 Why Pizza Dough Becomes Sticky After Fermentation: Causes, Control and Solutions Sticky pizza dough is one of the most common problems in pizza making, but adding more flour is rarely the best solution. A dough can become sticky for several different reasons: excessive hydration, insufficient gluten development, high dough temperature, excessive fermentation, incorrect yeast dosage or simply a mismatch between the flour and the amount of water being used. The important question is not simply “Why is my dough sticky?” The real question is: At what stage does the dough become sticky, and what changed before that happened? Understanding this difference makes troubleshooting much easier. Sticky Dough Does Not Always Mean Too Much Water High hydration naturally produces a softer dough, but a properly developed high-hydration dough can still have structure, elasticity and strength. The problem begins when the dough becomes sticky and loses its ability to hold shape. Two doughs can contain exactly the same percentage of water and behave completely differently because of differences in flour strength, water absorption, mixing, gluten development, dough temperature, yeast quantity, salt percentage, fermentation time and fermentation temperature. Hydration therefore needs to be considered as part of the complete dough system. 1. Hydration Is Too High for the Flour Every flour has a practical water-absorption limit. Increasing hydration beyond what the flour can support can produce dough that remains soft, sticky and difficult to develop. This does not mean that high hydration is wrong. It means that hydration must be compatible with the flour, pizza style and production method. For example, increasing hydration from 60% to 70% changes much more than the amount of water in the formula. The dough may become softer, more extensible, more difficult to mix, more sensitive to fermentation and more difficult to handle. Instead of automatically increasing hydration because another pizza maker uses a higher percentage, establish the hydration level that works with your particular flour and process. Before mixing, use the Professional Pizza Dough Calculator to calculate flour, water, salt, yeast and dough quantities accurately. 2. The Dough Has Fermented Too Far A dough can feel excellent after mixing and become increasingly sticky several hours later. When this happens, hydration may not be the main problem. Fermentation changes the dough continuously. As fermentation progresses, yeast produces gas while enzymes continue working on the dough structure. With correct timing, this creates extensibility, flavour and good handling characteristics. But if fermentation continues too far, the gluten structure can progressively weaken. The dough may flatten excessively, become very soft, stick to the container, stretch too quickly, tear easily or lose its ability to retain gas. This is particularly important with long fermentation schedules. More fermentation is not automatically better. The objective is to use the dough when fermentation, strength and extensibility have reached the correct balance. 3. Dough Temperature Is Too High Temperature is one of the variables most frequently overlooked when troubleshooting sticky dough. Two doughs prepared from the same recipe can behave very differently if one finishes mixing several degrees warmer than the other. A warmer dough generally ferments faster. This means that a formula that works perfectly during winter may become difficult to control during summer even when nothing in the recipe has changed. The temperature of the dough is influenced by flour temperature, water temperature, room temperature, mixer friction, mixing time, dough quantity and fermentation environment. For professional consistency, measure the final dough temperature immediately after mixing. Do not rely only on room temperature. The dough itself is the material that is fermenting. Temperature, yeast quantity and fermentation time should therefore always be evaluated together. 4. Yeast Quantity Does Not Match the Fermentation Schedule Yeast should not be considered independently from time and temperature. A quantity suitable for a short fermentation may be excessive when the same dough is fermented for much longer. Likewise, a yeast quantity designed for a cool environment may produce excessively rapid fermentation when the room or dough temperature increases. When fermentation progresses too quickly, the dough can reach its ideal point several hours before you intend to use it. By service time it may already be weak, flat and sticky. This is why professional dough production requires planning fermentation before mixing rather than simply following a fixed yeast percentage every day. For a complete explanation of the available calculation tools, see the Pizza Dough Calculator Guide. 5. Gluten Has Not Developed Correctly Stickiness can also originate during mixing. When flour absorbs water, gluten-forming proteins begin developing a network capable of providing structure and retaining fermentation gases. If that structure is not developed sufficiently, the dough may remain rough, weak, sticky, difficult to stretch and unable to retain its shape. However, longer mixing is not always the solution. Excessive mixing can increase dough temperature and create another problem: faster fermentation. This is why mixing should aim to achieve the required gluten development without unnecessarily overheating the dough. The final result depends on the combination of flour characteristics, hydration, mixing energy, time and temperature. 