Mastering Pizza Flour: Your Definitive Guide to W-Rating, Protein, and P/L Ratio

Mastering Pizza: Choosing the Right Flour

Pizza is an art form—a craft deeply rooted in Italian culture and history, refined over centuries into countless regional styles. Each variation tells a story through its flour, fermentation, and technique. From the tradition of Neapolitan to the boundary-pushing New York slice, and the hybrid excitement of London's scene pizza's diversity reflects the passion and expertise of its makers.

We believe the foundation of great pizza is the flour. That's why we've curated an exceptional selection of carefully crafted flours from expert producers throughout Italy—each designed for a specific pizza style, each capable of delivering authentic results.

Understanding Pizza Flour: Technical Specifications

To choose the right flour for your pizza, it helps to understand three key characteristics:

• W (Flour Strength): Measures how much the dough can withstand fermentation and handling.
• Protein Content (%): Determines gluten development and dough elasticity.
• P/L Ratio (Elasticity): The balance between dough stretch and resistance to extension.

W (Flour Strength)

• 200–250 → Short-fermentation, soft crusts (Neapolitan)
• 250–320 → Medium fermentation, balanced dough (Roman, artisan)
• 330+ → Long fermentation, heavy toppings (Sicilian, New York)

Protein Content (%)

• 12–13% → Soft, tender crusts with delicate structure
• 13–14.5% → Balanced, versatile dough for multiple styles
• 15%+ → Strong, elastic dough for deep-dish and pan pizzas

P/L Ratio (Elasticity vs. Resistance)

• 0.5–0.6 → Soft, highly extensible dough (thin crusts)
• 0.6–0.75 → Medium elasticity, ideal for Neapolitan and artisan pizzas
• 0.8+ → Very strong dough that resists stretching (long fermentation styles)

Pizza Styles & Flour Recommendations

1. Neapolitan Pizza (Napoli)

Region: Naples, Campania, Italy

The benchmark of pizza craftsmanship. Soft, airy, and slightly chewy with characteristic leopard-spotted edges, baked in a wood-fired oven at 450–480°C. The result is a delicate crust that yields to gentle pressure yet maintains structure.

Flour Recommendations & Specs:

• Molino Vigevano Verace Napoletana Oro "0" → W 200–230 | Protein 13.6% | P/L 0.65–0.75 – Short leavening, up to 24h. Type "0" soft wheat flour with vital wheat germ. Ideal for Neapolitan pizza with characteristic aroma. 
• Molino Vigevano Vera Napoli "0" (with Semola) → W 250–270 | Protein 13% | P/L 0.65–0.75 – Type "0" soft wheat flour with durum wheat semolina. Adds crispness and golden colour. Ideal for bread, pizza, focaccia. 
• Molino Colombo Fiore di Napoli "00" → W 310–330 | Protein 14% | P/L 0.55–0.70 – Specially milled 24 times for perfect balance of strength and stretchiness. Produces golden, soft, flavourful pizza. Dough keeps 24h at 25°C or 96h at 4°C. 
• Caputo Classica Blue → W 260–270 | Protein 12.5% | P/L 0.50–0.60 – Balanced "00" flour delivering elasticity and softness. Ideal for versatile doughs with moderate fermentation. 

2. Roman Pizza (Romana)

Region: Rome, Lazio, Italy

Thin, crisp, and often rectangular—the pizza of choice for quick bites and takeaway culture. A light, airy interior contrasts beautifully with crispy edges, making every slice satisfying without heaviness.

Flour Recommendations & Specs:

• Molino Vigevano Ora Fibra Uno "1" → W 290–310 | Protein 13.6% | P/L 0.55–0.65 – Type "1" soft wheat flour with vital wheat germ and retained fibre. Medium leavening. Ideal for takeaway pizza, delivery, pan pizza. Crust remains crisp without becoming tough. 
• Molino Vigevano Costiera Amalfitana Oro "0" → W 290–330 | Protein 13.6% | P/L 0.65–0.75 – Type "0" soft wheat flour. Medium leavening times, 24–48h. Ideal for pizza and focaccia.
• Caputo Classica Red → W 300–320 | Protein 13% | P/L 0.50–0.60 – Strong "00" flour with excellent protein and elasticity. Engineered for long fermentation and stable dough development. Strong enough for thin crusts that remain crisp. 

