If you want a chewy, airy Detroit-style crust, bread flour with 11-13% protein is your best bet. For a tender, soft Neapolitan crust, double zero flour’s ultra-fine texture and high baking temps are perfect. If you prefer versatility and a slightly crispier bite, unbleached all-purpose flour is an easy, affordable choice. Each flour suits different textures and styles, so understanding their unique qualities will help you craft your perfect pizza base.

Bread Flour for Chewy and Airy Detroit-Style Pizza

If you want a Detroit-style pizza crust that's both chewy and airy, bread flour is your best bet. With a protein content of 11-13%, it provides the gluten strength needed for that perfect texture. Using bread flour, you’ll achieve a dough that’s elastic enough to handle a 75% hydration level, which helps the crust rise and become light during baking.

Bread flour’s 11-13% protein gives dough the strength and elasticity to handle 75% hydration for a light, airy crust.

This higher protein flour withstands the fermentation process, giving you a crust that’s both tender and sturdy. When baked at the typical 570-660°F for 5-10 minutes, bread flour’s elasticity guarantees a well-cooked, chewy crust with excellent browning.

Taste tests often rank bread flour as the best flour for pizza crust, especially for Detroit-style pies, due to its superior texture and chewiness.

Double Zero Flour for Tender Neapolitan Crusts

When you want a tender, soft crust that’s light and airy, double zero flour—known as Tipo 00—is your go-to choice. With around 12.5% protein, it’s the best flour for pizza dough if you’re aiming for that classic Neapolitan texture. Its ultra-fine milling creates a silky dough that bakes into a delicate crumb, especially when cooked at high temperatures between 800-950°F for just 60-90 seconds.

Using a hydration level near 62% and fermenting the dough for 8 to 12 hours helps develop flavor and that perfect chew. While it can be pricier than other options, double zero flour delivers unmatched softness and lightness, making it ideal if you want an authentic Neapolitan pizza crust that’s tender yet slightly charred on the edges.

Unbleached All-Purpose Flour for Versatile Pizza Dough

Unbleached all-purpose flour offers you a flexible option for making pizza dough, with its 9-11% protein content providing a balance between texture and ease of use.

Unbleached all-purpose flour balances texture and ease, making it a versatile choice for pizza dough.

This flour pizza choice works well whether you prefer thicker or thinner crusts, producing a slightly crispier bite rather than a chewy one. It’s perfect if you want a reliable, everyday flour that’s affordable and easy to find, making it ideal for casual pizza nights at home.

While it won’t quite match the chewiness or tenderness of higher protein flours like bread or double zero, it still creates a satisfying crust. If you want versatility without fuss, unbleached all-purpose flour is a solid option to keep your pizza dough straightforward and tasty.

Conclusion

Now that you know the best flours for pizza, imagine pulling a golden, bubbling crust from your oven—chewy Detroit-style with bread flour, tender Neapolitan bliss thanks to double zero, or a perfectly balanced all-purpose base. Each bite offers a unique texture and flavor, turning your kitchen into a pizzeria. So grab your favorite flour, dust your hands with floury clouds, and get ready to create your own slice of heaven.