5 Types of Flour Explained: Which One Is Best for Pizza, Bread, or Pastry?

Not all flour is created equal - especially when it comes to European-style baking. Whether you’re making a crispy Neapolitan pizza, a fluffy loaf of bread, or delicate pastries, using the right flour can make (or break) your final result.

But with so many options like Tipo 00, bread flour, all-purpose, whole wheat, and pastry flour, how do you know which one to use?

Let’s break it down in a simple, beginner-friendly way so you can choose the perfect flour with confidence - just like Italian bakers and French pâtissiers do.

Flour Types at a Glance

1. Tipo “00” Flour – The Secret of Italian Pizza & Pasta

Perfect For: Neapolitan pizza, fresh pasta, focaccia

Italian Tipo 00 flour (like Caputo, Molino brands) is milled to an ultra-fine texture, almost like baby powder. It forms strong gluten while staying soft and stretchy - ideal for pizza doughs that need to be stretched thin without tearing.

• Elastic dough
• Crispy outside, airy inside
• Signature “chew” of Italian pizza

If you dream of authentic Neapolitan-style pizza, this is THE flour to use.

2. Bread Flour – For Strong, Airy, High-Rise Loaves

Perfect For: Artisan bread, baguettes, rolls, bagels, sourdough

Bread flour contains more protein, which creates stronger gluten formation. This gives your dough structure and allows it to rise beautifully with large air pockets.

• Chewy texture
• Excellent rise
• Ideal for long fermentation

If your dough needs strength - think sourdough or Italian pane - choose bread flour.

3. All-Purpose Flour – The Versatile Everyday Option

Perfect For: Pancakes, muffins, basic bread, simple pizza, cookies

As the name suggests, all-purpose flour is designed for a wide range of uses. It works well for moderate baking needs but may not deliver the same texture as specialty flours. Great for beginners or quick recipes.

• Balanced texture
• Good for casual baking
• Easy to find

Good backup, but not ideal for high-gluten pizza or ultra-soft pastries.

4. Pastry Flour – Soft, Tender, and Perfect for Desserts

Perfect For: Croissants, pie crusts, tart shells, cookies, cakes

Pastry flour has lower protein to ensure lighter, crumbly, melt-in-the-mouth textures — exactly what you want from delicate European desserts.

• Tender crusts
• Flaky pastries
• Soft cookie texture

If your goal is flaky or buttery pastry, this is your best friend.

5. Whole Wheat Flour – For Nutty, Hearty, Nutrient-Rich Baking

Perfect For: Rustic bread, healthy pizza crusts, flatbreads

Whole wheat flour includes the bran and germ, giving it more fiber and nutrients - but also making it denser. It absorbs more water and rises less than refined flours.

• Earthy flavor
• Higher fiber
• Rustic texture

Often blended with Tipo 00 or bread flour for structure + nutrition.

Quick Flour Match Guide

Where to Buy Authentic European Flours

At Pick & Get, we offer premium Italian flours trusted by chefs and home bakers worldwide:

Caputo Pizzeria Tipo 00 Flour – Ideal for pizza & pasta
Molino Bread Flour – Great for crusty loaves
Caputo Cuoco (High Gluten 00) – Perfect for long fermentation
Whole Wheat Italian Blends – For rustic, healthier bakes

Bring bakery-quality results to your kitchen with just one swap: the right flour.

Final Thoughts

The key to better pizza, bread, or pastries isn’t just your technique - it starts with choosing the right flour. Whether you’re aiming for airy, crispy, chewy, or tender, there’s a perfect match waiting for you.

Shop your's favorite today
Caputo
Molino