12/09/2025
Type 1 flour is often considered better than Type 00 flour for making pizza bases when you're aiming for a more flavourful and rustic crust. Here's why:
Higher Protein Content:
Type 1 flour has a higher protein content than 00 flour, which results in a stronger gluten structure. This gives the dough more elasticity and a chewier, more substantial texture, making it ideal for pizza crusts that need to hold their shape when topped.
More Nutrients & Flavour:
Type 1 flour is less refined, meaning it contains more of the wheat germ and bran. This not only provides more nutrients but also a richer, deeper flavour in the pizza crust. It results in a slightly nutty and more complex taste, which can be perfect for pizzas with bold toppings.
Crispier Texture:
The higher mineral content in Type 1 flour helps create a slightly crisper pizza base when baked, which is often preferred in rustic or Neapolitan-style pizzas.
While 00 flour produces a super-soft, smooth dough, perfect for light and thin pizza crusts, Type 1 flour provides a heartier, more flavourful, and slightly more nutritious base, making it a great choice for pizzas that need to hold more substantial toppings.
