can I substitute self raising flour for bread flower?

Question

I want to make some good pizza crust and do not have bread flour i have all-purpose or self raising...
Also a good pizza crust recipe would be helpful. Thanks

Answer 1

this is the one i use

Jay's Signature Pizza Crust
Submitted by: Jason Sharp
Rated: 5 out of 5 by 1069 members Prep Time: 30 Minutes
Cook Time: 20 Minutes Ready In: 1 Hour 50 Minutes
Yields: 15 servings
"This simple pizza crust is chewy and soft, with a crispy exterior."
INGREDIENTS:
2 1/4 teaspoons active dry
yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water
(110 degrees F/45

degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose
flour
DIRECTIONS:
1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Answer 2

well if it is just for pizza crust and you don't have anything else then, go with the all purpose flour, however, the texture will be denser than if you use bread flour. if you're making an actual loaf of bread, then you need to use bread flour, because it has a higher gluten content in it, that's what makes bread rise, and gives it texture, and chewiness. gluten is a protein that elongates when the dough is kneaded and enables air bubbles to be trapped in the dough when the yeast ferments, hence the dough rises.

Answer 3

NO! Self rising flour already has leaving in it! You need to use all purpose.

Try http://www.bettycrocker.com for a good pizza crust recipe. That site always has good recipes for the "basics".

Answer 4

Use all-prupose.

Answer 5

Bad idea. :)