6. Salt Is Part of Dough Control Salt contributes flavour, but it also influences dough structure and fermentation. An appropriate salt level supports gluten structure and helps regulate yeast activity. However, salt should not be used as a correction for excessive yeast or poor temperature management. Every variable has its own function. A stable dough comes from balancing the complete formula rather than trying to force one ingredient to compensate for another. How to Identify the Real Cause Sticky from the beginning of mixing: look first at hydration, flour absorption and mixing. Good after mixing but sticky after several hours: examine fermentation progression, yeast quantity and temperature. Sticky, flat and difficult to lift from the container: over-fermentation or loss of gluten strength may be involved. Sticky but still strong and elastic: the dough may simply have high hydration and require better handling rather than a different formula. Sticky and tearing easily: evaluate gluten development, flour strength and fermentation. Diagnosing dough from a single symptom can be misleading. Always look at several characteristics together. Do Not Correct Sticky Dough by Adding Flour at the End One of the most common reactions is to add flour when the dough feels sticky. This may temporarily make the surface easier to handle, but it changes the formula. If a dough was designed at 68% hydration and additional flour is incorporated during mixing, the final hydration is no longer 68%. The correction may also hide the real problem. If excessive fermentation caused the stickiness, additional flour does not reverse fermentation. If excessive temperature caused it, flour does not reduce the dough temperature. Professional troubleshooting should identify the cause rather than simply treating the symptom. A Better Professional Approach Before changing the recipe, record the main variables:
Then change one variable at a time. If hydration, yeast, flour and fermentation time are all changed together, it becomes almost impossible to understand which modification actually improved the dough. Consistency produces useful information. Useful information produces better dough control. Calculate Before You Mix A professional dough formula should begin with a clear production target. Decide the pizza style, number of pizzas, dough ball weight, hydration, salt and fermentation schedule before mixing. Then calculate the required quantities with the Vincicoppolas Professional Pizza Dough Calculator. The objective of a calculator is not to replace the knowledge of the pizza maker. It removes unnecessary calculation errors so that you can concentrate on understanding how the dough behaves. From Recipe to Dough Control A recipe tells you how much flour, water, salt and yeast to use. Technical understanding explains why those quantities behave differently when temperature, time, flour or production conditions change. That distinction is essential in professional pizza making. The goal is not simply to reproduce somebody else’s recipe. The goal is to understand your dough well enough to adapt it when conditions change. For deeper study of hydration, flour strength, gluten development, fermentation, maturation, temperature management, biga, poolish, sourdough and professional baking techniques, explore the Professional Pizza Technical Manual. Continue with more technical guides and professional pizza-making articles in the Technical Manual Journal. Professional pizza making is not about finding one perfect formula. It is about understanding the relationship between flour, water, yeast, salt, temperature and time — and learning how to control that relationship consistently. © 2026 Vincicoppolas. All rights reserved  La migliore pizza del mondo esiste davvero?
Ogni anno compaiono articoli, classifiche e titoli che annunciano con grande enfasi quale sarebbe “la migliore pizza del mondo”. È una definizione efficace dal punto di vista mediatico, ma tecnicamente non è corretta. La realtà è più complessa: non esiste un ente internazionale unico e universalmente riconosciuto che stabilisca quale sia la migliore pizza del mondo. Classifiche, guide e concorsi Nel settore della pizza esistono numerose guide, associazioni, competizioni e organizzazioni che valutano pizzerie e pizzaioli. Ognuna utilizza propri criteri di giudizio. Possono essere valutati, per esempio:
Il risultato ottenuto rappresenta quindi la valutazione effettuata secondo i criteri di quella specifica organizzazione. Vincere una competizione o raggiungere il primo posto in una guida è certamente un riconoscimento importante, ma non significa automaticamente possedere, in senso assoluto, “la migliore pizza del mondo”. Pizza e pizzeria non sono la stessa cosa Un altro elemento spesso trascurato riguarda la differenza tra valutare una pizza e valutare una pizzeria. Molte classifiche internazionali analizzano infatti l’esperienza complessiva del locale. Una pizzeria può quindi ottenere un riconoscimento grazie alla combinazione di diversi elementi: qualità delle pizze, servizio, carta delle bevande, ambiente, professionalità e continuità. Trasformare quel risultato nel titolo “migliore pizza del mondo” può essere una semplificazione giornalistica. Non esiste un criterio universale Anche dal punto di vista tecnico sarebbe estremamente difficile creare una classifica assoluta. Come si potrebbe confrontare direttamente una Pizza Napoletana cotta per circa un minuto ad altissima temperatura con una pizza romana croccante, una pizza contemporanea ad alta idratazione o una pizza in teglia? Sono prodotti differenti per:
