Best Flour for Pizza Dough: Types, Protein Content & Pro Tips
Flour is the foundation of great pizza dough. But with so many types—bread flour, all-purpose, 00 flour, even whole wheat—choosing the right one can be confusing. The flour you pick impacts everything from texture to stretchability and crispness. This guide breaks down the best flours for pizza and how to choose based on your style and goals.
Understanding Protein Content (Gluten)
Flour's protein content determines how much gluten it forms when mixed with water. Gluten gives dough its structure, chew, and elasticity. Here’s a simple rule of thumb:
- Higher protein = more chew, better stretch
- Lower protein = softer, more tender crumb
Most pizza doughs benefit from flours with 11-14% protein content, depending on the style you're aiming for.
Best Flours for Pizza Dough
1. Bread Flour (12-14% Protein)
Bread flour is a popular choice for home pizza makers. Its higher protein content gives dough strength and elasticity, resulting in a chewy, crisp crust. Great for New York-style and pan pizzas.
2. All-Purpose Flour (10-12% Protein)
All-purpose flour is versatile and easier to handle. While it produces a softer, less chewy crust, it works well for thin-crust pizzas or beginners. Not ideal for high-hydration doughs.
3. 00 Flour (11-12.5% Protein)
00 flour is a finely milled Italian flour prized for Neapolitan-style pizza. It creates a soft, tender crumb while still maintaining enough strength for high-temperature bakes. Best used in wood-fired ovens.
4. High-Gluten Flour (14%+ Protein)
High-gluten flour offers maximum chew and structure. It’s often used for Sicilian or Detroit-style pizza, where the dough needs to support heavy toppings and long fermentation.
5. Whole Wheat Flour (13-14% Protein, but denser)
Whole wheat flour adds a nutty, earthy flavor but absorbs more water and creates denser dough. Best used as a blend (50% whole wheat with bread flour) to balance flavor and texture.
Choosing the Right Flour for Your Pizza Style
| Pizza Style | Recommended Flour |
|---|---|
| Neapolitan | 00 Flour |
| New York-Style | Bread Flour |
| Detroit-Style | High-Gluten Flour |
| Thin-Crust | All-Purpose Flour |
| Whole Wheat Blend | 50% Whole Wheat + 50% Bread Flour |
Pro Tips for Working with Pizza Dough Flour
- Measure by weight, not cups, for consistent results.
- Adjust hydration based on flour type (e.g., whole wheat needs more water).
- Don’t skip autolyse—resting flour and water helps gluten develop naturally.
- Experiment with blends (bread + 00) for custom texture.
Final Thoughts
The “best” flour depends on the pizza you want to make. For a chewy New York slice, reach for bread flour. For authentic Neapolitan pizza, 00 flour is king. And for pan pizzas or heavy toppings, high-gluten flour will give you the structure you need.
Want to improve your dough game? Explore our Dough Mixers for easier kneading and consistent results, and check out our Pizza Ovens for that perfect crispy crust.