Wheat flour for making pizza dough

Almost all pizzas are made with yeast dough that is, dough made from wheat flour, and water that is leavened with yeast.  The variations of dough came from the type of flour and yeast used or by varying the additional ingredients such as sugars, oil or flavoring.

Wheat flour is the major ingredient in pizza dough. Flour decisions range from the protein content (the softer, or lower protein, flours include European type ‘OO’ flour and American all-purpose flour, while durum flour is the highest in protein or hardest) to organic to whole grain.

Flour is what we get when wheat kernels, also called wheat berries are ground into a meal. The kernel has three components, which are separated in the modern milling process. Most of the recipes indicate a particular choice of flour.

Gluten in wheat flour is the component that makes the dough stretch in a way that it holds its shape. After kneading, the dough are leaved to rise. The yeast multiplies and gives off little bubbles, of carbon dioxide; the gluten traps these bubbles so that the dough puffs up and expands.
Wheat flour for making pizza dough