Which flour to use for pizza: the W strength explained simply
At the flour shelf it's easy to get lost: 00, 0, manitoba... The figure that really matters is the strength, shown by the letter W.
What W strength is
It measures how strong a flour is: how much water it absorbs and how long it holds the rise. Low W = weak, high W = strong.
Reference table
| W strength | Type | Good for |
|---|---|---|
| 90–180 | Weak | Short rises, pastry |
| 180–260 | Medium | Pizza, short/medium rise |
| 260–350 | Strong | Long rise, high hydration |
| 350+ | Very strong (manitoba) | To cut or for preferments |
Flour and rising time
Simple rule: long rise = strong flour. A weak flour over 24 hours collapses.
"00", "0", "wholemeal"
The label shows the refining, not the strength. For pizza, look at the W (or the protein), not just the type.
Frequently asked questions
What is the W strength of a flour?
It shows how much water it absorbs and how long it holds the rise. Low W weak, high W strong.
Which flour for Neapolitan pizza?
Usually medium strength (W 250–300) for 8–24 hours, but it depends on the method.
Is manitoba good for pizza?
It's very strong (W 350+): usually cut with weaker flours or used in preferments.
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