Double-zero flour, or ’00 flour,’ is a finely-ground wheat flour that’s commonly used for making traditional Neapolitan pizza doughs. When baked at high temperatures in wood-fired ovens, it yields a crispy, crackly pizza crust with moderate chewiness.
The pizza features housemade ‘nduja, roasted corno peppers dressed with white balsamic vinegar, house-pickled jalapeños, sheep’s milk ricotta and finocchiona salami. The Dondini’s dough is made with Tipo 2 Buratto, stoneground spelt and emmer flour.
What is the difference between flour and 00 flour?
There are different types of 00 flour, depending on whether you want to use it for making pasta or pizza dough. The main difference between these flours is gluten content, as pasta-making requires a slightly lower gluten flour than pizza. They will usually be clearly labelled as ’00 pasta flour’ or ’00 pizza flour’.
Can you substitute all-purpose flour for 00 flour?
Can You Substitute All-Purpose for 00 Flour? The simple answer is yes, you can. Many recipes that call for 00 flour will often call for all-purpose as a substitute. There shouldn’t be any problems using it in your favorite homemade cake, but you will notice a slightly chewier texture with the all-purpose.
Do you need 00 flour for pizza?
Neapolitan pizza is also cooked at a very high temperature for a short amount of time- typically at 800-900 degrees F for less than 90 seconds. The 00 flour is a key ingredient for making an authentic Neapolitan pizza, as it cooks to the perfect consistency in a wood-fired oven.
What can I use instead of 00 flour for pizza?
In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour.
What is the best flour for pizza?
For Crispy Pizza Crust, Use All Purpose Flour
Most all-purpose flour contains anywhere from 9 to 11% protein, and therefore 9 to 11% gluten. This percentage falls somewhere in the middle of all flour types, which is why all-purpose flour can be used for pretty much anything.
Can I substitute bread flour for 00 flour?
You can use pizza or 00 flour for bread as long as the flour is a bread flour which typically has more protein and therefore gluten. As for the outcome, I would imagine most home bakers wouldn’t notice much of a difference unless you are baking very regularly. You might find it creates a crispier crust on the bread.
Are bread flour and 00 flour the same?
Bread flour is a high gluten flour, with a high gluten content of up to 13 or 14 percent. 00 flour is approximately 12 percent gluten (lower gluten content) which is ideal and will provide a chewy crust and NOT the bread flour results.
How can you tell if flour is 00?
The grading system is 2, 1, 0 or 00 and indicates to how finely ground the flour is and how much of the bran and germ have been removed. 2, for instance, is a wholemeal flour while 00 is the most refined of the three and has the lowest level of bran.
Can I use bread flour to make pizza?
The second most common type of flour used when making pizza dough, and most people’s go-to for homemade pizza dough is bread flour. Bread flour has a higher amount of gluten and protein than all-purpose flour. The high gluten content in this flour creates a very structured dough allowing for stretching and rising.
Is OO flour good for pizza dough?
Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours. Gluten, the natural protein that remains when starch is removed from wheat grains, creates the elasticity you feel when you bite into a crunchy loaf of bread.
Do Italians use 00 flour for pizza?
In Italy, 00 flour is the gold standard for Neapolitan pizza—the thin, crispy-yet-flexible Italian pizza from Naples—and fresh pasta, largely due to its gluten content. The fine flour is sturdy with high elasticity for kneading and delicate enough to prevent an overly tough or rubbery texture.
Can I use bread flour instead of 00 flour for pizza?
Why is bread flour just ‘ok’ when 00 is amazing for thin-crust pizza and pasta? So, here’s the thing — you can definitely use bread flour for making pizza dough and homemade pasta. According to Bon Appetit, bread flour is preferable to all-purpose, because you’re going to get that chewy texture you want in pizza crust.
What can I use if I don’t have 00 flour?
00 flour is a finely-milled Italian flour with an ash content of 0.55% or less and at least 9% protein content. Substitute it with pastry flour for delicate pastries and all-purpose flour for rustic bread loaves, homemade pizza, and fresh pasta. Make sure to use high-quality unbleached flour from a reputable mill.
Can I use pasta flour for pizza?
If you’re talking about Italian ’00’ flour, it’s finely milled, much finer than most American flours, with a protein content of about 12.7%. This makes it excellent for producing the very thin, crisp crusts of Neapolitan pizzas.
How to make 00 flour at home?
When to use 00 flour?
What is 00 flour, and how is it used?
00 flour, also known as doppio zero (‘double zero’) is a super fine white flour from Italy, and considered the gold standard for making pasta and pizza bases.In Italy and some other European countries, flour is graded according to how finely it is milled, beginning at 00, the finest grade of all, through 0, 1 and finally 2, the coarsest grade available.
What is 00 Flour & How is it Different?
- Perhaps you’ve heard of 00 flour, which is used as the foundation for a delicious pizza crust, but what exactly is 00 flour?
- This is a sort of flour that originated in Italy and is labeled using the Italian method of grading and classification.
- When it comes to producing pizza crust, it is a highly popular flour since it has all of the typical characteristics that pizza aficionados have grown to anticipate.
- It is one of the secrets to creating a crust that is smooth, airy, and chewy.
- Because of its unique characteristics, it is ideal for making pizza.
Double Zero Flour is Different than Other Flour
- To get the answer to the query what is 00 flour, you must look to Italy, where it is from.
- Italian flours are classified in a different way from flours produced in the United States of America.
- Gluten-free flours are branded in the United States according to their protein level.
- Fineness of the components is shown on the label of Italian flours, which are marketed as such.
- According to Italian standards, 00 flour, also known as doppio zero flour, is ground so finely that it has the appearance of flour.
When compared to coarsely ground level 0, 1, or 2 flour, this is a finer texture.In the United States, 00 flour has a texture that is akin to cake flour or finely milled pastry flour, respectively.Because finely ground forms of flour in the United States have a lower protein level than Italian 00 flour, this is the primary difference between them.
- This makes them light and airy enough for cake, but they lack the bite essential for outstanding pizza dough to be truly delicious.
Bran and Germ
- Bran is the term used to describe the substance that surrounds a kernel of wheat.
- The germ of the seed is contained within the seed itself.
