All-Purpose Flour
King Arthur
Higher protein than typical all-purpose (11.7% vs ~10%) makes KA AP workable for pizza. Won't perform as well as bread flour for long fermentation but fine for same-day doughs. The most versatile flour in your pantry - good for cookies, cakes, quick breads, and acceptable for pizza.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-24 hoursat 25°C
TestedVersatile enough for pizza. Higher protein than typical AP makes it strong enough for yeast baking.
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Comments
2Higher protein than other AP flours which is why it works ok for pizza in a pinch
Been making thin crust tavern style with this for years. 55% hydration, stretch it thin, bake at max oven temp on steel. Works great
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.48% |
King Arthur All-Purpose Flour is 11.7% protein, a recommended hydration range of 60–68%, and 58% absorption. Higher protein than typical all-purpose (11.7% vs ~10%) makes KA AP workable for pizza. Won't perform as well as bread flour for long fermentation but fine for same-day doughs. The most versatile flour in your pantry - good for cookies, cakes, quick breads, and acceptable for pizza. It ferments best over 4–24 hours at room temp (25°C). Versatile enough for pizza. Higher protein than typical AP makes it strong enough for yeast baking.