Pizza Flour: What to Buy and Why
Protein percentage and W-rating decide how your dough stretches, ferments, and browns — not the brand on the bag. Find the flour that matches your style and your oven.
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00 vs Bread Flour vs All-Purpose: Which Flour for Which Pizza
Protein, W-rating and grind explained, then matched to pizza style and oven temperature — the decision most flour guides get wrong.
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Answer a few questions about your pizza style, oven and schedule and get three flours matched from these reviews.
Bob's Red Mill
Bob's Red Mill '00' Pizza Flour
Not the soft, low-protein 00 the packet implies. Bob's puts this at 12–13% protein, which makes it the most capable 00 on a US supermarket shelf — and a harder one to open.
12.5% protein · W n/a · Neapolitan
Antimo Caputo
Caputo "00" Chef's Flour (blue bag)
Buy the blue bag if you cold-ferment 24–72 hours. It is the 00 that survives a long ferment, which is also what lets it brown in a home oven.
13% protein · W310 · Neapolitan, New York
Antimo Caputo
Caputo "00" Pizzeria Flour (red bag)
The traditional Neapolitan flour, and a genuinely high-heat one. W260–280 is built for 8–24 hours — the wrong bag for a home oven or a three-day ferment.
12.5% protein · W270 · Neapolitan
Antimo Caputo
Caputo Nuvola Super (type 0)
A type 0 at W320–340 built for 70–80% hydration and the big hollow canotto rim. Buy it third, once you can already handle a 65% dough on a peel.
13.5% protein · W330 · Roman al taglio
Central Milling
Central Milling Organic Type 00 Pizza Flour
The one American bag here with a published alveograph number: W280–300 at 11.5% protein. Strength from gluten quality rather than quantity, and built for two- and three-day cold ferments.
11.5% protein · W290 · Neapolitan
Gold Medal
Gold Medal Bread Flour
The cheap bag that is almost as good. At about 12% protein with added enzymes it makes a New York or pan crust most people could not pick out of a line-up against King Arthur.
12.3% protein · W n/a · New York, Pan
King Arthur
King Arthur '00' Pizza Flour
A genuine 00 grind from a US mill at 11.0% protein. Lovely tender crumb on a same-day or overnight dough — but it has no reserve for a long ferment, and the bag's home-oven promise needs help.
11% protein · W n/a · Neapolitan
King Arthur
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
12.7% protein · W n/a · New York, Detroit, Pan
Polselli
Polselli Classica Tipo 00
A published W270 tipo 00 for direct doughs and medium ferments — the same job as Caputo's red Pizzeria bag, usually for less money per kilo. Still a high-heat flour, though.
12% protein · W270 · Neapolitan
Flour guides
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