Which Flour is Pizza Made Of? The Guide to Perfect Crusts

November 11, 2025 •

3 min read

Did you know the key difference between a crispy Neapolitan crust and a chewy New York-style slice often comes down to a single ingredient? Understanding which flour is pizza made of is the first step to mastering your perfect homemade pie. This guide explores the various flours available and how they influence the final texture of your pizza crust.

Quick Summary

The flour used for pizza varies based on the desired crust texture, from the finely milled Italian '00' flour for thin Neapolitan crusts to high-protein bread flour for chewier results.

Key Points

Flour Choice Matters: The type of flour is the most important ingredient for defining the final texture of a pizza crust, from chewy to crispy.
Protein Defines Texture: High-protein flours, like bread flour, develop more gluten for a chewier crust, while '00' flour produces a more delicate texture.
00 Flour for Neapolitan: Italian 'Tipo 00' flour is traditionally used for Neapolitan-style pizza, producing a light and airy crust, especially when baked at high temperatures.
Bread Flour for Chewy Crusts: For a sturdier, chewier crust typical of New York or pan-style pizzas, a high-protein bread flour is the best choice.
All-Purpose is Versatile: All-purpose flour is a great starting point for beginners, offering a good balance for most standard pizza recipes, though it won't yield the same specialized results as bread or '00' flour.
Experiment for Best Results: Home ovens don't always replicate professional temperatures, so adjusting your flour choice or blending flours can help achieve the desired outcome.

The Science of Pizza Flour: Protein and Gluten

All flour contains protein that forms gluten when mixed with water and kneaded, providing dough elasticity and structure. A flour's protein content dictates its "strength" and behavior in a pizza crust; higher protein creates more gluten for a chewier crust, while lower protein yields softer dough. The ideal flour depends on the pizza style you aim to make.

The Contenders: A Deep Dive into Common Pizza Flours

Italian 'Tipo 00' Flour

'Tipo 00' is a finely milled Italian flour, favored for authentic Neapolitan pizza. Despite its fine texture, many pizza-specific varieties have moderate protein (around 12.5%). The fine grind and specific wheat produce a delicate dough that stretches thin for a light, airy, and slightly crispy crust with characteristic puffy edges when baked in a hot oven.

Bread Flour

Bread flour has a high protein content (12–14%), creating a strong gluten network for a chewier, heartier crust. It's excellent for New York-style and thicker pan pizzas, producing a robust dough that is less prone to tearing.

All-Purpose (AP) Flour

AP flour is a versatile option with moderate protein (10–12%). It provides a good, balanced crust that is slightly chewy but leans crispy. It's suitable for everyday pizza but may not achieve the specific characteristics of specialized flours.

Whole Wheat and Semolina Flour

Whole wheat flour offers a rustic, dense, and flavorful crust but contains bran that can hinder gluten development. Blending it with white flour can improve texture. Semolina flour is often used for dusting to prevent sticking and adds crispness to the bottom crust due to its coarse texture. A small amount can also be added to the dough.

Comparison Table: Choosing Your Pizza Flour


Flour Type	Protein Content	Ideal Crust Texture	Best For...
Italian 'Tipo 00'	~12.5%	Tender, airy, slightly crispy	Neapolitan pizza baked at very high temperatures
Bread Flour	12–14%	Chewy, sturdy, elastic	New York-style pizza, pan pizza
All-Purpose	10–12%	Balanced, versatile, slightly crispy	Everyday, general-purpose pizza
Whole Wheat	~14%	Dense, rustic, and nutty	Hearty, whole-grain pizzas (often blended)
Semolina	12–14%	Crispy, granular texture (often used as a dusting)	Dusting peel for launching, adding grit to dough

The Role of Hydration and Fermentation

Hydration (water amount) and fermentation time are key to crust texture. High hydration (>65%) yields an open, airy crumb, while lower hydration (58–65%) results in a tighter, crispier crust. Neapolitan doughs use moderate hydration and a quick, high-temperature bake.

Practical Tips for Home Pizza Makers

For home ovens, bread flour is often best for a chewy crust due to its higher protein and reliable rise. '00' flour may not brown well at lower home temperatures. Blending flours (e.g., bread with '00' or semolina) allows for customization. For high-hydration doughs, use oil or semolina to prevent sticking. {Link: King Arthur Baking https://www.kingarthurbaking.com/blog/2024/03/13/which-flour-is-best-for-your-pizza} provides more details on choosing the right flour.

Conclusion: Your Crust, Your Choice

Determining which flour is pizza made of depends on your desired crust. Exploring different flours helps you understand gluten development and create a pizza tailored to your taste and oven, ensuring a delicious result every time.

Frequently Asked Questions

Yes, all-purpose flour is a versatile and accessible choice for making pizza dough at home. It will produce a satisfying, balanced crust that works well for most standard pizza recipes.

Tipo '00' flour is an Italian flour milled to an extremely fine, powdery consistency. This fine texture, combined with a specific protein content, creates a delicate and silky dough ideal for thin, light crusts, like Neapolitan-style pizza.

Lack of stretchiness can result from using a lower-protein flour, not kneading the dough enough to develop the gluten, or not allowing the dough to rest for a sufficient amount of time. Letting the dough rest helps the gluten network relax, making it easier to stretch.

No, while both are high-protein flours, they are not the same. Bread flour typically has a higher protein content and is made from red wheat, resulting in a chewier crust. Some pizza flours, like '00', are made from durum wheat, which affects how the gluten behaves.

To achieve a chewier crust, use a high-protein flour, such as bread flour. This will allow for more gluten development, which is what provides the characteristic elastic and chewy texture of styles like New York-style pizza.

Semolina flour is often used for dusting the pizza peel and work surface, as its coarse, gritty texture prevents the dough from sticking. It can also be mixed into the dough to add a pleasant, crisp texture and a rustic flavor.

Whole wheat flour can be used for pizza to add a nutty flavor and denser texture. For a less dense and more manageable crust, it is often recommended to blend it with a portion of white all-purpose or bread flour.