Stabilire quale sia “la migliore” richiederebbe prima di tutto definire che cosa significa migliore. Il gusto rimane anche soggettivo La tecnica può essere analizzata. Possiamo valutare correttamente fermentazione, maturazione, sviluppo dell’impasto, cottura, equilibrio degli ingredienti e qualità delle materie prime. Ma quando arriviamo al gusto personale entra inevitabilmente in gioco una componente soggettiva. Una pizza considerata eccezionale da un giudice potrebbe non essere quella preferita da un altro professionista o da un cliente. Questo non significa che tutte le pizze siano uguali. Significa semplicemente che qualità tecnica e preferenza personale non sono esattamente la stessa cosa. Il valore reale dei riconoscimenti Le classifiche hanno comunque una funzione importante. Possono valorizzare il lavoro dei professionisti, far conoscere nuove realtà, stimolare la ricerca tecnica e aumentare l’attenzione verso la qualità. Il problema nasce quando il risultato di una specifica competizione viene trasformato in una verità assoluta. Dire: “Questa pizzeria è stata classificata al primo posto dalla guida X” è preciso. Dire: “Questa è la migliore pizza del mondo” è invece una generalizzazione. La vera eccellenza non ha bisogno di un titolo assoluto Nel mondo della pizza esistono professionisti straordinari, tradizioni differenti e interpretazioni tecniche di altissimo livello. La qualità può essere riconosciuta, premiata e documentata. Ma difficilmente può essere ridotta a un’unica pizza capace di rappresentare, in maniera definitiva, la migliore del pianeta. Forse la domanda più interessante non è: “Qual è la migliore pizza del mondo?” ma: “Secondo quali criteri stiamo decidendo che una pizza è migliore di un’altra?” È da questa domanda che può iniziare una discussione realmente seria sulla qualità della pizza © 2026 Vincicoppolas. All rights reserved  Does the Best Pizza in the World Really Exist? A Technical Look Beyond the Rankings
Every year, guides, competitions and international publications release lists of the world’s best pizzerias and pizza makers. Soon after, headlines start appearing with claims such as “the best pizza in the world.” It is a powerful phrase, but from a technical point of view, it is not quite that simple. There is no single internationally recognised authority that decides which pizza is the best in the world using one universally accepted technical standard. What we actually have are different guides, associations and competitions, each with its own rules, judging systems and evaluation criteria. Every ranking is based on its own criteria To say that one pizza is technically better than another, we first need clear and measurable parameters. A professional evaluation might consider:
The problem is that not every organisation gives the same weight to these elements. Some rankings also evaluate things that go far beyond the pizza itself, including service, atmosphere, drinks, hospitality and the overall dining experience. So when a pizzeria finishes first in a particular ranking, that result applies within that specific judging system. It does not automatically become a universal definition of the best pizza in the world. There is no single style of pizza Another major problem is the huge variety of pizza styles. Traditional Neapolitan pizza, contemporary pizza, Roman-style pizza, pizza in teglia and many other styles are built around completely different technical characteristics. They may differ in:
Without first defining a category, directly comparing these products can be misleading. A thin, crisp pizza should not be considered inferior simply because it does not have the open crumb of a contemporary pizza. In the same way, a Neapolitan pizza should not be judged using the same structural expectations as a tray-baked pizza. Different styles are designed to achieve different results. Dough quality cannot be judged by appearance alone In modern pizza culture, quality is often associated with visually impressive features. A large cornicione, a very open crumb or extremely high hydration may look impressive, but none of these characteristics alone proves quality. Dough has to be evaluated as a complete system. A very open crumb does not automatically mean the fermentation was correct. High hydration does not automatically make one dough better than another. A large crust does not automatically indicate superior technique. Real quality comes from the balance between formulation, process and final result. Fermentation and maturation Dough management is one of the most important parts of professional pizza making. Time and temperature influence:
