Using Different Types of Flour For Pizza – Prepare a Perfect Slice With These 16 Options

The key to a perfect pizza crust lies in the choice of flour.

A lot of people are making the same mistake thinking that the flour is not important, and choose to focus on other details of the recipe instead.

However, it can have a huge impact on the results.

I will share some of the most popular types of flour, and additional insights about which one I prefer the most.

1. All-Purpose Flour

When a crispy crust is desired, all-purpose flour is my preferred choice. Its protein content, typically in the 9-11% range, strikes a perfect balance, making the dough both easy to work with and capable of achieving a delightful crispiness.

I often use it when I want a reliable and straightforward dough that doesn’t require special handling or ingredients, and it’s easily found in most stores.

  • Recipe Recommendation: Classic Margherita Pizza
    • Ingredients: All-purpose flour, yeast, water, salt, olive oil, tomato sauce, fresh mozzarella, basil leaves, salt, and extra virgin olive oil.
    • Preparation: Prepare a basic dough with flour, yeast, water, and salt. Stretch it into a thin base, then top with tomato sauce, slices of fresh mozzarella, and basil. Bake in a hot oven until the crust is crispy and golden.

2. Bread Flour

Bread Flour

For a pizza crust with a more robust, chewy texture, bread flour is my go-to. Its higher protein content, usually between 11-13%, gives the dough the necessary strength to produce a chewier bite.

This is especially beneficial when making thicker crust pizzas or when you want the crust to stand up to a generous amount of toppings. I appreciate its ability to add an extra dimension of texture to the pizza experience.

    • Ingredients: Bread flour, yeast, water, salt, sugar, olive oil, tomato sauce, shredded mozzarella, and your choice of toppings.
    • Preparation: Make a slightly thicker dough using bread flour, yeast, water, salt, and a bit of sugar. Shape into large rounds, top with tomato sauce and a generous amount of shredded mozzarella, plus toppings like pepperoni or mushrooms. Bake until the crust is chewy and toppings are melted and bubbly.

3. 00 Flour

When making a traditional Neapolitan-style pizza, I always reach for 00 flour. With a 12% protein content, it provides a perfect balance of crispiness and chewiness.

This finely ground flour is key to achieving the classic light, airy, and slightly charred crust associated with Neapolitan pizzas. Its unique texture makes the dough both stretchy and tender, ideal for high-temperature cooking.

  • Recipe Recommendation: Neapolitan Pizza
    • Ingredients: 00 flour, yeast, water, salt, San Marzano tomatoes, fresh mozzarella, basil, olive oil, and sea salt.
    • Preparation: Create a soft, stretchy dough with 00 flour. Form into small, thin bases. Top with crushed San Marzano tomatoes, chunks of fresh mozzarella, and basil. Cook in a very hot oven or pizza oven until the crust bubbles and chars slightly.

4. Whole Grain Flours

Whole grain flours are my choice when I want a pizza crust with a rustic, hearty feel. The approximately 14% protein content lends a denser, chewier texture to the crust.

I particularly enjoy the depth of flavor and the nutritional benefits it brings to the table. Sometimes, I’ll mix it with white flour to balance the texture and add a nuanced, nutty flavor.

  • Recipe Recommendation: Whole Grain Veggie Pizza
    • Ingredients: Whole grain flour, yeast, water, salt, olive oil, assorted vegetables, tomato sauce, and grated cheese.
    • Preparation: Mix whole grain flour with yeast, water, and salt to make a hearty dough. Roll out and top with tomato sauce, sautéed vegetables like bell peppers, onions, and mushrooms, and finish with grated cheese.

5. Almond Flour

Almond Flour

For a gluten-free option, almond flour is my go-to. It’s ideal for creating a thin, cracker-like crust, which is perfect for those following a gluten-free or low-carb diet.

The crust turns out surprisingly light and crispy, with a subtle nutty flavor that pairs well with various toppings.

  • Recipe Recommendation: Keto Almond Flour Pizza
    • Ingredients: Almond flour, egg, cream cheese, salt, olive oil, tomato sauce, mozzarella, and toppings like olives and ham.
    • Preparation: Combine almond flour with egg and cream cheese to form a dough. Flatten into a thin crust, pre-bake for a few minutes, then add tomato sauce, cheese, and toppings. Return to the oven until the cheese is golden and bubbly.

6. Gluten-Free Flour Blends

As someone who often cooks for guests with dietary restrictions, gluten-free flour blends are a lifesaver. These blends are designed to mimic the texture of traditional pizza dough, making them an excellent choice for gluten-free pizzas.

