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.
Start here
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.
Not sure? Take the 5-question quiz →
Answer a few questions about your pizza style, oven and schedule and get three flours matched from these reviews.
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
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 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
Flour guides
Dial in the ratios
Once you've picked your flour, get exact hydration and baker's percentages for your style.