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Pizza Flour Protein Content: The Published Numbers, and the Two We Could Not Get

King Arthur publishes a protein ladder running from 8 percent for pastry flour to 14.2 percent for high-gluten, and Commission Regulation (EU) No 97/2010 specifies Pizza Napoletana flour at 11 to 12.5 g percent protein. But the Italian system specifies strength, not just protein, which is why an American protein number alone cannot tell you what a flour will do. Below: both specifications in full, Caputo's own figures, and two numbers we went looking for and could not find.

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