The Best Flour for Pizza from Pizza Therapy

Caputo Flour from Pizza Therapy
Caputo 00 Antimo Pizza Flour

Flour:  While you can use any type of flour to make good pizza, there are two that I recommend: Caputo 00 Antimo Pizza Flour - you will find great Caputo Flour reviews here.

and King Arthur Sir Lancelot Hi-gluten Flour.

If you are looking for a gluten free flour, check out:  King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces

There are many different types of flour that you can use to make pizza. The one you are probably most familiar with is good old All Purpose flour. This type of flour is found in all supermarkets.

 If this is the only flour available to you, donít worry about it. Use it for now and you can always experiment with other types of flour.

 Using all-Purpose flour is certainly acceptable. If that is the only flour available to you, use it. I have experimented with many different types of flour and my conclusion is this: use the flour that tastes best to you.

 I urge you to experiment with several different types of flours to find the taste that you prefer. I have also used a mixture of half bread flour and half all purpose.

 Most artisan pizzerias use a high gluten pizza flour to make pizza. The brand of choice for many professionals is Caputo. Caputo is imported flour, milled in Italy.

  If you are going to make a lot of pizza you need to get the large 50 lb bag of
 Caputo

King Arthur Sir Lancelot
 Hi-gluten Flour

 

 King Arthur Flour Flour White Bread, 5-pounds (Pack of 4)

 

If you need a gluten free flour, I recommend:

 King Arthur Flour Multipurpose Flour, Gluten Free, 24-ounces

 

Making Pizza with Caputo at Pizza Expo 2013

Making pizza at  Caputo Booth,
 Pizza Expo 2013

King Arthur is another type of flour I have used with great results. Their pizza flour is called Sir Lancelot and is available here.

I highly recommend King Arthur flour. As a matter of fact when Auntie Mary, the Pasta Maker in our family, would send my mom to the store for flour, she insisted she only get King Arthur.

Here is a note about whole wheat flour. While, whole wheat flour can be used to make pizza, it can be difficult. Whole wheat needs to be hydrated more (that is more water needs to be added) and can make the dough very hard to manage.

The following video was created at The Pizza Expo. Here I visited with the the famous Italian pizzaiolo.
You can see the large amount of
Caputo flour. This is the flour favored by most pizza professionals.

 

Watch the Caputo flour on YouTube.

Here is a master pizzaioli making pizza. Check out the technique!

 

Another flour that I really like is the flour from Honeyville Farms.
This small company has developed a great reputation for making amazing flour.

 Their Unbleached All Purpose Flour - Bulk 50 Pound Bag is excellent flour and the
 Unbleached Artisan Flour - Bulk 50 Pound Bag, is great for making Artisan bread flour.

The reviews they have been getting really seems to set them apart from most flours.
For example: 

One customer said: "this is the finest hearth bread flour I have found over the years. The results are consistent and good".

Honeyville's All Purpose Flour (Unbleached) is milled from sound, scientifically cleaned and specifically selected spring and winter wheat, to produce a premium quality patent flour. Honeyville's (Unbleached) All Purpose Flour is used in breads, and general baking purposes, where a high quality, all purpose type flour product is required.

For Pizza I recommend: Unbleached All Purpose Flour - Bulk 50 Pound Bag

 

For Artisan Bread: Unbleached Artisan Flour - Bulk 50 Pound Bag

 

 

 

"With out a doubt I recommend Fleischmann's Yeast. I use it for all of my pizza and it has never failed me once!"
Albert Grande, Pizza Therapy

<<And for our yeast we use:
 <<Fleischmann's Yeast, ActiveDry 4 oz Jar

 

I've used this pizza dough yeast with good results...>
Fleischmann's Yeast Pizza, 0.25-Ounce Pouches 3> Count (Pack of 5)

 

 

 

 

 

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