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 and ultimately determines the style of pizza you create. For example, high protein yields crisp yet chewy crust (New York Style), medium protein yields crisp yet bready crust (Sicilian or Pan Style), and low protein yields a thicker softer bite like (Chicago Deep Dish or Neapolitan.) To help you easily determine the type of flour to use for different styles of pizza crust go to Technical Support/Tools and click on "Which Flour Should I Use".