3. Glutens Good for the Flour
Dieticians and nutritionists are on the warpath against gluten. You can find this protein in wheat, an essential ingredient in flour used to make your pizza base. Nutritional science shows that gluten isn’t good for your gastrointestinal system. It creates inflammation in the intestinal wall and leads to a host of health problems that affect your gut bacteria.
However, we doubt that you’re going to be eating pizza every night of the week, so one pizza every now and again probably isn’t going to hurt you or affect your health. The fact of the matter is that the best dough is high in gluten. Gluten-free options don’t live up to the standard of excellence that pizza dough demands.
Choose a bread flour high in gluten, the higher the “W-index,” the better the dough. For an authentic Italian crust and base, try out “Manitoba” flour. For a full flavor dough, try out mixing 1-part hulled-wheat flour with 2-parts regular wheat flour.