The Best Pizza Flour that will Give You the Yummiest Crust Every Time

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Know the Difference Among the Best Pizza Flours

The Best Pizza Flour and the Rest

Are you wondering what is the best pizza flour?

We are going to show you why Caputo Chef’s Flour is the best pizza flour.

Making pizza at home is quite different than making pizza commercially.

Pizzerias have access to the best pizza flours the average consumer won’t be able to buy that are exclusively made for specific pizza styles.

There are alternatives for the home baker, so we’ll give you an overview of the best pizza flours to make pizza at home as well as other flours you can choose from.

In the end, you will know what to look for in the best pizza flour when you are in front of the array of flour in the supermarket aisle.

Not only will you be able to decide which pizza flour is best for you, but you will be a step further in becoming the best homemade pizza baker.

So, let’s unroll the power of flour.

Overview of Best Pizza Flours

Now let’s find out why.

Best Pizza Flour

Flour is the essential ingredient for a pizza baker — you just can’t make pizza without flour.

It’s the foundation of the pizza-making process and the base of your recipes.

Remember that flour is always 100% when using the baker’s percentage method.

Now, there is a misconception that you can make pizza with any flour, which is true to a certain extent.

But, if you want the best results, then you need to look a little deeper into the kind of ingredients you use.

Pizza Flour comes in different classifications. We like to think of it as a family name.

Since they all belong to the same family, they will have the same last name “Flour,” but they will have different first names to distinguish them from.

Like, “Joe and Jane Smith,” and “All-purpose Flour and Bread Flour.” People even shorten their name, like a nickname, AP for All-Purpose flour.

Although they are in the same family, they all have different characteristics that make them unique.

Types of Pizza Flours

There are two important considerations to look for in the best pizza flour that will help you.

That is quality and protein content.


Most pizza flour companies bleach their flour with chemicals like chlorine dioxide and benzoyl peroxide to give it an artificially white appearance.

Thus, the name, Bleached and Unbleached Flour. When choosing flour, look for one that contains no bleach, no bromate, and no artificial preservatives of any kind.

Protein Content

Every type of flour is milled to have a specific protein content. This protein content is also referred to as the “Gluten Content“.

Gluten content is expressed in a percentage (%) of the total flour content — the higher the protein, the “stronger” the flour.

Some pizza flour brands allow wide fluctuations in their protein content. Some don’t even say their protein content. So, every time you use it, you’ll get different results.


Baking with the best pizza flour that’s consistent in protein will give you the best, most consistent results when baking pizza at home.

If you want to learn more about gluten, check our article Demystifying Gluten in Pizza.

When choosing a brand of pizza flour, choose a brand that adheres strictly to that number. A brand that you can trust, that what you get in the bag of flour is what you see on the label.

King Arthur Flour

King Arthur Flours adheres to the most strict regulations in the industry.  They claim that what it says on the label is exactly what you get. 

Find out more about their King Arthur flour products here. 

It’s essential to use the best pizza flour with the proper protein content for your recipe. You can pick and choose almost any ingredient and carefully craft the perfect pizza to suit your tastes.

The hardest part is choosing the right dough. Some dough is too springy, while others are too tough and flaky.

The gluten (protein) content of the flour has the biggest impact on how your pizzas will turn out.

Depending on whether you want New York-Style pizza or a Chicago deep dish, you may need more or less gluten.

What Is Gluten?

Gluten is a family of proteins called prolamins and glutelin. These proteins act as glue, helping to hold food together. These proteins are also responsible for the elasticity of the dough.

Gluten has earned a negative image due to the dramatic increase in people claiming to be gluten intolerant.

The truth is that gluten is a natural protein found in most grains, and most people have no problem digesting it.

Unless you have a wheat allergy or gluten sensitivity, there is nothing wrong with a little gluten. It’s an essential part of the pizza-making process as it will determine the kind of pizza you can make.

Choosing the Best Pizza Flour for You

The first step to choosing the best pizza flour is to know which kind of pizza you are making.

Different pizza styles get better results with different flours.

So, what makes the pizza flours different?

Their protein contents.

Pizza flours are classified by their protein levels or gluten content. The protein content defines the strength of the dough, which in turn will determine the style of the pizza.

Here’s how it works.

