Last updated: August 11, 2021

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Pizza is considered a traditional Italian dish originating in Naples, and over time it has become known all over the world. Due to its popularity, there is a growing desire to prepare this simple and delicious dish at home. Of course, this starts with the dough, which consists mostly of flour.

To help you find the right pizza flour for your taste, we have compared different varieties. You can also find out about the advantages of pizza flour, what makes it special and what you should look out for when buying it.




Summary

  • Pizza flour is a specific flour that is very suitable for making pizza dough because of its special properties. It is supposed to be stretchy and tear-resistant in order to be able to bake a real Italian pizza.
  • The gluten content in pizza flour is responsible for the special properties of the dough. The various types of pizza flour differ mainly in taste and in the way the dough is processed.
  • Basically, wheat flour type 00 is a good choice for a pizza dough. However, there are also small variations within the type. The choice for a specific variety depends on personal preferences.

The best Pizza Flour: Our Picks

In the following section, we present our pizza flour favourites. Since there are many different tastes when it comes to pizza, we have compiled a wide range of products for you. With just a few clicks, you can buy the product you want directly.

Buying and evaluation criteria for pizza flour

To help you find the right pizza flour for your perfect pizza, we have summarised the most important buying and evaluation criteria for pizza flour:

To give you a better idea, here is a more detailed description of the individual criteria.

Quality

The quality of the flour can be seen above all in the result: a good quality of the baked goods indicates a good quality of the ingredients, i.e. also of the flour. High-quality flour can be recognised by its purity.

If there are residues from the milling process, the flour quality can be questioned. Additives such as enzymes or chemicals ensure that the product quality remains the same even if the quality of the raw materials fluctuates.

In principle, additives are not a sign of inferior quality, but they can be a decisive purchase criterion. Organic and Demeter products usually do not contain any additives.

Dough properties

An increased gluten content in the flour leads to a good stretching and mouldability of the dough and is expressed in the W-value. It is often not indicated on the packaging, but can usually be found out from the manufacturer.

Flour with a gluten content of 12-14.5% and a W-value of 180 W to 350 W is suitable for pizza dough.

The higher the W-value, the slower the dough will rise. However, the result is a robust gluten structure and thus an elastic dough. This depends on your requirements for the dough, your available time as well as your personal preferences.

Taste

The taste of the pizza is largely influenced by the flour in the dough. The mineral content of the flour, which is indicated by the type of flour, is decisive for this.

In Germany, wheat flour type 450 is best suited for a pizza dough. It corresponds to the traditional Italian pizza flour type 0 or type 00, which, however, has more gluten and is therefore even more suitable.

The higher the German flour type, the darker and above all tastier the flour because it contains more minerals. If you choose a higher type of flour, make sure you add a little more liquid to the dough. This will prevent the dough from drying out.

Guide: Frequently asked questions about pizza flour answered in detail

To help you decide on the right pizza flour, you will find some additional information about pizza flour below.

What is pizza flour?

Anyone who has taken a closer look at a pizza maker preparing dough will notice that pizza dough is very stretchy and can even be flung through the air without tearing. This is due to the special type of flour used.

Pizza flour is a specific type of wheat flour. It has special properties that are ideal for making pizza dough. This is mainly due to the high gluten content of the flour. It makes the dough easy to roll out and has a high elasticity. During fermentation, a stable gluten structure is created so that the dough can rise well.

Pizza flour is a special flour that makes the pizza dough stretchy and tear-resistant. It provides the perfect base for a delicious Italian pizza. (Image source: Nadya Spetnitskaya / Unsplash)

Traditionally, Italian type 00 flour is used for a pizza dough. This is roughly equivalent to the German wheat flour type 405, but contains more gluten. A real pizza maker also mixes different types of flour together to make a unique dough. Durum wheat semolina is particularly popular to mix with wheat flour. This enhances the taste and gives the dough its typical colour.

How do I bake a pizza?

Baking the perfect pizza requires high-quality ingredients and time. The dough traditionally consists of flour, yeast, olive oil, water and salt. Once all the ingredients have been mixed, the dough needs to be kneaded. Alternatively, a food processor can take over this task.

When the dough is supple and smooth, the resting phase begins.

The dough is placed in a bowl with a cloth over it in a warm place. The fermentation process of the yeast begins. Depending on the flour used and the recipe, this resting phase lasts between 30 minutes and 24 hours. Meanwhile, you can prepare the ingredients for the topping. There are no limits to your personal taste.

Before you put the pizza in the oven, it should be preheated. Pizza is usually baked at very high temperatures. The baking time also varies depending on the temperature and your preference regarding the consistency. If the temperature is high, e.g. 250°C, it is best to bake for a short time so that the pizza is airy and fluffy. If you prefer your pizza crispy, turn the temperature down to 200°C and extend the baking time by about 10 minutes.

For which dishes is pizza flour also suitable?

Pizza dough is a simple yeast dough. But pizza flour can also be used to prepare many other dishes that are based on a yeast dough.

Below you will find a list of dishes for which you can also use pizza flour:

  • Grissini
  • italian desserts, e.g. cantuccini or panettone
  • Wafers, biscuits
  • White bread and rolls, e.g. ciabatta
  • Yeast pastries, e.g. cakes, tarts
  • Sponge cake
  • Quiche
  • Sauces

Conclusion

To bake the perfect pizza, it is first and foremost a question of the right ingredients. Above all, the flour plays an important role and has a great influence on the final result. The gluten content in the flour is particularly important. Depending on the requirements of the dough, you can use different flours.

Professionals experiment with different flour blends or adding durum wheat semolina to make the dough even better. Ultimately, however, personal taste determines the choice of flour.

Nevertheless, choosing the right flour is no guarantee for a perfect pizza. When preparing pizza dough, it is important to process the ingredients correctly. Above all, the kneading, proofing and baking processes are key moments in making a pizza. In addition, the equipment used, such as a pizza stone or a special pizza oven, plays a major role.

(Cover photo: Koba Samurkasov / 123rf)

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