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Choosing the wrong flour is one of the most common reasons home pizza disappoints. Here is everything you need to know about the three main pizza flours.
The Three Main Pizza Flours Compared
| Flour | Protein | Best For | Texture |
|---|---|---|---|
| Tipo 00 | 11-12% | Neapolitan, wood-fired | Soft, pliable, great char |
| All-Purpose | 10-12% | NY-style, everyday | Moderate chew, versatile |
| Bread Flour | 12-14% | NY-style, Detroit | Chewy, structured |
Tipo 00 Flour: The Italian Standard
00 refers to the grind fineness – milled to a very fine powder. This creates an incredibly smooth, extensible dough that stretches without tearing and browns beautifully at high temperatures (800F+). Best for Neapolitan pizza or any dough in a very hot oven. Caputo 00 Pizza Flour – most recommended brand
All-Purpose Flour: The Reliable Standard
All-purpose flour works well at standard home oven temperatures (450-500F). Moderate protein creates a crust with good chew. Easier to find and cheaper than specialty flours. Best for beginners who want consistent results.
Bread Flour: Maximum Chew
Highest protein content creates the most gluten and the chewiest crust. Best for NY-style pizza and Detroit-style. King Arthur Bread Flour – consistently recommended for pizza
Which Flour Should You Use?
- Neapolitan or outdoor oven: Caputo 00 flour
- NY-style at home: Bread flour or all-purpose
- Detroit-style: Bread flour
- No specialty flour: All-purpose works fine
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