If you are in the pastry and baking industry, you will realize one thing to be true that you always need different types and styles of dough. But the major and must-have dough types and styles are the bread and pizza dough, you know.
You can, therefore, either use the leaven or unleavened dough. I’ve had friends asking whether they can use the different doughs interchangeably.
I know this question arises mostly because of the primary ingredients they use. So instead of giving you half-answers, then let me give you the details.
The significant difference you have with these doughs is that they shape them differently. But they will further use not the same amount of dough for bread and the pizza.
Nonetheless, it’s safe to say that pizza is just another type of bread dough.
Want to learn how to make pizza at home? Check out the articles below.
- Black Olives Pizza
- Hot Dog Pizza
- Pizza Sauce Recipe
- Salam Pizza
- Fruit Pizza
- Pizza Hut Pan Pizza Recipe
- Hawaiian Pizza
- Zucchini Pizza Bites
- Shrimp Pizza
- Bisquick Pizza
- Pizza Seasoning
- Italian Pepperoni Pizza
Understanding pizza dough
The pizza dough is most comfortable to make. And with a few tips here and there, you can easily make the dough.
Some people prefer to go to the nearest shop to get pizza dough, especially if you live somewhere we have many pizzas like Italy or the US. But you don’t have to do that if you know how to make it.
The pizza dough is just the dough you use to make your favorite pizza. The main ingredient when making the pizza dough then is the flour.
But which flour is the best? You can use the regular all-purpose flour, bread flour, semolina flour, to mention a few options. Once you know the flour to use, there will be other things to consider, and mostly the way you make it matters, remember.
Use the active yeast too, or better yet, you can use the regular instant yeast.
If you have active yeast, you should take a bowl of warm water and then add in a teaspoon or tablespoon of yeast, depending on the dough you are making.
Go on to add some sugar to the water. Stir everything together and then let it sit for about 5-10 minutes. Sugar is essential to help in activating the yeast.
How you know the yeast is active already is when you check the water, then you notice all the yeast is dissolved, and on the water surface, you also have bubble forming.
Next, in a bowl, add the flour, some oil, and some salt. Then add on the yeast water you already activated and start to knead it. Depending on the pizza you are making, you will sometimes not require to add olive oil, and if that’s the case, you shouldn’t add it.
Go on kneading the dough for ten minutes as you check for the elasticity. It would help if you then took it to the lightly oiled bowl to allow it to rise.
You can then cover the bowl with a plastic wrap and some clean damp cloth if you need it. Finally, set it in a warm environment.
By then, you’ll have the dough ready. Once you have it nicely risen, then you can roll it before adding the toppings.
Understanding bread dough
This looks almost the same as the pizza dough since the procedure is more like the same. I mean, the bread may vary, but the primary method to make it is as follows.
Take a bowl and add in some warm water, sugar, and the yeast when you want to activate it. Set it aside for 10 minutes to activate. Remember, if you are using instant yeast, then you can add it directly to the flour.
Then take your favorite bread flour or the all-purpose flour to add in some salt and sugar. Mix in the yeast water and some more water if you need to.
Start to need the dough if you are doing it by hand or doing it by machine, then continuing kneading. It would help if you kneaded it up until you have a soft dough. You should knead it for about 4-8 minutes.
Set it in an oiled bowl and then cover with your best plastic wrap. And then you can add on a kitchen cloth to keep it warm. Now it doesn’t matter if you decide to keep it until the next morning or you have two hours to allow it to rise.
When you are done, then you can shape it and go on to cook.
So then can I use the bread dough to make my pizza?
It depends on the dough you made, but generally, you can use the same dough for your pizza.
You can use the same dough because they use the same ingredients to make the bread dough as they do use to make the pizza dough.
With this dough, therefore, you will handle it the same way. Take a ball and roll it to create a thin crust, or stretch it in the pan to make the thick dough.
But I worry that it may rise a lot.
Well, the reason why it rises a lot more is that it has more yeast. So in the right environment, the dough will rise a lot more than needed.
To be on the safe side, you should stretch it to make a very thin pizza crust. Alternatively, use it as it is; there’s no problem even if it’s bread-like. After all, the pizza base is one of the bread versions.
Won’t it be too sweet?
That’s why we said earlier that it depends on the dough you are using. You shouldn’t take the one made using flour, milk, and some sugar to make it a sweet bread.
That will beat the logic of creating a pizza dough. So you should only use the one that makes the regular and simpler types of bread.
What are you looking for?
Remember, sometimes, the way you make it and the ingredients you use will determine how it looks.
