Where To Find 00 Flour?

Bread Flour is one of the greatest 00 flour alternatives. Whole Wheat Flour. Full-grain flour.

Is bread flour and 00 flour the same?

The development of gluten is the key since gluten dictates how chewy your crust will be. We’ve all been there: you spend the entire day anticipating pizza night, only to discover that you are absolutely unable to eat the crust without dislocating your jaw. Ugh.

Here is what is happening. When creating pizza dough, many people choose bread flour, according to The Spruce Eats. (All-purpose flour is a different choice, but it will result in a dough that tears easily, so you might want to forgo that.) Because bread flour has a lot of gluten, your finished product will be bouncy in addition to being crispy on the outside. It will want to bounce back when you stretch it, which is frustrating. According to SFGate, bread flour has a gluten concentration of up to 13 or 14 percent, making it a high gluten flour.

With only about 12 percent gluten, Caputo 00 flour has a little reduced gluten content. That will give you a chewy crust without going over the line and becoming rubbery, and it is very about ideal. Additionally, while the dough bakes, it will produce those mouthwatering puffs and bubbles. Win!

Which flour brands are 00?

Are you anticipating pizza night or cooking a traditional Italian meal this weekend? Or perhaps you’re opening a bakery and want to market the greatest baked goods locally or online.

Choosing the right flour is the first step in creating the best baked goods. This is where the Italian 00 flour comes in. Pizza crusts, biscuits, gnocchi, ravioli, spaghetti, pancakes, lasagna, homemade pasta, focaccia, gnocchi, cookies, deep-dish pizza, tortillas, and other baked products are all great uses for Italian 00 wheat.

Because it has a similar gluten content to all-purpose flour and is finely ground, it will give your pizza dough or sourdough greater flexibility and a better flavor without becoming rubbery.

One of the top 00 brands of flour is Antimo Caputo. Although Caputo offers several varieties of 00 flour, it can be challenging to distinguish between them, including:

  • Pizza made using blue 00 flour is renowned for being thin in the center and thick around the borders.
  • Red 00 flour: The red bag is a top option for pizzas with a thinner crust.
  • Brown 00 flour: This gluten-free flour for bread and pizzas is made from a combination of rice and potato starches, soy and rice flour, thickeners, sugar, and dietary fiber.

Polselli, Molino Grassi, Casillo, Delallo, Farina, King Arthur, Classica, and Anna are further brands of 00 flour. However, 00 flour is more difficult to locate than all-purpose flour.

Short answer: Walmart, King Arthur, HEB, Jewel, Kroger, Meijer, Publix, Whole Foods, Ralphs, and Wegmans are the best stores to buy 00 flour close to me.

If you don’t feel like driving to your neighborhood 24-hour Walmart after work, you can still get 00 flour online. The top online retailers for 00 flour are igourmet, Amazon, and Ditalia.

What does “Double Zero Mean?

Wheat flours are divided into different categories in America and many other nations according on how much protein they contain. The classification is carried out a little differently in Italy and a few other European nations; it is based on how finely ground the flour is and how much of the germ and bran have been removed.

Italian grades are divided into 2, 1, 0, and 00. Since Type 2 has the coarsest grinding, it contains the most germ and bran. The grind gets finer and more bran and germ are eliminated as you travel down the system. The most refined flour is double zero, often known as doppio zero or 00 flour. Its silky soft texture is reminiscent of baby powder.

One of the most widely available brands in America, Caputo type 00, is sometimes regarded as the industry benchmark. Many chefs all around the world use it, especially those in Naples, where pizza is thought to have been invented. It is intended for household ovens with temperatures between 450 and 500F. If you have a higher-temperature oven, you might want to try their Pizzeria flour, which is made for 700F or higher ovens.

Is Double Zero Flour High in Protein?

Things start to become a little hazy at this point. Depending on the wheat variety, 00 flour’s protein level can change. You may usually find the term “soft wheat” or “hard wheat” on packets of 00 flour. American consumers can typically get soft wheat flours derived from durum wheat. They can have anywhere between 11.5% and 12.5% protein, depending on the brand.

