Double Zero Flour Will Change Your Life Forever
Hey, friends! Ever baked something that just… didn’t quite turn out right?
Maybe your pizza crust was tough, or your pasta fell apart.
We have felt your pain.
Baking can be tricky.
There is a secret ingredient that could be the answer: double zero flour.
Before diving into the specifics of 00 flour, brushing up on basic baking terminology, like decoding culinary abbreviations meanings, can be incredibly helpful.
So, what is 00 flour?
Flour comes in many styles. 00 flour, is a type of flour. Its just been ground to a finer consistency.
Imagine the difference between coarse sand and fine powdered sugar.
That’s kind of like the difference between regular flour and 00 flour.
In Italy (and some other places in Europe), they use a special number system to classify flour.
It’s all about how finely it’s milled. “00” is the finest, like the softest baby powder you’ve ever felt.
Then it goes up from there – 0, 1, 2 – with “2” being the coarsest.
This superfine texture is the result of very specific milling. I am meaning the grains are put through the rollers many times.
All of that extra work makes a difference with this stuff.
It should be noted that various 00 flours can typically can be found in stores.
“00 Pasta Flour” will be on some labels.
Other labels may be labeled “00 Pizza Flour”.
The main differences are gluten.
Understanding the different grinds of flour is key, and it highlights the importance of precision in baking – just like understanding volume vs weight in cooking.
Lets Talk Wheat Kernels
Okay, we are going to get a little bit science-y, stick with me, though!
Think about the inside of a wheat kernel.
You will discover that a wheat kernel has three main parts:
The outer layer, called bran is full of fiber.
Healthy fats can be found inside the Germ. The germ is in the very center.
The endosperm is the biggest part. The Endosperm has starch, and protein.
00 flour, friend, is crafted from the endosperm only. This singular focus helps create the unique qualities for baking.
Why use 00 flour?
If you’ve ever wrestled with sticky, tearing dough, you’ll appreciate this.
Because 00 flour is so finely ground, the dough it makes is unbelievably workable.
Its the difference between playing with Play-Doh and trying to mold clay that’s dried out. This flour stretches easily.
It’s also key for great texture. Many Italian pizzerias absolutely use 00 flour.
The gluten inside, often from durum wheat, is strong but not super stretchy.
Less elastic gluten, that sounds a bit backwards, right?
That magic combination of fine texture and less-elastic gluten is exactly what you need for Neapolitan-style pizza.
Its a thin crust. A crisp crust. The crust has lovely charring.
To get these benefits, you will want to use high temperatures, and cook fast!
Protein and Gluten in 00 Flour
Here’s a fun fact: many believe 00 flour is gluten-free.
That’s simply false.
The gluten exists, for sure.
Its great to keep this in mind, if a friend or family member is gluten sensitive.
The more protein, that is in a flour, the more gluten.
Protein turns into gluten when you mix the flour in water.
00 flours often have protein levels similar to bread flour, high!
Pasta and Pizza made with this four, tends to be a little dense.
Understanding gluten development is as crucial as knowing how to measure baking ingredients accurately – both are fundamental to baking success.
What are the differences between 00 flour and all-purpose flour?
The big difference here, is how fine the grind.
All-purpose flour feels much coarser.
One feels like sand, the other like baby powder.
The way water absorption happens changes, as well as the development of gluten.
Here is the quick comparison:
- Wheat: All-purpose flour is made with a mix. 00 flour may use soft wheat, or even durum wheat.
- Protein: Both have it, amounts of protein will vary. All-purpose usually falls in a certain range, 00 can be similar.
- Texture: 00 flour is much finer. This means less water is absorbed when you make dough.
Can’t get 00 flour for your recipe?
All purpose is a good substitute in a pinch.
Your baked good may be different in texture, but it’s okay!
Just like understanding the difference between 00 and all-purpose flour, getting familiar with Italian cooking terms can unlock a whole new world of culinary possibilities.
When to Use 00 Flour
Okay, so we’ve established that 00 flour is pretty awesome, but when should you actually reach for it in your kitchen? It is a great all around choice, its true calling lies in a couple of key areas:
Pasta Dough
Want to make pasta that’s restaurant-quality good? 00 is the way to go. Fresh pasta is great. Fine texture is a plus. The Perfect al dente bite? You better grab the “00 Pasta Flour”.
Pizza Dough
Seriously, this is 00 flour’s time to shine. We want an easy to stretch dough. 00 flour gives a light crust. Authentic Neapolitan pizza? 00 flour is practically a requirement.
Let’s Get Cooking! Easy 00 Flour Pizza Recipe
Alright, time for some tasty fun. I checked out some real-deal Italian pizza-making methods. Here is my simplified, easy recipe:
Simple 00 Flour Pizza Dough
(This recipe makes two 10-12 inch pizzas. Prep time: 20 minutes, maybe. Rise time: 3-4 hours, or stick it in the fridge for up to 48!)