So, the next time you buy pizza flour, check the label to find the protein content so you can make the best pizza.

Check out our article on Understanding Flour Protein Content in Nutritional Value Label to learn more about how to find what is the protein content of your flour. 

Matching your Pizza Style to your Flour and to your Oven

Different pizza styles require different types of flour. 

But another factor that you need to consider is your oven. 

Are you a lucky owner of an outdoor wood-fired pizza oven? 

Or, are you the average cook that is trying to step up the game? 

Either way, you need to know your oven and understand how it works.  Different ovens reach different temperatures, and the temperature will also be a factor when considering which flour to use.

The chart below will give you an idea of the best pizza flour and the best temperatures for each of the basic pizza styles. 

Keep in mind that if you bake your pizza at a lower temperature than suggested, it will take a little longer to cook. 

These are only suggested values for best results.    

It is up to you to decide what works better for you and your taste.

Match Your Pizza Style To Your Flour

 Fresh Homemade Italian Pizza Margherita
Authentic-New-York-City-italian-style-pizzeria pizza
New York Style
sicilian pizza image
Chicago style deep dish pizza
Chicago Deep Dish
Flour Protein ContentMedium Protein ContentHigh Protein ContentMedium Protein ContentLow Protein
Oven Temperature700°F – 950°F (Best)600°F to 700°F (Best)475°F to 500°F (Best)475°F to 500°F (Best)

Note the average kitchen oven only reaches up to 500°F. You still can bake any of the pizzas that are best at higher temperatures, they will only take longer.

With that in mind, here is a closer look at the best pizza flour for making homemade pizza.

Pro Tip

Using a digital thermometer find the actual temperature of your oven. Use a timer to find the exact time your pizza bakes at that temperature. By doing this, you will get consistent results.

The Best Flour for Pizza is Caputo Flour

After experimenting with different kinds of pizza flours we came to the conclusion that Caputo Flour is the best pizza flour to make homemade pizza. 

Note that we are not related in any way, or sponsored by any of these brands.  Our opinion is strictly ours based on our experience.

Caputo Flour “Typo 00”

Caputo Tipo 00 stands out as the top choice. The “00” in the name of the flour refers to its texture.

Tipo 00 flour is finely ground, which keeps it from rising too much during proofing.

The double zero is part of a grading system that indicates how finely ground the flour is. Other grades include 0, 1, and 2, with 00 being the finest.

Caputo Type 00 Flours

Caputo Flour produces different kinds of Type 00 flour.

For pizza purposes, they produce specific flours depending on the different pizza styles. The three that are readily available in the US are Pizzeria, Chef’s, and Americana.

The difference between these flours is their protein content, fermentation process, and elasticity.

Caputo “TYPO 00” Flours

Pizzeria Flour

Caputo Pizzeria Flour is the best pizza flour for outdoor pizza ovens.

The gluten content is 12.5%. Ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700°F degrees.

Antimo Caputo Chefs Flour

Chef’s Flour

Caputo Chef’s Flour (Cuoco) is the best flour for home ovens.

The gluten content is 13%. This medium-gluten flour is often used for making Neapolitan-Style pizza.

Chef’s flour is great for home ovens and temperatures up to 500°F degrees.


The gluten content is 14.25%. Milled specifically for use at temperatures between 500-600°F. Is ideal for NY Style pizza. It produces a flavorful crust with optimal hydration

Compared to other flours, Caputo creates a silky dough that maintains its chewiness. When baked at high temperatures, the crust is chewy but not too rubbery.

The only problem you may encounter is trying to find the best pizza flour and the price you need to pay. Caputo does come with a significant price tag compared to other common brands.

An alternative to Caputo Flour, which also falls in the “Best Flour” category, is King Arthur’s Flours, which is a domestic version of the famous flour brand.

King Arthur Flours

Italian Style Flour

This is their version of the “00” flour. Lower in protein-containing only 8.5% It yields a smooth, and easy-to-shape dough. Resulting in a crisp crust.

Bread Flour

King Arthur Bread Flour is the best bread flour for pizza.

The gluten content is 12.7%. This medium-gluten flour is often used for making Neapolitan-Style pizza, It will give a nice bready, chewy crust.

High Gluten Flour

The gluten content is 14.2%. This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your crust and a higher rise.

