Best Pizza Flour, Top Flour Types for Neapolitan, Gluten Free and More
00 flour is considered the gold standard in pizza flour types if you are aiming for a Neapolitan style crust. But what about other pizza styles? Too much of the focus always seems to be on the sauce and toppings but a great pizza begins with a great crust. Choosing the best flour for pizza might sound straightforward, but different styles each have their own ideal flour to achieve the desired taste and texture. This guide will break down popular types to help you choose the right flour for the style of pizza you’re making and equipment you’re using.
How to choose the best flour for pizza dough
1. Protein and Gluten Levels in Pizza Flour Types
When it comes to crust texture, the protein content of your pizza flour is a crucial component of. Higher protein levels mean more gluten development and gluten is what gives pizza dough its elasticity and chewiness. If you’re after a New York-style slice, you’ll want to use a pizza flour with a protein content of around 12-14%. For Neapolitan pizza, a slightly lower protein content—around 11-12% in 00 flour—creates that light, tender crust.
2. Texture and Grind Size for Best Pizza Flour
Equally as important as gluten and protein content is the grind size of your pizza flour. A finer milled flour, like 00, will create a smooth, airy dough perfect for a traditional Neapolitan pizza crust. On the flip-side, coarser pizza dough flours, like whole wheat blends, add more flavor but result in a denser dough texture like that of a New York style pizza.
3. Best Pizza Flour Hydration
Flour hydration compatibility is key to a perfect crust. Higher protein pizza flours will absorb more water, which means they can handle high-hydration dough recipes. This makes these flour types easier to stretch and shape and result in a pizza with a slightly chewy bite. On the other hand, lower protein pizza flours like, 00 flour, content are ideal for low-hydration doughs and result in a soft, thin pizza crust.
Types of Flour for Pizza Crust
1. 00 Flour
00 flour, or doppio zero, is a finely milled Italian flour that’s essential for making authentic Neapolitan pizza crust. The “00” designation refers to the flour's grind size, with 00 being the finest size achievable. 00 pizza flour has a protein content of about 11-12%, helping it create a soft and elastic dough that performs well in high-temperature baking. 00 pizza flour is perfect for achieving a light and airy crust texture.
2. Bread Flour
Bread flour is specifically designed for yeast-based recipes and has a protein content of 12-14%. This higher protein level promotes strong gluten development that results in a chewy and sturdy pizza crust. Bread Flour is milled from hard wheat varieties and works well for a variety of pizza styles, particularly those with thicker crusts like New York-style and Sicilian. Its ability to hold up under toppings makes it a favorite among home bakers seeking robust pizza.
3. All Purpose Flour
All-purpose flour is a versatile option. It typically contains 8-11% protein, making it a suitable option for many types of baking flours, including as a pizza flour. While it doesn’t provide the same level of gluten development as bread flour, it offers a decent balance between tenderness and structure making it an ideal choice for home cooks who want a reliable option without the need for multiple flours. All-purpose flour works well for both thin-crust and some thicker-crust pizzas, providing flexibility in pizza styles.
4. Whole Wheat Flour
Whole wheat flour is made from the entire wheat kernel, which includes the bran, germ, and endosperm, giving it a higher nutritional value and more fiber compared to refined flours. With a protein content of 12-14%, it imparts a nutty flavor and denser texture, making it perfect for heartier pizza crusts. By incorporating whole wheat flour into your pizza dough, you increase the nutritional content as well, appealing to those looking for healthier pizza options.
5. Ancient Grain Pizza Dough Flour
Ancient grain flours are flours derived from grains that have remained largely unchanged for centuries. These grains include spelt, einkorn, and faro. Ancient grain flours for pizza offer a unique flavor profile and additional nutritional benefits and tend to be higher in protein and fiber than more common wheat varieties. The distinct nutty and earthy flavors of ancient grain flours can add depth to your crust, appealing to those seeking alternative ingredients. However, they often require adjustments in hydration and kneading techniques, as their gluten structures may differ from traditional flours.
