What is the best flour to use for pizza dough?

  • I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?

    I wouldn't call this a duplicate as it is more specific (best pizza flour vs. difference between all flours)

    The main issue I have with this question is that there simply is no best flour for all types of pizza. It depends on the specific type of pizza you are trying to make. For example Neapolitan pizza vs Chicago Deep Dish. It also depends on the oven you are using.

  • Bala Clark

    Bala Clark Correct answer

    10 years ago

    The best is the Italian Tipo 00

    If you can't find that flour locally, there are sellers online. I find a mix of bread flour & semolina works very well too.

    This is my favourite pizza dough recipe: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough

    That's the EXACT same recipe I use and I love it!! Will definitely give the Tipo 00 a crack next time.

    As I said elsewhere the "00" definition does not mean anything at all in pizza or bread making. "00" just means that the flour is white, and contains only the starch and the proteins in the wheat, and the smallest quantity of mineral residues. For pizza you need a flour high in proteins, and with enough elasticity (the values to be looked for are W around 200, and l/p around 0,5).

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