Of the three Arthur King Flours that are suitable for homemade pizza, we find the Bread Flour is the most well-rounded.  It’s the happy medium, that can be used for any kind of pizza.

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Let’s check them out, you won’t be disappointed!

Is Bread Flour Good for Pizza?

Texture and Structure

When using bread flour, you get a dough that is thick, soft, and fluffy. It is also easier to work with compared to all-purpose flour.

You get slightly more gluten compared to all-purpose flour; this helps give the dough more elasticity. It is less likely to tear as you stretch it out, allowing you to form it into the desired shape quickly.

Unlike all-purpose flour, bread flour has enough gluten to maintain a softer consistency during baking; this also allows air bubbles to form in the crust.

The higher gluten content makes the dough a little chewier and more textured. As with the Caputo Tipo 00 flour, it doesn’t taste too rubbery. It still contains less gluten compared to high-protein flour.

Most Common Bread Flours Used For Pizza

FlourProtein ContentBleachedEnriched
gold medal better for bread image
Gold Medal Better for Bread
king aurthur bread flour
King Arthur Bread Flour
pillsbury bread flour image
Pillsbury Best Bread Flour
white lily BreadFlour
White Lily Bread Flour

Due to the higher gluten content compared to all-purpose flour, the dough can quickly spring back into shape; this can make it a little more challenging to stretch flat on a pan.

If the dough keeps bouncing back to shape after stretching it out, try stretching it an inch or more than the desired size.

When you flatten the dough thin enough, the crust should be crispy on the outside and chewy on the inside.

King Arthur Bread Flour is the best bread flour for pizza dough, it gave us the best results of all the bread flours we’ve tested. 

For Sicilian pizza, it’s just the best.   

King Arthur Bread Flour

This  Bread Flour has a protein content of 12.7% and is unbleached and unbromated.

Is an essential ingredient for every baker, and we find that it works the best for bread. 

However, it also performs very well for Sicilian pizza.

The Rest of the Flours for Homemade Pizza

All-Purpose Flours

A third option is an all-purpose flour, which you probably already have in your cupboard, making it a convenient option.

Keep in mind that all-purpose flour tends to have less gluten content compared to the previous flours.

You typically get about 10% to 12% gluten, which gives you a thicker dough; this makes it harder to stretch without tearing.

Another issue with all-purpose flour is that it may not hold its shape well during baking, especially when stretched thin. It is more likely to shrink around the edges.

The crust becomes flatter and a little denser, eliminating the softness that you need for classic Neapolitan pizza.

While you need to use extra caution with all-purpose flour, it’s still an affordable alternative to the top recommendations.

You can roll it flat for a thin New York-style pizza crust or stretch it in a spring-form pan for a Chicago deep-dish pizza. The low protein content may not stretch easily, but it can yield a thick base for deep-dish pizzas.

Most Common All-Purpose Flours Used for Pizza

FlourProtein ContentBleachedEnriched
gold medal all purpose flour image
Gold Medal All-Purpose
king arthur flour
King Arthur All-Purpose Flour
pillsbury all-purpose flour
Pillsbury All-Purpose Flour
10 to 11.5%NoYes
white lily all purpose Flour
White Lily All-Purpose Flour
8% to 9%YesYes

All-purpose flour is not our choice to make homemade pizza, although you can if that is what you have.  Just be prepared to make a pizza that is not at its best. 

If all-purpose flour is your choice for making pizza, maybe because you make other baked goods that require all-purpose flour, then we would recommend using King Arthur All-Purpose flour.

King Arthur All-Purpose Flour is the best flour for pizza dough.

King Arthur All-Purpose Flour

King Arthur All-Purpose Flour is the best all-purpose flour for pizza.

This All-purpose flour has a protein content of 11.7% and is unbleached and unbromated.

Is an essential ingredient for every baker, and works in any recipe calling for “flour” or “all-purpose flour,” yielding exceptional results. We found that is best for Chicago Deep Dish.

Pizza Pun

What’s the purpose of the flour in that recipe?


Putting it all Together

The bottom line is that you get different results with different pizza flours.

If you want to make the best homemade pizza, remember to choose the best pizza flour for your specific pizza style.

