In today’s market, there are many brands of flour used to make pizza. Do the brands really make the difference to the final result? Well, yes. The more popular brands have a different milling and production process than high-volume supermarket flour. Ultimately the quality and taste of the final result will be different.
It does depend on where in the world you are because access to certain brands is not possible. When choosing your brand of flour, you need to decide on certain factors. Read my post on 10 best flours for making pizza.
- Caputo 00 flour: This Italian flour is a popular choice for pizza dough because of its high protein content, which helps to create a crispy crust.
- Molino Dallagiovanna: This Italian flour is known for its high protein content and is suitable for making both Neapolitan and Roman-style pizza.
- King Arthur Unbleached All-Purpose Flour: This American flour is a good all-purpose choice for pizza dough and has a protein content of around 11.7%.
- Bob’s Red Mill Unbleached White All-Purpose Flour: This American flour is made from hard white wheat and has a protein content of around 11%.
- Pillsbury Best All-Purpose Flour: This American flour is made from a blend of hard and soft wheat and has a protein content of around 10.5%.
- General Mills All-Purpose Flour: This American flour is made from a blend of hard and soft wheat and has a protein content of around 10.5%.
- Gold Medal All-Purpose Flour: This American flour is made from a blend of hard and soft wheat and has a protein content of around 10.5%.
It’s important to note that the best flour for pizza will depend on your personal taste and the style of pizza you’re making. Some people prefer a softer, chewier crust, while others prefer a crisp, thin crust. You may need to experiment with different flours to find the one that works best for you.
