In order to suggest the ideal flour, one needs to first understand the style of pizza that is being produced. Just as pizza is not just pizza, flour is not just flour. As a miller, we classify flours by their protein levels. Wheat is unique in that it is the only cereal grain that has significant amounts of gluten forming proteins. The amount of protein in a flour is directly related to the strength of your dough. In the pizza industry, I have observed that three general protein ranges are most commonly used for dough. Below is a general use-guide for these flours:
Protein Level |
Gluten Strength |
Crust Style |
13 – 14% |
High |
Thin, crisp yet chewy (i.e. New York Style) |
12 – 13% |
Medium |
Medium, crisp yet bready (i.e. Sicilian) |
10 – 12% |
Low |
Thicker, softer bite (i.e. Chicago Deep Dish) |
Ask your miller or distributor for the specifications on these types of flour.