- It is generally accepted that bran and germ are removed during the refining process of wheat flour.
- Although nutrients are lost as a result of this process, the flour has a longer shelf life.
- It also enables it to be processed into a fine powder that may be employed in a variety of baking applications, notably heavy bread.
Flour that retains its high bran and germ content will have a significantly greater fiber content than flour that has been processed further.
- Italian double zero flour is not poor in protein just because it is finely ground; it is really rather high in protein.
- The amount of protein in a grain of wheat might vary depending on the kind of wheat that is used.
- The protein level of most 00 flours is in the middle of the spectrum, ranging from 8 percent to 13 percent.
- It is frequently produced using durum wheat flour, which allows for flexibility while yet being sturdy and resilient.
- The flour is made from durum wheat, which has a protein concentration of around 12 percent.
Some brands and types of 00 flours contain a little amount of wheat flour in addition to the rest of the flour.It is possible that these will be more suited for particular baked items or baking procedures, and that they will result in a sturdier product that is not as soft.
- This sort of flour is ideal for creating pasta since it is finely ground, resulting in a dough that is smooth and velvety to the touch.
- Because of its flexibility, it is excellent for bending and stretching, making it ideal for the precise shaping necessary to construct many forms of traditional pasta.
- Although 00 flour produces a light outcome, it is also sturdy enough to be used for ravioli and other pasta that has to keep things in its place.
- The use of 00 wheat for pizza crust is strongly recommended by many expert bakers.
- Double zero flour is sometimes used in conjunction with semolina or all-purpose flour, depending on the desired outcome of the final dough product.
- Double zero flour is a widely sought-after option for making pizza since it is not only smooth, but it also has the appropriate amount of gluten.
- This is what contributes to the perfect pizza crust’s soft, chewy, and elastic texture, as well as its flavor.
- Gluten is a protein that is left over after the starch has been extracted from wheat, and it is responsible for the lovely texture that bread and other baked goods have to offer.
Gluten aids in the appropriate rise of the pizza dough as well as the formation of the bubbles that form in dough when the proper quantities of moisture are used in its preparation.
Substitutions for 00 Flour
- The use of normal all-purpose flour in place of 00 flour is common among amateur bakers, as well as certain professional pizza makers and other bakeries.
- These items often turn out well, but there is a distinct difference in flavor and texture that only someone with prior knowledge can detect.
- Because of its capacity to create the right soft, chewy pizza experience, wonderful pizza crust is frequently made using 00 flour in some mix, which is commonly the starting point.
- In fact, it’s an Italian speciality that you shouldn’t overlook when creating your pizza masterpieces since, while America is famed for its pizza inventions, this is one area in which it’s better to stick with the traditional components in order to achieve the greatest possible crust.
What Is 00 Flour, and How Is It Used?
In the baking world, double-zero flour (also known as ″00 flour″) is a finely ground wheat flour that is often used in the preparation of classic Neapolitan pizza dough. If you bake it at high temperatures in wood-fired ovens, it produces a crispy, crackly pizza crust with a reasonable amount of chewiness.
- Made in Italy
- finely milled
- mostly used in the preparation of pizza dough.
- Various gluten concentrations
What Is 00 Flour?
- In contrast to North America, where wheat flour is classified according to its protein level, flour in Europe is classified according to how finely it is milled.
- On a scale from 2 to 00, where 2 represents the coarsest grind and 00 represents the finest, the coarsest grind having a consistency similar to baby powder.
- If the flour is finer in texture, the resulting dough will be smoother and silkier in texture, which will result in a softer baked product.
- When making pizza dough, double-zero flour, also known as 00 flour, is typically used.
- This is especially true for classic Neapolitan pizzas, which are baked in wood-fired ovens.
There are several different strengths of 00 flour, ranging from a minimum of 7 percent gluten to a maximum of 14 percent gluten content.There’s even a durum wheat variant of 00 flour that’s specifically created for use in pasta-making.The roots of double-zero flour may be traced back to flours that were milled hundreds of years ago in Italy.
- The doughs created with these flours did not require refrigeration and were fermented at room temperature.
- While using 00 flour, the finer grind enables for a longer fermentation period while still generating a light, airy, and crunchy crust (as opposed to chewy).
- The flour will also absorb less water, which is another way of expressing that less water will be required to bring the flour to saturation.
- This is critical in pizza doughs that are baked extremely quickly in wood-fired ovens that reach temperatures in excess of 800 degrees Fahrenheit.
- Increasing the hydration of the dough, or increasing the ratio of water to flour, resulting in a wetter dough, softens the glutens, allowing the development of bigger air pockets, resulting in increased rise and the production of an open, lighter, and airier pizza crust.
Because the oven spring is derived from the steam released from the dough, this wetter dough can normally be made with less yeast, resulting in less yeasty flavor in the finished pizza crusts.
- There are five primary varieties of 00 flour, and while they are all milled to the same 00 standard, they employ various types of wheat to make flour with varying quantities of protein, making them distinct from one another.
- It is possible that pizzeria flour has a protein concentration of 11.5 percent, which is comparable to all-purpose flour, and is therefore ideal for short fermentation and cooking periods.
- Other kinds have various protein concentrations and absorption levels, allowing for a wide range of fermentation periods to be used with them.
- There are also two significant brands of 00 flour in Italy: Caputo and 5 Stagione, both of which produce distinct types of the flour under various brand names.
- Although there are some differences, in general, the disparities allow for variations in hydration levels, fermentation durations, and cooking temperatures.
How to Cook With 00 Flour
- To successfully cook with 00 flour, it is necessary to maintain a delicate balance between three factors: the hydration of the dough, the fermentation time, and the cooking temperature.
- The various kinds of 00 flour are intended for use in a variety of different culinary methods.
- Pizzeria flour, which may have a protein level of 11.5 percent and an absorption rate of 55 percent, is best suited for use in superhot ovens, such as those operating at 850 degrees Fahrenheit or more, where the pizza cooks in around 70 to 90 seconds.
- Because of the incredibly short cooking time, the water in the dough has had less opportunity to evaporate, resulting in a reduced hydration level in the dough.
- As a result, the higher the temperature in the oven, the lower the hydration.