This is why statements such as “48-hour dough”, “72-hour fermentation” or “96-hour dough” do not tell us very much on their own. Time must always be considered together with temperature, yeast quantity, flour characteristics, hydration and storage conditions. Longer fermentation does not automatically mean better dough. A well-managed 24-hour dough can be technically superior to a poorly managed 72-hour dough. The process matters more than the number printed in a marketing claim. Baking is part of the technical result A pizza cannot be properly evaluated by looking only at the raw dough. Baking is where major physical and chemical changes take place, affecting structure, aroma, colour and texture. Deck temperature, chamber temperature, heat transfer and baking time all influence the final result. Good baking should create the right balance between the exterior and the interior, without leaving the pizza raw, excessively wet, burnt or overly dry. Once again, there is no single perfect temperature or baking time for every pizza style. Each style requires its own technical approach. Ingredients and balance High-quality ingredients are important, but premium ingredients alone do not guarantee a great pizza. Quantity, moisture, fat content, salt level and distribution all influence both baking and the final eating experience. Too much moisture can affect the base. Too much topping can upset the balance between dough and ingredients. Even excellent products can work against each other if they are not used correctly. A pizza should therefore be viewed as one complete system, where dough, toppings and baking need to work together. Technical quality and personal preference are not the same thing One of the most important distinctions is between technical quality and personal preference. Some aspects can be judged professionally:
Taste, however, will always include a subjective element. One person may prefer a crisp base, while another prefers a softer texture. Some people enjoy stronger acidity and fermentation aromas, while others prefer a cleaner and more delicate flavour profile. That does not mean technical standards are meaningless. It simply means that several pizzas can be technically excellent while producing very different eating experiences. Evaluating a pizza is not the same as evaluating a pizzeria This distinction is often overlooked. Many international guides do not judge only the pizza. They may evaluate the pizzeria as a whole, including:
If a pizzeria reaches first place in such a ranking, turning that result into the headline “the best pizza in the world” may not accurately describe what was actually evaluated. The guide may have ranked the overall pizzeria experience, not one individual pizza. Rankings still have value None of this means that rankings and competitions are useless. They can play an important role in the industry. They can give talented professionals greater visibility, encourage technical development, highlight different pizza traditions and push the industry towards higher standards. The important point is to describe their results accurately. Saying: “This pizzeria was ranked number one by Guide X” is precise and verifiable. Saying: “This is the best pizza in the world” turns the result of one particular judging system into a universal statement. Those are two very different things. Quality needs criteria, not slogans Professional pizza making should be judged through technique, process and final result. Not through a single photograph, an oversized cornicione or a dramatic headline. Flour, water, salt and yeast are only the starting point. What really determines the final result is how the pizza maker manages time, temperature, fermentation, dough development, shaping and baking. That is why the phrase “best pizza in the world” has limited technical meaning unless we first define the style, the judging criteria and the evaluation method. The more useful question is not: “What is the best pizza in the world?” but: “What criteria were used to decide that it was the best?” That is where a serious discussion about pizza quality should begin. © 2026 Vincicoppolas. All rights reserved  5 Pizza Dough Mistakes That Can Ruin Your Results
Making good pizza dough is not simply a matter of following a recipe. Flour strength, temperature, yeast, hydration and fermentation time all interact with one another. Small errors in any of these areas can completely change the final dough. Understanding these relationships is what allows you to move from simply following recipes to actually controlling your dough. 1. Ignoring Dough Temperature Temperature is one of the most important variables in pizza dough fermentation. Yeast activity changes significantly as temperature changes. A dough fermenting at 18°C will behave very differently from the same dough at 24°C, even if the recipe, yeast quantity and fermentation time remain identical. For this reason, professional dough management should always consider the final dough temperature after mixing. Water temperature, flour temperature, room temperature and the heat generated during mixing all influence the final result. Instead of relying only on fermentation time, learn to control temperature as part of the process. For more accurate dough planning, use the Professional Pizza Dough Calculator. 