Last updated: August 12, 2026
Last updated: August 2026. This post contains affiliate links — if you buy through them I earn a small commission at no extra cost to you. Full disclosure.
We’ve made hundreds of pizzas across wood-fired, gas, and electric ovens testing different flour types — from cheap supermarket all-purpose to Italian 00 milled specifically for Neapolitan pizza. In our experience, flour choice makes more difference to your crust than almost any other single variable. Get it right and you get that open, chewy crumb with proper char. Get it wrong and even a perfect fire won’t save you.
Here’s exactly what we use, what we’ve tested, and what we recommend for every situation.
The Short Answer
For wood-fired and high-heat ovens (800°F+): use Caputo 00 Pizzeria or King Arthur 00 Pizza Flour. For home ovens and beginners: King Arthur Bread Flour is our go-to. Avoid all-purpose unless it’s truly all you have — it works in a pinch but produces a noticeably inferior crust.
Pizza Flour Comparison at a Glance
Image suggestion: side-by-side photo of a slice made with 00 flour vs bread flour — showing the difference in crumb structure and crust char
| Flour Type | Protein % | Best For | Crust Result | Find It At |
|---|---|---|---|---|
| 00 Flour (Caputo) | 11.5–12.5% | Neapolitan, wood-fired | Soft, chewy, leopard spots | Amazon, specialty stores |
| King Arthur 00 Pizza Flour | 11.5% | All high-heat ovens | Excellent char, consistent | Most grocery stores, Amazon |
| Bread Flour (King Arthur) | 12.7% | NY-style, home oven | Chewy, sturdy, reliable | Every grocery store |
| All-Purpose Flour | 10–11% | Emergency use only | Acceptable, not optimal | Every grocery store |
| Whole Wheat Flour | 13%+ | Blend 50/50 with 00 | Dense if used alone | Every grocery store |
| Semolina | N/A | Peel dusting only | Adds crunch if in dough | Every grocery store |
00 Flour: The Neapolitan Standard
00 flour is milled much finer than standard flour — the “00” refers to the grind grade, not the protein content. The result is an extremely smooth dough that stretches without tearing and blisters beautifully at high heat. This is what every serious Neapolitan pizza maker uses, and it’s what we reach for whenever we’re firing up the wood-fired oven.
Protein content typically runs 11.5–12.5%, which gives you enough gluten structure for a good chew without making the dough tough. At temperatures above 800°F the dough chars quickly on the outside while staying soft and airy inside — that’s the 00 effect.
Our top US picks:
- Caputo 00 Pizzeria Flour — the gold standard, imported from Naples, used by professional pizzerias. The blue bag (Pizzeria) is best for high-heat ovens. The red bag (Chef’s Flour) works better for home oven temps.
- King Arthur 00 Pizza Flour — our pick for US availability. It’s milled in Vermont, widely stocked in grocery stores, and performs excellently in every high-heat oven we’ve tested it in. Slightly easier to work with than Caputo for beginners.
Bread Flour: The Accessible Alternative
Bread flour has a higher protein content (typically 12–13%) than 00, which means more gluten development and a chewier, more structured crust. It doesn’t produce the same pillowy, blistered result as 00 at very high heat, but it’s still excellent — especially for New York-style pizza or if you’re cooking at lower home oven temperatures (500–550°F).
We find bread flour is more forgiving for beginners. The higher gluten makes the dough easier to handle and less likely to tear during stretching. If you’re new to pizza making, this is a great starting point.
King Arthur Bread Flour is our recommendation. It’s consistent, high-quality, and available at virtually every grocery store in the US. Bob’s Red Mill Artisan Bread Flour is a close second.
Image suggestion: close-up of a pizza dough ball made with bread flour — showing the smooth, elastic texture
All-Purpose Flour: Emergency Use Only
All-purpose flour has a protein content of around 10–11%, which is on the low end for pizza. The dough is harder to stretch without tearing, the gluten structure isn’t as developed, and the crust comes out softer and less chewy than you want. In a pinch it works — and plenty of good pizza has been made with it — but we wouldn’t choose it when better options are available.
If all-purpose is all you have, use it. If you have a choice, reach for bread flour at minimum.
Whole Wheat Flour: Blend It, Don’t Go Solo
Whole wheat flour has high protein but also contains bran, which cuts gluten strands and produces a dense, heavy crust if used alone. We’ve tried 100% whole wheat pizzas and while the flavor is good — nutty and complex — the texture is too tough and flat.
