pizza: My husband and I have been trying to make our own pizza dough. We would like to know if it would be better if one would use only bread flour or would it be best to use all purpose flour. Thanks, any recipes would be welcome also!|||They both work well. We use 00 "Doppio" flour( very fine Italian bread flour). Very easy to get. the absolute best. http://www.ochef.com/830.htm|||Bread flour or high gluten flour is best if you have it.|||strong 00 flour is the best|||All purpose flour works well. If you want a slightly chewy crust, then add some bread flour in there. The more bread flour you use, the chewier the crust will be. Bread flour has a higher gluten count in it and that's what gives you the chewier texture. I use my basic bread dough recipe and change a couple ingredients. This makes two loaves (big ones) of bread or two large commercial 1/2 sheet baking pans of pizza. I always plan for some leftovers for the kids. They pop it in the microwave for a little bit and munch out. 2 1/4 c. warm water. 90 to 105 degrees F. 2 packs dry yeast or 1/2 cake yeast 2 tablespoons lard (for pizza I use olive oil) for bread I often use canola oil 3 tablespoons sugar (this gives the yeast instant food to get going) 2 tablespoons salt (I prefer kosher salt) 7 cups +/- of all purpose flour. (you can substitute the amount of bread flour you desire) In a large mixing bowl, whisk the water, dry yeast and sugar together. Stir in a couple of cups of the flour. Let mixture sit for 15-30 minutes until you see the yeast has become active and has started to foam and create bubbles. Mix in the remaining flour. If you have a mixer, most mixers will handle up to 1/2 of the total amount before they start bogging down. If you have a mixer with the dough hooks, switch to the dough hooks when you get 1/2 the flour in. Work the remaining flour in either with your hands or the dough hooks. You want the dough to be smooth, elastic, slightly sticky. Sticky enough it sticks to your hands but when you pull your hand away there is very little or no dough stuck to your hand. To check to see if the gluten has developed enough to give you that chewy texture, take a small piece and pull it between your fingers and stretch it out as thin as it will go without tearing. Kind of like you do with your mouth and bubble gum. If the dough lets you pull a real thin skin before tearing, you've got plenty of gluten. If it doesn't, knead it for a few more minutes then test again. Put the dough in a large, oiled bowl and cover. Let rise until doubled in size. Divide, shape and bake at 400F. If baking bread, it helps to rub the top of the loaves with butter after they come out of the oven; keeps the crust from becoming too hard.