Question 1

Can I use other flour to make pizza dough?

Accepted Answer

Great question! Bread flour, whole wheat flour, and all-purpose flour can all be used to make pizza dough. I recommend using all-purpose flour since it yields an excellent soft, chewy crust that’s crisp around the edges.

Question 2

Is there any specific kind of yeast for pizza dough?

Accepted Answer

You can use any kind, but their functions vary. If you use instant yeast, it does not need to activate due to its super-fine grains. In the case of quick-rise yeast, be vigilant about its rise time. You can also use fresh yeast, which would produce a pizza dough with a little more flavor than dry yeast.

Question 3

Why does my pizza taste and smell too yeasty?

Accepted Answer

The reason for the yeasty taste-like pizza varies. Either you have put a lot of yeast in the dough or let it rise to a higher temperature for too long.

Question 4

How long should I knead the dough?

Accepted Answer

The time doesn’t matter as long as the dough is soft. The moment it bounces back after making a dent by pressing it down shows the dough is perfect. Focus on the texture since everyone’s hand pressure is different. Usually, the dough takes its perfect texture within 15 minutes of kneading with the fist.

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