Pizza Flour Guide: 00 vs Bread Flour vs All-Purpose

Flour is the foundation of every pizza dough. The type you choose affects gluten development, texture, browning, and how your crust feels in your hand. Understanding the differences will help you pick the right flour for the pizza you want to make.

What Makes Flour Different

The main difference between flours is protein content. Higher protein means more gluten, which gives dough its stretch and chew. Protein content typically ranges from about 8% in cake flour to 14% or more in high-gluten bread flour. The grind fineness also matters: finer flours absorb water differently and produce a smoother dough.

00 Flour (Tipo 00)

Italian 00 flour is classified by grind, not protein. It is milled extremely fine, producing a silky, elastic dough. Most pizza-grade 00 flours have 11.5-13% protein, which is enough for good gluten development without making the crust tough.

Best for: Neapolitan pizza, where you want a soft, pillowy cornicione that chars in spots at high heat. The fine grind also works well for thin, crispy Roman-style pies.

Note: 00 flour absorbs less water than bread flour, so you may need to adjust hydration slightly when substituting.

Bread Flour

Bread flour has 12-14% protein, giving it strong gluten-forming ability. The higher protein creates a chewier, sturdier crust that can hold up to heavy toppings and longer bake times at moderate temperatures.

Best for: New York style and Detroit style pizza. The extra gluten strength helps NY slices hold their fold and gives Detroit its signature airy, open crumb. It also performs well in long cold ferments.

All-Purpose Flour

All-purpose flour sits in the middle at 10-12% protein. It produces a softer, more tender crust than bread flour. While it will not give you the same chew, it is perfectly capable of making good pizza.

Best for: Everyday pizza baking, thin and crispy styles, and situations where bread flour or 00 is not available. Many home bakers get great results with all-purpose, especially for same-day doughs.

Whole Wheat and Semolina

Whole wheat flour adds nutty flavor and more fiber, but the bran interferes with gluten development. Use it as a blend: replace 10-30% of your white flour with whole wheat for flavor without sacrificing structure.

Semolina flour (durum wheat) is coarser and adds a slight yellow color and pleasant crunch. It is most commonly used for dusting peels and work surfaces to prevent sticking, though some recipes incorporate a small percentage into the dough itself.

Flour Comparison Table

Try Different Flours with the Calculator

Our calculator uses baker's percentages to give you precise measurements for any flour type. Select a pizza style to see the recommended flour and adjust your recipe accordingly. Have questions? Check our FAQ for more tips.