King Arthur All-Purpose Flour
King Arthur
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King Arthur's standard 11.7% protein all-purpose flour, higher-protein than most national AP brands and usable in a pinch for quick weeknight pizza dough.
About the King Arthur All-Purpose Flour
King Arthur All-Purpose is the brand's standard flour at about 11.7% protein, notably higher than most national all-purpose brands, which sit near 10 to 11%. That extra protein makes it usable in a pinch for quick weeknight pizza when you do not have bread or 00 flour on hand.
It suits a short 4 to 12 hour room-temperature rise at 55 to 62% hydration and makes a decent home-style thin crust. It is not built for very long cold ferments or wide slices, but as the flour many US kitchens already stock, it is a fine everyday fallback.
Specifications
Strengths
- 11.7% protein, high for an all-purpose flour
- Already in most US pantries
- Fine for quick weeknight home-style pizza
Watch for
- Not built for long cold ferments
- Less chew and structure than bread flour
- Not ideal for wide New York slices
Common questions
Can I make pizza with King Arthur All-Purpose flour?
Yes, for a quick home-style thin crust. At about 11.7% protein it is stronger than most all-purpose flours and handles a short same-day rise well. For chewier New York slices or long cold ferments, step up to bread flour; for a hot Neapolitan bake, use a 00.
Is all-purpose or bread flour better for pizza?
Bread flour, for most pizza, because its higher protein builds more gluten for chew and structure. All-purpose works for a quick thin crust and is what many kitchens already have. King Arthur's all-purpose narrows the gap thanks to its unusually high 11.7% protein.