They offer a flexible base for a range of toppings, ensuring that everyone can enjoy pizza night regardless of their dietary needs.

  • Recipe Recommendation: Gluten-Free Supreme Pizza
    • Ingredients: Gluten-free flour blend, yeast, sugar, olive oil, tomato sauce, mozzarella cheese, pepperoni, bell peppers, onions, mushrooms.
    • Preparation: Mix the gluten-free flour blend with yeast, sugar, and olive oil to form a dough. Knead and let it rise. Roll it out, add tomato sauce, then layer with cheese, pepperoni, and your choice of vegetables. Bake until the crust is crispy and the cheese is melted and bubbly.

7. Italian Tipo 0 Flour

Italian Tipo 0 Flour

I prefer Italian Tipo 0 flour when aiming for a lighter thin crust. Its slightly coarser texture compared to Tipo 00 flour, along with a bit of wheat bran, contributes to a crust that is delicate yet holds up well under the heat.

It’s a fantastic choice for those who enjoy a thin crust with a slight crunch.

  • Recipe Recommendation: Thin Crust Vegetarian Pizza
    • Ingredients: Tipo 0 flour, yeast, water, salt, tomato sauce, mixed bell peppers, red onions, mushrooms, mozzarella.
    • Preparation: Mix Tipo 0 flour with yeast, water, and salt for the dough. After rising, roll it out thinly, apply tomato sauce, and top with mozzarella, bell peppers, onions, and mushrooms. Bake until the crust is crispy and the cheese is perfectly melted.

8. Type 1 Flour

Type 1 flour is a great option when I’m looking for a crust with a more pronounced flavor and a rustic texture. Its higher bran content imparts a savory, nutty flavor, setting it apart from more refined flours.

This flour suits those who enjoy a crust with more character and a wholesome profile.

  • Recipe Recommendation: Whole Wheat Pizza
    • Ingredients: Type 1 flour, water, yeast, salt, olive oil, tomato sauce, goat cheese, sun-dried tomatoes, arugula.
    • Preparation: Prepare dough with Type 1 flour, yeast, water, and salt. Let it rise, then shape and spread with tomato sauce. Top with dollops of goat cheese, sun-dried tomatoes, and bake. Finish with fresh arugula after baking.

9. Type 2 Flour

Type 2 Flour

Type 2 flour is incredibly versatile, suitable for a range of pizza styles, from thin crust to deep dish. Its coarser grind and slightly darker color contribute to a crust that’s rich in flavor and varied in texture.

Depending on the water content and the kneading process, it can produce anything from a hearty thick crust to a lighter, crisp base.

    • Ingredients: Type 2 flour, yeast, olive oil, salt, tomato sauce, Italian sausage, bell peppers, onions, mozzarella.
    • Preparation: Combine Type 2 flour with yeast, olive oil, and salt to make the dough. After rising, press it into a deep dish. Layer with tomato sauce, cooked Italian sausage, bell peppers, onions, and a generous amount of mozzarella. Bake until the crust is golden and the cheese is bubbly.

10. Semolina Flour

For pizzas with a perfectly crispy bottom and a chewy interior, semolina flour is my favorite. Made from durum wheat, it adds a unique texture and a golden color to the crust.

I often use it in combination with other flours to enhance the crust’s crispiness, especially when baking in a standard home oven.

  • Recipe Recommendation: Crispy Bottom Meat Lovers Pizza
    • Ingredients: Semolina flour, all-purpose flour, yeast, olive oil, tomato sauce, pepperoni, cooked bacon, sausage, mozzarella.
    • Preparation: Mix semolina flour with a bit of all-purpose flour, yeast, and olive oil for the dough. After rising, roll out, add sauce, and top with mozzarella, pepperoni, bacon, and sausage.

11. Manitoba Flour

When the menu calls for thick or deep-dish pizzas, Manitoba flour is my top pick. Its strong gluten network is ideal for heavier, thicker crusts that require more structural integrity.

This flour is particularly good for longer fermentation processes, which helps in developing a more complex flavor in the crust.

    • Ingredients: Manitoba flour, yeast, olive oil, salt, tomato sauce, ground beef, mushrooms, green peppers, mozzarella.
    • Preparation: Make the dough with Manitoba flour, yeast, olive oil, and salt. Let it rise, then press into a deep dish. Start with cheese, then add cooked ground beef, mushrooms, and green peppers.

12. American Flours

American flours, like all-purpose and bread flour, are excellent choices for a variety of crusts due to their accessibility and versatility.