In order to make classic Neapolitan pizza, the best flour would be the one that absorbs the least amount of water, which would be pizzeria flour, which has 11.5 percent protein.For those who want to bake their pizzas in a typical home oven, one of the higher protein 00 flours will be more beneficial.A higher protein 00 flour will absorb more water, allowing for longer fermentation, which results in richer flavor.
- It is best suited for lower cooking temperatures and longer cooking periods, such as in a gas or electric oven, since it will absorb more water and allow for longer fermentation.
What Does It Taste Like?
- Products made with 00 flour gain their flavor from the other ingredients used in their preparation.
- These ingredients include yeast, sugar, salt, and fats, which are added during the mixing process.
- They also gain flavor during the fermentation process and finally from the caramelization of starches which occurs during baking.
- A longer fermentation period generally results in a more acidic taste that is closer to that of sourdough.
- As previously stated, moister dough baked in a wood-fired oven requires less yeast, resulting in less yeasty flavor in the finished product.
Double-Zero Flour Substitute
- Unless you’re baking your pizza in a wood-fired oven, it’s not technically required to use 00 flour while making pizza.
- If you find a recipe that asks for 00 flour and you don’t have any on hand, you may substitute all-purpose flour for it.
- However, because 00 pizzeria dough has an absorption level of around 55 percent, and all-purpose flour may have a level of 61 to 65 percent, you may need to increase the amount of water in the recipe to compensate.
Double-Zero Flour Recipes
- While 00 flour is most commonly associated with pizza dough, there is also a variety that may be used to make pasta. High-gluten bread flour can also be used in other bread recipes that call for high-gluten bread flour, such as muffins and scones. Recipes for Neapolitan Pizza, Homemade Beet Pasta, and Italian Bread are all included.
Where to Buy 00 Flour
However, obtaining 00 flour online is preferable to purchasing it from speciality food stores or Italian markets.
When it comes to keeping 00 flour, there is no difference between the two. Keep it well wrapped in a cool area where it will last for 6 to 8 months at room temperature.
Why 00 Flour Is Best For Pizza: What It Is & How It Makes A Difference
- If you’ve been involved in the pizza-making industry for even a short period of time, you’ve probably heard about 00 flour, sometimes known as Tipo 00 flour.
- How does 00 flour differ from conventional all-purpose flour, and why is it chosen over regular all-purpose flour?
- The fineness of the granules in Tipo 00 wheat makes it the finest flour for making pizza for one reason only.
- Type 00 flour is an Italian milled flour that is finely crushed and ideal for making pizza because the small grains provide a delicate and fluffy crust.
- Tipo 00 flour is available in a variety of protein and gluten content variants, making it simple to pick the correct sort of 00 flour for your favorite form of pizza.
You may get a wide variety of Tipo 00 flours in various sizes and shapes, and the differences between them aren’t quite as straightforward as many culinary blogs would have you believe.In fact, many credible food blogs state that 00 flour is ″poor in protein,″ which is actually simply a misinterpretation of what this sort of flour is capable of producing in the kitchen.This misinterpretation arises from the fact that American flours are classified according to their protein level, but European flours are classified according to how finely ground the grains have been.
- Tipo 00 flour, on the other hand, is available in a variety of protein contents.
- For the sake of removing any ambiguity, let’s go through what Tipo 00 flour is, why it’s the greatest flour for pizza, and how to pick the best sort of Tipo 00 flour for whichever type of pizza you enjoy.
Tipo 00 Flour Is A Finely Milled Italian Flour
- As I briefly indicated previously, the designation ″00″ relates exclusively to the fineness of the grain of the wheat.
- That’s because ″00″ is a European classification for flour, and European flours are classified based on how finely crushed the grains are before being milled into flour.
- Tipo 00 flour is the finest-ground flour available on the market.
- On the other hand, in the United States, flours are often classified according to their protein level.
- This indicates that the fundamental difference between all-purpose, bread, and pastry flours is the amount of protein they contain, which is more or lower depending on the flour.
When it comes to dough, protein levels often influence how much gluten forms and, as a result, how chewy or rough the resultant crust bread turns out to be.As a result of the mismatch between American and European flour categorizations, there has been a great deal of uncertainty within the food blogging community over what exactly distinguishes 00 flour from other types of flour.Contrary to the claims of many famous culinary blogs, the protein content of 00 wheat or the amount of gluten formed in the dough has nothing to do with the amount of gluten formed in the dough.
- In reality, 00 flour is available in a variety of protein content and water absorbability options.
- The quantity of water that a flour can absorb before becoming oversaturated is referred to as water absorbability.
Tipo 00 Flour Helps Make Pizza Light & Fluffy
- It is important to note that 00 flour, being the most refined of all flours, has a variety of effects on the crust when used to prepare pizza dough.
- Finer flours with smaller grains, such as 00, tend to absorb less water than coarser flours with bigger grains, such as all-purpose and bread flours, which are more commonly used in baking.
- The result is that a pizza dough prepared with 00 flour will be more hydrated than a pizza dough made with a different type of flour and using the exact same recipe.
- Using the same example, if you follow a recipe that calls for 65 percent water and use an all-purpose flour that has a 65 percent water absorption rate, you will end up with a pizza dough that contains 65 percent water.
- However, if you use 00 flour with a 60 percent water absorption level instead of 00 flour, you will end up with a pizza dough that has a 70 percent hydration level, rather of a 70 percent hydration level.
Due to the fact that 00 flour, on average, absorbs less water than other types of flour, this occurs.In other words, if you’re going for a super-hydrated dough, go ahead and use 00 flour.If you’re not, you may safely reduce the quantity of water you’re using to make a stronger and dryer dough.
- Another extremely significant manner in which 00 flour impacts pizza is in the texture and digestibility of the crust, both of which are quite crucial.
- Because 00 flour contains smaller grains than regular wheat, when used in pizza dough, the crust will be lighter and more readily puffs up.
- It also implies that the grains will be easier to digest for you and your stomach.
- Personally, I simply prefer the pizza crust that I get from using 00 flour over that I get from using all-purpose or bread flour.
