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 a starter dough in grams.
Tick Gluten-free flour for pizza-capable GF bags (no P/W, mill water and wheat-starch instead). Pair them with gluten-free pizza dough recipes, or start from the dough calculator.
Examples from the Codex for the questions people ask. Not a ranking.
Open a style guide for hydration and ferment notes, then send it to the calculator.
See all 44 pizza styles in the codex.
Press-in-pan and same-day rounds with gram weights. All gluten-free pizza dough recipes.
A Codex example for Neapolitan is Caputo Pizzeria at 12.25% protein, W 260-280. King Arthur Baking Bread Flour at 12.7% protein is a New York example. Asda Plain Flour at 10% protein suits same-day dough. Caputo Fioreglut Pizza e Pane is a gluten-free pizza blend, mill water about 80%, contains wheat starch.
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.
Use a gluten-free pizza or bread blend, not a cake mix. The Codex GF view lists pizza-capable bags by country, with mill water and whether the blend contains wheat starch. Open a gluten-free pizza dough recipe, or send the bag to the calculator with Gluten Free ticked.