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Flour for Pizza Dough

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There was similar thread that sorta morphed into the topic. Hopefully the folks won't mind me starting a new thread specific to the flour for making pizza. I'm interested in types and brands.

I have always just used unbleached all purpose flour, either King Arthur or Ceresota.
For lunch I dropped by my favorite pizza shop for a salad and asked what they use. The proprietor swears by Balancer High Gluten for all their bread and pizza.

Some others have suggested other types and brands, so I'm curious what you all use/like and why.

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  1. I use King Arthur Sir Lancelot, a high-gluten flour. It's particularly good if you like a thinner, crispier crust with airy pockets--what is often called a New Haven style pizza.

    1. 1 use 1/3 semolina 2/3 bread flour

      1. I have used (in different amounts)white flour, unbleached, whole wheat, multi-grain, rye, durum, and oats (after hydrating them in boiling water). Plus I always use a 1/2 cup of semolina for the texture.
        All of these things add a different flavour and texture, but my favorite is 2 cups white, 1 cup multi-grain, 1 cup wetted oats, 1/2 cup semolina with 2 tsps. sea salt. It's harder to work with than just white flour and needs to be rolled thin because it's so heavy, but I think it's worth it.
        For a different taste, I may add a bit of garlic powder or cinnamon before the water goes in.