They’re a practical option for those who want to experiment with different pizza styles without the need for specialty flours.

Whether it’s a thin New York-style or a thicker Sicilian crust, these flours can handle it all.

  • Recipe Recommendation: Classic American Pepperoni Pizza
    • Ingredients: American bread flour, yeast, water, olive oil, tomato sauce, mozzarella cheese, pepperoni slices.
    • Preparation: Prepare the dough using American bread flour, yeast, water, and olive oil. Let it rise, then shape, spread with tomato sauce, sprinkle with mozzarella, and arrange pepperoni on top.

13. Cake or Pastry Flour

Cake or Pastry Flour

While not traditionally used for pizza, cake or pastry flour can create an interesting variation. Due to its low protein content, it’s less suitable for creating a classic pizza crust, often resulting in a softer, more tender bite.

It’s an unconventional choice for pizza, but it can be fun to experiment with for a different crust experience.

  • Recipe Recommendation: Soft Crust Cheese Pizza
    • Ingredients: Cake flour, yeast, sugar, olive oil, tomato sauce, mozzarella cheese.
    • Preparation: Combine cake flour with yeast, sugar, and olive oil to make a soft dough. After rising, roll out, top with tomato sauce and a generous amount of mozzarella.

14. Whole Wheat Flour

Whole wheat flour is ideal for adding a nutritious twist to pizza crust. Its high protein and gluten content contribute to a nutty flavor and a chewier texture.

To prevent the crust from becoming too dense, I often blend it with lighter flours, achieving a balance that enhances both flavor and texture.

  • Recipe Recommendation: Whole Wheat Veggie Pizza
    • Ingredients: Whole wheat flour, yeast, olive oil, tomato sauce, spinach, bell peppers, red onions, feta cheese.
    • Preparation: Mix whole wheat flour with yeast and olive oil to create the dough. Let it rise, then roll it out, add tomato sauce, and top with spinach, bell peppers, onions, and feta.

15. Bromated Flour

While bromated flour is known for its high-rise and elastic qualities, its use is limited due to health concerns in some regions. When available, it’s an excellent choice for a light and airy crust.

However, due to the potential health risks, I tend to opt for alternative flours that offer similar qualities without the use of additives.

  • Recipe Recommendation: Classic New York-Style Pizza
    • Ingredients: Bromated flour, yeast, sugar, salt, tomato sauce, mozzarella cheese, basil leaves.
    • Preparation: Make the dough with bromated flour, yeast, sugar, and salt. After rising, stretch into a large, thin base, top with tomato sauce, mozzarella, and basil.

16. Oat Flour

For a gluten-free and minimally processed option, oat flour is a fantastic choice. Its mild, nutty flavor adds a unique touch to the pizza crust.

Being gluten-free, it requires additional leavening agents to achieve the desired rise, but the result is a thin, flavorful crust that’s both healthy and delicious.

  • Recipe Recommendation: Gluten-Free BBQ Chicken Pizza
    • Ingredients: Oat flour, yeast, olive oil, BBQ sauce, cooked chicken, red onions, cilantro, mozzarella cheese.
    • Preparation: Create a dough with oat flour, yeast, and olive oil. Let it rise, then roll out and spread with BBQ sauce. Add cooked chicken, red onions, and mozzarella.


What flour does Domino’s use?

Domino’s uses a blend of different types of flour for their pizza dough. Most of their recipes include enriched wheat flour, yeast, oil, and salt. They also use semolina and durum flour for some of their crusts.

What causes pizza bubbles?

Pizza bubbles are formed by the carbon dioxide gas that is produced by the yeast during the fermentation process. The gas gets trapped in the dough and creates air pockets. The size and number of bubbles depend on the amount of yeast, the temperature, and the fermentation time.

What type of flour do chefs use for pizza dough?

Chefs use different types of flour for pizza dough depending on the style and texture of the crust they want to achieve. Some common types are all-purpose flour, bread flour, cake flour, pastry flour, and Caputo Tipo ‘00’ flour.

Can you mix 2 different types of flour?

Yes, you can mix two different types of flour, but you need to consider the properties and ratios of each type. Mixing flours can change the gluten content, hydration, and flavor of the dough. For example, you can make your own pastry flour by mixing all-purpose flour and cake flour.

Final Thoughts

As you can see, the selection is quite wide, which means that anyone can easily adjust the taste of pizza to tiniest bits.

The first step, off course, is to learn how to prepare the dough at home.

With some practice and more experience, you will be able to recognize the favorite flour, and ensure the best results each time when you are making a homemade pizza.