The fix: blend 20–30% whole wheat with 70–80% 00 or bread flour. You get the flavor depth and nutritional boost without sacrificing the open, airy crumb. This is our go-to for weeknight pizzas when we want something a bit more substantial.
Semolina: For the Peel, Not the Dough
Semolina is coarse-ground durum wheat. It’s not ideal in pizza dough — the coarse texture doesn’t hydrate well and you get an uneven, crunchy crust. However, it’s excellent for dusting your pizza peel. The coarse grains act like tiny ball bearings, helping the pizza slide cleanly onto the stone without sticking.
We use a light dusting of semolina on the peel with every cook. It’s a simple trick that prevents more launch disasters than any other single technique. See our full guide on semolina vs flour for the peel if you’re having sticking issues.
Best Flour by Pizza Style
| Pizza Style | Best Flour | Why |
|---|---|---|
| Neapolitan (wood-fired) | Caputo 00 Pizzeria | Handles 900°F+ heat, gives leopard spots |
| New York-style | Bread flour or 00 | Chewier, foldable crust |
| Thin crust (home oven) | King Arthur 00 or bread flour | Good structure, crisps up well |
| Detroit / pan pizza | Bread flour or all-purpose | Higher-protein for thick, bready crust |
| Sourdough pizza | 00 or bread flour | Strong gluten handles long fermentation |
| Whole grain | 70% 00 + 30% whole wheat | Flavor without sacrificing texture |
Where to Buy the Best Pizza Flour in the US
King Arthur 00 Pizza Flour and King Arthur Bread Flour are stocked at most Walmart, Target, Kroger, and Whole Foods locations. Caputo 00 is harder to find in physical stores — your best bet is Amazon or specialty Italian grocery stores. We recommend buying a 5 lb bag to start, then moving to the 11 lb bag once you’re making pizza regularly.
- Caputo 00 Pizzeria Flour on Amazon →
- King Arthur 00 Pizza Flour on Amazon →
- King Arthur Bread Flour on Amazon →
Frequently Asked Questions
Is 00 flour the same as bread flour?
No. 00 refers to the fineness of the grind, not the protein content. 00 flour is very finely milled and typically has a protein content of 11.5–12.5%. Bread flour has a coarser texture and slightly higher protein (12–13%). Both work for pizza, but 00 is better suited for high-heat wood-fired cooking.
Can I use all-purpose flour for pizza dough?
Yes, but it’s not ideal. All-purpose flour has lower protein content than bread flour or 00, which means less gluten development, a softer crust, and dough that’s harder to stretch. It will work in a pinch, but if you can get bread flour or 00, the difference in the final pizza is noticeable.
What’s the difference between 00 flour and regular flour?
The main difference is the grind. 00 flour is milled to a very fine, powdery consistency — much finer than all-purpose or bread flour. This affects how it absorbs water and how the gluten develops, producing a smoother, more extensible dough that handles high heat better.
Does the flour brand matter?
Yes, more than you might expect. We’ve tested multiple 00 flours side by side and Caputo and King Arthur consistently outperform cheaper alternatives. The protein content and milling consistency vary between brands, and that variation shows up in how the dough handles and how the crust bakes.
What flour does Ooni recommend?
Ooni recommends 00 flour for their wood-fired and gas ovens, which reach temperatures of 950°F. For their indoor electric oven (the Volt 12), which tops out at 850°F, 00 flour still works best. We use Caputo 00 Pizzeria or King Arthur 00 in every Ooni cook.
Ready to put that flour to work? See our guide on pizza oven temperature to make sure your oven is ready before the dough goes in.
About Ian Armstrong
I'm Ian Armstrong, a home cook and pizza oven obsessive based in the UK. Over the past four years I've owned and cooked on a Gozney Roccbox, Ooni Karu, Ooni Koda, and Gozney Arc — putting each one through real-world use in my back garden across all seasons, not just ideal summer conditions. I test dough hydration, preheat times, fuel efficiency, and how each oven handles everything from Neapolitan pizza to sourdough bread and Sunday roasts. Everything on Wood Fired Pizza Gear comes from hands-on experience. No sponsored placements, no guesswork — just honest assessments from someone who's burned a lot of dough getting it wrong so you don't have to.
