Flour

For Neapolitan pizza, an Italian 00 flour around 12.5 to 13% protein, such as Caputo Pizzeria or Cuoco. For New York and pan styles, a bread flour or high-gluten flour at 13 to 14% protein. The higher protein builds the gluten that lets a thin slice hold its shape without tearing.

00 (doppio zero) describes how finely the flour is milled, the finest grade on the Italian scale, not its protein or strength. A 00 flour feels like talc and hydrates smoothly, which is why it suits the fast, hot bake of a Neapolitan oven. A 00 flour can still be soft or strong depending on the wheat.

W is a lab measure of flour strength, how much a dough can rise and how long it can ferment before the gluten gives out. W250 to 280 suits same-day and one-day Neapolitan doughs; W300 and up holds a two to three day cold ferment. Most bags sold outside Italy do not print a W, so use protein as a proxy.

Yes for a quick weeknight pizza, though the crust will be less chewy and hold less structure than one made with bread or 00 flour. All-purpose runs about 10 to 11.7% protein, enough for a thin home-oven pizza but short on the gluten a long rise or a wide slice needs. A higher-protein all-purpose like King Arthur's works better than most.

Around 11.5 to 13% for Neapolitan and 13 to 14% for New York and pan styles. Protein is the single most useful number on a flour bag because it predicts gluten strength. Below 11% the dough struggles to hold gas; above 14% it turns tough unless you push hydration and fermentation up to match.