Organic Italian-Style Pizza Flour (2024)

FAQs

What kind of flour do Italians use for pizza dough? ›

The best flour for making Neapolitan Pizza Dough is 00 Pizza Flour. This type of pizza dough is thin and crispy with a slightly chewy texture. 00 Pizza Flour is an Italian-milled, finely ground wheat flour. It is perfect for Neapolitan Pizza Dough because it produces a light and airy crust with a slightly chewy centre.

Find a selection of the best Italian or French flours for your pizzas at home. For your pizzas, the manufacturers Le 5 Stagioni, Caputo and Molino Spadoni are references in the field. You can choose them in 1kg bags or in bigger packages for real amateurs or professionals.

Caputo's very first organic flour! This elastic flour has high protein value and is ideal for all leavened products. It is made with locally sourced 100% soft wheat, and is already being used by some of the best pizza and pasta makers in the world. The gold standard for all purpose "00" flours from Italy.

00 Flour. Tipo “00” Flour is the shining star of Neapolitan pizza. A good, quality “00” flour typically has around 12% protein; but more importantly, it's the incredibly fine milling that sets it apart from other flours.

Made in Italy

Taking a bite of something made with our flour is like taking a bite of Naples.

To sum up, Italian flours allow the cook to choose both the composition (gluten or protein content) and how finely ground the flour is. Italian flour grades are simply more specialized, thereby providing the cook with more choice!

Demanded by maestri pizzaoili worldwide, our "00" Pizzeria Flour is the secret ingredient to a perfect Neapolitan pizza. With elastic, resistant gluten and high quality protein, this guarantees light dough, as well as the perfect balance of chewiness and crispiness when baked in high heat ovens above 700F.

The difference between the two flours is gluten content. The blue label is, from what I've read, in the 11-12% range (similar to American all-purpose flour). The red label is slightly higher at around 13% (similar to American bread flour). In practical terms, both will make excellent pizza.

The traditional South Side Chicago style pizzas appear to use either all-purpose flour or possibly bread flour. Generally, the pizza places that offer both Chicago styles use the same flour and dough for both styles. I would say that the most popular flour for the cracker style is bread flour or high-gluten flour.

For thick, chewy pan pizzas: Bread flour

You need bread flour. Why bread flour works: King Arthur bread flour has a higher protein content (12.7%) than all-purpose (11.7%). Because the protein in flour is what forms gluten in your dough, higher protein means more gluten.

What is the best flour for pizza not sticking? ›

Made from durum wheat, semolina flour is coarser than regular flour so it's slower to absorb water. Other types of flour such as rye, rice, corn, and whole wheat (or a combination of two or more) can also be used as peel dust.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It's the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

Makes dough for 4 pizzas, each one about 12 inches in diameter: 600 mL of warm water. 7 cups (1kg) flour, type “00”* 2.5 – 3 tablespoons (25 grams) of fresh yeast or 2 teaspoons (7-8 grams) of dried yeast.

For classic pizza crust: All-purpose flour

It has enough protein (11.7%) to support a robust gluten network, translating to crust with plenty of strength and chew.

Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour. Grano tenero is generally what we think of as white flour, and is more broadly used in bread, pizza, and pastry, and northern pasta doughs.