6. Gluten-free Flour for Pizza
Gluten-free flour blends are crafted for those with gluten sensitivities or on the ketogenic diet. These flours typically consist of various grains and starches, such as rice flour, almond flour, and tapioca starch. These blends can vary widely in composition and often require different handling techniques to achieve the desired pizza crust texture. While gluten-free flours provide an excellent alternative for those avoiding gluten, they can be tricky to work with, so it's essential to understand the specific blend you’re using to achieve the best results.
| Flour Type | Protein Content | Texture & Grind | Hydration Capacity | Best for Pizza Style | Notes |
|---|---|---|---|---|---|
| 00 Flour | 11-12% | Very fine | Low to medium | Best flour for Neapolitan pizza | Ideal for high-heat ovens; creates a soft, light crust with a slightly chewy texture. |
| Bread Flour | 12-14% | Fine | High | Best flour for New York and Sicilian pizza | Strong gluten for a chewy, airy crust; great for high-hydration doughs. |
| All-Purpose | 8-11% | Moderate grind | Medium | Best flour for thin crust homemade pizzas | Good all-rounder; works for thin crust but lacks the elasticity of bread flour. |
| Whole Wheat | 12-14% | Coarse | Medium to high | Best flour for Rustic, artisanal style pizzas | Nutty flavor and dense texture; often mixed with white flour for a lighter dough. |
| Ancient Grains | 10-13% | Coarse to moderate | Medium | Unique, rustic flavors | Made from grains like spelt, einkorn, and faro; adds depth to flavor but may require different hydration. |
| Gluten-Free | Varies (0%) | Fine or coarse | Medium to high | Best pizza flour for gluten-free and ketogenic diets | Often contains starches and gums to mimic gluten; results can vary. |
Best Pizza Flour FAQs:
What is the best flour for Neapolitan pizza?
00 flour is widely regarded as the best choice for Neapolitan pizzas due to its ultra-fine grind and lower protein content (around 11-12%). This combination creates a dough that is easy to stretch and produces the signature soft, airy, and slightly chewy crust when cooked at high temperatures.
What is the difference between 00 pizza flour and bread flour?
00 pizza flour is a finely milled Italian flour specifically used for Neapolitan pizza, with a protein content of around 11-12%. In contrast, bread flour is coarser and has a higher protein content (12-14%) and is more suitable for thicker crust pizza styles.
Can I use all-purpose flour for pizza?
Yes, all-purpose flour is a suitable option for making homemade pizza. All purpose flour has a protein content of 8-11% and provides a decent balance of tenderness and structure, making it a good choice for both thin and thicker crusts.
What is the best flour for gluten-free pizza?
The best gluten-free flour for pizza varies depending on taste and texture preferences, but a blend of gluten-free flours is often recommended for optimal results. A popular choice is a combination of brown rice flour and tapioca starch. Brown rice flour provides a sturdy base with a mild flavor, while tapioca starch contributes chewiness and helps bind the dough together, mimicking the elasticity of gluten.
How should I store pizza flour?
Pizza flour should be stored in an airtight container in a cool, dry place. For long-term storage, consider refrigerating or freezing the flour to maintain its freshness and prevent spoilage.
What hydration level is best for pizza dough flour?
Higher protein flours, like bread flour, can handle higher hydration levels, while 00 flour works best with lower hydration. Adjust your water content based on the type of flour used to achieve the desired dough consistency. If the dough feels too dry or crumbly, gradually add more water, about a tablespoon at a time, and if it feels overly sticky, you can add a bit more flour until you achieve a smooth, workable consistency.
So, what flour is best for pizza?
Choosing the best flour for making pizza is essential for creating a delicious crust that complements your preferred style and the equipment you are using. If you are aiming for a Neapolitan pizza using high heat pizza oven, 00 flour is typically the best choice.
Understanding the unique characteristics of each flour can elevate your pizza-making experience. Whether you opt for authentic 00 flour, a heartier option like whole wheat or ancient grains, or a simple all-purpose flour, selecting the right flour will help you achieve the perfect balance of texture and flavor. Experiment with different flours to discover your favorite pizza crust and enjoy the art of making homemade pizza.