3. Sicilian Pizza (Siciliana)

Region: Sicily, Italy

Bold and indulgent. Thick, spongy, rectangular pizza that welcomes generous toppings. Sicilian pizza is comfort food elevated—rich layers of flavour on a foundation of light, fluffy dough that surprises with its airiness despite its thickness.

Flour Recommendations & Specs:

• Molino Vigevano Ora Fibra Due "2" (Wholemeal) → W 250–270 | Protein 11.9% | P/L 0.3–0.4 – Wholemeal soft wheat flour with vital wheat germ. Medium leavening. Adds rustic texture and natural fibre. 
• Molino Vigevano Tramonti Oro "0" → W 330–360 | Protein 14.5% | P/L 0.65–0.75 – Type "0" soft wheat flour. Long leavening times, even longer than 48h. Strong flour for long fermentation and heavier toppings. 
• Divella Manitoba → W 300 | Protein 14.5% | P/L 0.60–0.70 – Strong, high-protein flour known for elasticity and durability in long fermentations. Thin, crisp crust with warm straw-coloured crumb. 

4. Focaccia & Focaccia al Rosmarino

Region: Liguria, Italy (particularly Genoa)

More than bread, less than pizza—focaccia is the versatile favourite trending across UK artisan menus. Soft, fragrant, and irresistible, it's equally at home as an appetiser, side, or canvas for creative toppings.

Flour Recommendations & Specs:

• Molino Vigevano Vera Napoli "0" (with Semola) → W 250–270 | Protein 13% | P/L 0.65–0.75 – Elastic and fragrant dough with crisp edges. Balanced blend gives texture, fragrance and golden colour. 
• Caputo Super Nuvola → W 320–340 | Protein 13.5% | P/L 0.50–0.60 – Type "0" flour designed specifically for focaccia, pan pizza and light, airy doughs. High absorption capacity creates voluminous, honeycombed crumb. Ideal for long fermentations. 
• Caputo Classica Red → W 300–320 | Protein 13% | P/L 0.50–0.60 – Strong "00" flour with excellent protein and elasticity. Engineered for long fermentation and stable dough development. 

5. Calzone & Folded Pizza

Region: Naples, Campania, Italy

Pocket-sized perfection. A soft interior embraces generous fillings of cheese, cured meats, and vegetables, all encased in a slightly crisp exterior. Calzones offer the tactile pleasure of a handheld meal without sacrificing flavour or authenticity.

Flour Recommendations & Specs:

• Molino Vigevano Ora Fibra Uno "1" → W 290–310 | Protein 13.6% | P/L 0.55–0.65 – Extensible enough to fold without tearing. Medium leavening. 
• Caputo Super Nuvola → W 320–340 | Protein 13.5% | P/L 0.50–0.60 – Type "0" flour with exceptional strength and absorption. Handles fillings and long fermentation. Creates airy crumb structure. 

6. Pan & Detroit-Style Pizza

Region: Detroit, Michigan, USA (and modern UK pizzerias)

Thick, rectangular, and airy. Pan pizza offers generous texture and surface area, perfect for crispy edges and a soft, pillowy interior. Detroit-style has become a UK favourite for its bold presence and comfort-food appeal.

Flour Recommendations & Specs:

• Molino Vigevano Vesuvio "0" → W 270–290 | Protein 14% | P/L 0.50–0.60 – Type "0" soft wheat flour. Selection of fine grains with assisted germination. Medium leavening. Medium strength retains structure for thick bases. 
• Molino Vigevano Moreschina (Multigrain) → W 270–290 | Protein 14.5% | P/L 0.50–0.60 – Multigrain flour with vital wheat germ, characterised by aroma and taste of cereals and seeds (sesame, sunflower, flax). Medium leavening. Adds fibre, texture, and artisan appeal. 

7. Quick & Rapid-Preparation Pizza

Region: Modern pizzerias and delivery kitchens worldwide

Fast fermentation for delivery services or high-volume kitchens. These flours are engineered for speed without sacrificing quality—ideal when consistency and turnover matter.

