The Best Flour For Pizza Dough

The Best Flour For Pizza Dough

At Backyard Brick Ovens, we are pizza-loving experts! So, it’s not surprising that today’s post is all about the best flour for pizza dough. There are so many different flours out there to choose from for your pizza. There’s whole wheat flour, all-purpose flour, bread flour, cake flour, and Tipo 00 flour. When it comes down to it, it’s ultimately about what kind of crust you’re looking to make, and gluten affects that.

So, What’s The Deal With Gluten?

Wheat flour has naturally occurring gluten content that affects the consistency of pizza dough. Take cake flour, for instance. Cake or pastry flour is extremely fine and has a very low gluten content (around 8%). Low gluten content makes pastry flour a soft flour. Bread flour is a strong flour and has the highest gluten percentage out of all flours, sitting at around 12-14%. Finally, all-purpose flour is a mixture of soft flours and strong flours.

Gluten makes dough elastic when water is added. This elasticity is what gives the bread a chewy texture. That’s why bread that’s chewier often has a higher gluten content. It makes sense, then, that gluten is low in cakes. You’ve got to have that crumble!

3 Flours To Choose From

All-Purpose Flour

This flour is like the name says—all-purpose. It’s used for a wide range of recipes, but it can be tricky for pizza. All-purpose flour dough has a tendency to tear easier than other flours. If you’re wanting to make a Sicilian or deep-dish crust pizza, it’s a great flour! While you can use this flour for New York-style and Neapolitan pizza, it’s not ideal, but it will work in a pinch.

Bread Flour

This is most often the one that people reach for when they decide to jump into pizza dough making. This flour is more forgiving than all-purpose. The texture you will achieve with this flour is crispy on the outside and chewy on the inside. With bread flour, you will definitely be closer to the classic pizza texture everyone knows and loves.

While bread flour dough won’t tear easily like all-purpose, it does like to spring back due to the high gluten content. Consequently, this makes it difficult to shape and stretch before putting all your toppings on top.

Our Favorite: Caputo Tipo ’00’ Flour

At Backyard Brick Ovens, we love Neapolitan pizza. The texture is unmatched. With the thin center and light, puffy crust, what’s not to love? 00 flour is a go-to for tons of pizza experts like us for a reason. The gluten content in 00 flour is optimal: 12 1/2%. This is the finest grind of flour you can buy, and it creates a dough that’s chewy and not like chewing on a piece of rubber. When you use 00 flour pizza dough in your pizza oven, it rises in the middle and puffs up just right on the edges.  Great for  high heat cooking!

[Buy Caputo Tipo ’00’ Flour Here]

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Finally, you understand gluten and what kind of flour to use for your next pizza—it’s time to get cooking! Are you sick of your oven that can barely get over 500ºF? If you’ve been thinking about getting a pizza oven, we’ve got you covered. Backyard Brick Ovens has world-class ovens for everyone who loves making and eating pizza, like us!

 

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We are the brick oven experts. Our team of artisans and World Champion pizza makers have been building and designing custom wood fired and gas brick ovens worldwide for over 20 years. We have Combined Modern Technology and Old World Tradition to Produce The World’s Best Ovens! Complete Consulting on All Pizza Concepts, Pizza School Taught by world Champion Pizza Makers) Test Kitchens.

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  • 5 star review  My family purchased an oven this month and it is one of the most beautiful aspects of our yard. We cook pizza, steaks, and calzones. I love watching the videos on their website and trying new recipes. Great customer service, great product. Love it! -Julia

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  • 5 star review  I purchased the extra large Neapolitan oven, it’s the most heavy and efficient thing I have ever seen. I cook all types of pizza, steaks and fish on it it has never let me down my family loves it. Thank you so much guys I recommend everybody get this.

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  • 5 star review  Incredible ovens! My family has always been searching for a great pizza oven for our backyards and all I can say is WOW! Let me start off by telling you that all of my family owns pizza shops and has for the last 35 years, so novices we are not. We were very excited to see what this little backyard oven could do. My god! Did a better pizza just come out of this oven then at my shop? Are you kidding me!!!!!!! My brother-in-law and I were floored! The crust developed perfectly and the toppings melted right into the sauce. We cooked up some red, green, and yellow bell peppers ahead of time in a cast iron pan in the oven before throwing them on the pie. Did I mention I’m not really a fan of peppers? But something magical happened in this oven between the Smokey wood and the heat turbulence in the dome of the oven I’m guessing. Or maybe it’s some magic at this point, I just can’t be sure. Anyways, now that I love peppers on my pizza I can stand here and say, this oven has got it all. Simplicity for the novice, and the seriousness of a modern pizza chef. I wish I would have gotten one sooner from you guys. Donald LeMay Stone Fired Piizza

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  • 5 star review  Scott made us an incredible oven. We bought the Forno Bello. We have made amazing pizza in it. It’s also a beautiful oven and makes a great presentation for our mobile pizza truck business. Gets nice a hot and makes pizza in under two minutes and keeps the heat going. He helped us every step of the way helping us decide which oven to purchase. If you need a brick pizza oven look no further Scott is your guy!

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