Make Perfect Pizza & Pasta with the Right Italian Flour
When it comes to homemade pizza and pasta, your choice of flour can make or break the final dish. Italian flours are revered by chefs for their texture, protein content, and milling quality. Whether you’re kneading Neapolitan pizza dough or rolling silky tagliatelle, choosing the best Italian flour is key.
1. 00 Flour – The Gold Standard for Pizza & Pasta
The most popular Italian flour for homemade pizza and pasta is Tipo 00 flour. Milled to an ultra-fine consistency, 00 flour yields soft, elastic dough with a smooth texture. Ideal for both thin-crust pizza and fresh egg pasta, it provides the perfect balance of strength and tenderness.
Try:
-
Caputo 00 Pizzeria Flour – Best for high-heat pizza ovens
2. Semolina Flour – Adds Bite to Pasta
Semolina, made from durum wheat, is coarser and higher in protein than 00 flour. It’s a staple in traditional southern Italian pasta making. Use semolina for firmer doughs like orecchiette, cavatelli, or extruded shapes. It adds a toothsome texture and golden color to your pasta.
Try:
-
Antimo Caputo Semola Rimacinata – Double-milled for smoother texture
-
Molino Grassi Organic Semolina – Great for homemade gnocchi and tagliatelle
3. Tipo 1 and Tipo 2 – Rustic, Whole-Grain Flours
If you’re aiming for rustic-style pizzas or whole-grain pastas, consider flours like Tipo 1 or Tipo 2. These retain more bran and germ, offering deeper flavor and added nutrition. Perfect for artisanal pizza crusts or hearty pasta dishes.
Try:
-
Molino Grassi Organic Durum Wheat Semolina - Stone‑ground durum semolina—coarser, higher in protein, and full of nutty flavor.
-
Molino Grassi Extra Fancy Durum Wheat Semolina - Premium, finely milled semola rimacinata; retains strong gluten and a golden hue.
🛒 Where to Buy Authentic Italian Flours
At WeDoGourmet.com, we source premium Italian flours used by professional pizzaiolos and chefs. Whether you're a home cook or gourmet enthusiast, explore our selection of Caputo, Molino Grassi, Molino Spadoni and more—delivered straight to your door.
🍕 Final Tips for Success
-
Always weigh your flour in grams for consistency
-
For pizza: allow for long fermentation to build flavor
-
For pasta: adjust flour ratio depending on egg or water-based doughs
Ready to cook like an Italian? Shop our full selection of Italian flours here.