How To Make Pizza Dough With 00 Flour (2024)

FAQs

Can you use only 00 flour for pizza dough? ›

The Secret To This 00 Pizza Dough Recipe

Once you use 00 flour for making pizza dough, you will never want to use any other flour again! 00 flour is loved by so many chefs because it is finely ground, which gives it a silky fine texture.

King Arthur 00 flour, though, benefits from a slow, patient approach. The gluten in this flour needs time to develop properly, so let your dough rest and rise longer than you might be used to. Mix the ingredients gently, just until they come together.

This means that with durum wheat, we'll get a nice bite on our breads and pasta, but not as much chew. That's why when combined with bread flour in pizza dough, 00 flour results in a chewy, crispy crust — the perfect duo! All this said, it's generally fine to substitute all-purpose flour for “00” flour.

However, 00 flour is not without its drawbacks. The cost, accessibility issues, and the need for a wood-fired oven to reach its full potential, make it less practical for some pizza aficionados. Additionally, the final crust preference is subjective and some might favor the denser chew that bread flour provides.

“00” Farina di Grano Tenero mixed with Bread Flour for long rise, thin crust pizza (pizzeria style) “00” Farina di Grano Tenero for fresh, egg pasta. Semola Rimacinata di Grano Duro for eggless, fresh pasta or pasta going through an extruder.

The finer grind of 00 flour allows for longer fermentation while producing a light, airy, crispy crust (as opposed to chewy). It also means that the flour absorbs less water, which is another way of saying that it takes less water for it to achieve saturation.

00 flour is made from durum wheat, which creates gluten that is strong but not very elastic, and this makes the traditional thin and crispy Neapolitan crust. To get the best out of your 00 pizza crust, it should be cooked quickly, at extremely high temperatures for that perfect, crispy, flaky texture.

Quality is less clear-cut, and Snyder typically avoids giving specific time estimations. But you can expect most refined white flours (all-purpose, bread flour, 00 flour, cake flour, etc.) to keep for a year or more if stored properly (i.e., kept dry in an airtight container in a cool, dark place).

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

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. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.

Can you make bread with 00 pizza flour? ›

Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough.

The short answer is – cover it to prevent it from drying out. And there is no good reason not to cover. But of course, there are things to consider. We all know to cover our dough so that it does not develop a dry skin on its surface which can give it an unpleasant look and texture.

00 flour is a finely ground Italian milled flour ideal for pizza due to its delicate and fluffy crust. 00 flour comes in various protein and gluten varieties, making it simple to pick the correct type of 00 flour for your favourite pizza flavour.

For Crispy and Chewy Pizza Crust, Use 00 Flour

The major difference is it's typically made with durum wheat, while bread flour and all-purpose flour are made with red winter wheat, and the gluten in these varieties of wheat act differently.

You can only use it with high heat ovens

They're great for New York Style pizza, and if you are making pizza in a conventional oven, then these flours will work well too because they've been blended from different wheats.