We use our bread machine to make pizza dough. Will the dough be tougher if we use regular all-purpose flour instead of bread flour? Bread flour is supposed to be richer in gluten so it will stand up better to being machine-kneaded, but I don’t know if it will matter since we are making pizza dough this time.
Any experience? Any technical know-how affecting this?
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I used both, also whole wheat with regular flour before on my bread machine, it wasn’t that big of a difference
2tbs dried granulated yeast
3 cups bread flour
1tsp salt
2tbs sugar(I add honey instead)
2tbs olive oil 1 cup water
italian herbs
, plus 2tbs of water, add all the liquids first, the dried ones, last with the yeast, bake at 400 oven, My leftovers i freeze
wheat dough
1 1/3 cups water
2tbs olive oil
3/4 tsp salt
2cups all purpose flour
2cups whole wheat flour
2 tbs yeast
instructions, same as above
Over the many years that I made bread products in my machine, I never used bread flour.
In order for the glutens to be damage in your bread machine, the thing would have to run much longer and harder than it could without overheating.
The other option is to use your food processor. Add the flour, yeast, salt and oil; process for a few minutes and then kneed on the counter.
You can use all-purpose, but it won’t be as stretchy as it would be with bread flour. Being kneaded through the machine will actually help since it will develop the gluten in the flour.
No, it works fine.
I have an easier and shorter way to make the dough.
Use your food processor.
Mix all the dry items first.
With motor running add the oil.
Still running add the water til you get a nice dough….if too loose add more flour….if too dry add some more water.
Best of all it kneaded for you.