The bread flour dough recipe I used is the same as the pizza flour dough recipe I normally use:

• 500g strong white bread flour
• 300g water
• 9g salt
• 0.7 g dried yeast

Both the salt and the yeast are dissolved separately in the water above.

I used a breadmaker to knead the pizza dough using the pizza dough option.  I then bulk proofed the dough in a large plastic tub with a lid for 24 hours at room temperature.

Strong White Bread Flour isn’t a flour I would normally use to create pizza dough.  The reason for this is that it tastes different to pizza flour.  It tastes like bread and has a different structure to pizza flour dough which tastes lighter.

Check out the video above where I show the strong white bread flour dough being cooked in the wood-fired Ooni Pro pizza oven.

THOUGHTS ON USING BREAD FLOUR FOR PIZZA

I have in the past used bread flour to make pizza and the outcome at that time was not great.

My pizza ended up like a big blob of dough – the crusts bubbled up and in the middle I had a tiny area where the pizza toppings slid, like a dip in a puddle.

It didn’t look great and was far too doughy.  The main issue was that I hadn’t stretched out the dough enough and it puffed up into a round bread roll.