- But that doesn’t mean I haven’t produced some delicious pizza crusts with all-purpose flour in the past — they were simply a little heavier and had a more bread-like texture and flavor.
Tipo 00 Flour & The “W” Index
- In the case of Tipo 00 flour, the ″W″ index is something that will be indicated on the package, but not on the package of other types of commercial flour.
- The letter ″W″ and the numerical value that follows it are merely indicators of the strength of the flour, and more precisely, the elasticity of the wheat’s gluten protein.
- If the W is not specified on the package, it is generally possible to guess what it is based on the amount of protein present.
- For example, W280 flour has a protein value of 11 percent on average, according to the USDA.
- In general, a higher W index value indicates stronger gluten networks, which results in a stronger dough that can more easily trap gasses during fermentation.
I use this index just as a fast method to identify which 00 flour will result in the most elastic dough, which is all I need.Typically, the 00 flour I purchase has a grade between W250 and W300, depending on the brand.For a broad grasp of how the W index generally corresponds to protein content, please see the following.
Antimo Caputo Flours
- If you’ve begun your search for 00 flours, you’ve almost certainly already come across Antimo Caputo, which is one of the world’s largest makers of Tipo 00 flour.
- In 1924, the city of Naples welcomed the first employees of this Italian flour milling firm.
- Caputo takes great satisfaction in sourcing the finest soft wheats from around the world and mixing them together to produce beautiful soft flours that have a wide range of additional qualities, such as high protein content.
- Aside from being a popular and prolific seller of 00 flour on Amazon, Caputo flour is the primary reason I’m bringing this brand to your attention.
- Selling on Amazon ensures that this flour and its various versions are available to everybody in the world who has access to their service, at the very least in the United States.
However, if you’ve ever searched Amazon for Caputo’s products and looked through their selections, you’ll discover that they sell a variety of different flours advertised as 00.Let’s go through the different types of flour, what the terminology means, and how to choose the best flour for your next pizza.-
- Despite the fact that the Caputo firm does most of its business outside of Italy, the company’s packaging and website contain a significant amount of Italian. Indeed, I’ve observed several differences between the English and Italian versions of their website, with the most notable being that they give far more technical information regarding their flours in the latter language. So let’s go over the most commonly used Italian words for 00 flour to have a better understanding of what they imply. Farina is an Italian word that implies flour.
- That’s called Antimo Caputo since it is the name of the firm that manufactures the flour.
- Molino Caputo: Molino is a slang term for ″mill,″ and in this case, it alludes to the name of the mill Caputo employs, also known as the ″Caputo Mill.″
- Antico Molino: Antico is an Italian word that meaning ″old,″ and in this case, it refers to the ″ancient mill″ that Caputo employs to grind its flour.
- Di Grano Tenero: This phrase translates as ″of gentle grains,″ and it refers to the flour.
- Il Mulino di Napoli: ″The Mill of Naples.″ Tipo 00: ″type 00″ is a slang term that simply means ″type 00.″ In reality, this is more of a catchphrase than anything else.
- Panificazione: This term literally translates as ″bread-making,″ but it refers to the W index value in particular.
- Elasticita: The elasticity of the gluten
- Proteine: The protein content of the gluten
Different Kinds Of Caputo 00 Flours
- It’s tough to know where to begin when it comes to Caputo 00 flour because there are so many distinct varieties.
- We will begin with the most popular things on Amazon, because the vast majority of people have access to them in one way or another..
- All of these flours have their applications, but for the majority of people, Caputo’s 00 Chef’s Flour is the best choice.
- A high protein content and a good W index rating make this flour ideal for making soft pizza crusts that can withstand lengthy fermentation times without becoming soggy or crumbly.
- This is a particularly suitable dough for highly hydrated, no-knead doughs that will be fermented in the refrigerator for a few days after being made.
On top of that, Caputo 00 Chef’s flour is widely available on Amazon, which is a significant benefit for individuals who live far away from large cities, where 00 flour is not readily accessible.
Caputo 00 Pizzeria Flour
- Type of flour: 00
- percentage of protein: 12.5 percent
- 12 months from the date of purchase.
- H20 Absorbability: 55-57 percent
- ″W″ Index: W260/W270
- The Caputo 00 ″Pizzeria″ brand of flour is one of the most popular lines of flour for pizzerias, and it’s not difficult to see why.
- This flour has a high protein content and a high W index value, making it an excellent choice for baking.
- This indicates that the flour will result in a dough that is firm and elastic, as well as one that can withstand prolonged fermentation durations.
- Caputo 00 Pizzeria is suited for use in high-temperature ovens, particularly those that achieve temperatures of up to 900 degrees Fahrenheit, which are great for making Neapolitan-style pizza.
- Because of the suppleness and firmness of the gluten, this bread is ideal for storing in the refrigerator for several days to allow the bread to ferment.
Caputo 00 Classica Flour
- Type of flour: 00 Extra
- percentage of protein: 11.5 percent
- Shelf life: 12 months
- ″W″ index: W220/W240
- H20 absorbability: 55-57 percent
- ″W″ index: W220/W240
- ″W″ index: W220/W240
- ″W″ index: W220/W240
- Because of its low protein content and low W index rating, Caputo 00 ″Classica″ flour is considered to be on the weaker side of the flour range.
- In order to achieve this, Caputo recommends using it for doughs that require a shorter rise and fermentation period.
- So, in my opinion, ″classica″ flour is ideal for constructing a pizza crust that will be consumed the same day it is prepared.
- Even while the dough will obviously be on the weaker side, and it may rip if you aren’t careful with it, it will contain a lot of the characteristics we seek for in pizza doughs that have had a long rising period and/or have been cold fermented for many days.
- I still like to conduct the true long-fermentation in order to achieve those difficult-to-replicate sourdough taste profiles.
However, if I needed to whip up an extremely delicate dough in a hurry, this would be the flour I’d use.
Caputo 00 Pizza A Metro
- Type of flour: 00
- percentage of protein: 13.25 percent
- 12 months from the date of purchase.
- Indicator of ″W″: W310/W330
- Absorbability of H20: 55-60 percent
- Caputo’s 00 ″Pizza a Metro″ flour line is named after the Italian phrase meaning ″pizza by the meter.″ Given its high protein content and high W index rating, this flour will yield a dough that is both robust and elastic in its texture and appearance.