What You Need:
- 500g (about 4 cups) 00 Pizza Flour See Note 1
- 325g (about 1 1/3 cups + 1 tbsp) Warm Water (not too hot, not too cold!)
- 10g (about 2 teaspoons) Fine Sea Salt
- 3g (about 1 teaspoon) Active Dry Yeast See Note 2
How to Make It:
- Mix it Up: Grab a bowl, put the dry in. Another containter mixes the yeast and water. If the yeast foams, youre in business!
- Combine all ingredients: gently fold the stuff and keep mixing it until you have a good ball.
- Knead: Dump out the dough on the counter. 8-10 minuits, knead it. What are we looking for? A nice elastic dough, not sticky. See Note 3
- Let it Rise (First Time): Oil a bowl, and put the dough in. Cover it. Let it rise, at least double, in a warm spot. See Note 4
- Shape It: Punch that dough! Half it. Make those halfs into balls.
- Proofing (Second Rise): Put the dough balls in a bowl, or on a sheet. Dont let them touch each other. Loose cover it. One more rise, 30 to 60 minuites! See Note 5
- Make Pizza: High heat for the oven. As hot as it can be. Grab a dough ball, stretch it out. Pizza Peel is great for transfering to your stone or steel.
- Cook that pizza. Carefully put the pizza onto the hot stone. Do not burn yourself. Cook it 8-12 minuites. What should it look like? Golden and bubly.
- Almost time to Eat: Give it some cooling time before you cut it.
Recipe Notes:
- Note 1 (About Flour): Can’t find “00 Pizza Flour?” Look for any “00” flour that has about 12-13% protein.
- Note 2 (Yeast Stuff): Instant dry yeast works, too. Mix it with the flour, no water needed.
- Note 3 (Kneading Help): Don’t work it too hard.
- Note 4 (Cold Rise): Want even more flavor? Do a slow rise in the fridge! After you knead, put it in the fridge for a day or two. Let it warm up a bit before you shape it.
- Note 5 (second rise): If you do not cook with the dough after the second rise, It is good in the fridge up to 2 days.
Where Can I Buy 00 Flour?
It used to be a real treasure hunt to find 00 flour – you’d have to track down specialty Italian markets or gourmet shops.
Thankfully, that’s way easier now! Many regular grocery stores stock it these days, usually in the baking aisle alongside the other flours.
Sometimes, you’ll also find it in the international or Italian foods section, near the pasta.
But here’s a pro tip: if you’re serious about pizza (and you’re reading this, so I’m guessing you are!), look for Antimo Caputo Pizzeria Flour – Italian Double Zero 00. This stuff is, like, the gold standard.
Antimo Caputo Pizzeria Flour - Italian Double Zero 00 Authentic Italian "00" Pizzeria flour from Antimo Caputo. Finely milled for creating perfect Neapolitan pizza dough with a light, airy, and chewy crust.
Key Features:
- Italian Double Zero "00" Flour: The gold standard for Neapolitan pizza.
- Finely Milled: Creates a smooth, elastic dough.
- High Protein Content (around 12.5% - not explicitly stated but implied by its use): Develops strong gluten for a chewy crust.
- High-Temperature Tolerance: Withstands temperatures exceeding 700°F.
- Versatile: Suitable for pizza, Italian breads, and pastries.
- Professional Quality
Pros:
- Produces authentic Neapolitan pizza crust
- Creates a light, airy, and chewy texture
- Strong gluten development for easy handling
- High-temperature tolerance for wood-fired ovens
- Versatile for other baking applications
Cons:
- May be more expensive than all-purpose flour
- Requires some experience with pizza dough making (not ideal for absolute beginners, but manageable with good instructions)
- Not a "whole grain" option
Best For: Pizza enthusiasts, home bakers seeking authentic Neapolitan pizza, and anyone looking for a high-quality flour for Italian breads and pastries. Ideal for those with wood-fired pizza ovens or high-temperature home ovens.
Typo “00” Pizzeria flour, is known for great pizza dough. Why? That perfect, chewy-yet-light Neapolitan texture comes from its gluten. It works great for other Italian breads and pastries, too.
This flour can handle serious heat – over 700°F! That means a perfectly charred crust and a wonderfully soft inside. It is a top choice.
And, of course, the easiest place to find Caputo (and other 00 flour brands) is online. affiliate link will be added here You’ll have tons of options at your fingertips!
Misconceptions About 00 Flour
One of the biggest myths about 00 flour is that you need a super-hot, professional-grade pizza oven to get good results.
Totally false!
