Choosing the right flour for pizza dough is one of the most critical steps in crafting authentic pizza. Not all flours are created equal, and the one you choose will directly impact the texture, chew, and flavor of your crust. The key is to match the flour to the style.
For classic Neapolitan pizza, the benchmark is tipo 00 flour. This ultra-fine Italian flour has a 10–12% protein, which creates a pillowy, fragile edge that bulges elegantly in a traditional pizza oven. It’s optimized for 48-hour rests and extreme oven temps.
For the iconic Big Apple slice, you’ll want a 12–14% protein flour. Bread flour, vegas108 daftar with protein levels around up to 14.5%, delivers the chewy, elastic crust that defines this style. The stronger protein structure helps the dough maintain structure even when rolled ultra-thin.
If you crave a deeply flavorful, handcrafted texture, consider using all-purpose wheat flour. It offers a balanced 10–12% protein and is easily found in any grocery store. It’s a reliable compromise that works well in standard kitchen ovens and extended cold rests, delivering a ideal crunch with a tender crumb.
Many professionals blend flours. Adding a small amount of stone-ground wheat or multi-grain rye can add earthy complexity and boost nutritional value, though it may alter the texture. If you do this, start with 5 of the flour blend to avoid making the dough too dense.
Don’t trust the name—check the numbers, as this is the true indicator of performance. Don’t be fooled by labels like "pizza flour" without knowing the real protein content. Opt for unprocessed varieties when possible, as they offer more authentic notes and better yeast activity.
Match your flour to your heat source. Most home bakers won’t reach 900°F, you might not reach the professional-grade heat of a Neapolitan hearth. In that case, a 13–14% bread flour can help your crust achieve a crispier edge. A preheated ceramic tile can also make a huge difference in heat transfer.
The ideal flour for your crust depends on your goals, your oven, and your taste. Try 1–2 variations per week to see what you like. The foundation of excellence is flour, so don’t rush this step.