Flour Recommendations & Specs:

• Molino Colombo Rapid "00" → W 280–300 | Protein 12.5% | P/L 0.50–0.60 – Designed for fast pizza preparation using direct method, with leavening times of 4–8 hours. Balanced strength and elasticity. Dough easy to shape, delivers light, fragrant crust with golden finish. 
• GG Flexia Tipo 1 → W 280 | Protein 13.5% | P/L 0.50–0.60 – Versatile flour suited for medium-leavening doughs up to 10 hours. Balanced composition for excellent handling. Ideal for both pizza and artisanal bread. Dough retains quality 48h at 3°C. Rich aroma, slightly rustic texture. 

8. Gluten-Free & Vegan-Friendly Pizza

Region: Contemporary pizzerias globally

Inclusive pizza for all. As dietary requirements become mainstream, gluten-free pizzas no longer compromise on texture or taste. The right flour ensures these alternatives deliver authentic pizza experiences, not pale imitations.

Flour Recommendations & Specs:

• Molino Caputo GF Flour "Pizza & Bread" → W 240–260 | Protein 12% | P/L 0.50–0.60 – Made with naturally gluten-free ingredients and sourdough. Delivers crisp, soft bases with genuine flavour and structural integrity. 
• Molino Vigevano GF Flour "Tempura" – A light, gluten-free blend. Delivers crisp, delicate texture with low oil absorption. Ideal for professional kitchens.
• Molino Rivetti "Fioreglut" – Made from rice and potato starches, soy and rice flour, thickeners, and fibre. Excellent texture, taste, and nutrition. Perfect for bread, pizza, focaccia, and pasta. Expertly blended in certified, state-of-the-art gluten-free facility. 

9. Extra-Thin Crust Pizza

Region: St. Louis, Missouri, USA

Cracker-thin and endlessly sharable. Extra-thin pizza delivers maximum surface area for toppings with a satisfying crunch. Perfect for snacking, parties, or anyone who prefers crust that doesn't overshadow the toppings.

Flour Recommendations & Specs:

• Molino Vigevano Ora Fibra Uno "1" → W 290–310 | Protein 13.6% | P/L 0.55–0.65 – Crispness and flexibility combine for ultra-thin shaping without cracking. 
• Caputo Classica Blue → W 260–270 | Protein 12.5% | P/L 0.50–0.60 – Delivers crisp texture while maintaining handling ease. 

Semolina & Dusting Flour

Quality semolina is essential for handling pizza dough and creating authentic texture. 

Semola Rimacinata → High-quality fine semolina. Improves grip, prevents sticking, adds subtle crunch to pizza base. 

Yeast

Instant Yeast → Reliable instant dry yeast with high fermentation power. Mix through flour or add directly to dough with no need to rehydrate. Fast-acting yeast helps produce consistently high-quality products. 

Fresh Yeast → Natural powdered yeast made from 100% Italian soft wheat risciola and stone-ground wheat germ. Enhances flavour, structure, and shelf life. No need to dissolve. Made using traditional manufacturing methods, comes in 1kg extruded block. 

Molino Vigevano Lievito Madre → Natural lievito madre (mother yeast) for those seeking authentic sourdough fermentation. Enhances complexity of flavour and traditional character. 

Great pizza begins with great flour. Whether you run a busy pizzeria, bake at home, or experiment with new styles, the right flour makes a real difference to what you can achieve. Our carefully selected range—from Molino Vigevano to Molino Colombo to Caputo to Divella—brings Italian expertise directly to your kitchen or pizzeria.

We also stock all the supporting ingredients you need: premium semolina for handling dough, quality yeast for reliable fermentation, and gluten-free options for inclusive pizza making.

The difference between good pizza and great pizza often comes down to the flour you choose. Each bag represents genuine Italian craftsmanship from producers who've spent decades perfecting their work.

Browse our full range of Italian pizza flours, semolina, and yeast, and find the perfect match for your style.

Call us on 01474 360 081 or email orders@divineimporters.co.uk to place your order.Div