A variety of flours, yeast and handy accessories for homemade pizza

A great pizza dough starts with the right grain and the right leavening agent. Discover everything from authentic Italian Tipo 00 flour for maximum elasticity to aromatic ancient grain and durum wheat flours, gluten-free alternatives and high-quality yeast.

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Flour & Yeast: 30 items

Why is Italian Tipo 00 flour ideal for pizza?
The secret to an airy, well-risen crust and elastic dough lies in the protein content. Genuine Italian type 00 soft wheat flour, especially strong baking flours designed for long fermentation, contains a high proportion of quality gluten. During kneading, this gluten forms a stable network that traps the gases produced by the yeast. This allows the dough to be stretched thinly without tearing and helps it rise beautifully in the oven.

What is semola, and why is durum wheat flour used to make pizza dough?
Semola di grano duro is milled durum wheat flour and differs from classic soft wheat flour. A small amount in the dough adds extra bite and structure. It is especially useful when shaping and launching pizza into the oven, because semola is coarser, the dough glides over the tiny grains more easily. This helps prevent sticking on the worktop or pizza peel and gives the base its typical crisp underside in the oven.

Which flour alternatives are suitable for special diets or gluten-free baking?
For those avoiding gluten, specially developed gluten-free flour blends, often based on rice or buckwheat flour, can still provide impressive crispness and elasticity. Wholegrain wheat flour, stone-milled flour made from ancient Italian grains or fine chickpea flour add a more rustic, nutty flavour. They can also be mixed into Tipo 00 flour in small amounts to give the dough its own individual character.

Dry yeast, brewer’s yeast or sourdough: what helps pizza dough rise best?

  • Dry yeast and brewer’s yeast: Reliable classics for easy pizza baking. They are simple to measure and suitable for both quick doughs and long, gentle fermentation over 24 to 48 hours in the fridge.
  • Sourdough, or lievito madre: The more advanced option for pizza making. A sourdough pizza dough needs a little more time and care, but rewards the effort with a complex, lightly tangy aroma.