May 22, 2011
AP Pizza Dough?
had to buy some AP flour the other day. It’ll take me years to use 5lbs of All Purpose, two tablespoons of gravy or breading at a time. I had a conscious choice between Bleached (aka evil) and Unbleached (not quite as evil). I bought bleached (boo).
The recipes on the back of the bag are for cookies and muffins, not what you would use for bread or pizza. Still, the protein level is somewhere near 9%. I’ve used AP before in the bread machine, back when I didn’t know much about the details. It didn’t suck. I decided to do a pizza experiment. I used my normal dough pizza recipe and reduced the water from 8.5oz to 8oz which is kind of “a lot” for bread bakers. That was my best guess, 7.875 or 7.75 might be more better in a less is better way.
It’s a soft dough I’m not used to. No, gluten development to speak of. Yes I could have done 50/50 with bread flour or add some whole wheat flour (and not reduced the water as much). No problem. I’ll turn out something serviceable and I’ll learn things. That’s the point — learning.