Pizza Flour

Pizza Flour – Everything you need to know!

Pizza is undoubtedly one of the world’s most beloved and versatile foods. Whether you prefer the classic Neapolitan Margherita, a deep-dish Chicago-style pie, or a creative fusion pizza, the key to a great pizza lies in the dough. And at the heart of a perfect pizza dough is the type of flour you use.

So, here’s the Igneus guide to the various flours you can use and how each one can influence the taste, texture and overall quality of your pizza.

The Role of Flour in Pizza Dough

Before diving into the different types of flour, it’s important to understand the role of flour in pizza dough. Flour serves as the structural foundation of the dough, providing the necessary gluten and starch content for a satisfying chewy and crispy texture. The gluten network created by the flour traps carbon dioxide produced during fermentation, allowing the dough to rise and become light and airy.

Additionally, different flours have distinct protein content, ash content, and gluten strength, which contribute to the flavour, texture and appearance of the final pizza crust. By selecting the right flour, you can customise your pizza dough to achieve your desired outcome, whether it’s a thin, crispy crust or a thicker, doughier one.

All-Purpose Flour

All-purpose flour is one of the most common choices for making pizza dough. It’s readily available in most households, making it a convenient option. Typically, all-purpose flour has a moderate protein content (around 10-12%), which results in a balanced pizza crust.
The versatility of all-purpose flour makes it suitable for various pizza styles, from thin and crispy to thick and chewy. However, if you want a specific type of pizza with extreme characteristics, you might want to consider other flours for a more authentic result.

Bread Flour

Bread flour is another popular choice for pizza dough. It has a higher protein content (around 12-14%) compared to all-purpose flour, which makes it a preferred choice for a chewy and elastic crust. The increased gluten content in bread flour helps trap gas during fermentation, creating larger air pockets and a satisfying texture.

If you enjoy New York-style or traditional Neapolitan pizza with a thin, foldable crust that has a bit of chew, bread flour is an excellent choice. It’s also ideal for pizzas cooked in a wood-fired oven, where a slightly higher protein content can withstand the high heat.

Tipo 00 Flour

Tipo 00 flour is a finely milled Italian flour that is considered the gold standard for making authentic Neapolitan pizza. This flour has a low protein content (around 8-9%) and is incredibly soft and finely ground. The result is a delicate, tender crust that cooks quickly in a hot oven.
If you’re striving for the classic Neapolitan pizza experience, Tipo 00 flour is a must-try. It produces a pizza with a thin, blistered crust that is both tender and flavourful.

Whole Wheat Flour

For a healthier twist on pizza, consider using whole wheat flour. Whole wheat flour contains all parts of the wheat kernel, including the bran, germ, and endosperm. This results in a higher fibre content and a more robust, nutty flavour. The trade-off is a denser crust with a slightly chewier texture.
Whole wheat flour is a great choice if you want a heartier, whole-grain pizza with a rustic taste. It pairs well with toppings like roasted vegetables, goat cheese, and fresh herbs.

Gluten-Free Flours

For those with gluten intolerance or dietary restrictions, there are various gluten-free flours available to make pizza dough. These include rice flour, almond flour, and chickpea flour. Each of these flours has unique characteristics and requires special handling.

  • Rice Flour: Rice flour is a gluten-free option that produces a crisp, delicate crust. It’s excellent for making gluten-free thin-crust pizzas, and its neutral flavour allows your pizza toppings to shine.
  • Almond Flour: Almond flour adds a rich, nutty flavour to your pizza crust. It’s gluten-free and offers a unique taste profile. Keep in mind that almond flour can be dense, so you may want to combine it with other gluten-free flours or alternative binders like xanthan gum.
  • Chickpea Flour: Chickpea flour, or besan, is a gluten-free option with a distinct taste. It’s often used in gluten-free, vegan pizza crusts and pairs well with Mediterranean-inspired toppings.

Caputo Flour

Caputo flour is another Italian flour renowned for pizza making. It’s highly regarded by pizzaiolos worldwide, especially for Neapolitan-style pizzas. Caputo flour comes in different varieties, including Caputo 00 Pizzeria, Caputo 00 Chef’s Flour, and Caputo 00 Rinforzato, each with specific protein and ash content levels.

Caputo flours offer exceptional performance, yielding pizzas with a soft, tender centre and a puffy, slightly charred cornicione (the edge or crust). Caputo’s dedication to quality and consistency has made it a favourite among professional pizza makers for generations. What’s more, you can buy it from the ‘Groceries’ section of our website here.

Semolina Flour

Semolina flour is coarsely ground durum wheat that is often used in making pasta, but it can also be incorporated into pizza dough. It has a higher protein content than all-purpose flour and imparts a rich, golden colour to your crust.

Pizza made with semolina flour is slightly nutty, with a hearty, chewy texture. It’s perfect for creating a Sicilian-style pizza with a thicker, more substantial crust.

Experiment To Find Your Perfect Flour

Ultimately, the best flour for your pizza depends on your preferences and the type of pizza you want to create. Experimenting with different flours is an enjoyable journey that allows you to discover the unique flavours and textures they bring to your pizza. Don’t be afraid to mix and match flours to achieve your ideal result. For instance, combining all-purpose flour and bread flour can provide a balanced crust that’s chewy and crispy.

When working with different flours, remember that the flour is just one aspect of the pizza-making process. Factors like hydration level, fermentation time, and oven temperature also play crucial roles in crafting the perfect pizza. The more you experiment and practice, the closer you’ll get to creating your dream pizza. You can find out more about the science behind pizza dough hydration here.

Pizza is the ultimate canvas for culinary creativity, and your choice of flour is the first brushstroke in your masterpiece. From the soft, tender Neapolitan crust made with Tipo 00 flour to the hearty, whole wheat crust with robust flavours, there’s a flour for every pizza lover. Remember that the flour you choose will influence your pizza’s texture, flavour, and overall experience. So, embrace the art of pizza-making, explore different flours, and craft the perfect pizza that satisfies your taste buds and brings joy to your table.


Thanks for reading,

Team Igneus!