- This flour was created particularly for a type of long rectangular pizza eaten in Italy, specifically Rome, that is sold by the meter and is quite expensive.
- It’s also a good flour to use for focaccia bread, which is baked in a manner that is quite similar to that of thicker pan-shaped pizza.
- Generally speaking, the longer a pizza dough is allowed to ferment, the weaker the finished product will be.
- However, due of the hardness and endurance of this flour, it is ideal for use in lengthy fermentation periods.
This implies that you may cold ferment your dough made with this flour for many days in the refrigerator without experiencing significant strength loss.Caputo 00 pizza a metro isn’t always readily accessible in the United States, but if you see it for sale, I recommend purchasing it and reserving it for use in hyper fermented pizza dough.
Caputo 00 Chef’s Flour
- Flour Type: 00
- Protein: 13 percent
- Shelf Life: 12 months
- ″W″ Index: W300/W320
- H20 Absorbability: 55-57 percent
- ″W″ Index: W300/W320
- ″W″ Index: W300/W320
- ″W″ Index: W300/W320
- ″W″ Index: W300/W320
- ″W″ Index: W300/W320
- ″W″ Index: W300/W320
- ″W″ Index: W300
- Chef’s Flour″ from Caputo’s 00 ″Pizzeria″ and ″Pizza a Metro″ lines of flour is unique in that it is located smack in the middle of the two lines of flour we described earlier.
- Despite its comparatively high protein level and somewhat high W index rating, this ″chef’s″ flour has a rather low carbohydrate load.
- Therefore, any pizza dough made with this flour will be pretty sturdy and will be able to withstand relatively extended fermentation periods without losing too much of its elastic properties.
- I believe that this is an excellent flour to use if you plan on fermenting your dough for more than a day or two at a time.
- The ″pizza a metro″ flour is also suitable for this use, but it appears to be more difficult to come by in the United States, whereas this flour is widely accessible on the internet.
If you’re looking for a flour that can be used in a no-knead recipe and then allowed to cold ferment in the fridge for several days, this is an excellent alternative.The decreased water absorption rate will also guarantee that your dough is smooth and soft without the need to overhydrate it with a lot of water in your recipe, which is beneficial.
Non-Caputo Flour: King Arthur “Italian Style” Flour
- Type of flour: 00
- percentage of protein: 8%
- 12 months from the date of purchase.
- Estimated ″W″ Index: W200
- estimated H20 Absorbability: 50-55 percent (estimate)
- estimated ″W″ Index: W200
- Naturally, this isn’t a Caputo-branded flour, but it’s listed here since it’s readily accessible on Amazon and because so many people have inquired about it.
- According to the company, King Arthur’s ″Italian Style″ flour is ″extremely soft and delicate,″ even more so than traditional Italian 00 flours.
- Because the protein concentration of this flour is only 8.5 percent, I’m certain that any dough you create with it will be as soft and ″mellow″ as the company advertises.
- Personally, I find that 8.5 percent protein is a little too low, especially considering that I prefer to use no-knead pizza doughs, which are already on the low side in terms of nutrition.
- Because the wheat won’t have much of a chance to break down further, I would consider using this dough in conjunction with a pre-fermented dough starter like poolish or biga, but I wouldn’t ferment this flour on its own for too long.
Because it is so fragile, it will be nearly difficult to deal with, let alone stretch into a pizza dough.It is just too weak to withstand the fermentation process.Instead, I’d prefer to use King Arthur’s Italian Style flour for things like pastries and crackers, among other things.
Can I use plain flour instead of 00 flour for pizza
- In the event that you do not have access to Tipo 00 flour in your local market, or if you do not wish to purchase from Amazon for any reason, there are still choices available to you.
- When it comes to creating pizza dough, regular all-purpose flour will do just fine.
- In fact, it is preferable to stronger bread flours in my opinion.
- Because the granules of all-purpose flour are larger than those of 00 flour, it may absorb significantly more moisture in many applications.
- As a result, you may need to add a little additional water (2-3 percent) to your pizza dough when compared to a standard 00 pizza recipe in order to ensure that the crust is smooth and soft.
If you’re baking it in a lower-temperature home oven, it will take longer to bake because of the lower temperature.When 00 flour wasn’t available, I used all-purpose flour to make enough of pizza for my family.A nice intermediate ground flour, I recommend cold fermenting it for a couple of days before using it to soften it up a bit before using it in a recipe.
- Tipo 00 flour is excellent, and it’s what I prefer to use for creating pizza, but it’s not the be-all and end-all of baking ingredients. And, as you can see, there is a great deal of variety across different sorts of 00, which is understandable given that 00 is a category of flour rather than a specific type of wheat. The Caputo’s ″Pizza a Metro″ or the ″Chef’s Flour″ lines of 00 flour are both excellent choices if you’re seeking for the best 00 flour for all-purpose use. Because of the combination of these flours, you will have a pizza dough that is both sturdy and well-suited for extended fermentations, resulting in a light and airy crust when baked. As a general guideline, look for 00 flour that contains between 11 and 12 percent protein content. By using a strong bread flour, you can ensure that your pizza dough is robust but not overly chewy or bread-like as compared to when using a weak bread flour. When It Comes to Pizza Flour, Is It the Best Flour for Pizza?
- What Is 00 Flour and Why Is It the Best Flour for Pizza?
- What Is 00 Flour and Why Is It the Best Flour for Pizza?
- When it comes to making pizza, what is the best flour to use?
- What should the hydration level of pizza dough be? – Pizza Dough Hydration Guide 2021
- What You Need To Make Pizza At Home – Pizza Making Buyer’s Guide
- What You Need To Make Pizza At Home – Pizza Making Buyer’s Guide
What You Need To Know About 00 Pizza Flour
- It’s no secret that the quality of the ingredients used in a recipe has an influence on the final outcome.
- However, basics such as flour are sometimes regarded as just practical and are not always given the attention they need.
- That is changing thanks to the efforts of pizza experts.
- Many people are adamant about using 00 pizza flour, claiming that the texture and gluten level of the flour are essential to achieving greater pizza crust performance in brick ovens.
