Pizza Flour / پیزا آٹا / Dough Flour Mix / Gross Weight 1kg

Pizza flour is a specially selected type of wheat flour designed to create the ideal balance of texture, flavor, and structure in pizza dough. Unlike all-purpose flour, pizza flour is chosen and milled with specific protein and gluten characteristics that support dough elasticity, chewiness, and proper fermentation—key elements of an excellent pizza crust. This protein level is crucial because it determines how much gluten forms when the flour is mixed with water. Gluten creates the stretchy network that allows pizza dough to be hand-tossed, stretched thin without tearing, and still hold gas produced during fermentation. This results in a crust that is light and airy on the inside while remaining crisp or slightly chewy on the outside, depending on baking style.Pizza flour also plays an important role in water absorption. Higher-quality pizza flours can absorb more water without becoming sticky or weak, allowing bakers to create higher-hydration doughs. These doughs typically produce a more open crumb structure with large air pockets and a lighter mouthfeel. This is especially important for artisanal and restaurant-style pizzas.