Pizza Flour

It describes how finely the flour is milled and how much of the bran is left, not how strong it is. Tipo 00 is the most refined; Tipo 0 keeps a little more of the grain. Both come in a wide range of strengths, so check the W value as well.

W measures dough strength: how much the dough can stretch and how much gas it can hold. Higher W flours absorb more water and handle longer fermentation. As a rough guide, W 220–280 suits same-day doughs, and W 300 and up suits long, cold fermentation.

Home ovens bake cooler and slower than pizza ovens, so pick a Strong flour and bake on a steel or stone. Our New York style page collects the flours that brown and crisp well at home-oven temperatures.

Yes, many of our flours are made for both. Look for one whose Best for includes the pizza style you make, and match its strength to how long your dough ferments.