Contemporary Pizza Flour

Contemporary pizza, often called canotto, keeps the fast, very hot Neapolitan bake but makes the rim taller and lighter. That takes more water and a longer rise, so the flour needs more strength than a classic Neapolitan, usually W 300–360.

For doughs around 65–70% hydration with a 24 to 48 hour rise, a Strong flour near W 320–340 is the usual pick. For wetter doughs, or a biga or poolish, a Very strong flour holds up better.

Prefer a softer, classic crust? See our Neapolitan flours.