Pizza Flour Guide
Your source to great crust.
Great pizza starts with great dough — and great dough starts with the right flour. Across Italy, different regions and styles of pizza call for different types of flour, each affecting texture, chew, and rise. This guide will help you explore the most commonly used flours in traditional Italian pizza making, understand what makes them unique, and choose the right one for the kind of pizza you want to create.
Whether you love a pillowy Neapolitan crust or a crispy Roman slice, this is your source to mastering the base of every great pie.
1. The Basics of Pizza Flour
- Pizza flour affects texture, elasticity, and rise of the dough.
- It’s mainly categorized by type, protein content, and grind fineness.
- Gluten is formed from protein in the flour, so higher protein = stronger dough.
2. Common Italian Flour Types
Type 00 (Doppio Zero)
- Very finely milled, powder-like texture
- Used for Neapolitan-style pizza
- Protein: Usually 11–13%
- Result: Soft, elastic dough; crisp edges and chewy interior
- Often branded specifically for pizza (e.g., Caputo 00 Pizzeria)
Type 0
- Slightly coarser than 00; still refined
- More common in Roman-style and rustic pizzas
- Protein: 11–12.5%
- Result: Balanced crust with mild chew and light crispness
Type 1 and Type 2
- Less refined, contains more of the wheat grain
- Richer flavour; used in whole grain or rustic pizzas
- Protein: Varies; higher than 00 or 0
- Result: More flavour and texture, slightly denser crust
Whole Wheat (Integrale)
- Made from the entire wheat kernel
- Protein: 12–14%, but less extensible
- Often blended with 00 to add fibre and nuttiness
3. Alternative Flours in Italy
- Semolina (Durum wheat): Used more in southern Italy; gritty and golden; ideal for dusting or adding texture
- Spelt (Farro): Used for digestibility and nutty flavour; often blended
- Rye (Segale): Rare in pizza but used in specialty rustic recipes
4. Regional Flour Use in Italy
- Naples (Neapolitan Pizza): Type 00 — soft, extensible, high-temp oven performance
- Rome (Pizza al Taglio & Tonda): Type 0 or mix of 0 and 00 — drier, crisper crusts
- Sicily: Often includes semolina for a coarser, rich dough
- Northern Italy: Type 1/2 or whole grain flours — more rustic, earthy flavours
5. Protein Content & Performance
| Flour Type | Protein % | Best For | Texture |
|---|---|---|---|
| 00 | 11–13% | Neapolitan | Soft, elastic, airy |
| 0 | 11–12.5% | Roman, basic pizza | Crisp, chewy |
| 1 & 2 | 12–14% | Rustic pizza | Hearty, flavourful |
| Whole Wheat | 12–14% | Healthy blends | Dense, nutty |
| Semolina | ~12–13% | Sicilian, dusting | Coarse, golden |
6. Tips for Choosing & Using Pizza Flour
- Hydration: Stronger flours (like 00) can handle higher hydration levels
- Blending: Combine flours (e.g., 80% 00 + 20% whole wheat) to balance flavour and texture
- Fermentation: Higher protein flours are ideal for long fermentation
- Temperature: 00 flour works best in very hot ovens (400–500°C / 750–900°F)
