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Everyone pushes bread flour for pizza dough, but I switched back to all-purpose and my crust got way better
I ran a little test for a month, one batch with bread flour and one with regular all-purpose, same 65% hydration, same 2 day cold ferment. The bread flour crust came out tough and chewy, like a bagel, and it fought me every time I tried to stretch it thin without it snapping back. The AP dough opened up easy, puffed nice in the oven at 550 on my steel, and had that crackly bottom my wife actually noticed. Maybe my bread flour was just old, it sat in the pantry since spring, but I'm not going back. Anyone else get better results with the lower protein stuff or am I doing something weird?
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