Great pizza starts with great dough, and great dough starts with the right flour.
Whether you want a chewy New York slice, a pillowy pan pizza, or a crispy thin crust, the flour you choose has a huge impact on texture and flavor.
This guide breaks down the best flours for pizza dough, what makes them different, and how to pick the right one for your style.
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🌾 Why Flour Choice Matters
Flour determines how your dough handles, stretches, and bakes. The key factor is protein content, which controls gluten development.
- Higher protein (12–14%) = chewier, stronger dough (NY, bread-style pizzas).
- Lower protein (9–11%) = softer, more tender crust (thin crusts, softer pies).
- 00 grind = extra fine milling for smooth dough and tender chew.
👉 Translation: Flour is more than “just flour.” It’s the blueprint for your crust.
🥇 All-Purpose Flour
- Protein: 10–11%
- Texture: Balanced, soft but with some chew.
- Best For: Beginners, thin-crust pizzas, grandma-style pies.
✅ Brands to try:
🍞 Bread Flour
- Protein: 12–13%
- Texture: Stronger gluten = chewier crust, crisp bottom.
- Best For: New York–style, pan pizzas, focaccia-style crusts.
✅ Brands to try:
🍕 00 Flour (Italian Style)
- Protein: 11–12.5%
- Texture: Fine grind = smooth, elastic dough with tender chew.
- Best For: Neapolitan pizza, high-heat ovens (wood-fired or baking steel + broiler).
✅ Brands to try:
🟡 Whole Wheat Flour
- Protein: 13–14% (but coarser bran weakens gluten).
- Texture: Nutty, hearty, denser crust.
- Best For: Healthier pizza bases, partial blends (20–30% with white flour).
✅ Brands to try:
🌱 Specialty & Alternative Flours
- Semolina Flour: Adds crunch and yellow color, often used in Sicilian or as dusting flour.
- Gluten-Free Blends: Have come a long way and make great pies!
🧾 Which Flour Should You Choose?
| Pizza Style | Best Flour Option |
|---|---|
| Neapolitan (high heat) | 00 Flour |
| New York–Style | Bread Flour (12–13% protein) |
| Sicilian / Pan Pizza | Bread Flour or High-Gluten |
| Tavern Pizza | All-Purpose Flour |
| Gluten Free | GF Flours |
👉 Verdict: Start with bread flour for all-around results, then experiment with 00 for Neapolitan or high-gluten for chewy New York crusts.
⚠️ Common Mistakes with Flour
- Assuming all flour is interchangeable.
- Using 00 flour in a 450°F oven; it’s designed for higher heat.
- Switching brands without adjusting water, as hydration needs vary.
- Not weighing flour (cups aren’t consistent).
Quick Recap
- All-purpose = balanced, beginner-friendly.
- Bread flour = chewier, crispier crust.
- 00 flour = silky, tender, best at high heat.
- Whole wheat = hearty, best in blends.
- Specialty flours = for experimenting.
Keep Improving Your Pizza
🔧 See the tools that make flour shine: Pizza Tools Hub →
📖 For pizza stories and traditions: PizzaPedia →