Durum wheat has a high protein content and produces extremely potent gluten. This gluten is less elastic than that found in other types of wheat, though. As a result, the baked food you receive won’t have the prolonged chew you would get from a more elastic gluten, but it will still have a solid structure and bite to it.

How Is it Different from All-Purpose Flour?

Although American all-purpose flour and British plain flour both have about the same amount of protein as 00 flour, you’ll typically notice some variances in the completed baked good’s texture. Hard and soft wheat, frequently durum and red wheat, are combined to create all-purpose flour. This enables the manufacturer to obtain a blend with a certain protein content that results in more elastic gluten. This implies that an all-purpose flour pizza crust will be chewier.

Can You Substitute All-Purpose for 00 Flour?

Yes, you can, is the clear-cut response. When 00 flour is called for in a recipe, all-purpose flour is frequently called for as a replacement. There shouldn’t be any issues utilizing it in your preferred homemade cake, but the all-purpose will have a little chewier texture.

Taste of Home

Though 00 flour could be a little more difficult to locate, you should be able to acquire some at a reputable Italian grocery store. But expect to pay a little bit extra in the end. Does it merit it? Making your own pizza crust is well worth the cost.

Does pizza require 00 flour?

A few highly distinct qualities of Neapolitan pizza include the use of solely straightforward, seasonal ingredients. The basic dough, mozzarella cheese, tomatoes, basil, and extra virgin olive oil are all included in this. Neapolitan pizza is likewise cooked at a very high temperature for a little period of time; typically, it takes less than 90 seconds to reach 800-900 degrees F. A vital component of an authentic Neapolitan pizza is 00 flour since it bakes to the ideal consistency in a wood-fired oven.

flour meaning

The grade of flour in Italy is indicated by the 00 in “00 flour.” They are rated from 00 to 2, increasing in grade according to how coarse the flour is. Less exterior wheat bits are present in the finer grades, which have been repeatedly run through the mill. In the process, very soft, powdered flour is produced, which is used to make pasta and bake pizza.

Why is 00 flour better for pizza?

00 flour is incredibly delicate and soft. When making a type of pizza with a tender crust, it works well. This type of pizza is typical of Neapolitan cuisine and is prepared in a few minutes in a scorching-hot wood-fired oven. The pizza remains supple and soft as a result. Although a home oven can produce a soft pizza, a wood fired oven really brings out the finest in this particular pizza style. A pizza made in the American style contains stronger bread flour and is baked in a colder oven to produce a chewier crust.

High protein bread flour would be used in a standard New York pizza. With further kneading and strength-building techniques, this is stronger. It creates a pizza that can hold numerous toppings and be taken up in slices. This sort of flour’s added gluten also enables the dough to rest for a longer period of time. The yeast activity in a New York dough is typically slowed down by chilling it, which also allows flavors to slowly meld together for a richer crust.

Is 00 flour gluten free?

Because 00 refers to the grade of flour in terms of how fine it is rather than the amount of protein, 00 flour is not gluten free. Protein makes up about 12.5% of typical 00 flour, like Caputo flour, and when combined with water, this protein creates gluten.

Substitute for 00 flour

A white flour with a comparable protein level would be a suitable replacement for 00. We are discussing bread or all-purpose flour in this range. A protein concentration of 12–13% would be good. Because cake and pastry flour contains insufficient protein, its gluten is too weak.

I would advise selecting bread flour. In a home oven, it works especially well for pizza. After just a few minutes of kneading, it will gain enough strength to allow you to stretch a huge pizza base without it tearing.

Keep in mind that you can blend flours. If you have a weaker flour and a stronger flour, you can combine them to create a middle-of-the-road flour that would be comparable to 00 pizza flour.

The ideal flour for pizza dough?

All-purpose flour can be used for almost anything, just as it sounds. In the majority of pizza dough recipes, it will taste nice, but it can occasionally be trickier to spread out because it might break more easily. All-purpose flour works well for thin crust, New York style, and Neapolitan-style pizzas as well as Sicilian and deep dish pizzas. Although the typical store brand is sufficient, many people swear by King Arthur Flour.