- It’s a gourmet twist that commands — and receives — premium rates for its products.
The selection is not based on a whim.In fact, as indicated by the ″00″ classification, 00 flour is the most finely ground flour available in Italy.Due to the texture, a highly soft and tasty crust is produced, and it also fits the normal thinner middle/thicker edge pizza crust structural configuration.
- Furthermore, the low gluten percentage ensures that the crust has exactly the proper amount of stretch and bite.
- There are some compelling advantages, to be sure.
- In contrast, merely swapping 00 flour for more typical pizza flour in your recipe might result in disaster unless you engage with dough specialists such as Alive & Kickin’ Pizza Crust on formulation, which they do.
- 00 pizza flour reacts in ways that have an influence on the performance of the dough.
5 Things To Consider
That is not to say that 00 flour is impossible to work with. Actually, the inverse is true, provided that consideration is shown to its peculiarities, which include the following:
1. Soft wheat vs. hard wheat
- 00 flour, in contrast to the hard wheats grown in the United States and Canada that are utilized in traditional pizza flours, is made from a range of soft wheats.
- Because of the soft wheat gluten structure, the dough has less snapback and is therefore simpler to handle.
- 00 flour, on the other hand, makes pizza dough more sensitive to poor fermentation tolerance, which can cause it to fail during the baking process and cause dough management systems to fail.
2. Variable characteristics
- Despite the fact that they are all classified as 00 flour, there are differences in properties across the different varieties.
- Fermentation times can range from 12 to 48 hours, which might make the difference between making dough the same day and making dough that needs to be proofed for a longer period of time.
- When you make the assumption that all 00 pizza flour is the same, you might end up with some unintentional and costly do-overs.
3. Underdeveloped crust color
Because 00 pizza flour does not include diastatic malt or enzymes, any pizza crust that is finished baking at temperatures below 700°F is likely to be significantly under-colored, which might be a turnoff for consumers.
4. Dough ball opening
In addition to being soft and flexible, 00 flour dough balls are also a suitable match for opening with the help of pressing methods and a reduced amount of dough-reducing agent (if necessary). Sheeters’ usefulness is likewise limited by the 00 dough’s softness, which forces them to serve only as prep tools for hand stretching.
5. You’ll pay more
00 pizza flour, whether it is produced domestically or imported, is a high-end product. In spite of the fact that you will be able to charge a greater price for pizzas baked using 00 flour, this may not be suitable with your bottom-line calculations.
Alive & Kickin’ Solutions
- The use of 00 pizza flour is becoming increasingly widespread in the pizza business.
- Users who have been using the flour for a long time are enthusiastic about the many advantages, while newcomers to the flour may be a bit more cautious because of the use considerations.
- Alive & Kickin″s team of professionals will work with you regardless of your degree of experience with 00 flour or other baking materials.
- We’ll work with you to develop a personalized solution that incorporates 00 pizza flour and will have your clients coming back for more!
- Are you looking at other possibilities?
The Alive & Kickin’ Pizza Crust Product Overview Guide will teach you all you need to know about dough balls, crusts, and sauces for your operation.To get your copy right away, simply click on the icon below.Performance/Quality, Kitchen Operations are some of the categories.
Written by Luke Siedow
- Alive and Kickin’ Pizza Crust, courtesy of the Corporate Chef Along with his culinary training, Luke has managed a successful pizza and is now the proud owner of one of his creations.
- At Alive and Kickin’, Luke contributes a wealth of knowledge and expertise to a variety of areas such as sales, food service, and product demonstrations — knowledge and experience that allows him to tackle even the most difficult difficulties that operators confront.
- Luke also appears as the face of Alive & Kickin’ in a number of our demonstration films!
What Is Pizza Flour, And Should You Use It?
- When there are so many different varieties of flour available, it might be difficult to know which one to use when purchasing materials for pizza.
- A common ingredient in several recipes is pizza flour – but what precisely is pizza flour?
- PIZZA FLOUR, also known as 00 grade flour, is a specialty flour with qualities specifically suitable for creating pizzas in a wood-fired oven, as the name implies.
- In its most basic form, it is white bread flour with a somewhat high gluten concentration that has been fine milled to give it a soft texture.
- It is most typically seen on Neapolitan pizza, where it is a staple.
″00″ grade flour is what is commonly referred to as pizza flour; you can find it on Amazon.Because of the quality of flour found in Italy, the number ″00″ is used.00 is the finest flour made from the whitest, most refined section of the wheat grain.
- Increases in coarseness and inclusion of more of the outer section of the wheat are represented by the numbers 0, 1, and 2 on the scale.
- This article will explain how it varies from conventional bread flour and when it is preferable to use either flour instead of the other.
Why Is Pizza Flour Used?
- As previously said, pizza flour is typically classified as 00 grade flour because it is refined to the whitest part of the wheat and milled very finely, resulting in a flour that is extremely soft.
- When combined with the rapid cooking periods of a hot wood burning oven, the result is a silky soft dough that retains its suppleness even after being baked for several hours.
- The goal of the Neapolitan pizza style is to have a crisp crust that is soft and juicy on the inside.
- Using this sort of flour, in conjunction with the oven, assists in doing this.
- For Neapolitan-style pizza cooking, the flour has been specifically created with features such as optimum water absorption and browning, to mention a few of examples.
In 1 – 2 minutes, these pizzas are ready to eat.If you bake in a home oven, the effects are a little less dramatic because the temperature is considerably lower and it takes up to 10 minutes to bake.This changes the texture of the crust, making it dryer and chewier, similar to what you might expect from an American-style pizza dough.
- This is why normal bread flour is more prevalent, and is probably more suited for use in home baking than specialty bread flour.
- That is not to imply that you cannot cook excellent pizza at home with the number 00 – it works in both ovens.
- I make my pizzas in my home oven using this pizza steel from Amazon, which I can’t suggest highly enough.
- A pizza stone works the same way, but it heats up faster for extra crispy pizzas, and it will endure for a lifetime because the material will never break and is simple to clean.
What Flour Can Be Used To Make Pizza?
- Italian 00 flour is traditionally used in the preparation of Italian pizza, particularly the Neapolitan-style pizza.
