Tried making pizza dough with bread flour vs all-purpose, and wow what a difference for $0.50 more

I've been making homemade pizza for like two years using all-purpose flour from Aldi because it's so cheap. Last week I finally grabbed a bag of bread flour for $2.50 instead of $2.00, figured why not. The dough came out way stretchier and the crust actually had that nice chewy bite like a pizzeria. My wife even commented on it without me saying anything, which never happens. For fifty cents more per batch I can't believe I waited this long to switch. Has anyone else noticed a big difference swapping one cheap ingredient for another just slightly pricier one?

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1 Comment

theawest2d ago

Fifty cents isn't even worth thinking about though.