Why Use 00 Flour For Pizza?

There will always be disagreements over whether it is feasible to create a delicious pizza in a home oven without the 1,000° fire that burns inside the top pizzerias. We think it’s definitely possible, therefore let’s move on to the next issue: is it accurate to say that the sort of flour you use has just as much bearing as the oven? If our test kitchen experience is any indication, all flours are most definitely not created equal when it comes to creating pizza. The perfect pizza crust is thinner in the center and has a slightly inflated rim for that essential crunch. When testing the pizza margherita recipe, we developed a strong affection for Caputo 00, an Italian flour that has been called the “grand don” or “Godfather of flours.”

Due to its fine grinding and lower gluten concentration than most flours, Caputo 00 flour is perfect for making pizza dough. Italian flours are categorized by numbers based on how finely they are ground, starting with the coarsest “tipo1 and ending with the finest “00. The “00 denotes the texture of the flour. The elasticity you experience when you bite into a crunchy loaf of bread is due to gluten, a naturally occurring protein that is left over after the starch in wheat grains is removed. Less flexibility will be present in your dough as the protein content of the flour, gluten, and gluten all decrease (cake flour has the lowest gluten level). Different wheat strands are chosen for processing in order to control the amount of gluten produced; for example, high-gluten bread flour is produced from wheat with 14–15% gluten. While this is going on, the Caputo 00 is created using a selection of the best grains the Caputo family has been able to locate to give your dough just the right amount of stretch at 12.5% gluten.

What does pizza flour 00 do?

Describe 00 Flour. A 00 flour has an incredibly fine texture that creates a thin crust that is incredibly soft and tasty. The number denotes how finely the flour was milled. It is created from soft wheat flour of the highest caliber, which has been carefully milled for the best yield and water absorption.

Do Italians make their pizza with 00 flour?

Finely ground Italian flour known as double zero flour, often referred to as doppio zero or 00 flour, is frequently used to produce pasta and pizza dough. The range of grind sizes in Italy and the rest of Europe is from double zero to two.

Is bread flour preferable to 00 flour for pizza?

In particular when they intend to cook the pizza in high-heat pizza ovens, pizza makers select 00 flour because the high protein content and finely ground wheat assist produce a tasty pizza crust that is chewy on the inside and crispy on the surface.

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.

Can I make pizza with ordinary flour instead of 00 flour?

a type of wheat flour that is generally ground in Italy, where millers assign a “zero” rating to each batch of flour. The texture of single zero flour is similar to very powdery semolina, and triple zero flour is even finer, like cornstarch. However, regular flour is typically categorized as double zero, or “00.”

After that, millers would mix several wheat strains to create flour that is suitable for a variety of uses. As a result, you can purchase both a ’00’ flour suited for ordinary white bread and a ’00’ flour suitable for pasta with a very golden color. See what usage is advised on the packet to achieve the best outcome. It can be substituted with plain flour in cake recipes and with strong white bread flour in bread, pizza, and pasta ones. Because it frequently has less protein than British flours, it creates cakes with a finer texture and bread with a more crispier crust.

How much flour is used by Domino’s?

A modest amount of salt, yeast, oil, and enriched flour are ingredients in the majority of our pizza dough recipes. The recipes for our Brooklyn, Hand Tossed, and Handmade Pan pizza crusts call for those items. Wheat and malted barley are added to normal flour to make the thin crust pizza dough.

Is semolina the same as 00 flour?

Although both semola and 00 flour are made from wheat, their flavor and texture are very different. Italians categorize various flours according on how finely they have been ground. While “00” flour is a considerably finer powder, “1” flour is wheat flour with bigger particles and a coarser texture.

Wheat flour designated as “00” is soft and ideal for baking, especially cakes and crumbly pastries.

You can also use soft wheat flour for pasta, due to its texture and powdery consistency. It is the best flour for ravioli pasta in addition to being perfect for softer pasta shapes like tagliatelle. A delicate flavor is necessary for these delicate packets so as not to overpower their decadent fillings.

Although 00 flour isn’t the most accessible kind of flour, there are a number of places to buy it. You may either order it online or find it at most specialty grocery stores. If you want to make truly authentic pasta, it’s worth the effort to buy 00 wheat, which is used in kitchens all around Italy.

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 rising with 00 flour take longer?

Using both flours to make pizza dough yields comparable results. The Caputo 00 Flour has been ground much finer than All Purpose Flour, which is the primary distinction between these two flours.

Additionally, the protein content of these flours varies. Compared to all-purpose flour, 00 Flour has a higher protein level, making the dough simpler to work with and more elastic.

However, compared to using the other flour, the all-purpose flour dough will still be simple to use, but it may require more kneading to become as elastic and stretchy.

Compared to all-purpose flour and bread flour dough, Caputo 00 Flour enables you to roll your dough much thinner.

That doesn’t mean you couldn’t roll such doughs thin, but you can roll them even thinner with Caputo 00 Flour. Instead of tearing, this dough extends to the desired size and shape.

Your pizza will have a different texture if you use all-purpose flour instead of 00 flour. Dough made with 00 flour rises and proves more slowly.

This is so that the dough can rise slowly over an extended period of time when using this flour.

Is extra water required for 00 flour?

If the 00 flour has a similar protein composition of 12–14% and isn’t a 00 flour better suited for pasta, it can be used in your bread and pizza recipes. You can discover that using a new 00 flour will result in a different outcome for the dough because different flours will respond in different ways in a recipe. Withholding a portion of the customary amount of water, add it gradually until the consistency resembles that of a dough that has already been combined.

Does 00 flour absorb more water?

The amount of water that must be added to flour to make it the same consistency as another dough is known as the absorption rate. To achieve the same texture, a low absorption flour requires less water than a high absorption flour.

Compared to stronger bread flours, 00 flour has a lower absorption rate since it is a finer flour. As a result, you probably won’t need as much water. Try taking the exact same amount of water and slowly adding it. When using 00 flour, you can discover that you require about 5% less hydration.

Can you use pizza flour for bread?

As long as the flour is a bread flour, which normally has greater protein and consequently gluten, you can use pizza or 00 flour for bread. Regarding the results, I predict that most home bakers won’t see much of a change unless they bake frequently. You could discover that the crust on the bread gets crispier. Additionally, the dough may be quite soft and the crumb may be very fragile due to the delicate nature of the flour.

Remember that different substances absorb water differently, so you might need to adjust your recipe. I would gradually add water until you reached a consistency you were comfortable with.