Going to try a new recipe for dough tomorrow. My last weekend's pie was subpar at best and the only variation I had was that I opened a new batch of yeast. The dough had a very fast rise before baking but fell a little flat before going in the oven. It never hardly rose at all in the oven. I normally have no problem with my recipe which I don't deviate from much ever.
Anyways, after that debacle I decided to stop using my high gluten flour and newly-open big block of yeast, and try something different.
I like a thicker crusted (american style?) pizza so I want to try bread flour. the wife picked up a small bag of Pillsbury bread flour to try. She also picked up some small packets of Fleischmann's active dry yeast.
Is there anything I should know about before using bread flour for pizza?? I always use high gluten, and have used "general purpose" flour in the past, but this is my first attempt with bread flour.
Here is my typical recipe. I will only be changing the high gluten flour to bread flour...
1/4 cup warm water (about 110 degrees)
2 ½ teaspoons active dry yeast
1 teaspoon sugar
4 cups high gluten flour
1 1/8 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
In a bowl, combine warm water, yeast, and sugar and stir to combine. Set aside and allow to rest for 10 minutes. In Kitchen Aid, combine flour and salt with paddle attachment. Add the yeast mixture, cold water, and oil. Mix until a ball is formed: this will happen quickly, be careful not to overwork the dough. Change attachment to hook and knead for several minutes until dough is smooth. Allow dough to rest for 2 to 3 minutes. Remove dough and form into a ball by hand. Place dough in oiled bowl and allow to rise at room temperature for 1-2 hours.
Punch dough down, divide into 2 balls, let rise at least another 1-2 hours.
Heat up pizza stone in a 450 degree F oven. Form an approx 14-inch pizza crust and place on pizza screen. Place toppings on the crust and place the pizza in the oven (on the screen) onto the pizza stone. Bake until golden, about 10-15 minutes, rotating once half way through if needed.