All Trumps High-Gluten Flour
General Mills
The undisputed industry standard for NY-style pizza in America. All Trumps is the most widely used pizza flour in US pizzerias, prized for its exceptionally high protein (14.2%), consistent quality, and ability to produce the characteristic chewy, foldable NY crust. Available in both bromated (traditional) and unbromated versions. The go-to choice for pizzeria operators nationwide.
Optimal hydration: 62% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 6-12 hoursat 22°C
TestedStandard NY-style pizza fermentation. High protein handles well at room temp.
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Technical Specifications
Absorption | 64% |
General Mills All Trumps High-Gluten Flour is W380 strength, 14.2% protein, a recommended hydration range of 62–68%, and 64% absorption. The undisputed industry standard for NY-style pizza in America. All Trumps is the most widely used pizza flour in US pizzerias, prized for its exceptionally high protein (14.2%), consistent quality, and ability to produce the characteristic chewy, foldable NY crust. Available in both bromated (traditional) and unbromated versions. The go-to choice for pizzeria operators nationwide. It ferments best over 6–12 hours at room temp (22°C). Standard NY-style pizza fermentation. High protein handles well at room temp.
high-gluten, ny-style, industry-standard, professional, bromated, chewy, america