Pizza Flour
Pizza flours for wood-fired and home ovens - 00 is ideal for quick, high-heat bakes; stronger flours handle longer bakes and chewier styles. Semola rimacinata can be blended for extra bite or used as launch flour (for dusting your peel).
Molino Bongermino Soft Wheat Type 1
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Pizza flour - quick guide
| Style | Typical bake | Flour choice | Start hydration |
|---|---|---|---|
| Neapolitan | 60-120s, very hot | Fine 00 | 60-65% |
| New York style | 4-8min, hot | Stronger bread flour or 00 + small blend of strong | 65-70% |
| Pan / sheet pizza | 10-20min, moderate | Bread flour | 65-75% |
| Dusting / launch | - | Semola rimacinata or rice flour | - |
Guidelines only - adjust for your oven and recipe.
Pizza flour FAQs
Do I have to use 00 for pizza?
No. 00 suits fast, very hot bakes. For longer bakes and chewier styles a stronger bread flour works well. Many bakers blend 00 with a little strong flour for extra strength.
What hydration should I start with?
Start around 60-65% for 00. Stronger flours often like 65-70%. Adjust by feel and oven heat.
What do protein % and W mean?
Protein % is a rough strength guide. W measures how dough stretches and resists - higher W handles longer ferments and wetter doughs. Use as guides, not rules.
What should I use as launch flour?
Semola rimacinata or rice flour. They resist sticking and burn less. Plain/00 can go gluey, so use sparingly.