2. Using Too Much Yeast More yeast does not automatically produce better dough. Increasing the yeast quantity simply accelerates fermentation. If the amount of yeast is too high for the temperature and fermentation time, the dough can develop too quickly and lose stability before you are ready to bake. Yeast quantity should always be considered together with fermentation time, dough temperature, room or refrigerator temperature and flour characteristics. Long fermentation generally requires precise yeast management rather than simply using more yeast. The objective is not maximum fermentation speed. The objective is controlled fermentation. 3. Choosing Hydration Without Considering the Flour High hydration has become extremely popular in modern pizza making, but more water does not automatically mean better pizza. Every flour has a different capacity to absorb and retain water. Protein quantity, gluten quality, milling characteristics and flour strength all influence how much hydration a dough can successfully support. A flour that performs well at 60% hydration may become difficult to manage at 75%. Excessive hydration can produce weak dough structure, excessive stickiness, difficult balling, poor handling and loss of shape during fermentation. Hydration should therefore be selected according to the flour, fermentation method and desired pizza style—not according to a percentage seen on social media. You can calculate hydration, ingredient quantities and dough-ball weights with the Professional Pizza Dough Calculator. 4. Confusing Fermentation With Maturation Fermentation and dough maturation happen simultaneously, but they describe different processes. Fermentation is primarily connected to yeast activity. Yeast metabolises available sugars, producing carbon dioxide and other compounds that influence volume, aroma and flavour. What is commonly called maturation involves the continued biochemical development of the dough, including enzymatic activity affecting proteins and starches. Simply extending fermentation time does not automatically improve the dough. Time must remain compatible with flour characteristics, yeast quantity, temperature, hydration and storage conditions. A dough can therefore be fermented for a long period without necessarily being well balanced. Understanding the difference gives you much greater control over dough development. For a deeper technical explanation of flour, fermentation, hydration and dough management, see the Professional Pizza Technical Manual. 5. Following Time Without Watching the Dough “24-hour dough.” “48-hour fermentation.” “72-hour pizza dough.” These numbers are often used as if time alone determined quality. It does not. A 48-hour fermentation at one temperature can produce a completely different result from 48 hours at another temperature. The dough must always be evaluated according to its actual development. Look at volume increase, gas retention, dough strength, elasticity, extensibility, surface condition and temperature. The clock is a reference. The dough itself tells you when it is ready. This is one of the most important principles in professional pizza making. Better Pizza Starts With Understanding the Dough Consistent pizza does not come from memorising one perfect recipe. It comes from understanding how flour, water, yeast, temperature and time work together. Control these variables and you gain much greater control over fermentation, handling and the final bake. Use the Professional Pizza Dough Calculator to calculate and plan your dough, and explore the Professional Pizza Technical Manual for a deeper technical approach to professional pizza making. © 2026 Vincicoppolas. All rights reserved  Biga in Pizza Dough: Fermentation, Structure and Professional Use
Biga is one of the most widely used Italian preferments in professional pizza making. When managed correctly, it can improve dough structure, aroma, extensibility and fermentation performance. Unlike a liquid preferment such as poolish, biga is prepared with relatively low hydration. This creates a firm and irregular dough that ferments slowly before being incorporated into the final dough. For a deeper understanding of preferments, fermentation and professional dough production, visit the Professional Pizza Technical Manual. WHAT IS BIGA ? Traditional biga is made with three basic ingredients: Flour • Water • Yeast Hydration is generally around 44–50%, although the exact percentage depends on the flour, fermentation time, temperature and production method. Only a small quantity of yeast is normally required because biga is fermented for many hours. The purpose of the preferment is not simply to make the dough rise. It creates controlled fermentation and enzymatic activity before the final mixing stage. WHY USE BIGA IN PIZZA DOUGH ? When correctly managed, biga can contribute to: • More complex aroma and flavour • Improved dough structure • Better gas retention • Good extensibility • A lighter internal crumb • More pronounced fermentation characteristics • Improved baking performance These benefits depend on correct management of temperature, hydration and fermentation. Biga is not automatically better than direct dough. It is simply a different fermentation method that gives the pizza maker greater control over the final dough. HYDRATION AND MIXING Biga should not be mixed like a finished pizza dough. The purpose of the first mixing stage is to distribute the water and yeast through the flour without fully developing the gluten. Start by dispersing the yeast in the