A key factor often overlooked when creating your homemade pizza is the flour. All-purpose flour is usually found in most kitchens; however, the level of protein in all-purpose flour ranges from about 9 to 11 per cent, which will not typically give you the results necessary to structure an authentic pizza.



Generally, high-performance pizza crusts require a strong network of gluten to hold the gas produced during fermentation so that the finished pizza exhibits the classic airy, chewy, crunchy texture associated with pizzerias. By switching from all-purpose flour to higher protein flour (typically 12 per cent and 14 per cent), bakers can also greatly increase their dough's overall elasticity and strength. With an understanding of the underlying science behind this, home bakers can create pizzas that rival those made in restaurants due to improved crumb structures and professional-sounding blistering.



Flour you should actually be using to make a homemade, authentic pizza

The most important aspect of an authentic, high-quality Pizza crust is the amount of protein contained in the flour you use. When flour is combined with water, the proteins gliadin and glutenin hydrate and bond to form gluten. During fermentation, yeast feeds on the sugars present in the dough to produce carbon dioxide gas, which is trapped by the elastic gluten network.. So if you use a higher protein flour (usually referred to as bread flour / specialised Pizza flour), the result will be a strong and more elastic Gluten structure. Gluten structure is important for capturing carbon dioxide created by Yeast and therefore directly affects the Dough's ability to rise properly and hold its shape during baking.



Why protein quality is the backbone of Pizza dough

In addition to protein percentages, the protein quality also impacts how well the Dough can handle slow fermentation and high-heat baking conditions. Quality protein can help achieve a good balance between Elasticity (Springiness) and Extensibility (Stretchability). These properties are necessary; without them, dough may tear when being worked or will not hold gases, creating a very dense Dough without rise. Professional bakeries generally look for flours which guarantee protein performance, can maintain the structural integrity of the Dough through proofing, and can withstand the higher-than-normal heat of a hot oven.



How to achieve professional browning in a home oven

Crusts cooked using a home oven's lower temperature often do not brown as well as crusts cooked in a specialised high-temperature pizza oven. Diastatic malt (a product made from sprouted, dried, and ground wheat) helps to create a rich and flavorful crust by providing the natural enzymes needed to convert starch into simple sugars. During the baking process, these simple sugars caramelise, resulting in a beautiful golden brown colour and also providing a more complex flavour. This can be especially helpful when baking with unmalted flours or to offset the lower temperature of a typical home oven.