Understanding flour is key to great pizza. The "00" refers to grind fineness, while protein % and W factor determine strength and fermentation capability.
Quick Reference
00 Grind
Fineness, not strength
W Factor
Flour strength (higher = longer ferment)
Protein %
Gluten potential (higher = chewier)
Tipo 0 (Italian)
0 Grind • 11-12% Protein
Tipo 0 is slightly coarser than 00 with more bran retained (0.55-0.65% ash). More versatile and similar to US all-purpose flour. Higher water absorption than 00. Works well for Roman-style pizza, focaccia, and rustic breads.
Tipo 00 (Italian)
00 Grind • 12-13% Protein (Pizza)
The "00" refers to the finest grind (lowest ash ≤0.55%), NOT protein. But not all 00 flours work in all ovens! Caputo Pizzeria (Blue Bag, W260-270) lacks malt and is designed ONLY for pizza ovens (800-950°F, 60-90 sec). Using it in a home oven causes poor browning and dry, hard crusts. For home ovens, use Caputo Chef's (Red Bag, W300-320) or Caputo Americana (contains malt for browning).
Bread Flour
American • 12-14% Protein
High-protein flour that develops strong gluten, creating chewy texture and good structure. King Arthur Bread Flour is a reliable choice. Essential for styles requiring sturdy, foldable slices.
All-Purpose Flour
American • 10-12% Protein
Versatile middle-ground flour. Works for many styles but produces less chewy results than bread flour. Traditional choice for Chicago deep-dish and some home recipes.
High-Gluten Flour
American • 14-15% Protein
Extra-strong flour for maximum chew and structure. Sir Lancelot and All Trumps are popular choices. Used by NY pizzerias for that signature foldable, chewy slice.
Whole Wheat Flour
Whole Grain • 13-14% Protein
Contains bran and germ, adding nutty flavor and nutrition. The bran cuts gluten strands, so pure whole wheat makes dense dough. Best used as a blend (10-30%) with white flour.
Flour Reference Chart
Popular brands organized by pizza style
🇮🇹
Neapolitan & Classic Italian
Soft, pillowy crust with leopard spotting. High-heat ovens (800°F+).
Caputo
Pizzeria (Blue Bag)
12.5%
260-280
Caputo
Chef's Flour (Red Bag)
13%
300-320
Caputo
100% Grani Italiani Tipo 0
12%
260-280
Caputo
Criscito di Casa Caputo (Lievito Madre Essiccato)
Not a flour — this is deactivated dried mother yeast (heat-killed). It adds sourdough flavor depth at 0.5–2% of flour weight, but it does NOT leaven dough. You still need commercial yeast or a live starter alongside it. Dense pizza? Criscito won't fix that — check oven temp, flour choice, and proof time first.
12%
—
🗽
New York & American
Thin, foldable, chewy slices. Standard home ovens (500-550°F).
Caputo
Chef's Flour (Red Bag)
13%
300-320
Caputo
Criscito di Casa Caputo (Lievito Madre Essiccato)
Not a flour — this is deactivated dried mother yeast (heat-killed). It adds sourdough flavor depth at 0.5–2% of flour weight, but it does NOT leaven dough. You still need commercial yeast or a live starter alongside it. Dense pizza? Criscito won't fix that — check oven temp, flour choice, and proof time first.
12%
—
Molino Grassi
Tipo 00 Pizza Flour
12%
260
🍳
Pan & Deep Dish
Thick, crispy crust. Lower protein works well.
King Arthur
All-Purpose Flour
11.7%
—
Gold Medal
All-Purpose Flour
10.5%
—
Kirkland Signature (milled by Central Milling)
All-Purpose Flour
11.7%
—
Various
Semolina (Durum) - Fine
13.5%
—
🏠
Home Oven Friendly
Versatile flours that perform well at 450-550°F.
Caputo
Criscito di Casa Caputo (Lievito Madre Essiccato)
Not a flour — this is deactivated dried mother yeast (heat-killed). It adds sourdough flavor depth at 0.5–2% of flour weight, but it does NOT leaven dough. You still need commercial yeast or a live starter alongside it. Dense pizza? Criscito won't fix that — check oven temp, flour choice, and proof time first.
12%
—
Molino Grassi
Tipo 00 Pizza Flour
12%
260
Molino Grassi
Tipo 00 Organic
11.5%
230
Dallagiovanna
Pizza Tipo 00
10%
210