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Is there any substitute for vital wheat gluten?
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?What can I substitute for Rice flour in a gluten-free pizza?What can I use instead of a tea towel?How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat glutenWheat Flour Vs. wheat glutenCreate my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?Are there any substitutes for squash puree?What do I substitute for Greek yogurt in a pizza dough?Wheat free bread with added gluten?Can I substitute gluten for eggs in coconut flour pancake recipes?
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There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
substitutions dough pizza vital-wheat-gluten
edited Dec 13 '18 at 20:46
Divi
2,950165283
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
|
show 4 more comments
There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
substitutions dough pizza vital-wheat-gluten
edited Dec 13 '18 at 20:46
Divi
2,950165283
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
1
I have no experience but I found a couple of links that might help: ehow.com/list_6533668_vital-wheat-gluten-substitutes.html livestrong.com/article/…
– Catija♦
Mar 7 '15 at 7:27
none of the substitutes are available in India as shown in the links...
– Megh Gandhi
Mar 7 '15 at 7:57
1
What type of flour does the recipe call for? One place said if it calls for AP flour, replace with bread flour, as it has more gluten.
– Catija♦
Mar 7 '15 at 7:59
1
And as a last resort, could you just find a different recipe? There are hundreds of recipes for pizza dough out there.
– Catija♦
Mar 7 '15 at 8:02
2
Commercial pizza doughs are usually more complicated than traditional ones. They are much more likely to use unusual chemicals.
– Catija♦
Mar 7 '15 at 8:05
|
show 4 more comments
There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
substitutions dough pizza vital-wheat-gluten
edited Dec 13 '18 at 20:46
Divi
2,950165283
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a substitute?
substitutions dough pizza vital-wheat-gluten
substitutions dough pizza vital-wheat-gluten
edited Dec 13 '18 at 20:46
Divi
2,950165283
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
edited Dec 13 '18 at 20:46
Divi
2,950165283
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
edited Dec 13 '18 at 20:46
Divi
2,950165283
edited Dec 13 '18 at 20:46
Divi
2,950165283
edited Dec 13 '18 at 20:46
Divi
2,950165283
2,950165283
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
asked Mar 7 '15 at 7:11
Megh GandhiMegh Gandhi
36116
36116
1
I have no experience but I found a couple of links that might help: ehow.com/list_6533668_vital-wheat-gluten-substitutes.html livestrong.com/article/…
– Catija♦
Mar 7 '15 at 7:27
none of the substitutes are available in India as shown in the links...
– Megh Gandhi
Mar 7 '15 at 7:57
1
What type of flour does the recipe call for? One place said if it calls for AP flour, replace with bread flour, as it has more gluten.
– Catija♦
Mar 7 '15 at 7:59
1
And as a last resort, could you just find a different recipe? There are hundreds of recipes for pizza dough out there.
– Catija♦
Mar 7 '15 at 8:02
2
Commercial pizza doughs are usually more complicated than traditional ones. They are much more likely to use unusual chemicals.
– Catija♦
Mar 7 '15 at 8:05
|
show 4 more comments
1
I have no experience but I found a couple of links that might help: ehow.com/list_6533668_vital-wheat-gluten-substitutes.html livestrong.com/article/…
– Catija♦
Mar 7 '15 at 7:27
none of the substitutes are available in India as shown in the links...
– Megh Gandhi
Mar 7 '15 at 7:57
1
What type of flour does the recipe call for? One place said if it calls for AP flour, replace with bread flour, as it has more gluten.
– Catija♦
Mar 7 '15 at 7:59
1
And as a last resort, could you just find a different recipe? There are hundreds of recipes for pizza dough out there.
– Catija♦
Mar 7 '15 at 8:02
2
Commercial pizza doughs are usually more complicated than traditional ones. They are much more likely to use unusual chemicals.
– Catija♦
Mar 7 '15 at 8:05
1
1
I have no experience but I found a couple of links that might help: ehow.com/list_6533668_vital-wheat-gluten-substitutes.html livestrong.com/article/…
– Catija♦
Mar 7 '15 at 7:27
I have no experience but I found a couple of links that might help: ehow.com/list_6533668_vital-wheat-gluten-substitutes.html livestrong.com/article/…
– Catija♦
Mar 7 '15 at 7:27
none of the substitutes are available in India as shown in the links...
– Megh Gandhi
Mar 7 '15 at 7:57
none of the substitutes are available in India as shown in the links...
