Tips & Tricks

The Best Flour for Making Homemade Pizzas

June 16, 2020 (Last Updated: June 17, 2020) by Emily

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If you’re obsessed with making homemade pizzas or want to impress at your next pizza party then we have a quick and easy guide on the best flours to use and why. Make your next pizza the best one yet!

A graphic for the best flour for making homemade pizzas with a photo of a pizza underneath

Obsessed with pizza? I know I am, I pretty much make it every other week (yup it’s an actual obsession).

But what exactly is the best flour for making homemade pizzas?

We’ve created a quick little guide that’ll give you a breakdown of the different flours used to make pizza and which one is best.

You can also check out our guide to the best tools to use (there’s nothing fancy involved but some great tips) and then you can check out our amazing collections of pizza doughs and recipes and get cooking!

Flour for making pizza, which is best?

All-Purpose Flour

Ok, so let’s start off with pretty much the most common flour there is, all-purpose or plain flour.

AP flour is milled with a mix of hard and soft wheat making it a middle-range protein flour which great for most baked goods.

Because it’s not high in protein it doesn’t absorb liquid as well which means your baked goods made with yeast such as bread and pizzas won’t have as much structure.

I find that all-purpose flour is perfectly fine as a store cupboard ingredient especially if you don’t bake very often but it will give you average to good results. If you want to take your pizza making up a level then you’ll need to step away from the AP flour.

Tip: Bleached AP flour is even softer so when possible buy unbleached AP flour.

Bread Flour

Bread flour contains more insoluble protein and gluten than all-purpose flour.

The extra protein will give the dough a higher rise that will keep it’s shape because more liquid is absorbed, that’s why it’s great for making pretty loaves.

It also has more gluten than AP flour which will give the dough a chewier texture than all-purpose flour.

There isn’t a huge difference between AP and bread flour but n terms of flavour we using recommend bread flour out of the two.

Farina Tipo 00

In Italy there is a grading system for flour that range from 00, 0, 1 and 2.

The difference is how finely they are milled and how much bran and germ has been removed, 00 being the finest and type 2 being wholemeal.

In recent years Italian 00 (double zero) flour has become very popular amongst foodies outside of Italy that love to make homemade pasta and pizza.

It’s becoming much easier to find so much so that even smaller supermarkets are stocking it nowadays and you no longer need to search for it online.

00 flour is the finest milled flour so has all the bran and germ removed making is extra soft but still contains enough protein to give you a bit of a bite making it the perfect flour for pasta making.

We use this type of flour a lot when making pizzas and they always turn out great. Double zero flour does result in a much softer dough though so we rate this the 2nd best flour for making homemade pizzas!

Farina Tipo 0

Farina Tipo 0 (zero) flour is slightly less refined than 00 (double zero) flour so it contains more protein and gluten.

The extra gluten in type 0 flour allows you to create a dough that’s both soft but elastic making it a superior flour for making homemade pizzas.

When we moved to Italy we had easy access to type 0 flour as it’s readily available in all supermarkets and it’s absolutely the most common flour used in Italian pizzerias.

However, outside of Italy, it’s pretty hard to come by and unless you’re an avid baker or pizza maker you probably haven’t heard of it.

The next best thing would be Farina Tipo 00 but our top recommendation for making homemade pizzas is Farina Tipo 0!

Pizza dough recipes

Now that you’ve had a break down of the different flours you can use to make pizza you can now choose the recipe you want to follow!

Here are a list of our pizza dough recipes and what flour you can use for each, enjoy!

A close up of the best basic pizza dough sitting on a wooden surface

Basic pizza dough

An easy recipe for making thin to medium-sized pizza crusts using regular baking trays, pizza stones or even a pizza oven if you have one.

The process is super easy and we have a step by step guide to help you.

You can use any of the flours mentioned above to make this dough although type 0 or 00 are recommended.

Sfincione (Sicilian pizza)

Sfincione is a thick Sicilian pizza bread made in a deep rectangular baking tray.

It’s thick and spongey resembling a focaccia bread more than traditional pizza so requires slightly more olive oil in the dough.

To make this type of pizza you can use type 0, 00 or bread flour.

Instant pizza dough

This dough is here to save the day! Have you ever craved homemade pizza but it’s too late to wait on the dough proving for hours?

I know, I’ve been there many times so, we created our quick-fix instant pizza dough that’s made in 10 minutes using no yeast and no rising time!

This dough makes thin-crust pizzas almost flatbread like so you won’t get a light a fluffy crust as you would with yeast dough but I feel like it’s a pretty good compromise for a 10-minute pizza dough!

We’ve tested this recipe with 00 (double zero) flour which is my personal preference and all-purpose flour which also works great.

I hope you found this guide helpful for the next time you make homemade pizzas, don’t forget to check out our guide on the best tools to use and our collection of pizza recipes too.

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