The protein content, or gluten content, will determine the kind of pizza you can make to get the best results.

A higher gluten content adds elasticity to the dough, giving you a chewy pizza crust. A medium protein content flour yields a crispy, bready crust, and the all-purpose flour has the least amount of gluten, giving you a denser crust.

Accordingly, here are our recommendations for each pizza style.

Best Flour per Pizza Style

 Fresh Homemade Italian Pizza Margherita
Authentic-New-York-City-italian-style-pizzeria pizza
New York Style
sicilian pizza image
Chicago style deep dish pizza
Chicago Deep Dish
Kitchen OvenCaputo Chefs Flour
Caputo Chef’s Flour
caputo americana flour
Caputo Americana Flour
king arthur bread flour image
King Arthur Bread Flour
king arthur all purpose flour amazon
King Arthur All-Purpose Flour
Wood-Fired Oven or Higher Temperature Ovencaputo pizzeria flour 1
Caputo Pizzeria Flour
caputo pizzeria flour 1
Caputo Pizzeria Flour
Caputo Chefs Flour
Caputo Chef’s Flour
Caputo Chefs Flour
Caputo Chef’s Flour

Summary of Best Pizza Flours

  • Caputo Chef’s (Cuoco) is the best pizza flour for home ovens.
  • Caputo American is the best pizza flour for NY-Style pizza.
  • King Arthur Bread Flour is the best bread flour for pizza.
  • King Arthur All-Purpose Flour is the best all-purpose flour for pizza.
  • Caputo Pizzeria Flour is the best pizza flour for outdoor pizza ovens.

Best Pizza Flour – Caputo Chef’s Flour

We understand that keeping different flours in your pantry is not always the best choice.   So, if you would only have to decide on only one flour, this would be our choice.

Overall, the best pizza flour for homemade pizza is Caputo Tipo 00 Chef’s Flour. No doubt that Caputo Flour is the best Italian flour for pizza.

Caputo Flour will deliver the best traditional pizza as well as many other baking goods. 

The texture of this flour is incomparable to any other flour in the market, is by far the best.  Its versatility, easy handling, and perfect protein content make it the top choice for the home pizza baker.

The Winner

Caputo’s Chef’s Flour wins in all the following categories:


It’s a multi-purpose flour. You can use it for Neapolitan or Classic pizza as well as many other baking goods.

Protein Content

You get slightly more protein compared to all-purpose flour and finer grains compared to bread flour. 


It’s made from soft starch and in conjunction with gluten, it helps the dough get great hydration.


It has strong elastic gluten that offers just enough elasticity that makes it easy to handle.


It’s ideal for dough that requires a long fermentation period.


It’s suitable for the average kitchen oven.

Shelf Life

It has a shelf life of 12 months.


It’s readily available online and in many made specialty stores.

The Last Slice

Hopefully, you can now understand the difference between all the best pizza flours, and you choose the one that best meets your needs.

Always choose what is best for you.

Keep in mind that the best pizza flour will give you the best pizza, and the best pizzas are made by the greatest pizza bakers.

That is YOU!

Where to Buy the Best Pizza Flour

Pizza Flour is readily available in supermarkets,  bakery supplies stores or you can get it online.  Here are our favorites which you can get on Amazon.

Best for Standard Home Ovens
Antimo Caputo "00" Chefs Flour (Red)

The Chef's flour is a general-purpose, high gluten flour that works well for many recipes. "Tipo 00" refers to how refined the flour is. Chef's Flour is best for those who want to bake in their traditional home oven up to 500 degrees Fahrenheit! 

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Antimo Caputo Americana Pizzeria Flour

Perfect for new York Style pizza at home. If you are making pizza in a conventional oven, then your oven probably tops out at about 500-550 degrees. This flour has been blended from different wheats, but most importantly it includes a certain amount of malted wheat. 

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Best for High-Temperature Ovens
Antimo Caputo Pizzeria 00 Flour (Blue)

A flour with elastic, resistant gluten and protein resulting in a long-rise dough. Ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700 degrees F.

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King Arthur, 100% Organic Unbleached Bread Flour

The higher the protein, the higher the potential rise. This organic unbleached flour is a full point higher in protein than other national brands, so you can depend on it for consistent performance and lofty, beautiful yeasted bread and pizza.

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