pizza
What Flour Is Best For Sourdough Pizza?
16.04.2026
3 MINS 4 SECS
3 MINS 4 SECS
What Flour Is Best For Sourdough Pizza?
Let's get one thing straight: great pizza starts with great dough. And great dough? That all comes down to flour.
It’s not the flashiest ingredient in your cupboard, but it’s the backbone of every pizza base worth its crust. Whether you’re chasing that perfect chewy sourdough bite or aiming for a light, airy crunch, your choice of flour can make or break your dough.
So, if you’ve ever wondered what flour is best for sourdough pizza, we’re rolling up our sleeves (and dusting off some dough) to find out.
Why flour matters more than you think
Flour isn’t just white powder that makes your kitchen look like a snow globe. It’s the muscle behind your pizza.
The type of flour you use determines everything, from how much your dough rises and how it tastes to how that golden crust feels when you take your first bite. The secret lies in protein.
Higher-protein flours produce more gluten, giving you that stretchy, bouncy dough we all know and love. Lower protein flours make a softer, more tender base.
And when it comes to sourdough, where flavour develops slowly through natural fermentation, choosing the right flour gives your dough the strength it needs to rise (and shine).
So, what’s the best flour for sourdough pizza?
Let’s cut to the chase: you’ve got a few contenders, and each brings something special to the table.
|
Flour Type: |
Texture: |
Flavour: |
Ideal For: |
|
Strong Bread Flour |
Chewy, airy |
Rich, nutty |
Classic sourdough pizzas |
|
Type 00 |
Silky, crisp |
Subtle, light |
Neapolitan-style bases |
|
Wholemeal or Rye |
Dense, hearty |
Deep, earthy |
Rustic-style pizzas |
Strong bread flour
This is the go-to for most sourdough pizza fans. It’s high in protein, meaning more gluten and a stronger structure. That’s how you get those signature bubbles and chew that make every bite sing.
Type 00
The Italian classic. Milled ultra-fine, it gives you smooth, elastic dough and a beautifully crisp base, perfect for Neapolitan-style sourdough pizzas that blister just right in a hot oven.
Wholemeal or rye mixes
If you’re after a deeper, nuttier flavour, try blending in some wholemeal or rye. It’ll give your sourdough an extra flavour kick and a rustic edge, but go easy, or you’ll end up with a dense base.
Our verdict?
For the perfect balance of chew and crunch, strong bread flour is your best bet for sourdough pizza. It’s got the protein power to handle a long ferment and give you that signature airy rise.
Want to get fancy? Mix in a little Type 00 flour for extra smoothness and a light, crisp edge. It’s a classic Italian trick that gives your sourdough base a professional pizzeria feel.
The secret ingredient? Time (and a little fermentation magic)
Sourdough isn’t like your everyday dough. There’s no quick yeast fix - just time, patience, and a living starter that does all the hard work.
The flour you choose feeds that starter. Higher-mineral flours like wholemeal make your starter extra lively, while refined flours like 00 keep things mellow. It’s all about balance.
Think of your sourdough starter like a pet. It thrives when you feed it well. Use the cheap stuff, and it sulks. Keep it happy, and it rewards you with flavour, texture, and that unmistakable sourdough tang.
So when you finally stretch that dough and smell that toasty, fermented aroma, remember - that’s your flour doing the heavy lifting.
Our dough philosophy (and why it works)
At Papa Johns, we’re not here to overcomplicate things. We believe in doing the simple stuff right, starting with fresh, never-frozen dough made from high-quality flour, water, and yeast.
Every pizza we make starts with our signature base: soft, chewy, and full of life. That’s because we let our dough rest and rise naturally, giving it time to develop flavour and structure - the same way traditional sourdough does.
And since World Flour Day celebrates the craft behind every loaf and crust, we’re tipping our hat (and our rolling pin) to the ingredient that started it all. Because when you respect your flour, it pays you back with every golden, bubbly, glorious bite.
Get your hands floured up
If you fancy getting hands-on with your own sourdough pizza, start experimenting - whether it’s with bread flour, Type 00, or even a mix of both. You’ll be surprised how much the texture changes from one batch to the next.
Just remember, sourdough’s all about patience, practice, and a little curiosity. The joy is often found in the making (and the eating, of course). And you can even freeze it.
Straight to your door
If you’d rather skip the mixing, kneading, and waiting, we’ve already done the hard part. At Papa Johns, our dough’s made fresh, Never frozen, proofed to perfection, and baked to golden glory every single day.
So, whether you’re experimenting in your kitchen or craving something guaranteed to hit the spot, nothing beats dough this fresh turning up at your door. Order your favourite pizza from Papa Johns today - fresh, hot, and ready when you are.
