Plain Flour??Same as strong bread flour for pizza bases??

sunshine6650

Sorry if this is a dumb question but as per my post from earlier im just learning! I want to have a bit of a cook today! Ive found this recipe below from apost from 2005! I want to make the pizza bases to freeze, i havent much plain flour but i have a big bag of strong white bread flour..can i use that for a pizza base? i got it from a recipe on the bbc site for pizza but there was no mention of freezing that one so im using the one on here!!!

Thank you all & can i say you are all great & changing my ways big style..just need to get organised!!!

x x

Nicki

I always make my pizzas from a combination of plain and strong white flour (the exact ratio is random and depends on how much I have of each). I find that all strong white makes the base too bready, and all plain doesn't make it elastic enough. HTH

FrenchMaid_2

If I only have plain flour I do use plain flour!

belfastgirl23

I always use strong white bread flour but then roll them out fairly thinly so it doesn't get too bready. BTW I don't roll them out to freeze, I just freeze them as dough balls (takes up less space)

sunshine6650

Ive left the dough in abowl covered for bout 2 hours but when i just came to roll it out it was real elasticy...is this right? ive covered it back up again now..see what happens..I followed the instruction tho..

belfastgirl23

It's meant to be elasticky, at least mine always is...it also puffs away up as well but a quick re-knead soon settles it down

sounds fine to me...

lil_me

I always se plain, use it for making bread usually aswell, but I'm just a tight s*d

FrenchMaid_2

lil_me wrote: »

I always se plain, use it for making bread usually aswell, but I'm just a tight s*d

lol me too:p

jinny

I always use plain flour too for bread, I make stottie cakes every Saturday first rise 30mins knocked back then shaped and risen again 30 mins come out fine I dont see the (knead) for strong bread flour.

sunshine6650

i only bought it as im a newby home baker 7 trying money saving ways...didnt do too well with the flour tho hey! just made a mini pizza to see what its like & its ok so goning to make one for tonight & freeze the rest 'in a ball' for another home pizza night!!
Thanks for all your help!

HappyIdiotTalk

Nicki wrote: »

I always make my pizzas from a combination of plain and strong white flour (the exact ratio is random and depends on how much I have of each). I find that all strong white makes the base too bready, and all plain doesn't make it elastic enough. HTH

I've always wondered why my pizza bases weren't quite right, and thought your post have solved my problem. But then I saw BelfastGirl23's post and now I'm wondering if you make thick crusts? If so your tip might not be the answer afterall.