Picking the ideal flour for your crust is one of the foundational steps in crafting exceptional pizza. Flours vary dramatically in performance, and the one you choose will directly impact the structure, stretch, and aroma of your crust. Match the protein level to your desired outcome.

When making traditional Italian-style pizza, the ultimate choice is 00 flour. This powder-soft Italian flour has a 10–12% protein, which creates a pillowy, fragile edge that blows up perfectly in a high-heat brick oven. It’s ideally designed short fermentation times and blazing 900°F+ environments.

If you’re making New York style pizza, you’ll want a stronger gluten structure. Pizza-specific bread flour, with protein levels around 12 to 14 percent, delivers the resilient, pull-apart bite that defines this style. The enhanced gluten network helps the dough stretch without tearing even when rolled ultra-thin.

If you crave a deeply flavorful, handcrafted texture, consider using standard white flour. It offers a balanced 10–12% protein and is widely available. It’s a versatile middle ground that works well in non-commercial setups and extended cold rests, delivering a nice balance of crispness and softness.

Creative pizzaiolos combine flour types. Adding a small amount of whole wheat flour or multi-grain rye can deepen the taste and increase fiber and minerals, though it may make the dough denser. When blending, start with 5 of the flour blend to maintain proper rise.

The protein percentage matters more than the label, as this is the key to success. Avoid gimmicky "pizza flour" claims without knowing the actual ingredients. Opt for unprocessed varieties when possible, as they offer superior taste and improved sourdough compatibility.

Your oven type dictates your flour choice. If you’re using a home oven, you might not reach the extreme temperatures of a brick-lined oven. In that case, a slightly higher protein flour can help your crust brown more evenly. A baking steel can also make a game-changing impact in thermal retention.

The ideal flour for your crust depends on your preferences, vegas108 daftar equipment, and palate. Test different flours in mini pizzas to see what you like. Great pizza starts with great flour, so don’t rush this step.