Alright, let’s talk about this here flour for makin’ pizza, the kind they call “high gluten.” Now, I ain’t no fancy baker or nothin’, but I’ve been makin’ bread and such for donkey’s years, so I know a thing or two.
What is this “high gluten” stuff anyway? Well, from what I gather, it’s just flour with a whole lotta that… that gluten thing in it. Sounds fancy, but it just means it’s got more of that sticky stuff that makes the dough stretchy. You know, like when you pull on it and it don’t just break apart right away. That’s the gluten doin’ its work.
Now, why do you want that for pizza? Well, think about it. You want a pizza crust that can hold up all them toppings, right? You don’t want it floppin’ around like a wet noodle. That’s where the high gluten flour comes in. It makes the dough strong, so it can hold its shape and not get all soggy when you load it up with sauce and cheese and all that good stuff.
- Strong Dough: Holds its shape real good.
- Chewy Crust: Gives you somethin’ to sink your teeth into.
- Big Bubbles: If you like them air pockets, this flour helps get ’em.
Some folks say this high gluten flour is best for that deep dish pizza, the kind they make in Chicago. You know, the ones that look like a whole pie? Yeah, that makes sense. You need a real strong crust for that, somethin’ that can hold all that stuffin’. But you can use it for other kinds of pizza too. I even heard tell some folks use it for that thin crust kind, the one they call… Nee-oh-polit-tan or somethin’ like that. Fancy names for food these days, I tell ya.
Now, if you can’t find this high gluten flour, don’t you go frettin’. You can still make a decent pizza with regular flour, the kind they call “all-purpose.” But if you want that extra chewiness, that extra strength, you might want to try addin’ a little somethin’ extra to it. I heard tell they sell somethin’ called “vital wheat gluten” that you can mix in. Never tried it myself, but I reckon it does the trick.
Cookin’ that Pizza: Now, gettin’ a crispy crust, that’s another story. From what I hear, you gotta have a real hot oven, and maybe one of them pizza stones. Never used one myself, but folks swear by ’em. And keep an eye on that pizza, you don’t want it burnin’ up on ya.
Another thing, some folks like to brush a little bit of that olive oil on the crust, before they put it in the oven. Says it helps it get crispy. I guess it makes sense, oil gets hot and helps things fry up nice and good.
So, there you have it. High gluten flour for pizza. It ain’t rocket science, just flour with a little extra somethin’ to make your crust strong and chewy. Now, go on and make yourself a pizza. And don’t forget the sauce!
Different Kinds of Flour: Now, there’s all sorts of flours out there. Some got more of that gluten, some got less. And then there’s this gluten-free stuff, for folks who can’t eat the regular kind. I ain’t gonna get into all that. Just know that if you want a good, strong pizza crust, high gluten flour is a good place to start. But don’t worry too much if all you have is that all-purpose kind. You can still make a darn good pizza with it, just takes a little know-how.
The protein in the flour is what they say matters. The more protein, the more of that gluten stuff there is. It’s all about the protein forming that network of stickiness to make the pizza dough work. They talk about percentages and such, but all you really need to know is if the flour is meant for bread making, it’s probably gonna do alright for pizza.
And the bubbles in the crust? Them are from the yeast, or whatever you use to make the dough rise. The strong gluten traps those bubbles, makes them little pockets of air in your crust. That’s what makes it light and airy, not heavy like a brick.
Now, I just told you all I know. Go make yourself some pizza, and don’t you worry too much about all these fancy details. Just get in there and get your hands dirty. That’s the best way to learn.
Tags：[high gluten flour, pizza dough, pizza crust, strong dough, chewy crust, deep dish pizza, baking, flour types]
