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Choosing the right flour for pizza dough is one of the foundational steps in crafting restaurant-quality pizza. The type of flour you use makes all the difference, and the one you choose will directly impact the structure, stretch, and aroma of your crust. Your flour choice must align with your pizza goal.

For classic Neapolitan pizza, the ultimate choice is Italian double-zero flour. This finely milled Italian flour has a modest gluten level, which creates a pillowy, fragile edge that puffs up beautifully in a traditional pizza oven. It’s perfectly suited 48-hour rests and high-heat baking.

If you’re making New York style pizza, you’ll want a 12–14% protein flour. Bread flour, vegas108 daftar with protein levels around 12 to 14 percent, delivers the resilient, pull-apart bite that defines this style. The extra gluten helps the dough maintain structure even when rolled ultra-thin.

When seeking a complex, farmhouse-style crust, consider using all-purpose wheat flour. It offers a middle-ground gluten level and is accessible to home bakers. It’s a smart hybrid option that works well in home ovens and 48–72 hour proofs, delivering a golden exterior and airy interior.

Creative pizzaiolos combine flour types. Adding a small amount of stone-ground wheat or multi-grain rye can deepen the taste and improve health profile, though it may alter the texture. If you do this, start with 10 to 20 percent to maintain proper rise.

The protein percentage matters more than the label, as this is more important than the name. Beware of misleading packaging without knowing what’s inside. Look for unbleached and unbromated options when possible, as they offer more authentic notes and better yeast activity.

Your oven type dictates your flour choice. Without a wood-fired setup, you might not reach the blazing oven conditions of a commercial pizza oven. To compensate, a slightly higher protein flour can help your crust achieve a crispier edge. A pizza stone can also make a notable improvement in oven spring.

Your perfect pizza flour depends on your preferences, equipment, and palate. Experiment with small batches to see what you like. Your crust begins with your choice, so invest in the right flour.