If you’ve ever taken a bite of authentic Neapolitan pizza, the kind with pillowy edges, a whisper-thin center, and that slight chew that makes your eyes roll back in delight, chances are, the magic ingredient behind that crust was something called 00 flour. But what is 00 flour, and why are pizza lovers and pizzaiolos (yes, that’s a thing!) so obsessed with it?
Let’s dive into the delicious world of this Italian staple, and why it’s a game-changer for pizza perfectionists like us.
Table of contents
- What Is 00 Flour, Anyway?
- What Is It Made From?
- Authentic homemade Pizza dough recipe
- Why 00 Flour Is Pizza’s BFF
- Choosing the Right 00 Flour
- Flour Face-Off – Which Flour for Which Dish?
- FAQ – 00 Flour Edition
- Mistakes to Avoid with 00 Flour
What Is 00 Flour, Anyway?
00 (double zero) flour isn’t just a fancy Italian name to sound extra gourmet, it actually refers to the fineness of the flour’s grind. In Italy, flour is graded on a scale:
- 2 – Coarse
- 1 – Medium
- 0 – Fine
- 00 – Ultra fine
Think of it like flour that’s been put through a silk scarf. It’s smooth, soft, and almost powdery. That fine grind creates a super smooth dough that’s easy to work with and bakes up beautifully.
Fun fact :
If you really want to dive into the world of authentic Neapolitan pizza, these are the authorities worth knowing:
Associazione Verace Pizza Napoletana (AVPN)
This organization in Naples sets the official rules for what can be called a “true Neapolitan pizza.” From the type of flour to fermentation times and oven temperatures, their standards are what most pizzerias around the world follow when they claim authenticity. If you’ve ever wondered why some pizzas feel different from the real deal—it’s probably because they’re not AVPN certified.
Caputo – Il Mulino di Napoli
Caputo is the gold standard when it comes to 00 flour. Based in Naples, this mill has been producing flours tailored specifically for pizza makers since 1924. Their Caputo Pizzeria 00 Flour is beloved by pizzaiolos everywhere for its perfect balance of strength and elasticity. If you’re serious about Neapolitan pizza at home, getting your hands on Caputo flour is like buying yourself a ticket to Naples in a bag.
What Is It Made From?
Here’s where it gets interesting. 00 flour can be made from:
- Soft wheat (lower protein) – best for pastries or cakes
- Hard wheat (higher protein, around 11–12.5%) – ideal for pizza
For pizza dough, especially Neapolitan-style, you want 00 flour made from hard wheat. It gives you that ideal balance of stretch and strength, so you can toss, twirl, and shape it without fear of tearing.
Authentic homemade Pizza dough recipe
Why 00 Flour Is Pizza’s BFF
Here’s why pizza aficionados swear by it:
✅ Silky, Stretchy Dough
The super-fine grind means no lumps, no grit, just a dough that stretches like a dream. Perfect for thin-crust pizzas that still have a little bite.
✅ Crispy Meets Chewy
The crust bakes up with that signature crispy bottom and puffed-up edges, while staying tender inside. It’s the ultimate textural balance.
✅ Burns Less in High-Temp Ovens
Traditional pizza ovens are super hot (hello, 800°F / 425°C!). The low bran content in 00 flour means it won’t char or burn as easily as other flours.
✅ Handles Hydration Like a Pro
Want an airy, bubbly dough? 00 flour absorbs water well and is great for long fermentations—ideal for that 24- to 48-hour cold proof.
Choosing the Right 00 Flour
Not all 00 flours are the same. Look for:
- Protein level between 11%–12.5%
- Labels like “Pizza,” “Pizzeria,” or “Napoli”
- Trusted Italian brands like Caputo, Le 5 Stagioni, Antimo Caputo
💡 Pro tip: Some 00 flours are designed for pasta or pastries. If the protein is below 10%, skip it for pizza.
Flour Face-Off – Which Flour for Which Dish?
| Flour Type | Protein % | Best For | What You’ll Get |
|---|---|---|---|
| 00 Pizza Flour | 11–12.5% | Neapolitan pizza, focaccia | Silky dough, chewy-crisp crust |
| 00 Pasta Flour | 9–10% | Fresh pasta, pastries | Tender, silky sheets of pasta |
| All-Purpose | 10–11% | Everyday baking, cookies, decent pizza in a pinch | Okay stretch, but not pro-level pizza |
| Bread Flour | 12–14% | Bagels, sandwich bread, chewy NY-style pizza | Heavier, chewy crust with big bubbles |
🔁 In a pinch? Try blending all-purpose with cake flour to mimic the texture. But if you’re chasing true Italian pizzeria vibes, get yourself a bag of 00 flour.
FAQ – 00 Flour Edition
Can I use 00 flour for pasta too?
Yes! But make sure it’s labeled for pasta (lower protein). Pizza-grade 00 flour is a bit too strong and will make pasta chewy instead of silky.
Is 00 flour healthier than all-purpose flour?
Not really. It’s more about texture than nutrition. The magic is in how it bakes, not in calories.
Do I need a pizza oven to use 00 flour?
Nope. A regular oven works fine—just crank it up as high as it goes. But if you have a pizza stone or steel, you’ll get closer to that Neapolitan char.
Where can I buy 00 flour?
Most Italian grocery stores stock it, or you can grab it online. Brands like Caputo or Le 5 Stagioni are pizzeria favorites.
Can I swap 00 flour 1:1 with all-purpose in any recipe?
Technically yes, but the result may be softer or stretchier than intended. For cakes, use softer 00 flour; for bread, stick to bread flour.
Does 00 flour taste different?
Not so much about taste—it’s about feel. That chewy-yet-crispy crust is where it shines.
What protein % should I look for in pizza flour?
Between 11–12.5%. That’s the sweet spot for stretch + chew.
Is it worth the extra cost?
If you love pizza, absolutely. It’s a small splurge for a big payoff.
Can I blend flours?
Totally! Try half all-purpose, half bread flour if you can’t get 00. It won’t be identical, but it’ll get you close.
What’s the biggest mistake with 00 flour?
Baking it in a low-temp oven. This flour is built for heat—give it the fire it deserves.
Mistakes to Avoid with 00 Flour
Even the best flour won’t save you if you treat it wrong. Here are the rookie errors to dodge:
- Using the wrong 00 flour – Pasta-grade won’t give you pizza magic, it’ll give you flatbread vibes.
- Low-heat baking – 00 flour was born for blazing hot ovens. A cool oven means no puff, no leopard spots.
- Adding too much flour while kneading – Resist the urge. Sticky dough is good dough, it’ll smooth out with time.
- Skipping fermentation – 00 flour shines with slow rises. Rush it, and you miss the airy bubbles.
- Over-handling the dough – It’s elastic, yes, but too much poking and stretching can knock out those precious air pockets.
- Assuming all flours are equal – Nope. Flour is like personality—each type brings its own vibe.
👉 Quick poll for you: are you Team “I follow the recipe to the gram” or Team “I wing it and pray” when making dough?
Final Crumb: Why 00 Flour Is Worth the Hype
If you want to level up your homemade pizza, from good to “OMG where did you buy this?” switching to 00 flour is a tiny tweak with huge results. It’s not just about tradition; it’s about texture, flavor, and that soul-satisfying crust you just can’t get from regular flour.
