flour
00 flour
Italian-milled soft wheat for high-temp Neapolitan dough.
- Origin
- Italy
- Protein
- 12.5%
About
00 ("doppio zero") refers to the fineness of the milling, not the protein content. Pizza-grade 00 flours like Caputo Pizzeria, Mulino Caputo Cuoco, and Polselli Classica run 11.5–13% protein with a relatively elastic gluten structure (W index typically 250–320) tuned for the brief, fierce heat of a wood oven. The fine grind produces a silky, slightly slack dough that hand-stretches without tearing and chars at 800–950 °F without burning the bottom before the top sets.
Substitutes
- Bread flour — lower hydration ~3% to compensate for higher protein and absorption
- All-purpose flour — expect a softer crumb and more tearing at low heat