When making Neapolitan pizza dough, the type of flour used is one of the most important factors determining the final texture and taste. Neapolitan pizza is known for its soft, chewy crust with charred edges. To achieve this signature style, the dough must be made with the right flour.
What is Neapolitan pizza?
Neapolitan pizza originated in Naples, Italy and features a thin, soft crust that is crispy on the bottom yet tender and chewy in the cornicione (the puffy outer edge). Neapolitan pizza dough contains only a few basic ingredients: flour, water, salt, and yeast.
There are strict rules governing the ingredients and preparation of authentic Neapolitan pizza, as defined by the Associazione Verace Pizza Napoletana. These rules state that the dough must be made exclusively with wheat flour, natural Neapolitan yeast or brewer’s yeast, salt, and water. The dough should be kneaded by hand or with a low-speed mixer and must ferment for at least 8 hours.
The key characteristics of Neapolitan crust are:
- Soft, elastic consistency
- Tender yet chewy texture
- Light charring and bubbles on the outer cornicione
- Crisp bottom with some charred spots
Achieving this desired crust texture and structure requires careful selection of the flour type. The protein content, gluten strength, and processing of the flour impact the dough’s ability to stretch and rise.
Types of flour
There are many types of flour available, but they fall into two main categories:
- Wheat flour – Comes from wheat grains and contains gluten-forming proteins.
- Non-wheat flours – Made from grains other than wheat, like rye or spelt. Do not contain gluten.
Within the category of wheat flours, there are more specific types:
- Bread flour – High protein content (12-14%), ideal for pizza dough. Strengthens gluten development.
- All-purpose flour – Medium protein content (10-12%), can be used but may compromise texture.
- Cake/Pastry flour – Low protein content (6-9%), too delicate for pizza dough.
- Whole wheat flour – Contains wheat bran, adds flavor but creates denser crust.
- Semolina flour – Coarsely ground durum wheat, adds earthiness.
- “00” flour – Finely milled soft wheat flour, gold standard for Neapolitan pizza.
The protein content indicates the gluten strength of the flour. Gluten forms the structural network that allows dough to stretch without tearing. Higher protein flours will produce chewier, more elastic dough.
Recommended flours for Neapolitan pizza
Classic Neapolitan pizza is made with Type “00” flour, which is finely milled soft wheat flour. However, finding Type “00” flour can be difficult outside of Italy. Thankfully, there are some readily available alternatives that can achieve great Neapolitan pizza crust.
Bread Flour
Bread flour has a relatively high protein content, usually between 12-14%. This stronger gluten structure makes it a good substitute for “00” flour in Neapolitan dough. Look for bread flour made from soft wheat rather than hard wheat.
King Arthur and Bob’s Red Mill are two brands that produce high quality bread flours using soft wheat. You may need to slightly adjust the hydration when using bread flour instead of “00” flour.
All-Purpose Flour
All-purpose flour has less protein than bread flour, around 10-12%. But it can still work well for Neapolitan dough in combination with bread flour, enhancing the extensibility. Or use a higher protein all-purpose flour on its own.
Major grocery store brands like Gold Medal or Pillsbury produce all-purpose flours that give sufficient strength. Pair with bread flour or supplement with vital wheat gluten to compensate for the lower protein content compared to “00” flour.
Semolina Flour
Semolina is coarsely ground durum wheat flour that adds earthiness and a distinct yellow color to pizza dough. It has high protein but a low gluten level, so it must be combined with high-gluten flour.
Use a ratio of about 70% bread flour to 30% semolina flour. The semolina gives great flavor and the bread flour provides enough stretch and structure. De Cecco and Bob’s Red Mill offer high quality semolina.
Whole Wheat Flour
Some people like to use whole wheat flour in pizza dough to add nutrients and a nutty, wheaty flavor. But more than 20% whole wheat can make the crust too dense and dry for proper Neapolitan style.
Include no more than 10-20% whole wheat flour combined with mostly bread flour or “00” style flour. This gives you the benefits of whole wheat without sacrificing too much puff and chewiness.
Key factors in choosing flour
When evaluating flours for Neapolitan pizza dough, there are a few key specifications to look for:
| Factor | Desired specifications |
|---|---|
| Protein content | 10-14% |
| Gluten strength | Strong but extensible |
| Grain type | Soft wheat preferred |
| Processing | Fine milling |
| Ash content* | 0.55-0.62% |
*Ash content refers to the mineral content remaining after flour is burned, indicating extraction rate.
Flours made from soft wheat tend to have lower protein but better extensibility, meaning the dough can stretch thinly without tearing. Hard wheat flours have higher protein and elasticity but less extensibility.
Fine milling creates a smoother dough that can be stretched very thin, like “00” flour. Coarser grinds have more texture and require more hydration.
Finding a flour that balances decent protein content with the extensible strength of soft wheat will provide the best results for chewy Neapolitan crust.
Tips for using different types of flour
When substituting bread, all-purpose, or semolina flours in place of Italian “00” flour, keep these tips in mind:
- Supplement with vital wheat gluten – 1-2% of total flour weight
- Increase hydration slightly – by 2-5%
- Mix and knead thoroughly to develop gluten
- Let dough ferment at room temp up to 24 hours
- Use a blend of flours for better texture
Higher protein flours may require more water to reach proper hydration. All-purpose flours can benefit from added vital wheat gluten to improve stretch and rise.
Longer fermentation helps break down the proteins in the flour, allowing for better shaping and rise. Kneading to develop the gluten network is also important when using substitutes for “00” flour.
Conclusion
While Italian-style “00” flour may be ideal for authentic Neapolitan pizza crust, several readily available flours can produce delicious results.
Opt for flours milled from soft wheat rather than hard wheat whenever possible for better extensibility. Bread flour with 12-14% protein content gets closest to the performance of “00” flour.
All-purpose flour can work well when blended with bread flour or enhanced with vital wheat gluten. For added flavor, try substituting 10-30% semolina flour while keeping most of the base as bread flour.
The exact protein level or flour type is not as important as proper kneading, rising, and baking technique. With high quality ingredients and care in preparation, you can achieve the perfect soft, chewy Neapolitan crust at home.