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.
For the toppings I used sliced smokey frankfurter sausages with BBQ sauce and added some buffalo mozzarella.
I think tomato sauce pretty much goes with many different recipes. I’ve tried making BBQ topped pizza with and without the tomato sauce but I think I prefer it on here.
OONI US SHOP HERE:
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.
What this test concluded to me was that strong white bread flour is great for making pizza if you can’t get your hands on pizza flour.
But I will make sure that if I can’t stretch it by hand well enough, I will roller it out flat in the middle to ensure that it doesn’t puff up like a batch loaf.
There was also a taste difference. The bread flour dough tasted different to the pizza flour dough.
Also, when I tore the bread flour dough, the structure felt different too. These are not slight differences, they are noticeably different.
OONI UK SHOP HERE: