Best Flour for Pizza: How to Choose the Right Flour

Flour is a powder made by grinding raw grains, and it is the foundation for making the perfect pizza. But, what is the best flour for pizza? It depends, but when making pizza, you need to know not all flours are equal.

But, have you ever found yourself craving the most mouthwatering, irresistible slice of pizza? Well, you’re not alone. Pizza, one of the most popular foods in the world, has captured the hearts and taste buds of millions. But have you ever thought about the secret ingredient that makes pizza so delicious? It’s the flour! Understanding the relationship between flour and pizza is essential for mastering the art of pizza-making. In this article, we will explore the science behind the perfect pizza crust and how different types of flour can enhance its taste and texture. Get ready to uncover the secrets of flour and pizza!

Key Takeaways

• Different flour types have varying protein content, affecting the dough’s structure and texture.
• All-purpose flour may lack ideal chewiness and flavor for pizza crust.
• Bread flour provides excellent rise and chew, perfect for traditional pizzas.
• Consider availability and cost of flours like double zero Italian flour for thin, crispy crust.

The Flour Power: Choosing the Right Type

The type of pizza you want to make will dictate what is the best flour for your particular pizza.

When it comes to making the perfect pizza, the type of flour you use can make all the difference. The right flour will help you achieve a delicious, crispy crust that holds up to all your favorite toppings.

One of the most important factors to consider is the protein content of the flour. Gluten, a protein found in wheat, is what gives pizza dough its elasticity and structure.

To create the perfect pizza dough, it’s crucial to select the right type of flour for your desired crust texture and flavor profile. Different flour types offer varying protein content, which affects the dough’s structure and texture.

All-Purpose Flour

All-purpose flour, with its moderate protein content, is versatile and widely available and is a popular flour for pizza dough. However, it may lack the ideal chewiness and flavor for pizza crust.

Bread Flour

You can take your pizza dough to the next level with bread flour. With a higher protein content than all-purpose flour, bread flour creates a chewier and more substantial crust. If you like a thicker, more bread-like texture, consider using bread flour.

Tipo 00 Flour

If you want to replicate the authentic Neapolitan pizza experience, then a Tipo 00 flour, aka double zero, is the way to go. People mistakenly believe double zero flour has a higher protein content than other flours. However, it is a moderate protein flour of 11-12 percent (the higher the protein, the higher the gluten).

What sets Tipo 00 flour apart is how it is finely milled flour. This flour absorbs water quicker than a coarser flour, like all-purpose and bread flour.  It creates a softer, chewier crust. It is perfect for achieving those signature leopard spots and airy texture that Neapolitan-style pizzas are known for.

Gluten-Free Options

For those with gluten sensitivities or dietary restrictions, there are also gluten-free flours available. These flours are typically made from alternative grains or legumes and can be used to make gluten-free pizza dough. While the texture may be slightly different from traditional pizza dough, gluten-free flours can still yield acceptable results for those who cannot digest gluten.

Dave McShane, who follows my Playing With Pizza YouTube Channel, has challenged me to develop a gluten-free flour blend and to make a pizza with it. Challenge accepted.

When Considering Pizza Flours

It is important to consider the availability of these flours as well. The cost and availability of flours like Tipo 00 Italian flour, which produces a thin, crispy crust, should also be taken into account. By considering the protein content, flour availability, texture and flavor considerations, as well as cost and availability, you can select the right flour for your pizza dough.

My Favorite Flours

I really love Occident flour by Ardent Mills, followed closely by All Trumps Flour. Many people really love King Arthur flours, and I would recommend you try them. Remember, you can make really good pizza with just a plain flour. Caputo Tipo 00 is a popular flour for Neapolitan pizza. Don’t put off making homemade pizza until you can get the right flour.

The Basic Homemade Pizza Dough Recipe

This is becoming my go-to pizza recipe, especially for New York-style pizza. You can use all-purpose, bread, or Tipo 00 flour.

• 30 ounces of flour
• 18 ounces of warm water, which is approximately 60% hydration
• 2 teaspoons of salt
• 1 teaspoon of instant dry yeast

Combine the ingredients in a bowl. You can use a stand mixer with a dough hook attachment or your hands to knead the dough for about 5-10 minutes (I prefer 10). If you do it by hand, use a wooden spoon to bring the dough together before using your hands.

After mixing, work the dough into a tight ball on the counter. Sometimes I just put the dough straight on the counter, other times I use a floured surface. Play around with it and see which you like best.

and cover with a damp cloth for a couple of hours to rest for the bulk fermentation.

After the bulk ferment, the dough can be divided into smaller dough balls. You will have roughly 48 ounces of dough. I like to portion the dough into three 16-ounce balls, but you can also do four 12-ounce balls, or five 9– to 10-ounce balls of dough. 

After you portion the dough, you can either further ferment on the counter for a few more hours and use the same day (for a direct dough) or place it in an oiled container with a lid and let it ferment in the fridge overnight or up to three days.

When you are ready to make your pizza, make sure you pulled the dough out of the fridge at least an hour beforehand. I like three to four hours. If your dough has been sitting and rising on the counter, you are all set.

I bake on a pizza steel, so I preheat my oven to its highest setting and let it go for an hour. Yes, I want a hot oven, but I also want a ripping hot baking steel. You can also use a pizza stone. This will help develop a chewy crust, yet a crispy crust on the edges.

Stretch the dough, top with pizza sauce, your favorite cheese (mozzarella but not a fresh mozzarella, provolone, brick, or jack, just don’t use pre-shredded cheese), and your favorite toppings. My wife likes pepperoni, bacon, sausage, mushrooms, and black olives. Me? I like plain cheese pizza. That is it!

If you want, you can drizzle some extra virgin olive oil on your pizza before you bake, just like they do at Frank Pepe Pizzeria Napoletana in New Haven, Conn. When it is finished, try some fresh basil on top of your pizza pie.

Also, I just use tomatoes out of the can for my “pizza sauce.” San Marzano tomatoes are very popular. Hand crush them and use it straight on your pizza. Sprinkle a little salt, and you are ready to go. I add a little oregano to mine.

You can use a pizza peel to launch your pizza in the oven, or you can start it on a pizza screen and after a few minutes use your peel to take it off the screen and place it directly on the steel or stone. If you do not have any of these, you can use a baking sheet pan or a cookie sheet pan.

Bake for around 8 to 10 minutes, depending upon if you are using a steel, stone, or pan. A steel or stone will give a crisp crust if that is what you are after.

Secret Ingredients to Enhance Flavor

How can you elevate the flavor of your pizza?

Enhance the flavor of your pizza dough by incorporating secret ingredients like olive oil, beer, or honey. These ingredients not only add depth and complexity to your dough, but they also offer unique benefits.

Olive oil, for example, provides a rich and smooth texture to the dough, enhancing its overall mouthfeel. In addition, olive oil is known for its health benefits, such as reducing inflammation and improving heart health.

Another secret ingredient to consider is beer. Infusing your dough with beer can impart a subtle, hoppy flavor that complements the other ingredients in your pizza. Moreover, beer contains yeast, which can help the dough rise and create a lighter, airier crust. If you like the complex flavor of a dough that ferments in the fridge for days, you can achieve a similar result on a same-day dough by using beer.

Lastly, honey can add a touch of sweetness to your dough, balancing out any acidity from tomato sauce or toppings.

These dough enhancers are flavorful additions that can take your homemade pizza to the next level.

Kneading: The Path to Perfect Texture

One key step in achieving the perfect texture for your pizza crust is kneading the dough thoroughly.

Kneading technique plays a crucial role in gluten development, which directly affects the crust texture. Gluten, a protein found in flour, gives the dough its elasticity and structure.

Through kneading, the gluten strands align and form a network, resulting in a chewy and airy crust. The duration of kneading is equally important.

Under-kneading can lead to a dense and tough crust, while over-kneading can make it dry and brittle. To achieve the ideal texture, knead the dough for about 8-10 minutes, until it becomes smooth and elastic.

The importance of kneading cannot be overstated, as it transforms the dough into a perfect canvas for a delicious pizza.

Fermentation: The Flavor Developer

To further enhance the flavor and texture of your pizza crust, it is crucial to understand the role of fermentation in developing the dough’s complexity.

During fermentation, yeast activity is at its peak, leading to the production of carbon dioxide and alcohol. The fermentation time directly affects the flavor complexity of the crust.

A longer fermentation period allows the yeast to break down the complex carbohydrates in the flour, resulting in the formation of more flavorful compounds. The carbon dioxide produced during fermentation creates air pockets in the dough, giving it a light and airy texture.

