Bread Flour

Bread flour, due to its higher protein content ranging from 12% to 14%, is a good choice for making New York-style pizza, where you want a bit more chew and more texture than Pizza Napoletana. The increased protein, specifically gluten-forming proteins, contributes to a stronger gluten network in the dough, which translates to a chewier and more structured crust once baked. This enhanced gluten development enables the dough to hold up well under the weight of toppings and moisture during baking, resulting in a crust that’s both crisp on the outside and chewy on the inside—qualities often sought after in a good pizza crust. While bread flour may provide the desired texture, other flours like all-purpose flour or 00 flour are also commonly used in pizza dough recipes to achieve variations in crust characteristics, allowing for customization to fit different styles and preferences.