Do you have to use high gluten flour to make pizza?

No, each has its own taste.

Cake flour. It is made crisp and fluffy, the middle gluten is soft, and the high gluten powder is chewy.

The traditional method is to use low-gluten flour for American-style thick cake pizza and medium-gluten for Italian thin crust. Generally, it is better to mix high-gluten powder and gluten powder.

Pizza dough making method:1Melt a small amount of butter over heat and mix with an egg and a small amount of self-rising flour 2

Then add the milk and flour, and knead constantly, adding the flour and milk little by little. 3.Leave to ferment for 20 minutes.

About 250 ml of milk will make two pizzas, and the noodles should not be too soft.

Off topic: pizza baguette.

Ingredients: 1/2 baguette, homemade pasta sauce (or tomato sauce), 50g ham, 30g pineapple, mozzarella.

Crushed 40 grams. Directions: (1) Preheat the oven 200 degrees, cut the baguette into 1 cm thick slices, and spread a layer of homemade pasta red sauce on top.

2) Place the baguette on a baking sheet lined with baking paper, cut the ham and pineapple into small pieces and pile them on top of the baguette slices. (3) Add some more grated mozzarella cheese. (4) Put it in the oven, bake it for about 10 minutes at 200 degrees above and below for about 10 minutes, and bake until the cheese is golden brown.

Ingredients for mini rice pizza: 150 grams of rice, 60 grams of miscellaneous grains, 15 grams of pizza sauce. Method:

1) Clean the diced vegetables (you can cut fresh vegetables into cubes, or you can buy the bagged finished products from the supermarket and thaw them). (2) After the soup pot is boiled, put the diced vegetables into the pot and cook. (3) Drain the diced vegetables.

4) Take a small plate and round the steamed hot rice into a circle. (5) Brush the surface of the rice with pizza sauce. (6) Then evenly place diced vegetables on the surface.

7) Finally sprinkle with mozzarella crumbles, preheat in the oven, heat to 200 degrees, medium level. (8) Bake for about 10 minutes until the cheese is melted.

You can use 3 parts of high-gluten flour: 2 parts of all-purpose flour to make the ratio of 2 parts of all-purpose flour, so that the crust is more delicious. Recommend a certain treasure on the deep grain *** high and low gluten whole wheat flour, the reputation is very good, and the things made are fragrant and delicious.

You don't need to make a super delicious pizza with high and low bread flour, and I have zero failures with my method, so try it out.

No high-gluten flour can make pizzaBecause of this high-gluten flour, its activity and willfulness will be better, so when making pizza, ordinary flour and low flour can also achieve this effect.

When you make pizza, the main thing is to make your noodles have a smoother and mellower texture, and you can also use cake flour and plain flour to have a better taste.

Pizza, also known as pizza, pizza, pizza, pizza, and marinated naan, is a food that originated in Italy and is popular all over the world. Pizza is usually made with a fermented round dough topped with tomato sauce, cheese, and other toppings and baked in the oven.

Cheese is usually made with mozzarella, but there are also forms that are a mixture of several cheeses, including Parmesan cheese, Roman cheese, ricotta or Monterey Jack, mozzarella, etc.

No high-gluten flour can make pizzaBecause it is limited to high-ingredient fruit cakes in terms of cakes.

The flour used to make cakes is low-gluten flour, and the abbreviation of low-gluten flour is low-gluten flour, also known as cake flour, low-gluten flour refers to the flour below the moisture and crude protein, and is usually used to make cakes, biscuits, small cakes, pastries, etc. The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour, and is called thin-strength flour in Japanese, low-gluten flour refers to flour below water and crude protein, and is usually used to make cakes, biscuits, small cakes, pastry snacks, etc.

The sponge cake is made of low-gluten flour, because the low-gluten flour has no gluten strength, the cake made is particularly soft, the volume is expanded, and the surface is flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but cake flour also contains wheat starch and emulsifiers in addition to cake flour.

Low-gluten flour refers to flour with less water and crude protein, which has the effects of nourishing the heart, benefiting the kidneys, removing heat, and quenching thirst.

Is pizza made with cake flour or cake flour? Pizza made with low-gluten flour is not particularly good, but if there is a lack of high-gluten flour at home, you can still use a little low-gluten flour to make it.

What is the difference between them? The amount of protein is not the same; The protein content of high-gluten flour is about 13.5 percent, while the protein content of ordinary flour is about 11 percent, so the protein content of high-gluten flour is higher than that of ordinary flour. The colors are not the same; The eye color of high-gluten flour is darker, while the color of ordinary flour is milky white, and in general, the color of high-gluten flour is darker than that of ordinary flour.

The usage is not the same; The protein content of high-gluten flour is higher than that of ordinary flour, so the gluten content of high-gluten flour is stronger than that of other ordinary flour, so high-gluten flour can generally be used to make more chewy and elastic food, such as pizza, bread, vermicelli and other items, and then when making cake food, most of the high-gluten flour is added to cheesecake and some peach crisp and other items, in addition, some high-gluten flour is often added to some birthday cakes. However, ordinary flour is generally used for steamed buns, steamed buns and other foods, and there are not as many areas as high-gluten flour.

