Selecting the best flour to elevate your homemade pizza is one of the foundational steps in crafting exceptional pizza. The type of flour you use makes all the difference, and the one you choose will directly impact the structure, stretch, and aroma of your crust. Match the protein level to your desired outcome.

For classic Neapolitan pizza, the ultimate choice is tipo 00 flour. This powder-soft Italian flour has a low protein content, which creates a soft, vegas108 login tender crust that blows up perfectly in a high-heat brick oven. It’s ideally designed quick rises and blazing 900°F+ environments.

When crafting NY-style thin crust, you’ll want a stronger gluten structure. Pizza-specific bread flour, with protein levels around 13–14%, delivers the chewy, elastic crust that defines this style. The extra gluten helps the dough maintain structure even when rolled paper-thin.

If you crave a deeply flavorful, handcrafted texture, consider using all-purpose wheat flour. It offers a balanced 10–12% protein and is widely available. It’s a reliable compromise that works well in non-commercial setups and 48–72 hour proofs, delivering a ideal crunch with a tender crumb.

Many professionals blend flours. Adding a small amount of whole grain flour or rye flour can add earthy complexity and increase fiber and minerals, though it may reduce elasticity. If you do this, start with 15% of the total weight to maintain proper rise.

The protein percentage matters more than the label, as this is the key to success. Beware of misleading packaging without knowing what’s inside. Opt for unprocessed varieties when possible, as they offer superior taste and natural fermentation properties.

Your oven type dictates your flour choice. Most home bakers won’t reach 900°F, you might not reach the extreme temperatures of a brick-lined oven. For home cooks, a 13–14% bread flour can help your crust develop better structure. A baking steel can also make a huge difference in heat transfer.

The best flour for your pizza dough depends on your vision, heat source, and craving. Test different flours in mini pizzas to see what you like. Your crust begins with your choice, so don’t rush this step.