– Megh Gandhi
Mar 7 '15 at 7:57
1
1
What type of flour does the recipe call for? One place said if it calls for AP flour, replace with bread flour, as it has more gluten.
– Catija♦
Mar 7 '15 at 7:59
What type of flour does the recipe call for? One place said if it calls for AP flour, replace with bread flour, as it has more gluten.
– Catija♦
Mar 7 '15 at 7:59
1
1
And as a last resort, could you just find a different recipe? There are hundreds of recipes for pizza dough out there.
– Catija♦
Mar 7 '15 at 8:02
And as a last resort, could you just find a different recipe? There are hundreds of recipes for pizza dough out there.
– Catija♦
Mar 7 '15 at 8:02
2
2
Commercial pizza doughs are usually more complicated than traditional ones. They are much more likely to use unusual chemicals.
– Catija♦
Mar 7 '15 at 8:05
Commercial pizza doughs are usually more complicated than traditional ones. They are much more likely to use unusual chemicals.
– Catija♦
Mar 7 '15 at 8:05
|
show 4 more comments
4 Answers
4
active
oldest
votes
No, there is no substitute for gluten, at all.
The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can't, you need another recipe. Especially if your goal is to "not make it complicated", don't use substitutes. Substitutes are always complicated. The easy thing is to follow a recipe without making changes, and there are thousands of good recipes, so if you can't make one, choosing a different one is easier than looking for substitutes.
Seitan is not a substitute for gluten, even if you grind it up. In seitan, the gluten is already set, but you want it "raw" for making dough.
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
5
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
add a comment |
General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small quantities at a time the remaining flour mix. Resting the dough also helps form the gluten.
Semolina flour contains a good quantity of protein, is good tasting, and firm. A combination of semolina and general purpose flour will provide the protein/gluten needed.
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
add a comment |
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
answered Nov 8 '15 at 12:25
user40620user40620
11
2
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
add a comment |
Yes, there ARE substitutes for vital wheat gluten. The results may vary, but it is totally doable.
https://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
answered 3 mins ago
GypsyChickGypsyChick
1
New contributor
GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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4 Answers
4
active
oldest
votes
4 Answers
4
active
oldest
votes
active
oldest
votes
active
oldest
votes
No, there is no substitute for gluten, at all.
The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can't, you need another recipe. Especially if your goal is to "not make it complicated", don't use substitutes. Substitutes are always complicated. The easy thing is to follow a recipe without making changes, and there are thousands of good recipes, so if you can't make one, choosing a different one is easier than looking for substitutes.
Seitan is not a substitute for gluten, even if you grind it up. In seitan, the gluten is already set, but you want it "raw" for making dough.
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
5
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
add a comment |
No, there is no substitute for gluten, at all.
The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can't, you need another recipe. Especially if your goal is to "not make it complicated", don't use substitutes. Substitutes are always complicated. The easy thing is to follow a recipe without making changes, and there are thousands of good recipes, so if you can't make one, choosing a different one is easier than looking for substitutes.
Seitan is not a substitute for gluten, even if you grind it up. In seitan, the gluten is already set, but you want it "raw" for making dough.
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
5
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
add a comment |
No, there is no substitute for gluten, at all.
The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can't, you need another recipe. Especially if your goal is to "not make it complicated", don't use substitutes. Substitutes are always complicated. The easy thing is to follow a recipe without making changes, and there are thousands of good recipes, so if you can't make one, choosing a different one is easier than looking for substitutes.
Seitan is not a substitute for gluten, even if you grind it up. In seitan, the gluten is already set, but you want it "raw" for making dough.
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
No, there is no substitute for gluten, at all.
The gluten + soft flour combination is itself a substitute for bread flour, so if you can get bread flour, as Catija suggested, use it. If you can't, you need another recipe. Especially if your goal is to "not make it complicated", don't use substitutes. Substitutes are always complicated. The easy thing is to follow a recipe without making changes, and there are thousands of good recipes, so if you can't make one, choosing a different one is easier than looking for substitutes.
Seitan is not a substitute for gluten, even if you grind it up. In seitan, the gluten is already set, but you want it "raw" for making dough.
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
answered Mar 7 '15 at 13:28
rumtscho♦rumtscho
83k28191359
83k28191359
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
5
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
add a comment |
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
5
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
Does anyone else find it ironic that the zenith of vegan meat substitutes is basically pure gluten? Anyhow, I would have answered in a similar fashion.