measured water. Add the water gradually to the flour while mixing at low speed. Mix only until the flour has absorbed the water sufficiently and the characteristic fragmented structure begins to form. The finished biga should be: • Firm • Coarse • Irregular • Fragmented • Relatively dry It should not become a smooth or elastic dough ball. There should be no large quantities of completely dry flour, but the gluten should remain only partially developed. With a spiral mixer, use low speed and stop mixing once the mixture forms irregular pieces of dough. The exact mixing time depends on the mixer, batch size, flour and hydration. For this reason, visual and physical assessment is more important than following a fixed number of minutes. Overmixing should be avoided. If the biga becomes smooth, elastic and strongly developed, too much gluten development has already taken place. Undermixing should also be avoided because large areas of dry flour indicate poor water distribution. The correct result is: Hydrated enough to ferment evenly, but mixed only enough to remain coarse, firm and irregular. FERMENTATION TEMPERATURE Temperature is one of the most important variables when working with biga. If the temperature is too high, fermentation can progress too quickly. If it is too low, fermentation may develop too slowly. The pizza maker must consider: Flour temperature + Water temperature + Room temperature + Fermentation time These factors work together and determine the final condition of the biga. The objective is controlled fermentation, not maximum fermentation. HOW LONG SHOULD BIGA FERMENT ? There is no single fermentation time suitable for every biga. The correct duration depends on: • Yeast quantity • Flour strength • Hydration • Ambient temperature • Refrigeration • Percentage of biga used A commonly used professional method is approximately 16–20 hours of fermentation. However, this should not be treated as a fixed rule. The condition of the preferment is more important than the number of hours alone. RECOGNISING A PROPERLY FERMENTED BIGA A mature biga should develop a clear fermented aroma and an open internal structure while maintaining its characteristic firmness. It should not become excessively wet, collapsed or strongly acidic. An over-fermented biga can weaken the final dough. An under-fermented biga may not provide the expected aromatic and structural benefits. PERCENTAGE OF BIGA IN THE FINAL DOUGH Biga can represent different percentages of the total flour. For example: 30% Biga 50% Biga 70% Biga 100% Biga Increasing the percentage changes the behaviour of the dough and requires adjustments to hydration, mixing, fermentation and temperature management. To calculate flour, water, hydration, salt, yeast and dough quantities accurately, use the Vincicoppolas Dough Calculator. FINAL DOUGH MIXING During the final mixing stage, the mature biga is combined with the remaining ingredients to create the finished dough. Unlike the first mixing stage, the objective now is to develop the required gluten structure. Break the mature biga into smaller pieces to help it incorporate evenly. Add the remaining water progressively, especially when working with higher final hydration. The final hydration must always be calculated using the total flour and total water in the complete recipe, including the flour and water already contained in the biga. You can calculate these quantities with the Vincicoppolas Dough Calculator. BIGA AND FLOUR STRENGTH Flour selection is particularly important when using long preferments. The flour must have sufficient strength and stability to tolerate the planned fermentation without excessive gluten degradation. Fermentation time, temperature and hydration all influence dough strength. Flour should therefore be selected according to the complete production process rather than protein percentage alone. For more detailed information about flour strength, fermentation, hydration, biga, poolish and professional dough management, visit the Professional Pizza Technical Manual. BIGA VS DIRECT DOUGH A direct dough can produce excellent pizza and is often easier to control. Biga introduces an additional fermentation stage and therefore more variables. Its advantage is greater control over flavour, structure and fermentation characteristics. However, mistakes during the preferment stage can affect the entire final dough. Professional consistency comes from understanding and controlling these variables rather than following a formula mechanically. FINAL CONSIDERATIONS Biga is a powerful professional technique, but its effectiveness depends on control. Flour strength, hydration, yeast, temperature and fermentation time must work together. Once these variables are understood, biga becomes more than a recipe. It becomes a fermentation system that allows the pizza maker to design dough with specific structural, aromatic and baking characteristics. Science • Craft • Mastery © 2026 Vincicoppolas. All rights reserved.  .Pizza Flour: How to Choose the Right Flour for Dough, Fermentation and Baking
