best-flour-for-pizza-reviews

Best Flour for Pizza: Reviews in 2020

Do you intend to get the best pizza flour for your dough, and delight the taste buds of your patronizers? Then you have to consider getting the best flour for your pizza.

The sheer variety of pizza four options available in the market can turn a simple shopping experience into a daunting day. There are so many options to choose from that the process can easily become confusing.

You want the best pizza flour to nail a fantastic recipe and we want you to have just that. That is why we have put this post together to help make your selection easier.

In this post, you will find the best pizza flours in 2020 to make the ideal pizza for your family, friends, and customers. The products we have selected are top-quality and will deliver the best results, or even surpass your expectations when pizza flour is concerned.

Top 9 Best Flour for Pizza 

1. Antimo Caputo Pizzeria Flour 5LB

This is one of the best flours from the signature Naples Caputo brand. This flour is super-refined and free from any impurities.

The pizza flour is made with a hundred percent wheat. If your aim is a soft pizza crust, this flour is uniquely processed to provide just that along with a lot of flavors and chewy goodness.

It is ideal for use by beginners as it is very simple to incorporate in your pizza recipe. Some pizza flours require a bit of expertise to handle, but this pizza flour is suitable for use in very high temperatures.

This pizza flour is very finely ground and gives an excellent result no matter the type of oven used in baking dough made from this flour.

Highlighted features:

  • Ideal for baking where the flour needs long fermentation
  • Elastic, resistant gluten content
  • Ideal texture for any pizza crust of your choice
  • Perfect for baking on very high heat
  • It can be used as a multi-purpose flour for cakes, bread, etc.

2. Antimo Caputo Chefs Flour

This is an Italian flour made with the finest ingredients to create soft pizza dough. The Double Zero Pizza flour is finely ground and can also provide the chewiness you require from your pizza crust.

The extra-fine nature of the flour will deliver a much softer inner texture with the outer crust coming in a slightly tough, but chewy texture. This flour is multi-purpose and has a high gluten content to give you ideal, stretchy dough for your pizza and bread baking.

Providing high gluten content and the perfect texture for your dough, this flour is ideal for all your baking needs. It is also important to note that this flour is made with no additives, making it a hundred percent naturally processed pizza flour.

It is ideal for bakers that require a high- rising and flavor-filled pizza crust. This product comes in two packs of 4lbs each to give you more value for money as you enjoy using the best flour for your pizza.

Highlighted features

  • High in gluten, perfect for high-rising dough
  • Ideal for ovens at very high temperatures
  • Ideal for home baking of bread, cakes
  • Can also be used in making pasta
  • No additives

3. Simple Mills Pizza Dough Almond Flour Mix

Simple Mills Pizza Dough Almond Flour Mix comes in three packs of 9 ounces and is one of the best delights for bakers. This pizza flour is made to have more healthful ingredients such as vitamins, minerals, and the right proteins while having a reduced content of harmful content.

This pizza flour is regarded as a hundred percent gluten-free product and is made for people who require zero gluten in their food. This product is also very ideal for natural food enthusiasts as it is made without the use of any gum or emulsifier, retaining the pizza flour’s adherence to 100% natural content.

This Simple Mills product aims to deliver a good amount of natural flavors that are infused into the pizza flour mixture. With ingredients such as almond flour, cauliflower, garlic, and other natural ingredients, the Simple Mills Almond Flour is a natural food lover's ideal choice.

This is one of the products that deliver a good taste due to its natural ingredients added into the flour mixture.

Highlighted features

  • Made with eight (8) natural ingredients
  • Gluten-free
  • Almond flavor for better taste
  • Ideal for baking a more flavorful crust
  • Has no gum or emulsifying content

4. Premium Gold Baking and Pizza Flour

This is an American-made product with roots going back over a century. There has been a recent high demand for gluten-free flours, and the Premium Gold brand responded with this gluten-free pizza flour made from ancient grains.

This flour is whole-wheat produced flour and is processed to deliver a good amount of nutrition. This pizza flour is made from five whole-grain mixtures that include flax seeds.

It is designed to be more filling and keeps you nourished with its high content of polyunsaturated fatty acids. The flour is also infused with a good amount of protein to ensure you receive some body-building goodness as you munch on your pizzas.