Alcohol formation contributes to the crust’s distinct taste. By adjusting the fermentation time, you can control the level of flavor development in your pizza crust, achieving a balance between a subtle tang and a rich, complex taste.

I usually like an overnight fermentation, but I try not to go beyond three days in the fridge.

Advanced Tips and Techniques

To further enhance your understanding of the relationship between flour and pizza, let’s delve into some advanced tips and techniques. Here are some key strategies to take your pizza-making skills to the next level:

• Advanced hydration: Experiment with different hydration levels to achieve the desired texture and crust development. Higher hydration can result in a lighter and more open crumb, while lower hydration can yield a chewier crust. A Detroit-style pizza uses a higher hydration, roughly around 70 to 75 percent.
• Fermentation techniques: Extend the fermentation time to develop complex flavors. Cold fermentation in the refrigerator for 24-48 hours allows the dough to develop a deep, tangy flavor.
• Dough shaping: Master the art of stretching and shaping the dough to achieve a thin and evenly shaped crust. Practice techniques like hand tossing or using a rolling pin to create the perfect pizza shape. If you are making a round pizza, place your dough in a round container to rise. If you are making a square or rectangular pizza, use a square container.
• Baking techniques: Optimize your baking method by using a preheated pizza stone or steel to create a crispy crust. Experiment with different temperatures and baking times to achieve the desired level of doneness.
• Flavor enhancement: Elevate the flavor profile of your pizza by using high-quality ingredients like artisanal cheeses, fresh herbs, and specialty toppings. Experiment with unique flavor combinations to create a truly memorable pizza experience.

Storing and Handling Dough

When storing and handling dough for later use, it is important to follow proper guidelines to maintain its quality.

Proper dough storage is essential to ensure that the dough retains its texture and flavor. One option for preserving dough is freezing it. Before freezing, divide the dough into portions and shape them into balls.

Place each ball into a freezer-safe zippered plastic bag sprayed with non-stick spray to prevent freezer burn.

When ready to use, thaw the dough in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

When handling dough, remember to use floured hands and surfaces to prevent sticking. Avoid overworking the dough as this can result in a tough texture. By following these dough storage and handling guidelines, you can enjoy pizza dough with optimal taste and texture.

Frequently Asked Questions

How Long Should I Let the Dough Rise Before Using It to Make Pizza?

To make the best pizza dough, let it rise for at least 1-2 hours. This proofing time allows yeast activation, dough fermentation, gluten development, and flavor enhancement. Longer rise times can lead to more complex flavors.

Can I Use Whole Wheat Flour Instead of All-Purpose Flour for the Dough?

Yes, you can use whole wheat flour instead of all-purpose flour for the dough, but why? While it may affect the dough consistency and flavor, whole wheat flour offers nutritional benefits and may require longer baking time. It is better to use a blend of whole wheat and white flour.

What Is the Best Type of Yeast to Use for Making Pizza Dough?

The best type of yeast to use for making pizza dough depends on your preference. Instant yeast is convenient and requires less rising time. Active dry yeast is more traditional and needs longer rising time. Both work well with different flour substitutions. My preference is instant dry yeast.

Can I Make the Dough Ahead of Time and Store It in the Refrigerator?

Yes, and it is my preferred method. You can make the dough ahead of time and store it in the fridge. Refrigerating the dough has benefits like enhanced flavor and texture. Tips for storing pizza dough: use an airtight container, let it rise before refrigerating. It can be refrigerated for up to 3-4 days.

How Can I Achieve a Crispy Crust on My Homemade Pizza?

To achieve a crispy crust on your homemade pizza, follow these tips: crank up the oven temperature, stretch the dough thin, bake on a steel or a stone.

That’s It. Make Your Favorite Pizza Today

The relationship between flour and pizza is a vital aspect of creating the perfect crust. Did you know that Americans alone consume approximately 100 acres of pizza each day? That’s enough to cover 75 football fields!

This staggering statistic showcases the deep love and appreciation people have for this beloved dish. By understanding the science behind flour and its impact on taste and texture, you can elevate your pizza-making skills and create a truly unforgettable culinary experience.

So, grab your favorite flour and get ready to indulge in the magic of homemade pizza, and be sure to save the leftover pizza for tomorrow.