- To produce and sell an authentic Neapolitan pizza, you must use flour that is classified as 00 or 0 grade, according to official legal categorization.
- Due to the fact that it is difficult to pick up in slices, this pizza is eaten with a knife and fork rather than a fork and knife.
- Pizza then found its way to New York in the twentieth century, where it quickly became popular across the world.
- It’s likely that Italian Americans began cooking pizza with the bread flour that was readily accessible in their community.
Due to the fact that regular bread flour has more gluten to make it stronger, this resulted in stronger pizzas that could be picked up by the slice, and this style became popular in the area.As a result, bread flour is often used in home bakes and New York style pizza, whereas Italian 00 flour is used at Italian pizzerias and by individuals who are fortunate enough to have a wood fired oven at their residence.All-purpose flour can be used for pizza, but it isn’t the best choice since it has a high enough protein level to produce the gluten necessary for the dough to rise properly.
Gluten is the key component
- Gluten is the flexible network that forms when flour and water come into contact.
- This network is strengthened by kneading, which produces strands of flexible dough.
- More gluten is generated in the dough when there is more protein in the dough.
- Protein content is often expressed as a percentage of total protein.
- Cake and ″simple″ flours have around 9 percent protein, all-purpose flour has approximately 11 percent protein, and bread flour contains approximately 13 percent protein or more.
Pizza flour is found in the center of the pack, at roughly 12-13 percent by weight.This provides for just enough gluten to enable for the foundation to be stretched thin without ripping, but not enough gluten to make the pizza mushy and bread-like, as would be the case with strong flour.
00 Flour Vs Bread Flour
- Because 00 flour has less protein and gluten than bread flour (approximately 12 percent vs 13-14 percent), it is less expensive.
- Because 00 dough is softer, it results in a softer crust.
- Because it is softer, it must be handled with care or it may rip.
- Because fermentation weakens gluten strength over time, bread dough becomes stronger and more resistant to rising and rising again.
- The crust of bread dough is often firmer than that of pizza dough.
Types Of Pizza Flour
Italian 00 Pizza Flour
- This is the genuine article.
- It’s no surprise that Naples is the birthplace of pizza and that they make the greatest pizza flour.
- Caputo and San Felice are two of the most widely used brands, and you can’t go wrong with either of them.
- Caputo is an Italian mill that is solely dedicated to the production of pizza flour.
- Perhaps one of the few flour mills in the world that is exclusively dedicated to the production of pizza flour.
It is the flour that is used in the majority of Napoli pizzerias, and it is well-known across the globe for the high quality of the flour.Among the most frequent is blue ″pizzeria″ flour, which has a protein concentration of 12.5 percent and is used in pizza making.It is available at Italian deli stores as well as on the internet.
Other Pizza Flours
- There are a number of flour companies throughout the world that have created a variant of the Italian 00 flour.
- Treat them with caution, since some of them are more suited for creating pasta than for making pizza.
- Despite the fact that they are finely milled and soft, they do not contain enough protein to be used to generate a flexible pizza dough.
- An example of this is King Arthur’s Italian-Style flour, which claims to be suitable for pizza making but has a protein concentration of only 8.5 percent, which is much below the recommended level.
- This is, without a doubt, pasta flour.
The customer assistance responded to a review on their website from someone who attempted to create pizza but failed, saying, ″Our Italian Style flour is a low protein flour with an 8 percent protein content.″ This flour will not be used in place of all-purpose flour in typical pizza recipes,″ says the manufacturer.To summarize, keep an eye out for these so-called pizza flours.If you are still unsure, you may combine a bread flour with these 00 flours to check that it is sufficiently robust.
Do I Need To Use Pizza Flour?
- Pizza flour is not an absolutely necessary component for baking pizza, especially if you are using a home oven to cook it.
- In addition to this, seek for a flour that has a high enough protein level to support a strong gluten network.
- All-purpose flour or bread flour are also suitable options.
- In order to avoid having a dough that is excessively tight and snapping back when molded, look for bread flours that have 12-13 percent protein or higher..
- Avoid using flours that have been used for pastries or cakes in favor of plain or self-rising flour.
With that being stated, you should absolutely experiment with pizza flour.Get your hands on some authentic Italian 00 flour and experiment with it to see what you think.Of course, cooking in a wood-fired oven yields the most flavorful results possible.
- However, it also creates a wonderful soft and delicate pizza in a home oven.
- You could find it to be soft and weak, which makes it difficult to stretch and shape to your liking.
- However, with a little practice, handling this dough becomes a bit simpler.
Best Alternatives To Pizza Flour
A bread flour is my go-to flour for baking in the home oven. Some well-known brands in the United States include King Arthur and Allinson, whereas in the United Kingdom it is Allinson. If you can locate a smaller mill that produces excellent flour, it is even better because they are more likely to produce consistently excellent flour.
- So there you have it, a quick rundown of what pizza flour is.
- It is hoped that you will be able to experience a genuine Italian pizza flour at some time, and that you will avoid imitations that aren’t as excellent.
- It is, without a doubt, a high-quality product, and the pizza made with it has a wonderful texture.
- In order to make pizza at home, this is by no means a need.
- A standard bread flour is ideal for the style of a home oven pizza since it is inexpensive.
Double Zero (Tipo 00): The best Flour for Pizza Baking
- The flour is the most crucial ingredient in making excellent pizza dough.
- The characteristics of your dough will be influenced by the sort of flour you use.
- The importance of selecting a high-quality flour that produces the dough properties you desire cannot be overstated, though.
- Pizza dough made in the traditional Italian style is elastic and supple to work with, and when baked in the oven, it becomes crispy on the exterior and soft on the inside.
- This double zero flour is necessary to get this result.
What is Double Zero Flour?
- Double zero flour, commonly known as Tipo 00 flour, is a kind of wheat flour that is milled in Italy.
- The presence of a double zero (00) shows how finely refined the flour has been processed.
- The Italian scale has four levels: 2, 1, 0, and 00, with 00 being the finest milled flour and 2 representing the coarsest.
- Double zero flour is of superior quality and has the smallest amount of brand and wheat middlings compared to regular zero flour.