This pizza flour has a high content of fiber to ensure that you don’t just enjoy your pizza and other baked goods, but remain healthy as you do. If you want healthy pizzas and pastry, this all-purpose flour from Premium Gold is an ideal choice for you.

Highlighted features

  • An ancient grain, gluten-free flour
  • Whole-wheat mixture
  • Made from grains with complex carb content
  • High in omega-3 fatty acids
  • Can be used in baking pizzas, bread, and other flour-based foods
  • No preservatives
  • Allergen-free flour

5. Antimo Caputo Pizzeria Flour 55LB

This Pizzeria Flour from Antimo Caputo is meant for bulk pizza basking. This 55lb pizza flour is a baker’s best friend when high quality, soft texture pizzas are required.

It is made from a selection of the best, soft, white wheat that is ideal for baking in any type of pizza oven. With 12.5% gluten content, the Pizzeria Flour is properly processed to give stretchy and very flexible pizza dough for good baking results.

This flour is made from 100% natural ingredients and has no preservatives or additives.

It is loaded with a good amount of high-quality proteins that ensure you always get high-rising dough when you make your pizzas.

It is an ideal choice for baking in high temperatures (more than 700 degrees Fahrenheit) and can deliver several crusts to suit your pizza needs. This flour is made by some of the finest Italian traditions and is a third-generation pizza flour.

Highlighted features

  • Long-rising dough
  • Ideal for use as a multi-purpose flour
  • High gluten content for better elasticity
  • Protein content for body nutrition
  • 100% natural ingredients
  • Can be used for baking in high temperatures
  • Blended with Farina Manitoba flour for added strength

6. King Arthur’s Perfect Pizza Flour Blend

If you require perfect, super crispy, pizza crust, this is the right product for you. The pizza flour is made from whole-durum wheat. It is a self-rising pizza flour requiring a very little amount of baking powder to enhance the crust’s rising potential a bit further.

The fast-rising nature of this pizza dough makes it ideal for use when you need the dough to rise very fast.

The King Arthur brand is one brand that has been dedicated to making excellent flour products for more than two centuries. This all-purpose flour is made to deliver you the chewy goodness you require from a pizza crust.

The King Arthur Pizza flour is made to give the best results when you make your pizzas.

You don’t need a dough relaxer when baking with the pizza flour. This flour provides a smooth and stretchy dough mixture that is packed full of delicious flavors. It is truly a fast-rising, all-purpose flour for varied baking needs.

Highlighted features

  • Made from durum wheat flour
  • Made to have a fast-rising dough
  • All-purpose flour ideal for any baking need
  • Produces different types of pizza crusts to suit every need
  • Requires little baking powder for making the dough

7. Anna Napolentana Extra Fine Flour

If you need a finely ground flour mixture to give the perfect results for your pizza, then this extra fine flour is an excellent option. The Napolentana Pizzaioli brand is regarded as one of the best pizza flour producers.

They make use of traditional Italian techniques and high-quality ingredients to ensure that their products guarantee superb results every time. Even when baked at very high temperatures, pizzas made from this flour come out looking and tasting outstanding.

This grade 00 flour is milled to a very fine and smooth texture and is ideal for use as all-purpose. The flour is made from the finest wheat which is blended and transformed into the world-renowned Italian flour.

This extra fine flour is produced to give a very soft and finely cooked crust and can be infused with any flavor of your choice to further complement the flavor from the wheat.

Highlighted features

  • One of the best options for self-rising dough
  • Ideal for making pizza, bread, biscuits, and pasta
  • Made with the old world, Italian style methods
  • Made to have a unique taste 
  • High gluten content for dough elasticity

8. Antimo Caputo Gluten-Free Pizza Flour

This is the gluten-free flour option from the renowned Antimo Caputo brand. This product was the brand's direct response to its customer's increasing demand for more natural products.

Thorough industry research was carried out during the production of this gluten-free flour as the brand was determined to deliver excellent quality.

It is made from a blend of rice flour, rice starches, potato starches, soy flour, dietary fiber, sugar, and thickeners. The ingredients are 100% natural.

This ensures that the quality of the Caputo product is sustained while adhering to the composition of wholly-natural baking and pizza flour. Making use of the gluten-free flour ensures that the crusts of your pizza remain very crispy.

