Flour Matters – Which Type of Flour Creates the Best Pizza Crust?

I’ll admit it: I’ve had my fair share of pizza fails. You know, those disappointing pies with soggy centers, crusts that refuse to stretch, or dough that tears at the slightest touch.

But after countless experiments and many delicious pizzas later, I’ve discovered something crucial: the type of flour you choose can make or break your homemade pizza crust.

If you’ve ever stood in front of the flour shelf at your grocery store, staring down options like “bread flour,” “all-purpose flour,” or even something mysterious called “00 flour,” you know exactly what I’m talking about.

Today, I want to share what I’ve learned to help you pick the perfect flour for your pizza style—whether you’re craving a crispy thin crust, a thick and chewy pan pizza, or something that reminds you of an authentic Italian trattoria.

Why Flour Type Matters: All About Gluten

Before we jump into flour specifics, there’s one critical thing you should know about flour: it’s all about the gluten.

Gluten is the protein found in wheat flour. It creates those stretchy, elastic doughs we all adore.

The higher the protein content of the flour, the higher the gluten level, which directly affects the crust’s texture:

This simple knowledge changed my pizza-making forever. Trust me—knowing your gluten makes a huge difference!

For a Crispier, No-Fuss Crust: All-Purpose Flour

All-purpose flour has become my trusty go-to. Why? It’s versatile, easy to find, and honestly, it never fails me when I want a pizza that’s quick and crispy. Here’s why it works:

Protein Content: Around 9–11%. This medium gluten level strikes a balance, creating a crust that’s crispy on the outside and just slightly chewy inside.

Texture: Easy to stretch (but careful—not super elastic). The crust bakes into a crispy base sturdy enough to handle all your toppings without sagging.

My favorite recipes using all-purpose flour:

If you’re starting your pizza-making journey, keep a bag of all-purpose flour around. It’s your versatile pizza pal.

For Chewy, Bakery-Style Pizza: Bread Flour

Ever tasted a pizza crust so fluffy and chewy it reminds you of your favorite artisan bread?

Chances are, that was bread flour.

This is my pick whenever I crave that thick, hearty chew of pan pizza or Detroit-style pies.

Here’s why bread flour is special:

Protein Content: Around 11–13%. That’s higher gluten, meaning more elasticity and stretchiness. You can shape your dough without it tearing easily.

Texture: Bread flour produces a crust that’s incredibly chewy, puffy, and satisfying—perfect if you love a hearty bite.

Pizza recipes I love using bread flour:

If chewy crusts are your jam, bread flour is your best friend.

For Authentic, Restaurant-Worthy Pizza: Italian ‘00’ Flour

@turkuazkitchen The secret to a fluffy and perfect rising pizza dough is high-quality flour! With #kingarthurbaking 00 Pizza Flour, you can make the perfect pizza with a crispy crust and chewy interior crumb directly in your home oven. I use + enjoy King Arthur because I can always count on it when trying all types of dough recipes, and it gives the best results every time. A delicious combination of juicy birria and pickled onion and radish on a crispy pizza crust! #baking #baketok ♬ original sound – TurkuazKitchen

The first time I used Italian ’00’ flour, I felt like a pizza pro.

This flour type is legendary among pizza aficionados for creating those airy, bubbly crusts with a crisp-yet-chewy bite—the hallmark of Neapolitan-style pizza.

So, what’s unique about ’00’ flour?

Protein Content: Around 12%. It sounds similar to bread flour, but here’s the secret—it’s milled extra fine from durum wheat, giving you a silky, stretchy dough that’s simultaneously tender and strong.

Texture: You’ll get those signature airy bubbles, a crispy exterior, and a soft, delicate chew that’s unmatched.

Recipes I swear by with ’00’ flour:

If you want to impress—or just experience pizza perfection—try ’00’ flour. It’s a game-changer.

For Nutty, Wholesome Flavor: Whole Wheat & Whole Grain Flour

Whole grain flour might seem like a healthier option, but let me warn you: if used alone, it creates a dense and ultra-chewy crust.

But, when blended with other flours, it delivers a rich, nutty flavor that takes your pizza to the next level.

Protein Content: Around 14%. That’s pretty high, so moderation is key.

Texture: Used alone, whole grain creates a heavier crust. Combine it (half and half or 1 cup whole grain to 2 cups white flour) for the best results—still nutty and satisfying, but lighter and more approachable.

My go-to recipes:

For Gluten-Free Pizza: Almond Flour & Gluten-Free Blends

PIZZA NIGHT 🍕

So I literally have no idea what I’m doing but the dough is a blend of Greek yogurt/almond flour/gluten free baking flour (1 to 1), and seasoning. This is a thin crust version – baked at 350F for 15mins. It should be done by the time I finish recording. pic.twitter.com/mNVXtMrcvj

— Rissa Montañez – LISTEN TO #THEDEAD 🧟‍♀️ (@RissaVoices) April 3, 2024

Gluten-free pizza crust can be tricky, but it’s absolutely doable.

Here’s the scoop:

Almond Flour: Gives you a thin, cracker-like crust—perfect if you crave crunch.

Gluten-Free Flour Blends: Designed to mimic gluten-containing flours. Brands like King Arthur or Caputo gluten-free pizza flour are fantastic, creating crusts with nice chew and rise.

Pizza recipes to try:

Final Thoughts

Ultimately, choosing your flour comes down to the style of pizza crust you love most.

Personally, I keep a bag of all-purpose flour handy for quick pizzas, bread flour for those indulgent weekend pan pies, and ‘00’ flour when I’m feeling fancy.

Whichever flour you choose, homemade pizza dough is simpler than you think.

The magic is in experimenting and discovering your perfect crust.

So roll up your sleeves, sprinkle some flour, and get baking.

I promise you: nothing tastes better than pizza dough you’ve crafted yourself, flour and all.