Pizza, in all its glorious forms, has captured taste buds across the world. From the wood-fired oven in Naples to the corner Brooklyn pizzeria, each pizza’s journey begins with its foundation — the dough. While many flours exist, 00 flour has become synonymous with premium pizza-making, especially when recreating traditional Italian pizza styles. But why is 00 flour used to make pizza? In this comprehensive guide, we’ll explore what makes 00 flour so special, its impact on texture, flavor, and authenticity, and whether it’s the right choice for your next pizza-making venture.
Understanding Flour: A Brief Overview
To appreciate why 00 flour is favored for pizza, it’s important to understand the basics of flour classification and its role in baking.
Flour is made by grinding grains, with wheat being the most common. The type and quality of the grain, the milling process, and protein content play major roles in determining a flour’s usability in different culinary applications. For example, high-protein bread flour is ideal for chewy breads, while low-protein cake flour delivers fine, tender results.
Different Flours, Different Results: From All-Purpose to 00
Flour in Europe is categorized differently from the U.S. In Italy, flour is graded from 00 to 2 based on how finely it’s milled and the amount of bran and germ left in the flour:
- 00: The finest wheat flour, with minimal bran and germ
- 0: Less refined than 00, still soft and powdery
- 1: Medium-refined flour
- 2: The least refined flour, often used for rustic breads
This milling process significantly affects texture and performance in dough-making.
What Is 00 Flour?
00 flour, or “doppio zero,” is an Italian wheat flour known for its ultra-fine texture, comparable to baby powder. Milled from soft wheat with lower gluten content than standard bread flour, it is traditionally used in fresh pasta and pizza dough across Italy.
Despite its lower protein content (around 10%–12%, depending on the brand), it’s prized for producing a delicate yet elastic dough that’s easy to stretch without splitting. This elasticity is partly due to the specific gluten composition — glutenin and gliadin in balanced proportions— which give the dough a workable structure perfect for hand-tossed pizza.
Authenticity and Ingredients
In Neapolitan pizzas, following standards set by the Associazione Verace Pizza Napoletana (AVPN), only four ingredients are used:
- 00 flour
- Water
- Salt
- Yeast
This minimalist approach highlights the flour’s role in not only affecting texture but also contributing subtle flavors.
The Texture and Mouthfeel of 00 Pizza Dough
When discussing pizza dough, texture is everything. 00 flour dramatically impacts the texture of pizza crust due to its unique milling and protein levels.
Elasticity Meets Tenderness
Unlike all-purpose or bread flour doughs that can be more rigid, 00 dough feels silky and is easy to shape by hand without resistance. It achieves that balance between being elastic enough to stretch and hold toppings, yet tender enough for a delicate bite.
The Chew Factor
While 00 flour has a lower protein content than bread flour, it still offers enough gluten development for a slight chewiness in the crust — a hallmark of Neapolitan pizza. However, this chew contrasts with thicker, denser crusts made from bread flour or American all-purpose flour, offering instead a light, almost bready but soft experience.
Table: Protein Content in Common Flours
| Flour Type | Protein Content |
|---|---|
| 00 Flour | 10–12% |
| All-Purpose Flour | 10–12% |
| Bread Flour | 12–14% |
| Cake Flour | 6–8% |
Why 00 Flour is Used in Pizza Dough
There are multiple reasons why 00 flour is often preferred for authentic pizza—some scientific, others culinary. Let’s explore the most compelling ones.
Exceptional Water Absorption
00 flour, despite being finely milled, absorbs water efficiently. This characteristic is critical when creating a wet dough (which is preferred for certain pizza types like Neapolitan, where hydration levels are often over 60%). The flour’s structure allows it to incorporate water easily while still remaining elastic.
