Pizza Flour Comparison: W-Value, Protein and Hydration for 60+ Brands

What makes pizza flour different

Standard all-purpose flour (Type 405 / plain flour) has too little protein for a stable pizza dough. The gluten network tears when stretching, the dough springs back and hydration is limited. Pizza flour has more protein (at least 11.5%, better 12-14%), builds a stronger and more extensible gluten network, and absorbs more water - the result is a dough that stretches thin, rises in the oven and develops an open crumb.

The second key property is fermentation tolerance: a good pizza flour survives 24-72 hours of cold fermentation without collapsing. Weak flour breaks down after just a few hours.

The W-value - what it means

The W-value (dough strength index) measures a dough’s resistance to stretching in a standardised alveograph test. The higher the value, the stronger the gluten network and the longer the dough can ferment without structural failure.

Note: Most non-Italian flours don’t print the W-value on the bag. You’ll find it on the manufacturer’s website or technical data sheet. PizzaPlan has the researched values built into the app.

Flour types at a glance

Tipo 00 (Italian): Very finely milled, high yield, classic for Neapolitan. W-value varies widely by manufacturer - from W 220 (unsuitable) to W 400 (Manitoba class). The type only describes milling fineness, not strength.

Type 550 (German/Austrian): Roughly equivalent to Tipo 0. Slightly higher mineral content than 00, mildly nutty flavour. Protein 11-12.5%. W-value rarely stated; works well for shorter ferments (6-24 h).

Manitoba: A wheat class with very high protein (13-15%) and W 350-450. Not a specific type, but a quality grade. The base for long pre-ferments (Biga 24-48 h) and enriched doughs (Brioche).

Wholegrain / Tipo Integrale: Higher protein content, but the bran cuts the gluten network mechanically. Needs significantly more water (70-80% hydration) and works best as a blend (20-30% wholegrain, rest 00 or 550).

Italian professional flours

Caputo - the Naples reference

Antimo Caputo (Naples) is the global benchmark for pizza flour. The range covers everything from beginner to professional:

Caputo Pizzeria - W 260-270 · Protein 12.5% · Hydration 60-65% · Ferment 24-72 h The go-to choice. Stable, easy to handle, forgiving of fermentation timing errors. First choice for 90% of home applications.

Caputo Cuoco - W 300-320 · Protein 13% · Hydration 65-70% · Ferment 48-96 h Stronger than Pizzeria, suited for very long cold ferments or high hydration (65-70%). Less forgiving of timing errors.

Caputo Saccorosso - W 280-300 · Protein 13% · Hydration 62-68% · Ferment 24-72 h Midpoint between Pizzeria and Cuoco. Good all-rounder for Poolish builds.

Caputo Nuvola - W 260-280 · Protein 12.25% · Hydration 65-75% · Ferment 24-72 h Tipo 0, for very soft, airy bases (pizza al padellino, Pinsa style). High hydration, open crumb.

Le 5 Stagioni - the professional alternative

Agugiaro & Figna (Verona) produces Le 5 Stagioni, the second major professional line:

Le 5 Stagioni Pizza Napoletana - W 250-270 · Protein 12% · Hydration 58-65% · Ferment 24-48 h Classic Neapolitan flour. Slightly less strong than Caputo Pizzeria but very reliable.

Le 5 Stagioni Tipo 0 Manitoba - W 380-420 · Protein 14% · Hydration 68-80% · Ferment 48-96 h Manitoba class for Biga pre-ferments, Pizza in Pala and enriched sweet doughs.

Molino Dallagiovanna - Emilia specialists

Dallagiovanna Classica Oro - W 300-320 · Protein 13% · Hydration 65-70% · Ferment 48-72 h Medium to long ferment, very stable gluten structure. Especially well-suited for Biga builds.

Molino Grassi - from Parma

Molino Grassi Farina per Pizza Tipo 00 - W 250-270 · Protein 12% · Hydration 60-65% · Ferment 24-48 h Solid Neapolitan flour from Parma. Good alternative when Caputo is unavailable.

Polselli - for enthusiasts

Polselli Classica - W 260-280 · Protein 12.5% · Hydration 60-68% · Ferment 24-72 h Versatile, similar to Caputo Pizzeria. Less widely distributed outside Italy.

Polselli Super - W 320-340 · Protein 13.5% · Hydration 68-75% · Ferment 48-96 h For high hydration and very long ferments. Directly comparable to Caputo Cuoco.

International flours

For those without access to Italian or European professional flour:

Bob’s Red Mill Artisan Bread Flour (US) - Protein 12.5% · Hydration 60-68% · Ferment 12-48 h US standard for bread baking. Good pizza results, W-value not stated.

King Arthur Bread Flour (US) - Protein 12.7% · Hydration 60-68% · Ferment 12-48 h Industry leader in the US. Reliable results for medium ferments.

Doves Farm Strong White Bread Flour (UK) - Protein 13% · Hydration 62-70% · Ferment 24-48 h British standard. Works well for Poolish builds.

Further international profiles in the app: Anna Napoletana (US), Cento Fine Foods, Lighthouse (AU), Marriage’s (UK), Shipton Mill (UK).

All 60+ profiles built into the app

The complete profiles - including recommended hydration by dough style, optimal fermentation windows and yeast adjustments - are built directly into PizzaPlan. Select your flour brand, and the app automatically adapts hydration and fermentation parameters.

PizzaPlan comes from Forstinning near Munich. All values are researched manufacturer data or lab values - no rough estimates. More about the app on the about page.

PizzaPlan Pro is a one-time €2.99 purchase (no subscription) and includes all 60+ flour brand profiles, Biga, Poolish, Li.Co.Li., sweet yeast doughs and all future pro features. Play Store · App Store.