Tipo 00
Italian-milled, very fine. High protein (12-14%) versions are ideal for pizza ovens. The fine grind creates a silky, extensible dough.
Bread Flour
High protein (12-14%), coarser grind. Great for home ovens and NY-style pizza. Creates good structure and chew.
All-Purpose
Lower protein (10-12%), versatile. Works for home oven pizzas, especially thinner styles. Easier to stretch but less chewy.
Try It Yourself
Use the calculator below to see how hydration affects your dough:
Hydration Calculator
g
%
40% low65% medium95% high
Water needed
325g
Total dough
825g
Water = Flour × Hydration %
