King Arthur Bread Flour
King Arthur
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A 12.7% protein American bread flour, a full point higher than most national brands, that gives NY-style dough enough structure to hold a wide, thin slice.
About the King Arthur Bread Flour
King Arthur Bread Flour is a US pantry staple at about 12.7% protein, a full point higher than most national brands, milled from hard red wheat. That extra protein gives New York style dough the gluten strength to hold a wide, thin, foldable slice without tearing.
It is consistent, widely available, and unbleached, and it takes a 24 to 72 hour cold ferment well at 60 to 68% hydration. For anyone making New York or pan pizza in the US who does not want to source Italian flour, this is the reliable default.
Specifications
Strengths
- 12.7% protein, high for a US national brand
- Reliable, consistent, and widely available
- Ideal for New York and pan styles
Watch for
- Not a 00, so less classic for Neapolitan
- Slightly less extensible than Italian 00 when very hot
- Higher protein needs adequate hydration
Common questions
Is King Arthur Bread Flour good for pizza?
Yes, especially for New York and pan styles. At about 12.7% protein it builds enough gluten to hold a wide, thin slice, and it is consistent and easy to find across the US. It takes a one to three day cold ferment well. For a true Neapolitan, an Italian 00 suits the very hot bake better.
Can I use bread flour instead of 00 for pizza?
Yes. Bread flour has similar or higher protein than most 00 pizza flours and makes an excellent New York or home-oven pizza. The difference is milling fineness and the very hot Neapolitan bake, where a fine 00 shines; for most home ovens, bread flour is a strong and available choice.
