Pizza Flour vs Pastry Flour: Understanding Molino Mariani's Specialty Flours

Pizza Flour vs. Pastry Flour: Molino Mariani’s Italian Secrets

When it comes to baking, the flour you choose makes all the difference. Molino Mariani, one of Italy’s most respected millers, produces specialty flours crafted for specific purposes — ensuring your pizza, pastries, and breads come out exactly as they should. Two of their most popular options are Pizza Flour and Pastry Flour. At first glance, they may look similar, but their properties — and their uses — are very different.

Pizza Flour by Molino Mariani

What it is:
Pizza flour (often referred to as “00 or 0 flour”) is finely milled, soft-textured, and made to handle high hydration and long fermentation. Molino Mariani’s pizza flour is specifically blended for elastic dough that can stretch without tearing.

Protein content & gluten strength:

• Higher protein level than pastry flour
• Produces strong gluten networks
• Creates chewiness and structure

Best for:

• Neapolitan-style pizzas with airy, blistered crusts
• Roman pizzas with crisp, thin bases
• Focaccia and other yeasted flatbreads

Think of pizza flour as your go-to for stretch, chew, and flavour development in doughs that rise and bake at high heat.

Pastry Flour by Molino Mariani

What it is:
Pastry flour is lighter, with a finer grind and lower protein content. Molino Mariani’s pastry flour is formulated for delicate, tender textures, where strength is less important than softness.

Protein content & gluten strength:

• Lower protein than pizza flour
• Minimal gluten development
• Produces tender, crumbly, melt-in-your-mouth results

Best for:

• Cakes and biscuits
• Shortcrust pastry, tarts, and pies
• Italian specialties like crostata or biscotti

Pastry flour is your friend when you want flakiness, tenderness, and lightness without toughness.

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Choosing the Right Flour

It all comes down to the recipe:

• If you need strength and elasticity (pizza, focaccia, bread) → choose Molino Mariani Pizza Flour.
• If you want softness and delicacy (cakes, pastries, cookies) → choose Molino Mariani Pastry Flour.

Using the wrong flour won’t ruin a dish, but it may change the texture — a pizza crust with pastry flour will be fragile, while a tart made with pizza flour may turn out tough.

Final Thoughts

Choosing the right flour is fundamental to achieving authentic Italian results in your kitchen. Whether you're crafting the perfect pizza or creating delicate pastries, Molino Mariani's specialty flours provide the foundation for exceptional homemade Italian cuisine.

Remember: great cooking starts with great ingredients, and the right flour makes all the difference!