The gluten-free flour also delivers a lot of chewiness for your favorite pizza. This flour is ideal for beginner-bakers because it easy-to-use and delivers a high rate of satisfaction. With its soft texture and signature Fioreglut creation for gluten-free baking, everyone will be satisfied.

Highlighted features

  • Gluten-free product
  • Made from high-quality starches
  • Has a high fiber content
  • Ideal for use by beginners
  • High grade, double zero pizza flour

9. Molino Grassi Organic Italian Wheat Flour

This flour is free from any genetically modified organism (GMO) and is ideal for use in all types of baking. This wheat flour is made with organically planted and nurtured wheat for the assurance of a hundred percent natural wheat flour.

This wheat flour does not contain any pesticide residue. It is the ideal wheat flour that can be used for your home baking. With its superior taste and aroma, it can be featured in a wide range of home-baked goods.

With the packaging in a 2.2lb bag, it is sufficient for any baking recipe. This wheat flour is made to be a kosher product and is an ideal product for the best baking experience.

When used in baking pizzas, you can also expect the pizza crust to be among the crispiest you have ever tasted. This flour is a 00-grade product that has gone through the highest processes to ensure that it is a very fine flour mixture. It has a smooth texture and will deliver overall good results.

Highlighted features

  • Grade 00 flour
  • Ideal for any type of baking
  • GMO-free
  • Kosher product

Buying Flour for Pizza: Factors to Consider!

Even after reviewing the best types of pizza flours available in the market, we’re certain you still have some questions. How do I pick one from these fine options? How am I sure my choice will fit my needs? Consider the following factors to ensure you make the right choice for excellent pizza dough options.

Type of flour:

This is one of the top things to put into consideration. This is because the type of flour used in making the pizza goes a long way in determining the result when the pizza finally gets out of the oven.

Bread flour:

This is the ideal kind of flour for at-home pizza baking. It is a high gluten content flour. Although bread flour could be difficult to stretch into shape, it remains super elastic after you get your desired shape.

It is a great pizza flour choice because it is highly resistant to tear and will stay elastic throughout your kneading and stretching process. This type of flour is ideal for making pizzas that have a thick crust with a lot of chewiness in the middle.

It is also ideal for making pan pizzas as the high content of gluten enables the flour to expand in reaction to the yeast during baking.

Multi-purpose flour:

Multi-purpose flour can be used for baking anything with good results, that is why it’s called multi-purpose. This type of flour has an average gluten content of about 9-12% and is ideal for baking pizzas with thin crusts.

Because the gluten contained in this flour is low, it may be a bit difficult to get your dough to be very elastic and stretchy. This flour is ideal for making traditional Italian pizzas, and some pizzas with deep crusts.

Grade 00 flour:

This flour is regarded as the smoothest type of flour that can be used for baking a pizza. When you think double zero flour, you immediately visualize the traditional Italian style of pizzas. This flour is ideal for you if you require a pizza that has a very finely baked crust with a lot of chewiness in the middle.

Most brands that make this flour still use the traditional methods that brought pizza to global limelight. The 00 grade on the pizza flour shows that the pizza has gone through extensive refining and grinding to ensure it delivers the ideal results when baking your pizza.

Capabilities of the flour

Because everyone has different expectations from their pizza, you must also consider the capabilities of the flour you choose for your pizza dough.

The capabilities of the flour range from the elasticity of the flour, the ability for the pizza to trap air bubbles during kneading to expand the flour further, the reaction the flour will have with the yeast while in the oven all play a role in determining the result you should expect when baking the pizza.

Most brands have all the information you need concerning how elastic they are along with other information that will help you determine the flour you need to select for your pizza dough.

Gluten content

Gluten content plays an important role in pizza dough. The different types of flours we have discussed vary in gluten content. When you closely inspect flour types, you will notice a difference in textures.

For example, bread four is coarser than cake flour which is very fine and soft. The gluten content of these flours is the reason for the different textures.

Gluten is a protein that gives elasticity to dough when wet. This is what provides the springy and chewy attribute that most pizza makers desire.

As you knead pizza dough, the fermentation of the yeast causes CO2 to be released and traps bubbles. This process allows your dough to rise and is caused by gluten.

Soft flours have low gluten content, making it fine and soft. Strong or hard flours have higher gluten content that makes them coarser.

