protein content and coarser texture.

Protein Levels in Flours

The protein levels in flour directly correlate with the gluten levels it produces. Italian 00 flours, also known as pizza or pizzeria flour, typically have protein levels around 12-14%. On the other hand, plain or all-purpose flours have protein levels ranging from 9 to 11%. Bread flour, which is suitable for making dough for bread like French baguettes, has protein levels above 12%, often between 12-15%.

Increasing Dough Extensibility and Elasticity

If you're struggling to achieve the perfect pizza dough, there are a few techniques you can use. Resting the kneaded dough in the refrigerator overnight can greatly enhance the extensibility and elasticity of the dough. Additionally, using a poolish pre-ferment can also improve the stretchability of the dough, resulting in a more consistent and delicious pizza crust.

Conclusion

While plain flour can be used for pizza dough, making the switch to pizza flour will yield better results due to its higher protein content and finer texture. Understanding the differences between these flours will help you achieve the perfect pizza every time. So, invest in high-quality pizza flour and enjoy a delightful crust that prizes both texture and taste.