Here are a few ways 00 flour contributes significantly to dough texture:
- Better gluten formation due to uniform fineness
- Increased extensibility, allowing for thin centers and puffed edges
- Excellent fermentation compatibility during long rests
Unique Baking Characteristics
Pizza cooked in a professional 800–900°F (brick or wood-fired) oven cooks rapidly—just 60–90 seconds. 00 flour is uniquely capable of browning well at high heat, creating a blistered, golden crust with a tender crumb structure inside.
Due to its fine milling, 00 flour produces a thin, crispy crust that puffs appropriately during the intense heat exposure — achieving the classic leopard spots seen on authentic Neapolitan pizzas.
Cooking Performance and Appearance
Beyond taste and elasticity, the flour impacts how your pizza rises, browns, and cooks overall.
Leopard Spotting and Blistering
True Napo pizzas display distinct char marks known as “leopard spotting.” 00 flour’s composition promotes these spots because of its ability to cook quickly and brown correctly at very high temperatures.
Crust Structure
A good pizza crust has three main parts:
- A thin, crispy base in the center
- A soft but structured crumb beneath the toppings
- A well-risen, airy cornicione (rim)
00 flour supports all these characteristics. The rim (“cornicione”) inflates beautifully due to the flour’s balance between elasticity and extensibility, and due to its hydration-friendliness, allows for greater development during fermentation and baking.
Flavor Advantages of Using 00 Flour
While some argue that all white flour is tasteless, the truth is more nuanced. Different milling processes and protein sources impart subtle but noticeable differences in flavor.
Dust to Delight: The Flavor Profile
00 flour comes from finely milled soft wheat, which tends to be sweeter and more delicate in taste than harder wheat varieties. This subtle sweetness enhances the flavor of simple pizzas where the crust can shine — especially those with minimal toppings.
Maillard Reaction Magic
High heat and 00 flour’s protein level play a role in the Maillard reaction, the chemical process responsible for browning and flavor development in baked or roasted foods. With 00 flour, the crust achieves a well-developed flavor from caramelization without becoming bitter or overcooked.
Practical Considerations for Bakers
While 00 flour is ideal for authentic pizza, there are practical aspects that both home and professional bakers should consider.
Fermentation Behavior
00 flour tends to handle long, slow fermentation well. This means pizza dough made from 00 can be left to ferment for 12 to 72 hours in the fridge without breakdown, developing stronger flavors and better volume.
However, because of its low gluten content, 00 flour dough might collapse slightly quicker than bread flour when overstretched or left too long. Experienced bakers should balance hydration, fermentation time, and resting phases carefully.
The Stretching Process
Due to the delicate gluten structure, dough made with 00 flour must be shaped gently to avoid snapping or tearing. It’s best for hand-tossed preparations versus mechanical dividing and shaping typical in large-scale operations.
This adds to its charm but demands more patience and knowledge for achieving that thin center with a bubbly rim.
Substitutes and Alternatives to 00 Flour
Not every pizza maker can get their hands on imported Italian 00 flour — or afford it. But there are other viable options.
Common Substitutes for 00 Flour
Here are some acceptable substitutes for 00 flour, especially when baking at home:
- All-purpose flour – Though not ideal, it can work in a pinch with a reduced hydration dough
- Bread flour mixed with cake flour – A blend can mimic the protein level of 00 flour
- Imported Caputo 00 (widely available online) – The industry benchmark for homemade Neapolitan
These alternatives might change some texture or flavor qualities but produce a respectable pizza.
Does the Flour Make the Pizza?
While flour is a key component, it doesn’t act alone. Water quality, yeast selection, fermentation time, and oven temperature all determine the final result. So, while 00 flour contributes greatly, it’s not the sole factor ensuring quality pizza.
00 Flour: Availability and Cost Considerations
Before committing to 00 flour, consider your budget, frequency of use, and storage capacity.
Where to Buy 00 Flour
Today, true 00 flours like Caputo or Mille are easy to find in gourmet grocery stores, specialty baking shops, or via online retailers. They often come vacuum-sealed to ensure freshness, with both home-use and commercial quantities available.