Other flours like all-purpose flour are a combination of soft and strong flour so they have moderate gluten content.

If you want very rubbery pizza, you should go for strong flour that has high gluten content. On the other hand, if you don't like chewy pizza or you're a gluten-free eater, opt for low gluten soft flours instead.

Type of crust you want

The type of pizza crust you desire will also determine the type of pizza flour you purchase. You have to decide if you prefer thin or thick crusts.

The thin/deep pizza crusts:

Thin crusts are for pizza lovers who do not want gluten in their pizza as this is the perfect kind of flour for creating a perfect thin crust. However, keep in mind that some level of expertise is required in manipulating soft, low gluten-content flours when making pizza.

The dough will not be very stretchy because of the low gluten content which makes continuous expansion from kneading more difficult.

The puffed-up pizza crusts:

The traditional Italian pizza is made to be a bit flat in the middle and be puffed up around the edges with a thick crust. This type of crust is ideal for holding a good amount of toppings within the pizza, with a golden brown, mouth-watering, fluffy outer crust.

To get this type of crust to be perfect for your pizza, you need high gluten flour like double zero grade flour. The high gluten content ensures super elasticity to deliver the result you need.

With all this information put into consideration when selecting your pizza flour, you’re sure to make a good choice and be satisfied with the overall results.

An Overall Guide to Making Pizza

Making a pizza sound like a truly intimidating task, but it does not have to be. There are simple steps you can follow to achieve a delicious, good-looking pizza right at home. Follow the below-listed steps to create pizza like a pro.

1.      Dough: the right way to make a good pizza is starting with the perfect dough. Thankfully, you can achieve this with flour, water yeast and time. Create the perfect dough mixture then cover in a bowl and allow it to rest for at least 30 minutes.

Dust a clean surface with some flour and stretch out your pizza dough. Prepare a sheet or pan and transfer your stretched dough.

2.      Sauce: your pizza sauce does not have to be a super complicated Italian recipe. You can prepare a simple pesto, tomato, barbecue or white sauce at home. You can even use store-bought sauce if you like. Spread this sauce on your prepared dough.

3.      Cheese: there will be no sliding goo or golden bubbles without cheese in pizza. If you don't want to end up with waterlogged pizza, choose one or two aged and fresh cheeses to add to your pizza at this stage.

4.      Toppings: one of the best things about making your pizza is choosing your toppings! Take care to not overdo this part. As a rule of thumb, if the toppings look too small, they are enough and if they look like they are just enough, they might be too much.

5.      Oven cooking or grilling: when it comes to oven cooking pizzas, don’t be afraid to crank up your oven to the highest level which is about 500°F.

Even if you turn up your oven to the highest setting, you probably won’t match the searing heat that commercial pizza makers use. The searing heat will cook your dough and toppings together to peak perfection.

Some people prefer to grill their pizza rather than cook it in an oven. Apart from the fine grill lines and delicious results of grilling pizza, grills produce about 700°F, which is over 200 degrees more heat than a conventional oven will. When using a grill, you will have to work fast as your pizza will be ready in less than 10 minutes.

6.      Finishing up: even though you can get to eating your pizza straight from the oven, it isn’t quite finished to perfection yet. As soon as it comes out of the oven or grill, you can sprinkle some parmesan.

You can also add dry seasonings like pepper flakes or fresh herbs like basil. If you like some dripping goodness, go ahead and add some drizzles of olive oil. Set your perfect pizza aside for about five to seven minutes before slicing it up to eat.

Special Tips

Use thinly-sliced fresh Mozzarella

Mozzarella cheese is an addition to the pizza that most people can’t do without. However, for the cheese to be useful in your pizza, you have to make use of fresh Mozzarella that is thinly sliced.

Because mozzarella takes longer to get cooked when used as a topping, the fresh thinly sliced version is most ideal to prevent undesirable results when baking pizza.

Don’t use cold dough:

Making use of cold dough in making your pizza can only end badly. This is different from the already frozen pizzas as those have already been prepared before freezing.

Cold pizza dough gives less than average results as the cold reduces the cohesiveness of the dough. This is especially true for pizza dough made with low gluten flour.

