Making a Pizza using Strong White Bread Flour Dough

I Cooked a Strong White Bread Flour Dough Pizza | Ooni Pro | Smokey Sausage Pizza

Hello! Welcome to our learning to cook journey! We made a smokey BBQ sausage (sliced frankfurter) with BBQ sauce, buffalo mozzarella. I wanted to do a pizza cook test with strong white bread flour instead of soft-grain pizza flour to see how it would turn out in the Ooni Pro wood-fired pizza oven. This is the recipe I used - which is the standard pizza flour recipe and process I normally use to make pizza using soft-grain pizza flour: 500g strong white bread flour 0.8g dried yeast 300g water 9 g salt Dissolve the salt in 150g water and the yeast in the other 150g water. Add these to the flour and stir. Knead using a breadmaker pizza dough option. Process: - 24-hour room temperature bulk proof in a lidded bowl then ball up 30 minutes before the cook.

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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

After the proof I balled up the dough and left to rest for 30 minutes.

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.

 

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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

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.

 

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.

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