Which type of flour works best for making pizza dough?

The majority of all-purpose flour has between 9 and 11% protein and, consequently, between 9 and 11% gluten. Since this proportion falls in the midway of all other flour types, all-purpose flour can be used for just about anything.

Dough produced with all-purpose flour won’t be very flexible and could risk breaking if you’re not careful because it’s neither too high in gluten nor too low.

The ideal flour for pizza?

The protein level of the flour and the desired dough proving periods are the two most important factors to consider when choosing the ideal flour for your pizza.

When wheat proteins in the flour and water combine, gluten is created, which regulates the texture, chewiness, and elasticity of the pizza.

By looking at the nutritional information on the box and identifying the protein level per 100g, you may determine the proportion of protein in flour.

Your flour will produce more gluten the more protein it has. When you shape high-gluten pizza dough, it will be sturdy, elastic, and tear-resistant.

You need to let your dough prove if you want a tasty fluffy crust and base. However, because gluten deteriorates with time, you must sufficiently proof your dough while keeping the gluten from deteriorating.

High-protein flours produce more gluten, which requires more time for proofing. The gluten in your dough will resist molding if you stop the proving process too soon, causing the dough to bounce back into a ball whenever you try to stretch it.

Longer proving times bring advantages, such as puffier crusts and dough that has had more time to ferment and develop flavorful flavors in the foundation of your pizza.

However, since not everyone likes to wait for 24-hour or longer proving times, some of the best pizza flours have lower protein contents and quicker proving times. The flavor of the dough might be constrained, though, and a more fragile pizza crust is probably the result.

To assist you in making your decision, we’ve included four common types of flour below, along with their normal protein contents and suggested proving times.


00 flour is extremely finely ground and frequently praised as the best flour for baking traditional Neapolitan-style pizza with exceptionally puffy crusts. Its protein concentration ranges from medium to high and is normally between 12.5% and 14%. A proving period of one to three days is advised, depending on where your percentage falls.

You won’t likely obtain the greatest results from 00 flour in a regular kitchen oven because dough prepared with it works best when it is cooked over fire rather than electricity.

00 flour is also more difficult to locate than most other flours because it is typically more expensive and is more likely to be found in specialty Italian food stores rather than on the shelves of supermarkets.

Strong white flour

Strong white flour is the preferred option for creating pizza at home and is the go-to flour for baking bread. A 24 hour proving period at room temperature is advised for products containing about 12% protein.

There is also “extremely strong white flour,” which contains 14% more protein overall. A lengthier proving period of at least two days will be required for this.

Whichever variety you choose, allowing your dough a “slow ferment” for two or three days in the refrigerator can help the flavors develop more slowly. This will prolong the gluten’s life and slow the fermentation process, which will result in even richer flavors.

This dough might be challenging to work with due to its high gluten level, so be sure to give it ample time to prove. To avoid molding, let food that has been in the refrigerator come to room temperature.

Plain flour

Plain flour has a low protein concentration of about 9.5%, making it often suitable for baking cakes. It’s a good option if you prefer your pizza base exceptionally crispy and not chewy, but you can’t test it for longer than a few hours because it won’t produce much gluten.

Short proving durations also restrict the bread’s ability to take on nuanced flavors, leaving you with a basic but adequate crust. Plain flour won’t change the world, but it will get the job done.

Wholemeal flour

High-fibre wholemeal flour can be used to make pizza dough if you’re determined to make your pizza healthier. Its 12% protein concentration is comparable to that of strong white flour, hence it is advised to let the dough prove for around 24 hours at room temperature.

However, rather than using only whole wheat flour when baking, use a mixture of whole wheat and strong white flour.

Using only whole wheat flour will produce a flat, solid crust since whole wheat flour is significantly more dense and heavy.

Your typical pizza dough recipe should yield a rich, wholewheat flavor with little to no loss of the desirable texture if you substitute 25% to 40% of the strong white flour with wholemeal flour.