Cooking question

[still_me]

Can I use unbleached all purpose flour to make pizza dough? Is it that much different from bleached all purpose flour?

[MiMi_of_4]

I swiped this answer from a cooking site:

All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.


So I'd say go for it!

[still_me]

Whoo hooo! Thanks Mimi :D I've got a supposedly great pizza crust recipe from an old Italian lady that I know, so I hope it comes out.

ETA: I'll post it if they come out as well as she says they should.