Comparing Brands of 00 Flour
Different brands of 00 flour may emphasize particular baking results:
- Caputo “Pizzeria” Blue Label: Ideal for Neapolitan pizza, with 12% protein content
- Molino Grassi 00: Great for home ovens and thinner crusts
- Antimo Caputo “Renato”: Geared for American ovens, offering improved oven spring
Understanding how each behaves in various baking environments can help you choose the right one for your kitchen.
Economic Viability for Home and Commercial Use
Imported Italian 00 flour is more expensive than American all-purpose or bread flour. For commercial pizzerias, cost per unit may become a barrier unless demand justifies the price. That said, flavor-conscious businesses still prefer to use it for its perceived premium quality and authenticity.
Common Misconceptions About 00 Flour for Pizza Dough
Despite its popularity, some myths still surround 00 flour’s necessity for pizza-making.
Myth: You Can’t Make Good Pizza without 00 Flour
In reality, some of the world’s best pizzas use other flours, including “0,” American bread flour (like in New York-style pizza), or even whole wheat. The key isn’t the flour itself but how you manage hydration, fermentation, and baking.
However, if you’re aiming to recreate an AVPN-certified Neapolitan pizza, 00 is non-negotiable — and for good reason.
Myth: All 00 Flours Are the Same
This is far from true. Not all 00 flours match protein content, ash content, or elasticity properties. As discussed earlier, each brand and type may yield different textures, rise, and flavor profiles.
Conclusion: The Superiority of 00 Flour for Authentic Pizza
00 flour stands out as a staple for high-quality pizza dough thanks to its unique composition and culinary advantages. Whether you’re a home baker trying your hand at traditional Neapolitan pizza or a restaurant owner seeking artisanal authenticity, understanding why 00 flour is used to make pizza can guide you toward better results and more informed ingredient choices.
Ultimately, while alternatives can replicate some of its qualities, few ingredients provide the finesse, soft texture, and perfect oven spring that 00 flour offers. Armed with knowledge about flour characteristics, baking behavior, and available substitutes, you’re well on your way to crafting the perfect pizza — or finding a suitable alternative when 00 isn’t on hand.
So the next time you stretch out your dough and notice how the crust rises and chews just right, you’ll know — the secret may just lie in the flour.
Why is 00 flour specifically used for making pizza?
Italian 00 flour is a finely milled wheat flour with a lower protein content than regular all-purpose flour, typically ranging between 7% and 9%. This makes it an ideal choice for pizza dough, where a balance of structure and tenderness is crucial. Due to its fine texture and gluten content, it allows for the creation of soft, elastic dough that can be stretched thin without tearing, which is essential for classic Neapolitan pizza and other thin-crust styles.
Moreover, 00 flour absorbs water very efficiently, which contributes to a moist and airy crumb structure after baking. This feature enhances the crust’s overall texture—giving it a crisp exterior and chewy interior. Because of its unique characteristics, professional pizza chefs and home bakers alike prefer 00 flour to recreate authentic Italian-style pizza that’s both light and flavorful.
How is 00 flour different from all-purpose flour?
The main differences between 00 flour and all-purpose flour lie in texture, protein content, and performance. While all-purpose flour is coarser and typically contains around 10% to 12% protein, 00 flour is superfine and has a protein level on the lower end of the spectrum. This difference affects how the dough behaves during kneading and baking; higher protein flours create stronger gluten networks, resulting in tougher, more elastic dough that can rise higher but lacks the softness desired in certain pizza styles.
Using all-purpose flour may not deliver the same thin, pliable crust that is achieved with 00 flour. When making pizza with an ultra-thin crust, especially those requiring high heat and fast baking times, the delicate gluten in 00 flour sets and browns beautifully, giving the desired texture and appearance. So while substitutions are possible, the results will vary significantly when using a different flour.
Does 00 flour make a big difference in pizza crust quality?
