Our local supermarket sells bread dough, and I was wondering whether I could use it for a pizza base, or whether it would rise too much.
At present we've been using frozen pizza bases, but something fresh would really be nice, -I just don't always have a chance to make it myself.
Best Answer
I have not found that there is a definitive answer, the most common I know is that it depends on what you like for a pizza dough. I know many people who use a common bread dough for pizza. I personally find that too "bready", but they like it that way. When I first learned, I was taught use a basic french bread recipe and add a couple Table Spoons of oil then allow to rise in cool environment rather than warm. Many use a higher gluten flour, but if you prefer a more cracker like thin crust then whole grain and a extra pinch a salt and immediately cook after rolling out with only one rise. If you like a thicker, chewy crust, then I suggest letting the dough do a second 10-15 minute rise after you have it ready for toppings but before you put them on. Most times what many of us consider a better pizza crust, regardless of if we like thin, thick, crispy, chewy, or some odd combo is one with smaller fermentation bubbles which calls for slower rising than bread. Higher gluten, a more elastic knead, a bit extra oil and a pinch of salt can all help get this. Starting with a regular break dough would restrict you down to only being able to go with a slower rise in my mind.