Flour is one of the most important ingredients in pizza making. It determines dough strength, extensibility, water absorption, fermentation tolerance and, ultimately, the structure of the finished pizza. Choosing the right flour is not simply a matter of selecting a high-protein product. The correct flour depends on the pizza style, hydration, fermentation time, temperature and baking method. For a deeper technical understanding of dough formulation, fermentation and professional pizza-making methods, explore the Professional Pizza Technical Manual. What Makes a Flour Suitable for Pizza? Wheat flour contains proteins that, when mixed with water, form gluten. Gluten creates the elastic network that allows the dough to retain fermentation gases and expand during baking. The main characteristics to consider are:
These characteristics determine how the dough behaves during mixing, fermentation, shaping and baking. Flour Strength and the W Value The W value is commonly used to describe flour strength. As a general reference:
A stronger flour can generally absorb more water and tolerate longer fermentation times. However, stronger does not automatically mean better. Using an excessively strong flour for a short fermentation can produce dough that is too elastic and difficult to stretch. Protein Content Protein percentage can provide a useful indication of flour strength, but it does not tell the complete story. Two flours with the same protein percentage may behave very differently because the quality of those proteins and the characteristics of the wheat can vary. For professional pizza making, the flour should therefore be selected according to its actual performance rather than protein percentage alone. Type 00 Flour Italian Tipo 00 flour is finely milled and commonly used for pizza. The designation “00” refers mainly to the level of refinement and mineral content of the flour. It does not automatically indicate strength. A Tipo 00 flour can be weak, medium or very strong depending on the wheat and milling characteristics. This is why the W value, protein content and manufacturer specifications remain important when choosing a flour. Hydration and Water Absorption Different flours absorb different quantities of water. A stronger flour generally supports higher hydration because its gluten structure can retain more water while maintaining dough stability. For example, a flour designed for long fermentation may perform well at 65–75% hydration, while a weaker flour may lose structure at the same hydration. Hydration should therefore always be adjusted to the flour rather than using the same percentage for every dough. To calculate flour, water, salt and yeast quantities according to your preferred hydration and dough-ball weight, use the Professional Pizza Dough Calculator. Fermentation Time Flour strength should match the total fermentation process. For short fermentation, a medium-strength flour is usually sufficient. Long fermentation requires flour capable of maintaining its structure while enzymes gradually modify starches and proteins. If the flour is too weak, the dough can become sticky, fragile and difficult to handle. If the flour is unnecessarily strong, the dough may remain too resistant and require longer relaxation before stretching. Extensibility and Elasticity A good pizza dough needs balance. Elasticity allows the dough to resist deformation and retain gases. Extensibility allows the dough to stretch without tearing or shrinking excessively. Too much elasticity can make opening the pizza difficult. Too much extensibility with insufficient strength can produce a weak dough that loses structure. Professional dough formulation aims to balance these two characteristics. Matching Flour to Pizza Style Different pizza styles require different flour characteristics. Neapolitan pizza generally requires good extensibility, balanced strength and excellent performance at high baking temperatures. Roman-style pizza and pizza in teglia often require stronger flour because hydration levels and fermentation times can be significantly higher. Classic round pizza can use medium-strength flour when fermentation times and hydration are moderate. The flour should always be chosen as part of the complete dough system rather than as an isolated ingredient. Flour and Preferments Preferments such as biga, poolish and sourdough can place additional demands on flour. Long fermentation and enzymatic activity gradually modify the gluten structure. For this reason, stronger flour is often preferred when preparing biga or long-fermented doughs. The final strength required depends on the percentage of preferment, fermentation temperature and total process time. More detailed explanations of biga, poolish, sourdough, fermentation and dough management are available in the Professional Pizza Technical Manual. The Professional Approach There is no single “best flour” for pizza. The best flour is the one that matches:
Understanding flour allows the pizza maker to control dough behaviour instead of simply following fixed recipes. Professional pizza making begins with selecting ingredients according to the process. Flour is the foundation of that process, and learning how its strength, absorption and extensibility interact with fermentation is essential for achieving consistent results. For practical dough calculations, visit the Professional Pizza Dough Calculator. © 2026 Vincicoppolas. All rights reserved. |
Vinci CoppolasAuthor of the Professional Pizza Technical Manual and creator of the free Archives
October 2026
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