It is suggested that pizza bread should choose high-precision low-gluten or medium-gluten flour, so that the texture of pizza crust will be very delicate and dry. If the crust made of high-gluten flour is too hard, easy to harden and too hard, it is difficult to bite a pizza, just like eating sesame cakes.

Pizza is divided into American and Italian. Traditional American pizza uses low-gluten flour, while Italian pizza uses medium gluten. According to your own preferences, if you like to eat chewy, you can choose to use medium gluten, but in order to facilitate biting, the cake embryo should be made thinner, and it is no problem to make the low gluten embryo thicker.

First, the specific practice of pizza.

Preparation materials: flour 300g, yeast 4g, corn oil or melted butter 15g, sugar 15g, salt 2g, warm water 130g.

1. Put the flour, sugar, salt, warm water and yeast powder into a basin and stir them into cotton wool.

2. Pour in corn oil or melted butter, and knead it into a smooth dough with a little oil by hand.

3. Knead one side after proofing 10 minutes until the inside of the dough becomes very delicate.

4. room temperature fermentation 1 to two hours, take out and knead for a few minutes, and let the air out.

5. Roll it into a round cake with a thickness of about 8 mm, put it in a baking tray, cover it, and wake it for 10- 15 minutes.

6. Add your favorite ingredients and cheese and bake in the oven.

Note: When kneading dough, it is recommended to be patient and knead hard for a while. The longer the kneading time, the finer the dough will be. Although the fineness of pizza dough does not need to pull out the glove film like bread dough, it should be similar, so that the pizza crust made will be as delicate as that sold.

Conclusion: Many people like to make pizza with high-gluten flour. The author thinks that the pizza made of high-gluten flour will not only be hard, but also the fermentation holes in the crust are too large, which is not delicate enough. Many times, a pizza can't be eaten at once. It will become thicker after cooling, and its taste will not be better than that of low-gluten or medium-gluten.

Generally speaking, however, pizza dough does not require much gluten for flour. After all, pizza doesn't need to be ready-to-eat like bread (the lower the gluten, the easier it will melt in your mouth), and it doesn't need to be as crisp as a hand-grabbed cake, just make a pancake-like effect. Secondly, different people have different requirements for the taste of bread. Although the traditional pizza is low-gluten or medium-gluten, some people like to eat very gluten. Of course, high-gluten flour can also be used in this case. As the saying goes, strange practices and tastes are rooted in personal preferences.