Choosing the right flour for pizza dough is one of the foundational steps in crafting exceptional pizza. Flours vary dramatically in performance, and the one you choose will directly impact the texture, chew, and flavor of your crust. Match the protein level to your desired outcome.

When making traditional Italian-style pizza, the benchmark is 00 flour. This ultra-fine Italian flour has a 10–12% protein, which creates a soft, tender crust that bulges elegantly in a traditional pizza oven. It’s perfectly suited 48-hour rests and extreme oven temps.

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 enhanced gluten network helps the dough hold its shape even when rolled ultra-thin.

For those who prefer a more rustic, vegas108 link artisanal crust, consider using standard white flour. It offers a balanced 10–12% protein and is accessible to home bakers. It’s a reliable compromise that works well in standard kitchen ovens 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 rye flour can deepen the taste and boost nutritional value, though it may alter the texture. If you do this, start with 10 to 20 percent to maintain proper rise.

Always check the protein content listed on the package, as this is the key to success. Don’t be fooled by labels like "pizza flour" without knowing what’s inside. Opt for unprocessed varieties when possible, as they offer superior taste and natural fermentation properties.

Finally, consider your baking method. Without a wood-fired setup, you might not reach the blazing oven conditions of a commercial pizza oven. In that case, a 13–14% bread flour can help your crust achieve a crispier edge. A preheated ceramic tile can also make a huge difference in thermal retention.

The ideal flour for your crust depends on your preferences, equipment, and palate. Try 1–2 variations per week to see what you like. Great pizza starts with great flour, so invest in the right flour.