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Picking the ideal flour for your crust 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 structure, stretch, and aroma of your crust. The key is to match the flour to the style.

If you're aiming for authentic Neapolitan crust, the gold standard is tipo 00 flour. This powder-soft Italian flour has a low protein content, vegas108 link which creates a delicate, airy texture that blows up perfectly in a traditional pizza oven. It’s ideally designed short fermentation times and blazing 900°F+ environments.

If you’re making New York style pizza, you’ll want a 12–14% protein flour. Pizza-specific bread flour, with protein levels around 13–14%, delivers the chewy, elastic crust that defines this style. The stronger protein structure helps the dough maintain structure even when rolled to the edge of crispiness.

If you crave a deeply flavorful, handcrafted texture, consider using standard white flour. It offers a moderate protein content and is accessible to home bakers. It’s a reliable compromise that works well in standard kitchen ovens and 48–72 hour proofs, delivering a nice balance of crispness and softness.

Creative pizzaiolos combine flour types. Adding a small amount of whole wheat flour or dark rye can add earthy complexity and boost nutritional value, though it may make the dough denser. To experiment safely, start with 15% of the total weight to avoid making the dough too dense.

Always check the protein content listed on the package, as this is the true indicator of performance. Avoid gimmicky "pizza flour" claims without knowing what’s inside. Look for unbleached and unbromated options when possible, as they offer more authentic notes and natural fermentation properties.

Finally, consider your baking method. Most home bakers won’t reach 900°F, 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 develop better structure. A pizza stone can also make a game-changing impact in thermal retention.

The ideal flour for your crust depends on your preferences, equipment, and palate. Experiment with small batches to see what you like. Your crust begins with your choice, so don’t rush this step.