In general, most of the cases of pizza are made with high-gluten flour, high-gluten flour and low-gluten flour have their own characteristics, each has its own use, different foods according to the characteristics of the food itself, will be based on the situation to apply high-gluten flour or low-gluten flour, high-gluten flour and low-gluten flour due to different ingredients, so the taste of the food will be different.

Pizza with high gluten flour. The high-gluten powder has a darker tone, is more energetic and smooth, is not easy to clump when grasped, has a high protein content, and has strong gluten, which will make the pizza more elastic and chewy when used to make pizza. Pizza, also known as pizza, pizza, pizza, pizza, Spanish pie, is a food that originated in Italy and is popular all over the world.

Pizza is usually made with a mellow round crust covered with tomato sauce, cheese and other spices and baked in the oven.

In fact, it is made of low-gluten flour, the difference is that the ** of high-gluten flour is more expensive, and it tastes softer and stronger.

"Pizza is generally made with high-gluten flour, and pizza made with low-gluten flour doesn't taste particularly good, but if there is a lack of high-gluten flour at home, you can still use a little low-gluten flour to make it.

In general, high-gluten flour is used, and the main difference is that the taste is different, of course, you can also add less low-gluten flour to it.

Ordinary flour is used to make pizza, and some flour mills can provide professional flour. Here's how to make the pizza:

Ingredients: 2 pizza blanks, 10 grams of onions, 20 grams of bell peppers, 80 grams of green beans, 10 grams of mushrooms (fresh mushrooms).

Trimmings: 150g mozzarella, 2 tablespoons pizza sauce.

1. Prepare the required materials, wash the onions, bell peppers, garden beans and mushrooms for later use, and then slice the mushrooms, bell pepper rings and onion rings.

Inch thick pizza base defrosted in advance, put into a pizza baking pan and coat with pizza sauce and sprinkle with 1 2 mozzarella cheese.

3. Preheat the oven to 200 degrees, middle and upper layer, hot air circulation mode, and bake on top and bottom heat for 3 minutes.

4. Take out the baked 6-inch pizza base, continue to arrange the sliced mushrooms, bell pepper rings, onion rings and garden beans, and sprinkle the remaining mozzarella cheese on top.

5. Preheat the oven to 200 degrees for 12 minutes, middle and upper layer, hot air circulation mode, and bake on top and bottom heat for 3 minutes.

6. Take out the pizza, and the finished product is shown below.

1. Elasticity is different.

Plain flour: The pizza made is not elastic.

High-gluten flour: The pizza is more elastic than regular flour.

2. The harmony is not the same.

Plain flour: The difficulty of mixing noodles is relatively easy.

High-gluten flour: It is difficult to mix the dough.

3. The protein content is different.

Plain flour: The protein content is around 11%.

Gluten flour: The average protein content is about that.

4. The value of the rib is different.

Plain flour: 25% for wet gluten 35%.

High-gluten flour: The value of wet gluten is above 35%.

5. Usage is different.

Ordinary flour: Generally used in Chinese dim sum, such as steamed buns, steamed buns, noodles, etc.

High-gluten flour: It is often used to make bread and pizza with elasticity and chewiness.

The toughness is not the same, the normal use of high-gluten powder, and the improvisation of no ordinary. Ordinary is equivalent to the amount of protein content in Chinese cakes, and we can divide flour into high gluten flour, middle gluten flour, and low gluten flour.

Type: Protein content (%): Uses.

High gluten bread.

All-purpose noodles and dim sum.

Low-gluten dim sum dishes.

From the point of view of grade, we can divide flour into special flour, first grade flour, second grade flour and other grades.

Grade: Protein (%), Mineral (%), Type: Uses: Special powder, low gluten powder, for snacks.

First-class flour is used for bread.

First-class flour high-gluten flour for French bread.

Second-class flour is used for bread.

When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade that indicates the purity of the flour, as well as the content of minerals, crude protein, etc. Many people will mistakenly think that "high-gluten flour high-precision flour" when buying flour, look at the above picture, you will understand, "high-precision" means simply high-grade refining, it only indicates the processing technology of wheat, and does not explain the gluten of flour, so "high-grade refined" may be high-gluten flour, may also be low-gluten flour, may be special flour, may also be second-class flour. From this point of view, the term "high refinement" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

Generally, high-gluten flour is used to make pizza, high-gluten flour has large gluten, yellowish color, strong viscosity, and the protein content is the highest among the three types of flour, because of the high protein content, so the gluten is strong, and it is often used to make elastic and chewy food, such as bread, muffins and puff cakes, etc., the gluten and viscosity of low-gluten flour are low, the color is white, and the protein content is low. Grab a handful of flour with your hands, clench it with your fist and knead it into a ball, and then loosen it, it is low-gluten flour that is easy to grasp and keep its shape in shape, and it is high-gluten flour that is not easy to form a lump and spread quickly.

One tendon, one face.