Pizza Flour Guide: Tipo 00 vs Bread Flour vs All-Purpose
Your flour choice affects your pizza more than any other ingredient. Different flours absorb water differently, develop gluten differently, and behave differently in the oven. Pick the wrong one and your dough fights you the whole way.
What Makes Pizza Flour Different?
Two things matter most: protein content and grind fineness. Protein determines how much gluten your dough develops. More gluten means more stretch and chew. Grind fineness affects how the flour absorbs water and how the crust feels.
Italian "W" ratings measure flour strength directly. Higher W means the flour can handle longer fermentation and higher hydration without falling apart. Most pizza flour falls between W220 and W320.
Flour Types Compared
| Flour | Protein | Best For | W Rating |
|---|---|---|---|
| Tipo 00 | 11-13% | Neapolitan, high-heat ovens | W260-320 |
| Bread Flour | 12-14% | NY-style, home ovens | W280-340 |
| All-Purpose | 9-12% | Quick pizzas, pan styles | W150-220 |
| Whole Wheat | 13-14% | Blending (10-30% mix) | Varies |
| Semolina | 12-13% | Dusting, Roman-style | N/A |
Tipo 00: The Neapolitan Standard
Tipo 00 refers to Italian milling classification — it's the finest grind available. The result is silky dough that stretches thin without tearing. Caputo Pizzeria (blue bag) is the most popular choice and what most pizzerias use.
The catch: Tipo 00 works best at extremely high temperatures (400°C+). In a regular home oven at 250°C, you often get a pale, soft crust instead of the charred spots you want. If you bake in a home oven, bread flour usually gives better results.
Bread Flour: The Home Oven King
Higher protein than 00, coarser grind. Bread flour develops strong gluten that creates the chewy, foldable texture of a NY-style slice. It browns better at lower oven temperatures because the coarser grind creates more surface area for the Maillard reaction.
King Arthur Bread Flour (12.7% protein) is the gold standard. For an even chewier result, try high-gluten flour like King Arthur Sir Lancelot (14.2%).
All-Purpose: The Compromise
Lower protein means less gluten development. Your dough will be easier to handle but won't stretch as thin or develop as much chew. Fine for pan pizza, Detroit-style, or if you're just starting out and want something forgiving.
Whole Wheat and Semolina
Don't use 100% whole wheat for pizza — it makes dense, heavy dough. Instead, substitute 10-30% of your white flour with whole wheat for a nuttier flavor while keeping good texture.
Semolina (durum wheat) is great for dusting your peel to prevent sticking. Some Roman pizza makers use up to 20% semolina in the dough for extra crunch.
Calculate your dough with any flour
Our calculator adjusts hydration and timing based on your flour choice.
🍕 Open Pizza Calculator →Which Flour for Which Style?
| Pizza Style | Recommended Flour | Why |
|---|---|---|
| Neapolitan | Tipo 00 (Caputo Pizzeria) | Thin, soft, charred in 90s at 450°C |
| New York | Bread flour or high-gluten | Chewy, foldable, browns at 290°C |
| Detroit | Bread flour | Airy crumb, crispy bottom in oiled pan |
| Chicago Deep Dish | All-purpose + semolina | Flaky, short crust (not bread-like) |
| Roman al Taglio | Bread flour + semolina | High hydration, crispy, airy |
Hydration by Flour Type
Different flours absorb different amounts of water. This chart shows good starting hydration percentages:
| Flour | Low Hydration | Standard | High |
|---|---|---|---|
| Tipo 00 | 58% | 62-65% | 68-72% |
| Bread Flour | 60% | 63-67% | 70-75% |
| All-Purpose | 55% | 58-62% | 65-68% |
Read our hydration guide for more detail on getting water amounts right.
Common Flour Mistakes
1. Using Tipo 00 in a home oven
Most home ovens max out at 250-290°C. At these temperatures, 00 flour doesn't brown well. Switch to bread flour or preheat a baking steel for at least 45 minutes.
2. Not accounting for protein differences
Switching from all-purpose to bread flour without adjusting hydration gives you dry, tough dough. Higher protein flour needs more water — add 2-3% hydration when switching up.
3. Storing flour badly
Flour absorbs moisture and odors from the air. Keep it sealed in an airtight container, away from heat. Whole wheat flour goes rancid faster — refrigerate if you won't use it within a month.
🛒 Recommended Flours
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Frequently Asked Questions
Can I use all-purpose flour for pizza?
Yes. It works, especially for pan pizza and Detroit style. You'll get less chew and stretch than bread flour or Tipo 00, but it's a perfectly fine starting point.
What's the difference between Tipo 00 and bread flour?
Tipo 00 is ground finer and works best at very high temperatures (400°C+). Bread flour has more protein and browns better in standard home ovens at 250-290°C.
Do I need to sift pizza flour?
No. Modern flour is already very fine. Sifting can actually remove bits of bran that add flavor in some flour types.
Can I mix flour types?
Absolutely. Many bakers mix 50/50 Tipo 00 and bread flour for a good balance of stretch and browning. Experiment to find your preference.