Can you use plain flour rather than strong for pizza?

It is generally not recommended to use plain flour for making pizza dough, as it does not have the same properties as strong flour and may result in a different texture and flavor.

Strong flour, also known as bread flour, has a higher protein content compared to plain flour, usually around 12-14%. This higher protein content allows for the formation of stronger gluten networks when the dough is mixed, kneaded, and allowed to rise.

Gluten is responsible for the elasticity and structure of the dough, giving pizza dough its characteristic chewiness and allowing it to hold its shape when stretched for shaping into pizza crusts. Plain flour, on the other hand, typically has a lower protein content of around 9-10%, resulting in weaker gluten development and a softer dough.

While it is possible to make pizza dough with plain flour, the texture may be more crumbly and less chewy compared to pizza made with strong flour. Additionally, plain flour may not rise as well, resulting in a denser crust.

To achieve the best results and the authentic texture expected in pizza, it is generally advisable to use strong flour when making pizza dough. However, if you do not have strong flour on hand and still wish to make pizza, you can try using plain flour, but be prepared for the potential differences in the final texture and structure of the pizza.