Making a Pizza using Strong White Bread Flour Dough

Making a Pizza using Strong White Bread Flour Dough

I’ve created a Pizza for Beginners YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!

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.


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.


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