Selecting the best flour to elevate your homemade pizza is one of the essential steps in crafting exceptional pizza. Not all flours are created equal, and the one you choose will directly impact the texture, chew, and flavor of your crust. The key is to match the flour to the style.

If you're aiming for authentic Neapolitan crust, the ultimate choice is 00 flour. This powder-soft Italian flour has a 10–12% protein, which creates a soft, tender crust that blows up perfectly in a high-heat brick oven. It’s perfectly suited short fermentation times and blazing 900°F+ environments.

If you’re making New York style pizza, you’ll want a 12–14% protein flour. High-gluten flour, with protein levels around up to 14.5%, delivers the resilient, pull-apart bite that defines this style. The enhanced gluten network helps the dough stretch without tearing even when rolled to the edge of crispiness.

If you crave a deeply flavorful, handcrafted texture, consider using all-purpose wheat flour. It offers a balanced 10–12% protein and is accessible to home bakers. It’s a smart hybrid option that works well in standard kitchen ovens and 48–72 hour proofs, delivering a golden exterior and airy interior.

Creative pizzaiolos combine flour types. Adding a small amount of whole grain flour or multi-grain rye can add earthy complexity and boost nutritional value, though it may alter the texture. When blending, start with no more than 1 to avoid making the dough too dense.

The protein percentage matters more than the label, as this is the true indicator of performance. Don’t be fooled by labels like "pizza flour" without knowing the real protein content. Choose natural, additive-free flours when possible, as they offer more authentic notes and improved sourdough compatibility.

Match your flour to your heat source. Without a wood-fired setup, you might not reach the extreme temperatures of a commercial pizza oven. In that case, a 13–14% bread flour can help your crust brown more evenly. A baking steel can also make a game-changing impact in heat transfer.

The ideal flour for your crust depends on your vision, heat source, and vegas108 daftar craving. Try 1–2 variations per week to see what you like. Great pizza starts with great flour, so invest in the right flour.