– Derpy
Mar 8 '15 at 2:34
5
5
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
Not in the least. What is absurd is the number of people without Celiac who avoid gluten. Celiac is a real pain I wouldn't wish on anyone; avoiding gluten when you don't have it is a very strange choice.
– Ecnerwal
Mar 16 '15 at 3:19
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
In some countries, products like "Seitan Fix" are sold which are pure powdered wheat gluten... and the original poster might be referring to such a product.
– rackandboneman
May 4 '15 at 21:52
add a comment |
General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small quantities at a time the remaining flour mix. Resting the dough also helps form the gluten.
Semolina flour contains a good quantity of protein, is good tasting, and firm. A combination of semolina and general purpose flour will provide the protein/gluten needed.
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
add a comment |
General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small quantities at a time the remaining flour mix. Resting the dough also helps form the gluten.
Semolina flour contains a good quantity of protein, is good tasting, and firm. A combination of semolina and general purpose flour will provide the protein/gluten needed.
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
add a comment |
General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small quantities at a time the remaining flour mix. Resting the dough also helps form the gluten.
Semolina flour contains a good quantity of protein, is good tasting, and firm. A combination of semolina and general purpose flour will provide the protein/gluten needed.
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small quantities at a time the remaining flour mix. Resting the dough also helps form the gluten.
Semolina flour contains a good quantity of protein, is good tasting, and firm. A combination of semolina and general purpose flour will provide the protein/gluten needed.
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
answered Apr 9 '15 at 15:23
SamanthaSamantha
1091
1091
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
add a comment |
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
Are you refering to "All-Purpose" flour?
– Jay
Oct 2 '15 at 15:10
add a comment |
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
answered Nov 8 '15 at 12:25
user40620user40620
11
2
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
add a comment |
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
answered Nov 8 '15 at 12:25
user40620user40620
11
2
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
add a comment |
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
answered Nov 8 '15 at 12:25
user40620user40620
11
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
answered Nov 8 '15 at 12:25
user40620user40620
11
answered Nov 8 '15 at 12:25
user40620user40620
11
answered Nov 8 '15 at 12:25
user40620user40620
11
answered Nov 8 '15 at 12:25
user40620user40620
11
11
2
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
add a comment |
2
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
2
2
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
This makes no sense. Xanthan gum is used to create a bread in gluten-free baking, but gives worse results than gluten in terms of texture. The OP is using a recipe which recommends adding vital wheat gluten to the dough, so he's definitely not baking gluten-free. And he is in a place where it's hard to get any additives. So why would he bother with xanthan?
– rumtscho♦
Nov 8 '15 at 14:40
add a comment |
Yes, there ARE substitutes for vital wheat gluten. The results may vary, but it is totally doable.
https://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
answered 3 mins ago
GypsyChickGypsyChick
1
New contributor
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Yes, there ARE substitutes for vital wheat gluten. The results may vary, but it is totally doable.
https://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
answered 3 mins ago
GypsyChickGypsyChick
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GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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Yes, there ARE substitutes for vital wheat gluten. The results may vary, but it is totally doable.
https://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
answered 3 mins ago
GypsyChickGypsyChick
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New contributor
GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Yes, there ARE substitutes for vital wheat gluten. The results may vary, but it is totally doable.
https://healthyeating.sfgate.com/vital-wheat-gluten-substitutes-11667.html
answered 3 mins ago
GypsyChickGypsyChick
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New contributor
GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 3 mins ago
GypsyChickGypsyChick
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New contributor
GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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answered 3 mins ago
GypsyChickGypsyChick
1
answered 3 mins ago
GypsyChickGypsyChick
1
1
New contributor
GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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GypsyChick is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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add a comment |
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I have no experience but I found a couple of links that might help: ehow.com/list_6533668_vital-wheat-gluten-substitutes.html livestrong.com/article/…
– Catija♦
Mar 7 '15 at 7:27
none of the substitutes are available in India as shown in the links...
– Megh Gandhi
Mar 7 '15 at 7:57
1
What type of flour does the recipe call for? One place said if it calls for AP flour, replace with bread flour, as it has more gluten.
– Catija♦
Mar 7 '15 at 7:59
1
And as a last resort, could you just find a different recipe? There are hundreds of recipes for pizza dough out there.
– Catija♦
Mar 7 '15 at 8:02
2
Commercial pizza doughs are usually more complicated than traditional ones. They are much more likely to use unusual chemicals.
– Catija♦
Mar 7 '15 at 8:05