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If you own a restaurant that serves some kind of pizza, making your own crust is an easy way to carve yourself a niche in a highly saturated market. However, including pizza on any menu means you have to know your stuff, especially if you plan to make the crust from scratch and develop your own trademark type of pizza. One thing inexperienced pizza preparers do not know is that the flour used in pizza crust preparation is not typically the same standard flour you would buy to make biscuits and bread dough. A special type of flour, which is termed as "Type 0" flour is usually used. Here is a look at why. 

Type 0 flour allows for a more bubble dough. 

Take a look at the thickest point of your favorite pizza and admire those big bubbles that carve out spots between solid walls of chewy goodness. Good pizza dough should really have these air bubbles—otherwise, your texture is a bit too chewy and maybe a little tough. Type 0 flour is specifically able to offer this action because of the level of wheat gluten in the flour; the gluten encourages the dough to foam and bubble during the rising process. 

Type 0 flour is going to give you that golden crispy finish. 

If you make pizza dough with traditional flour, it can come out a little flaky, and achieving the perfectly crisp goldness around the edges is a little harder to pull off than what it should be. Type 0 flour that is made with reliable and high-quality ingredients is more finely milled, which means it is going to blend more perfectly to give a solid structure to the finished product. Consider the difference between a biscuit and good pizza crust and you will get why this is so important. 

Type 0 flour is a preference in Italian pizzerias. 

So there are plenty of reasons why using something like Paolo Mariani Type 0 flour is good because of the end result, but there is also something to be said for reliability and trustability for type 0 flour. Type 0 flour has been trusted by Italian pizzerias for a really long time. In fact, if you head over to Italy right now and stop in for a slice of fire-baked pizza, you're probably going to chow down on a crust made with type 0 flour. Trusting tradition is a good lead to follow when making something for scratch, especially something that people to expect to basically be a certain way like pizza crust.