which flour to use
Flour For Pizza
The Science Behind Pizza Flour
Unlike bread dough, pizza dough is typically stretched by hand rather than moulded, which places unique demands on the flour. The dough must be extensible enough to open without tearing, yet strong enough to hold gas and support toppings. European millers achieve this balance by carefully blending and milling wheat to produce flours with consistent functional properties. This precision is especially important when working with wheat flour for pizza, where small variations can significantly affect handling and final texture.
Flour Blends for Pizza Dough
Balanced flour blends are essential for achieving consistent elasticity and fermentation performance in pizza dough.
To achieve optimal dough performance, pizza flours are often formulated using blends rather than a single flour type. A common approach involves combining finely milled Type “00” flour with a small percentage of stronger flour, such as Manitoba Type “0”, typically ranging from 5% to 20%. This blending approach improves dough elasticity and fermentation tolerance without sacrificing softness. The resulting Italian pizza flour offers controlled strength, allowing the dough to stretch thin while maintaining structure. This balance is particularly important for pizzas baked at high temperatures, where rapid oven spring and moisture retention are essential.
A Special Tip
If pizza dough feels too elastic or springs back when stretched, it often needs more rest rather than more flour. Medium-strength pizza flour relaxes naturally over time, allowing the gluten network to soften and making shaping easier without compromising structure.
Pizza Napoletana TSG Requirements
Authentic Pizza Napoletana follows precise specifications for flour performance, ensuring consistency and quality. The pizza flour must be made up of a mixture of type “00” and type “0” flour, and should meet the following criteria:
- Strength (W): 220-380
- P/L ratio: 0.50-0.70
- Water absorption: 55-62%
- Protein content: 11-12.5%
- Falling number: 300-400
- Stability: 4-12
- Value index E10: max 60
- Dry gluten quantity: 9-11%
What This Means for Your Pizza
Flour that meets these functional requirements delivers several key benefits during preparation and baking:
- Dough stretches smoothly without tearing
- Sufficient strength to trap fermentation gases
- Light, airy crust with a soft interior
During fermentation, a well-chosen flour for pizza dough allows yeast activity to develop flavour while maintaining dough stability. In the oven, the dough responds quickly to heat, producing a crisp exterior and tender crumb.
Dough Behaviour & Fermentation
Pizza dough made with balanced flour hydrates evenly and develops gluten gradually during mixing. As the dough rests, gluten relaxes, improving extensibility and making shaping easier. Longer fermentation times further enhance flavour, as natural wheat aromas and subtle acidity develop.
Because pizza dough is often fermented at cool temperatures over extended periods, flour must tolerate slow gas production without weakening. Properly milled best flour for pizza supports this process, ensuring consistent results across batches.