While 00 flour does perform beautifully at those high temperatures (think wood-fired pizza ovens), it absolutely works in a regular home oven.
The key is to get your oven as hot as possible.
Most home ovens max out around 500-550°F, which is perfectly fine.
To really up your game, though, consider a pizza stone.
Something like the Unicook Large Pizza Stone is a fantastic option. It’s made of heavy-duty cordierite, which can withstand incredibly high heat (up to 1,450°F!) and has a special porous structure that helps draw out moisture, giving you that super-crispy crust we all crave.
Unicook 20 Inch Rectangular Pizza Stone Large, heavy-duty cordierite pizza stone for baking crispy crust pizzas, bread, and more. Oven and grill safe, with excellent thermal shock resistance.
Key Features:
- Large Size (20" x 13.5"): Fits multiple pizzas or large loaves of bread.
- Heavy-Duty Cordierite: Durable, no odor, and heat resistant up to 1450°F.
- Excellent Thermal Shock Resistance: Withstands extreme temperature changes without cracking.
- Porous Structure: Draws out moisture for crispy crusts.
- Oven and Grill Safe: Versatile for indoor and outdoor use.
- Includes Plastic Scraper: For dough cutting and cleaning.
- Rectangular Shape
Pros:
- Creates crispy crusts
- Large baking surface
- Durable and long-lasting
- Oven and grill safe
- Excellent heat retention
- Includes a useful scraper
Cons:
- Requires careful handling (avoid soap and oil)
- Can be heavy to move
- Takes time to preheat (like all pizza stones)
Best For: Pizza lovers, home bakers, and anyone who wants to achieve crispy, restaurant-quality pizza crusts at home. Ideal for use in ovens and on grills.
Plus, a large rectangular one, say 20″ x 13.5″, gives you plenty of room for even large pizzas, or even baking multiple smaller ones at once.
A good stone will distribute the heat evenly, preventing those dreaded soggy spots.
And, a nice bonus, many come with a handy scraper for easy cleanup (just remember, never use soap on a pizza stone!).
Some brands, like the previously mentioned Caputo, even offer specific 00 flour blends that are formulated specifically for home ovens, often with a touch of malted wheat to help with browning at slightly lower temperatures.
So, don’t let the lack of a fancy oven stop you from enjoying amazing homemade pizza!
A good pizza stone is a worthwhile investment for any aspiring home pizza chef.
Having the right tools, and understanding the names of cooking equipment, is as important as using the right ingredients.
What Else Can I Use 00 Flour For?
Okay, so we’ve covered pizza and pasta – the two big stars of the 00 flour show.
But don’t think its uses stop there!
This flour’s fine texture and unique gluten properties make it a surprisingly versatile ingredient in other baking adventures:
Bread
While not a perfect swap for classic bread, some new recipes call for 00 flour. Experiment and you be the judge! Basically, if you’re aiming for a baked good with a fine, smooth texture and a bit of chew (but not toughness), 00 flour is worth considering. Don’t be afraid to experiment! You might discover your new secret ingredient.
Focaccia
This dimpled Italian flatbread loves 00 flour. The flour helps create that characteristic soft, airy interior and a slightly crisp crust. It is a wonderful bread.
Crackers
Want homemade crackers with a delicate, almost melt-in-your-mouth texture? 00 flour can deliver that. It is nice when you get a satisfying snap.
Flatbreads (Beyond Focaccia)
Think pita bread, naan, or even tortillas. 00 flour can be used. That smooth, pliable dough is easy.
Certain Cakes and Pastries
While not a general substitute for cake or pastry flour (which have lower protein content), 00 flour can be used in some recipes where a slightly denser, chewier texture is desired.
Think certain types of Italian cookies or biscotti.
You might even experiment with it in pie crusts if you’re looking for something a bit more tender and less flaky.
Experimenting is key, and a good thing!
Frequently Asked Questions (FAQs) About Double Zero Flour
Let’s answer some of those burning questions you might have:
No, it is not.
You can, yes. Remember, that texture might be slightly different.
It’s just Italian, friend! It is for “double zero,” referring to that super-fine grind.
Nope. Try it with those other bread type recipes.
Less-elastic gluten. Remember? The Fine texture.
Keep it in a air tight container. Cool, dry place.
It can, yes. Durum wheat creates a strong gluten. Different wheats, create different flavors.
The Final Bite
Ready to take your homemade pizza and pasta even further?
Now that you’re armed with the 00 flour knowledge, it’s time to start experimenting!
As a culinary expert with 20 years of experience in commercial kitchens, and a working executive chef I, Ryan Yates, know firsthand the difference the right ingredients can make.
For more recipes, tips, and culinary inspiration, check out the Simply Delicious Newsletter by Edible Exposure Media – it’s packed with goodness to help you level up your cooking game.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.