Want to learn mor about pizza dough? check out the articles below.
- Common Pizza Dough FAQS
- Pizza Dough Too Sticky
- How To Knead Pizza Dough
- How To Freeze Pizza Dough
- How To Defrost Pizza Dough
- How To Stretch Pizza Dough
- How To Proof Pizza Dough
- Bread Dough Vs Pizza Dough
More than anything, you should consider the fact that they have some outstanding differences just as they do similarities.
Check the ingredients
The essential ingredients for your pizza or bread dough include flour, yeast, water, and salt.
Notice, though, that some ingredients that are not a must-have include oil. People use it because it tenderizes the dough, making it nicely chewy. Now, this you can use for both the pizza and bread dough.
But the bread dough can sometimes have eggs, milk, and butter. For example, I like to add butter and milk to my bread rolls, and of course, if you are making the brioche, it will have the three mentioned.
After all, it looks more like a cake. You can’t use eggs, milk, and butter for your pizza dough.
Even though it’s a type of bread, it works just fine without the three. It will always get its distinct flavor from the toppings, not the dough.
Check your bread to notice that they often have bigger holes, which occurs due to the amount of water in the dough. Your pizza dough can have holes but not as large as the ones you find in the bread.
Generally, though, you expect the pizza to be between 50-70% hydration while the bread is 90% hydration.
Notice that the pizza cooks very first as they set it in a very hot oven. This is also why you don’t need it to be so hydrated. If you are going to set the pizza in the brick oven, then the hydration should only be 55%.
So it’s safe to say that the pizza dough has minimal moisture while the bread dough has a lot of moisture.
As you are kneading your pizza dough, it will start to develop more gluten, and this is then essential to making it a little bit flexible and elastic.
The gluten content is great as it will make it easy for you to stretch it without it rolling back. Good pizza dough is, therefore, the one that has its gluten developed. It has a high amount of gluten when compared to others.
When you are using bread dough, you don’t need to develop the gluten too much. The reason being that you will not need to roll it.
Often you will bake the dough as a large lump of dough so you can let it develop the gluten but not like pizza dough.
You will need your pizza dough to be light, and as such, you can only knead it for five minutes.
Therefore, you only need to mix the flour, yeast, water, and oil to form a nice smooth dough. From their then you can set it aside, giving it time to double in size. With this, you will have a chewy and stretchy dough.
You, however, have to knead your bread dough for a little longer. Here you will have the right density on the inside and another firm structure outside. In the process, the gluten will develop, but your dough won’t be too stretchy.
Notice that if you took a very short time kneading the bread dough, it would have larger holes. When you have large holes, then you are sure it will make the pizza dough, especially when talking of the thin crustless bread-like.
This is another step of either dough. You have to let them both rise before you can start to divide it and shape.
Depending on how long you let it ferment, then you will allow it to attain more flavors. This will then form the pockets of gas too from yeast formation.
You will then roll the pizza dough into balls again and let it rise a second time.
For the bread dough, you will then need to give it one or two more rises. One rise will give it larger holes, and then the second one reduces the size of the holes again.
Shaping and final proofing of the dough
You will also need to proof it a second time. You need to roll it and set it in your baking bread tin for your bread. You will have to roll it out for the pizza after you let it rise one more time.
Once you have the perfect thin roll, then you set on the toppings before you bake.
You can also stretch it by hand into the baking pan; this will form a thick dough. In other instances, though, you will need to set it in the pan then let it proof. You see, the thick pizza are then made of focaccia.
The cooking time and temperature
Of course, this one is also different. Basically, you will cook the bread at a lower temperature than you do cook your pizza no wonder it takes longer in the oven. Some pizza types will even cook in 60 seconds.
When you are making it at home, expect the temperatures not to be as high as you have in the shops. Most home ovens have their maximum temperature being lower than 900°F.
However, if you have a pizza stone, then it will work just fine. The stone makes the crust rise quickly since it’s already hot when you set it on.
You see, your pizza can cook at a high temperature of 900°F, while the bread will cook at a high of mostly 450°F. Pizza will cook in not more than 5 minutes, but the bread cooks at even 30 minutes depending on the bread and the oven you have.
What are the uses
Besides making the bread, you can also use it to make cinnamon buns, pita bread, sweet rolls, hot pocket, and garlic bread.
You can also use it to make pizza pockets like calzone Stromboli, pot pies, cheese sticks, and other snacks for the pizza dough.
But then what‘s the main difference, though?
The main difference between the pizza dough and the bread dough is that your pizza dough flour has a high protein level than the bread flour. But generally, they have most other things being similar.