Apply olive oil on the crust:

Olive oil is vital when it comes to getting that golden-brown crust everybody loves. Before getting the toppings on the crust and sending the pizza into the oven, apply olive oil on the crust brushing it lightly around the edges of the pizza and in the middle of the crust to serve as a bond for the toppings. With this method, the pizza will deliver the results you need.

Stretch the dough:

When looking for an ideal pizza crust with the base that’ll hold all the toppings you desire, you have to stretch not roll the dough. Rolling the dough gives it a flat surface, and may cause the toppings to escape to the base of the oven during baking.

It also makes it easier for the toppings and the oils used in making the toppings to seep through the edges of the dough and may give an undesired, toasted crust.

Stretching the dough, preferably with your fingers helps you keep the air bubbles in the dough responsible for the puffing up of the crust after baking. Stretching the dough also gives the pizza crust a better-raised edge, keeping the toppings well in place through the baking process.

So, if you want the best pizza from your baking efforts, stretch the dough instead as it gives better results.

Spin your crust a little, or use the smooth edge of a table:

If you’re an experienced pizza genius, you may have learned how to spin pizzas in mid-air. This stretches the pizza and gives you more dough to place toppings on.

If you’re a beginner that has not mastered this art yet, don’t despair as there’s a method you can use to further stretch your dough. Stretching the dough on the smooth edge of a table and working it around as gravity does some of the work will provide identical results experienced using the spinning method.

Common mistakes to avoid

These are the mistakes you need to avoid to get the best pizza from your dough:

Low temperature:

If you’re afraid that your pizza is going to get burnt, and this makes you reduce the temperature of your oven, you’ll get the exact opposite. The pizza won’t get cooked at all. For your pizza to be properly baked, you have to make use of a very heated oven.

A heated oven will make the pizza well done and make the crust result very satisfactory. The high baking temperature also adds to the texture of the baked dough giving it an almost hard exterior but a very soft and delicious inner layer.

Not pre-heating your pizza stone:

The pizza stone determines the texture of the pizza after baking is complete. If you don’t need a soft or almost soggy pizza crust, then you must pay attention to the pre-heating of the pizza stone.

There are variations on the number of minutes pizzas stones need to be placed in the oven before the dough and toppings are placed on it, but there is a consensus that the stone must reach a minimum of 500°F before placing the dough on it. Getting the stone in the heat long enough will give you a better pizza result.

Over-stretching the dough:

We’ve mentioned the importance of stretching pizza dough instead of rolling but beware of overstretching. This may cause the crust to tear up during baking, allowing the toppings to seep through the crust and burn up the pizza.

So, if you intend to get a good pizza from your dough, keep it in mind that there’s a limit the dough can be stretched to for a good result.

Not pre-cooking toppings:

Some pizza toppings cook much slower than other ingredients. Not cooking these before introducing them to the rest of the pizza will constitute a huge problem.

After baking, some ingredients will be undercooked, or worse, some will be burnt. Toppings such as chicken or sausage should be pre-cooked to a near tender texture before being placed on the dough as a topping.

Other toppings like vegetables can be added at a normal time without pre-cooking. With this approach, your pizzas will always come out well cooked.

Using too many toppings on thinly stretched dough:

When too many pizza toppings are used on a pizza, the dough has a hard job of holding everything up. This becomes even more difficult when the dough is stretched too thin.

A combination of thin pizza dough and excess topping can result in burnt crust, flaky dough, and tasteless pizza. You can also have an unevenly baked pizza or burnt toppings. Avoid packing too many toppings on thin pizza dough during preparation.

Conclusion

Selecting the right type of flour for your pizza is one of the most important parts of creating the perfect pizza. This post has discussed and elaborated on some of the best pizza flours in the market. You can use any of these fours to create mouth-watering, flavourful pizzas.

These products have been carefully created by renowned brands, some of which have been in the game for hundreds of years. We have provided different options for gluten-free, wholly-natural products suitable for a wide audience with different dietary needs.

No matter what your final choice will be, you can achieve a healthy, good tasting pizza with these flours.

Apart from dietary needs, we have provided enough information for you to consider, based on the type of pizza you hope to make, before selecting the perfect flour for excellent pizza dough.

Make sure to read the tips and mistakes-to-avoid section before making your pizza. You will achieve better results. Feel free to share this post with a pizza-loving friend of yours.

 

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