Search, filter and sort your flour library.
Saved on this device only. Match the numbers on your bag so strength and recommendations stay accurate.
Protein % is required, usually on the nutrition panel (per 100 g).
W index from the bag (e.g. W 260–280). Leave blank if only protein is listed.
The Flour Codex lists pizza and bread flours by region (UK, US, Netherlands, Italy, and more), with protein, type, W-value where available, and which pizza styles each flour suits. Filter by brand, category, or style fit, then open a flour to see bake notes or send it to the dough calculator.
Pair flour choice with a style from the Pizza Style Codex or start from the dough calculator and pick flour there.
Jump to the calculator with a style preset, then choose flour in the app.
See all 45 pizza styles in the codex.
Strong tipo 00 or bread flour around 12–13% protein is typical. Use the Flour Codex to filter by style fit, compare protein and W-value, and jump to the calculator with a flour pre-selected.
W-value (or strength) describes how much stress dough can handle before weakening, which is useful when matching flour to long ferments or high hydration. The codex shows W when the mill publishes it.
Plain or all-purpose flour works for thin or same-day doughs; dedicated pizza or bread flour gives better structure for long ferments and high heat. Browse by category to see what each flour suits.