Yes, 00 flour significantly impacts crust quality, particularly in achieving the signature lightness and crispiness that set apart premium pizzas. Its finely milled texture allows the dough to ferment evenly and produce a more consistent crumb, while the lower protein level results in a less chewy but still flavorful crust. Pizzas made with 00 flour tend to be more tender without sacrificing structural integrity, making the crust easier to fold and bite into.
The performance of 00 flour during baking also contributes to the classic appearance of authentic pizza. When exposed to high heat, such as in a wood-fired oven, the dough becomes crisp on the outside while maintaining a moist and airy crumb inside. This contrast is a feature that many pizza lovers value, and it’s a key reason why traditional Neapolitan pizza recipes often use 00 flour as their base.
Can I make pizza with regular flour instead of 00 flour?
While it’s possible to make pizza with regular all-purpose flour, the results will differ from traditional 00 flour-based recipes. All-purpose flour tends to be heavier and more elastic, so the pizza crust might turn out denser and chewier than expected. However, with adjustments to water content and fermentation time, a decent pizza can still be made. It ultimately depends on your oven capabilities and personal texture preferences, as other flours can work if you’re aiming for a more rustic or thick-crust style.
That said, home bakers should understand that regular flour won’t replicate the tenderness and stretch that professional pizza chefs want in thin-crust or Neapolitan-style pies. Those who prioritize authentic results would be better off seeking out 00 flour, which is increasingly available in supermarkets and online. Still, for experimentation or when 00 flour is unavailable, all-purpose is a viable, albeit different, alternative for pizza making.
What are the benefits of using imported Italian 00 flour?
Imported Italian 00 flour, such as brands like Caputo or Molino, is often favored because of its strict quality control, consistency, and milling standards. These flours are specifically formulated for pizza-making and have a balanced protein content that allows for ideal gluten development. As a result, they tend to absorb water incredibly well and create a more tender, elastic dough with optimal stretch. This makes it possible to create thin crusts with airy edges, crucial for authentic Neapolitan or Roman styles.
Additionally, Italian producers often use soft wheat varieties, which contribute to the delicate flavors and textures that are missing from other domestic flours. Bakers often report that imported 00 flours yield superior oven spring and browning due to their even granular structure, and they also respond well to high hydration levels. While domestic varieties may approximate the results, imported Italian 00 flour remains the top choice among purists for an authentic, restaurant-quality pizza crust at home.
Can 00 flour be used for other types of baking?
Yes, 00 flour can be used in various baking applications—especially where tenderness and fine texture are desired. It’s commonly used in making pasta dough for dishes like tagliatelle or ravioli, as it produces a silky, smooth texture that’s easy to roll out. It can also be used in cakes, pastries, and certain breads where lighter crumb and softness are emphasized, though it may not perform well in dense or strongly structured breads like sourdough or traditional baguettes.
However, its low protein and soft gluten content mean it is not always interchangeable in recipes that call for higher protein flours such as bread flour or high-gluten flour. Users should experiment carefully when using 00 flour outside of its intended purpose. While it can be a great alternative in delicate baked goods or for soft homemade pasta, it won’t always deliver the same structural integrity or chewiness in more robust bread types.
Where can I buy 00 flour and how much does it cost?
00 flour is widely available in most supermarkets, gourmet food stores, and online retailers like Amazon, specialty Italian food importers, and home baking supply shops. Popular brands like Caputo, Molino, and San Felice are commonly stocked in both physical and online stores. Depending on the brand and type—whether it’s pizza-specific, pasta-specific, or general-purpose—it’s usually sold in 1 to 2 kilograms (2.2 to 4.4 pounds) paper-wrapped bags or vacuum-sealed packs for freshness and longer shelf life.
In terms of cost, 00 flour typically ranges from $5 to $15 per bag depending on the brand, import status, and retailer. Imported Italian varieties tend to be on the higher end of the price spectrum, while domestically produced 00 flour options are often more affordable. Many bakers find that the price is justified by the dramatic improvement in dough quality and final crust texture, especially when making Neapolitan-style pizza at home.