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I use my bread machine all the time. One of my favorites recipes, other than bread, to whip up is pizza dough. In the past I always bought the canned pizza dough or the âhomemadeâ pizza dough from the grocery store thinking it was a healthier choice over take out pizza.
1 Type 45 is often called pastry flour, and is generally from a softer wheat (this corresponds to what older French texts call farine de gruau). 2  Some recipes use Type 45 for croissants, for instance, although many French bakers use Type 55 or a combination of Types 45 and 55.lour that does not have a leavening agent is called plain or all-purpose flour. It is appropriate for most bread and pizza bases. Some biscuits are also prepared using this type of flour. Bread flour is high in gluten protein, with 12.5-14% protein compared to 10-12% protein in all-purpose flour.