- All-purpose flour: This is a common choice for pizza dough because it is readily available and produces a crust that is both chewy and crispy.
- Bread flour: This flour has a higher protein content than all-purpose flour, which gives the dough more structure and a chewier texture.
- 00 flour: This is a finely ground Italian flour that is used in traditional Neapolitan pizza. It produces a thin, crispy crust with a delicate texture.
- Whole wheat flour: This flour adds a nutty flavor and a slightly denser texture to the crust. It can be used in combination with all-purpose or bread flour for a healthier option.
- Semolina flour: This flour is made from durum wheat and has a high protein content, which gives the dough a chewy texture. It is often used in combination with all-purpose flour.
- Cornmeal: Adding a small amount of cornmeal to the dough can add crunch and texture to the crust.
- Oat flour: This flour adds a slightly sweet, nutty flavor to the dough and can be used in combination with other flours.
- Spelt flour: This flour is made from a type of wheat and has a slightly sweet, nutty flavor. It can be used in combination with other flours to add flavor and nutrition to the dough.
- Kamut flour: This ancient grain flour has a slightly sweet, nutty flavor and can be used in combination with other flours to add flavor and nutrition to the dough.
- Rice flour: This flour is gluten-free and produces a light, crispy crust. It can be used in combination with other gluten-free flours to create a crust that is suitable for those with gluten sensitivities.
My personal favorite is 00 flour. Used by most pizza shops, this flour yields the best results because of its flavour and gluten structure. But ultimately, it’s up to you what you choose.
It’s important to note that the type of flour you use will depend on your personal preference and the type of pizza you’re making. Experimenting with different flours can help you find the perfect combination for your pizzas.
