The secret to great pizza is great pizza dough, and since it ’ s the primary ingredient, the type of flour you use is going to have a significant impact on the quality of your crust .
Before you use any old flour you have in your pantry you should learn why the type of flour is important, and we ’ ll share with you the best flour for your perfect pizza.
What is the best flour to make pizza dough?
While it used to be that 00 flour was considered the only proper pizza flour, the proliferation of different types of flour vitamin a well as the popularity of different styles of pizza early than Neapolitan-style, means you now have greater choice .
Any of the flours below can be used to make capital pizza boodle, each with their own benefits, and most can be found in your local anesthetic supermarket .
- Bread flour – Bread flour has the benefits of being extremely easy to find, affordable, and works well in pizza dough. The high gluten content of most bread flours means you’ll get a crisp crust and a delicious chew.
You’ll also be able to stretch and handle the dough without it tearing. However, that same high gluten content will give you a very springy dough that can be hard to shape.
- 00 flour – 00 flour is traditionally associated with Neapolitan-style pizza. The ‘00’ refers to the grind size of the flour, with 00 being the finest. 00 flour has a medium gluten content, enough to give your crust a nice chewy texture but also let it puff up around the edges of your pizza.
00 flour works best with dedicated pizza ovens that can get up to temperatures around 500℉ and won’t properly brown at lower temperatures.
- All-purpose flour – All-purpose flour is a combination of soft wheat and hard wheat, which are milled together to create a flour that has a higher level of gluten than plain flour, but less than bread flour. Dough made from all-purpose flour is less springy and more prone to tearing and is better suited to deep-dish and Chicago-style pizzas.
- Semolina – A relative newcomer to most supermarket baking aisles, semolina flour is traditionally used for making pasta. Semolina flour’s high protein content and high hydration capacity means it develops a lot of gluten during the leavening.
Pizzas made with semolina flour combine a characteristic crunchy texture and slightly more robust wheat flavor with the chew of well-developed gluten.
- Gluten-free flour – For sufferers of gluten intolerance, pizza used to be entirely off the menu. However, in recent years, the explosion in the number of easily accessible gluten-free flours has changed that.
While making a good pizza dough out of gluten-free flour is possible, you’ll usually need a few other ingredients to mimic the effects of gluten development. Common additions to gluten-free pizza dough include whey protein isolate and modified tapioca starch.
Buying the best pizza flour
While most of the flour we ’ ve mentioned above are readily available in most supermarkets, we can ’ metric ton undertake you ’ ll have access to them locally. The good news is that we live in a digital world, so your perfective pizza dough flour is only always a few clicks away .
If you ’ ra athirst for pizza and your local supermarket has let you down, here are some on-line alternatives we suggest :
Traditional imported 00 flour from Italy, Vivace ’ s All Natural 00 is entirely unbleached, GMO-free, and is perfective for making traditional Italian-style pizza or authoritative Roman pizza. The flour is besides milled in a modest town south of Rome for that authentic spirit .
Antimo Caputo ’ s Manitoba flour is made from a particular type of wheat grown in Canada and the United States that has a high protein content. largely, Manitoba flour is normally used as high-protein bread flour, but it besides works well in pizza dough as those proteins help develop a eminent gluten capacity during leaven .
You don ’ thymine get much more traditional than Polselli ’ s Roman pizza flour. Polselli is a third-generation family commercial enterprise based in a humble town near Rome, and their ‘ super ’ craftsman flour is milled from the most refine wheat they produce. Like the Vivace All Natural, this flour is unbleached and GMO-free, perfect for all-natural Roman-style pizza boodle .
Made from 100 % all-natural Durum wheat, Herbala ’ s Fine Semolina Flour is precisely what you need if you want your pizza boodle to have a fiddling more crunch. The lend gluten content in semolina flour will besides give you a more absolvitory dough that ’ s less likely to tear .
When it comes to making pizza with general-purpose flour, a name you ’ ll meet come up, again and again, is King Arthur. A favorite of pizza makers in the US, King Arthur ’ s 100 % Organic All-Purpose Flour is USDA approve, unbleached, and does not contain potassium bromate. The extra gluten in general-purpose flour means you ’ ll get a bouncy dough with a chewy texture .
