Best Flour for Pizza Dough
Flour is 60 percent of your dough by weight. Choose it deliberately.
00 flour (12 to 13% protein, fine grind) for Neapolitan; bread flour (12 to 14% protein) for New York chew; all-purpose (10 to 12%) works in a pinch with slightly less chew. Match the flour to the style and bake temperature.
00 flour
Italian 00 is milled extra fine from wheats around 12 to 13 percent protein. The fine grind hydrates fast and bakes into the tender, puffy, lightly charred crust of Neapolitan pizza. It is the pick for very hot, fast bakes.
Bread flour
At 12 to 14 percent protein, bread flour builds strong gluten and chewy structure: the classic New York foldable slice. Its coarser grind suits longer, cooler bakes. For most home pizza makers, bread flour is the best all-rounder.
All-purpose flour
At 10 to 12 percent protein, AP flour makes a softer, less chewy crust. It works fine, especially for pan or sheet pizzas, but the rim will not puff like 00 or chew like bread flour. If it is what you have, use it without apology.
Protein and hydration
Higher protein flour absorbs more water: you can push bread flour to 65 to 68 percent hydration where AP gets slack at 62. When switching flours, hold back 5 percent of the water and add as needed until the dough feels right.
Skip the arithmetic
Once you pick a flour, scale your recipe with the calculator.
Pizza flour questions
Is 00 flour necessary for pizza?
For authentic Neapolitan texture, 00 flour matters. For New York style chew, high-protein bread flour is the traditional and arguably better choice.
Can I use all-purpose flour for pizza dough?
Yes. All-purpose flour makes perfectly good pizza with a softer, more tender crust. Reduce hydration a couple of points versus bread flour.
What protein percentage is best?
Twelve to 14 percent protein suits most pizza styles. Below 11 percent the crust lacks chew; above 14 percent it can get tough.
Does flour brand matter?
Somewhat, mainly through protein content, which varies by brand and region. Find a flour that performs for you and stick with it for consistency.