Which flour should I buy?
Five questions about your pizza style, oven and schedule narrow our nine flours down to up to three. Answer them below and we'll show you what matched, with the reasons for each.
Flour quiz
Question 1 of 5
How this works
Every pick is scored from the same typed attribute block published on each flour's review page — protein percentage, W-rating, grind, oven temperature, hydration range and availability — matched against your answers.
Your pizza style is a filter, not a preference: a flour is only ever recommended if its review lists your style under "best for", so a Neapolitan-only 00 will never be offered for a Detroit pan. Your other four answers are then combined into a weighted score, and where two flours score the same they are ordered alphabetically by product name — not by any quality signal. You get up to three picks, sometimes fewer.
No sponsorship or affiliate relationship influences the ranking.
The nine flours we choose from
The quiz never invents a recommendation — it only ranks these nine reviewed flours. W is the alveograph rating Italian mills publish; most US mills do not publish one.
| Flour | Protein | W | Best for |
|---|---|---|---|
| Bob's Red Mill '00' Pizza Flour | 12.5% | — | Neapolitan |
| Caputo "00" Chef's Flour (blue bag) | 13% | W310 | Neapolitan, New York |
| Caputo "00" Pizzeria Flour (red bag) | 12.5% | W270 | Neapolitan |
| Caputo Nuvola Super (type 0) | 13.5% | W330 | Roman al taglio |
| Central Milling Organic Type 00 Pizza Flour | 11.5% | W290 | Neapolitan |
| Gold Medal Bread Flour | 12.3% | — | New York, Pan |
| King Arthur '00' Pizza Flour | 11% | — | Neapolitan |
| King Arthur Bread Flour | 12.7% | — | New York, Detroit, Pan |
| Polselli Classica Tipo 00 | 12% | W270 | Neapolitan |