- This dish may be cooked with any of the many various varieties of wheat available, including both soft and hard wheat.
The protein/gluten level of wheat flour will vary based on the variety of wheat used to make it, but it will typically range between 8 and 12 percent.When it comes to pizza making, more protein flour manufactured from tougher wheat varieties, such as durum, is preferable.
When you’re baking Italian-style pizza, you want a flour with a protein content of around 10-12 percent to get an elastic dough. This will generate a soft flexible dough that’s simple to form
Gluten in Pizza Flour
- For a better understanding of why you would want a high protein flour for pizza, it is necessary to understand how gluten functions.
- Gluten is a protein group present in wheat that has been linked to gluten sensitivity.
- Gluten strands begin to develop as soon as you combine flour and water and begin kneading the dough in your hands.
- With each stretching and kneading motion, the dough’s strands get longer and more resilient.
- The outcome is a pizza crust that is supple and elastic.
Small pockets will appear in the dough as a result of the kneading process.During fermentation, when the yeast begins to create gas, the gases are trapped in these pockets and are unable to escape.This is referred to as the rising process.
- Increased gluten development occurs as the dough is kneaded more often.
- The production of gluten indicates that the dough will have a crisper texture when baked, because the gluten proteins are stiffening as they are heated throughout the baking process.
Strength of the Flour and the W Index
When it comes to making pizza, the firmness of the dough is an essential consideration. The capacity of the protein to form is what determines the strength of the finished flour.
The W Index
- It is customary to quantify the strength of flour in the unit of ″W,″ which is measured using a Chopin Alveograph.
- A Chopin Alveograph is an instrument for assessing the quality of dough that was invented by Marcel Chopin in 1920 and used to measure the quality of dough.
- The W index is inversely related to the quantity of gluten present in the batter.
- A high W number indicates that there is more gluten present, whereas a low W value indicates that there is less gluten present.
- The dough will hold more CO2 if it has more gluten.
Due to the stronger gluten walls, gas created during the fermentation process is trapped and does not enter the bloodstream.A greater W number indicates that the dough will require a longer fermentation period to rise properly.It also implies that the dough will maintain its shape and structure for a longer period of time.
- The result is that for slow fermentation, stronger flour is a more appropriate choice.
- As a result, it is suitable for making Neapolitan pizza, which is normally let to rise for 8-24 hours before baking.
How Strong Flour Is Ideal for Pizza Baking?
- The appropriate strength for pizza flour is determined by how long you want to let the dough rise before baking it.
- For a quick fermentation, a low W flour is preferred, whereas a high W flour is preferred for a long, sluggish fermentation.
- (See the table below for further information.) Due to the fact that the W value of most flours is not printed on the container, I’ve created a table of the best flours for different fermentation times:
Optimal Dough Hydration
The ideal dough hydration varies based on the kind of flour used, as the water absorption of different types of wheat differs. However, 65 percent hydration is an excellent starting point.
Double Zero vs All-Purpose Flour for Pizza Baking
- The biggest advantage of using double zero flour over conventional all-purpose flour is the greater protein level it provides.
- It is also finer, which aids in the formation of gluten and increases the elastic properties of the dough.
- It is also simpler to deal with a dough that is more elastic.
- Making a thin, smooth pizza crust using all-purpose flour is much more difficult than it appears.
- Longer fermentation durations are possible because of the high strength of double zero flour, which is excellent for creating flavors in baked goods.
Another advantage of using double zero flour is that the pizza crust becomes crispier during baking as a result of the hardening of the gluten during the baking process.Double zero is therefore a better choice for baking Italian pizza than single zero.It is possible to feel the difference when kneading the dough, if you have ever done it before.
- The finer Tipo 00 flour absorbs water more efficiently, resulting in a more stretchy dough in the end.
- It’s also far more pleasurable to deal with than the alternative.
- Making use of a high-quality double zero flour helps to reduce the amount of tearing in the dough.
The Best Double Zero Pizza Flour
- If you pick double zero flour, the most essential things to consider are that you acquire a high-quality flour and that it is sufficiently strong.
- It is worth noting that Antimo Caputo is one of the most well-known makers of Tipo 00 flour in Italy.
- Because of their high-quality pizza flour, they have earned a positive reputation among the local pizzerias in Naples as well as among professional chefs all over the world.
- In this regard, Caputo 00 Flour is the ideal flour for both professionals and home cooks who are passionate about their pizza making!
- I agree with the local pizzaiolo of Naples, and Caputo Pizzeria Tipo 00 Pizza Flour is my top recommendation for the best pizza in Naples.
Caputo Pizzeria is a professional-series pizza flour produced by Caputo.The flour is a particular combination of high-quality wheat that is intended for use in long-rise dough that is cooked in high-temperature wood-fired ovens for a lengthy period of time.Despite the fact that Caputo Pizzeria is marketed as a professional pizza flour, it is also suitable for use by amateur cooks.
- It’s perfect for making homemade pizza and baking it on a pizza stone or pizza steel.
- The Caputo Pizzeria’s Tipo 00 Pizza Flour is a specialty flour.
- If you purchase something after clicking on this link, we will receive a tiny commission at no additional cost to you.
- For additional details, please see my entire essay about Caputo Pizzeria.
- Caputo Tipo 00 Chef’s Flour is another excellent option if you need a rising time of more than 24 hours.
It is available in both white and wheat varieties.This pizza is intended to be baked in low-temperature home ovens rather than in wood-fired ovens, as the name implies.However, when I’m baking pizza on my pizza steel, which is what I do the most of the time, I don’t notice a change in taste.
- They are also extremely comparable in terms of pricing.
- It’s impossible to go wrong either way!
- If you’re interested in learning more about Antimo Caputo and their pizza flours, we recommend reading our article Caputo 00 Flour: Everything You Need to Know.
- To summarize, double zero flour is the sort of flour that is commonly found in Italy for a good reason.
- Overall, it is far more enjoyable to deal with than all-purpose flour or other sorts of coarser flours.
- There are also no other flours that bake up as light and crispy as this one when the crust is baked.
- If you want to produce the ideal pizza, you need use high-quality flour.
- Double zero flour is the greatest choice for piz