Flour for making pizza dough ,is it strong or plain four?
Pizza is made with bread dough, which is why the dough is stretchy when raw and bakes to be chewy with a light core and crisp crust. It needs to be made with strong flour (bread flour) because only this has high enough protein levels to form the gluten which gives the dough its stretchiness and makes proper pizza base/crust so deliciously chewy and crisp. Ordinary baking flour has less protein and cannot develop high enough levels of gluten to make a good bread structure. The highest-protein flours that are easily available in supermarkets are the Canadian strong flours. For even higher-protein flours, go to a specialist such as the Flour Bin.
