Flour

Type 00 flour

The finely milled Italian wheat flour behind Neapolitan-style dough, chosen for milling fineness and moderate-high strength rather than raw protein content alone.

Bread flour

The standard higher-protein American flour behind New York-style and most home-oven American pizza dough.

All-purpose flour

The lowest-protein common household flour; a workable but not ideal substitute across most pizza styles.

High-gluten flour

A very strong, high-protein flour used where a chewy, structurally robust crust needs to support heavy toppings or pan baking.

Whole wheat flour

A whole-grain flour usually blended in at a minority percentage for flavour, since bran fragments weaken gluten structure at full substitution.

Semolina rimacinata (finely re-milled durum semolina)

A finely re-milled durum wheat flour giving Sicilian and Southern Italian tray doughs their characteristic colour and denser crumb.

Rye flour blend

A minority-blend flour occasionally used for flavour in Northern European artisan adaptations; unsuitable as a full substitute due to low gluten formation.

Gluten-free flour blend

A starch-and-gum-based substitute for wheat flour that supports a dietary need but produces a structurally different dough from any wheat-based style.