I made pizza dough w/ all-purpose flour. I like a "chewier" crust. Would using bread flour achieve this?

Answer 1

I use bread flour for my pizza crusts. I also use about half again as much olive oil as the recipe calls for. This makes the crust a little denser, not quite as "fluffy," I guess "chewier" would be another description. I also asked the (Sicilian) owner of our best local pizza parlor for tips and he said, if I don't want to bake it in a wood fire, the only other advice he had was to refrigerate the dough for 20-30 minutes after the punch down (before shaping the crust).

Answer 2

try out this one, the sugar changes the density and texture of the dough, but you also want to thouroughly work the dough as it creates a higher gluten content thus making it chewier, however beware this will make it more rubbery to work with.

3 C AP Flour + more for dusting
1 packet yeast
1 to 2 tsp sugar
1 tsp salt
1 C water (110-115 Degrees F.)
2+ tbsp olive oil

wisk together the try ingredients, reserving the water and the yeast, finally wisk in the yeast and then add the water stir the indredients together until mostly combined, coat the dough with olive oil by drizzling the oil over the top of the dough turn the dough in the bowl half way through. incorporate this oil as best as possible by kneading the dough (this increaces gluten content) add more olive oil to coat the dough so that it does not stick to the next container. move your ball of dough into a tupperware (or similar container) in which the dough takes up less than half of the container. seal the container with your dough inside with a little olive oil to help keep it from sticking when it rises, put the dough in a warm place and allow to rise, the dough should rise enough to where it pushes the lid off your container, using your fingertips, tap the dough back into the container by deflating it, replace the lid and allow this process to happen again. when this happens. remove the dough and knead it. at this point you have an option based on your type of pizza, a traditional new york style should now be floured and spun (or rolled, etc) to make your round (or square) of dough. if youre going for a chicago style put the dough into the pan and allow it to rise again for a few minutes (i just let mine rest for about 5 minutes) then press it into the pan. as for dressing the pan, my best experience with this type of dough has been to oil the pan then flour it as well.

hope the recipe works for you, you can knead it and allow it to rise multiple times to get a higher gluten content, which should (from experience in baking) make a chewier product.

Answer 3

Yes, since it has a higher gluten content. Also, I would suggest not making your pizza crust too thin, but rather a bit thicker. After you place your dough on the pan, cover it and let it rest for 20 minutes or so and this will allow the gluten to relax a bit.

Answer 4

i double the dough recipe and make it thicker and i use a pan with sides like a 9/13 or bigger and use regular crisco

Answer 5

I would suggest using a little bit of Crisco in your crust to make it chewy.

Answer 6

you need to put the dough in the oven and bake it with nothing oin it first. then add the ingredients later