Bread Flour Pizza Dough

"Bread flour has a higher protein content than all-purpose flour, making a texture that's more chewy than crumbly. All-purpose flour can tear easily, but bread flour is very strong. Bread flour results in a taller rise and a signature chewy interior. I've balanced the hydration here so the dough is workable but moist enough to crisp up on a pizza stone. I highly prefer bread flour to all purpose flour in a pizza dough!"

"Choosing your flour is key to the final texture you want to achieve in your pizza dough. Here is how they compare based on my testing: Feature Tipo 00 (Italian Style) Bread Flour (Chewy) All-Purpose (Standard) Handling Soft and supple, easy to handle Tougher elasticity; resists stretching and snaps back Weaker; may tear if stretched too thin. Texture Light, airy, and tender with a delicate crispy exterior Chewy, hearty, with a satisfying chew Softer and slightly denser"

Bread flour's higher protein content produces a chewier, heartier pizza crust with a taller rise and a signature chewy interior compared with all-purpose flour. Balanced hydration keeps the dough workable while retaining enough moisture to crisp on a pizza stone. Bread flour is tougher and more elastic, resisting stretching and snapping back, whereas Tipo 00 is softer and easier to handle and all-purpose can tear when stretched thin. Longer resting times reduce elasticity and improve handling; allowing dough balls to rest about 1½ hours at room temperature makes shaping easier and enhances final texture.

Read at A Couple Cooks