flour
Bread flour
King Arthur–type 12.7% protein workhorse for NY and Detroit doughs.
- Protein
- 12.7%
About
American bread flour is hard red winter or hard red spring wheat milled to 12.5–13.5% protein. It produces a stronger gluten matrix than 00 — slower to relax, holds shape during long ferments, browns well at 500–650 °F. The default for any pizza style with a bake longer than three minutes: NY, Detroit, Sicilian, grandma, al taglio.
Substitutes
- 00 flour — raise hydration ~3%
- All-purpose flour — expect a softer crumb and a faster bake
- High-gluten flour — even chewier; reduce hydration
Recipes that use Bread flour
- New York Cheese Slice
- New York Pepperoni
- New York White Pie
- NY Sicilian Square (L&B-style)
- NY Grandma Round (12-inch)
- Detroit Classic Pepperoni
- Detroit Plain Cheese
- Chicago-Detroit Hybrid
- Sfincione (Palermo)
- Modern Sicilian (Square Slice)
- Margherita al taglio
- Mortadella & Pistachio al taglio
- Tavern Sausage (Chicago Square)
- Long Island Grandma
- Vodka Sauce Grandma