If you suffer from a gluten intolerance but love pizza, then Antimo Caputo ’ s Gluten-Free Pizza Flour might be the perfect workaround. As we mentioned above, you need to add a few things to gluten-free flour in order to mimic the gluten development that is so important to thoroughly pizza dough. The addition of guar gum, vegetable fibers, and dextrose in the pizza-specific flour shuffle is the closest you ’ re going to get to perfect gluten-free pizza dough .
Pizza flour buying guide
If you want to make your own pizza dough, but still aren ’ deoxythymidine monophosphate certain which flour you need to use, we ’ ve written a abruptly template to bring you up to speed .
What makes a good flour for pizza dough?
good pizza dough has to have a few specific attributes. It should have that iconic chew that makes it a joy to tear into but still be ignite enough to puff up at the edges of your pizza to give you a distinct crust. The mystery to hitting all of those marks is gluten development .
Why gluten is so important
Gluten is a protein that is found in pale yellow that, when combined with moisture, becomes elastic. That elasticity is what gives pizza dough its characteristic give and creates the chew in your pizza crust .
Getting the veracious level of gluten is all-important. Too much and the dough will be excessively heavy to rise, and you won ’ metric ton get a good crust. Too little and you dough will be difficult to work, and your pizza base will be brittle preferably than chewy.
Read more: Best Homemade Pizza Recipe
Most of the flour we ’ ve suggested today have a higher gluten content, which is critical to your pizza dough ’ s stability and texture .
Which type of flour is best for a deep-dish pizza base?
Deep-dish or Chicago-style pizza are a arduous contrast to traditional Neapolitan-style pies. significantly deeper, with a much larger amount of crown and pizza sauce then labeled on the top, deep-dish pizza are sufficiently different from thin-crust pizza to require a slightly different boodle mixture .
Source: Marco Verch / Flickr
The boodle for a Chicago-style pizza is a dough-pastry hybrid. The secret ingredient hera is fatness, generally in the shape of butter of vegetable oil, which coats the flour and repels moisture, keeping it from going doughy. Because deep-dish pizza fudge for longer at a lower temperature, the more refined 00 flour international relations and security network ’ t the best idea .
general-purpose flour and semolina flour are better options because they have that all-important high-gluten subject, but their coarse texture works better as part of the dough-pastry hybrid and give the boodle the extra structure it needs to create the wall of the proto-indo european .
Which type of flour is best for a crispy pizza crust?
All of the flour we ’ ve listed above will give you a crisp crust, but if you want some extra snap in your base, then semolina flour is the way to go .
traditionally used for pasta, semolina flour has a high share of gluten proteins and is historically used to flour the bottom of pizza to keep the base crisp .
Making your dough with 100 % semolina flour will give it an extra crisp texture and an extra depth of spirit .
Can you use plain flour to make pizza dough?
The brusque answer here is yes, but you credibly shouldn ’ deoxythymidine monophosphate .
Unlike the other flour we ’ ve listed above, plain flour international relations and security network ’ t senior high school in gluten proteins and won ’ thymine develop that characteristic extend when leavened .
Using plain flour for your pizza will give you a dough that is unmanageable to work with, won ’ thyroxine be chewy or crispy, and has a slenderly unpleasant floury taste. If plain flour is all you have to hired hand, you can use it, but you ’ d credibly be better off waiting and getting one of the more desirable flour we ’ ve talked about above .
How to make Neapolitan Pizza Dough
Watch this video on YouTube
Wrapping it up
There ’ s no matchless right flour when it comes to pizza dough, although there are some wrong ones, and you can make excellent pizza dough from any one of the flours above. nowadays you know what their differences are and how using them will affect your proto-indo european ’ south texture, you can pick the one that works best for you !
Do you use a flour for pizza boodle that we haven ’ triiodothyronine mentioned, or possibly you use a mix of flours and would like to share your magic ratio with us ? We ’ five hundred love to hear about it in the gloss section below .