00 Flour: Complete Guide to Double Zero Flour, Uses, Protein Content & Best Substitutes

In the world of baking, few ingredients are as iconic as 00 flour also known as double zero flour or tipo 00 flour. This ultra-fine Italian flour is the gold standard for Neapolitan pizza, fresh pasta, and any recipe that requires a silky, elastic dough with exceptional texture.

This comprehensive guide covers everything you need to know about 00 flour, including its origin, types, protein levels, best uses, comparisons with all-purpose flour, top brands, and the most reliable 00 flour substitutes. 

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What Is 00 Flour?

Definition & Origin

00 flour (or doppio zero flour) comes from the Italian flour-grading system, which classifies flour based on fineness:

• 2 = coarse

• 1 = medium

• 0 = fine

• 00 = the finest grade

This means 00 flour is milled extremely fine, resulting in a powder-like texture that absorbs water efficiently and creates a smooth, elastic dough ideal for pizza and pasta.

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Composition & Milling

• Almost entirely endosperm

• Minimal bran and germ

• Milled using modern roller mills for consistent fineness

• May come from soft wheat or durum, depending on its intended use

Types of 00 Flour

1 Pizza 00 Flour (Neapolitan Style)

Protein: 11–12.5%

Best for Neapolitan pizzas, especially in high-temperature ovens (400–500°C).

Popular brand: Caputo 00 Pizza Flour (Caputo Pizzeria).

2 Pasta 00 Flour

Protein: 9–11%

Creates silky fresh pasta that’s easy to roll thin without tearing.

3 Pastry 00 Flour (Dolci)

Protein: 7–9%

Used for cakes, pastries, and delicate doughs.

Technical Characteristics of 00 Flour

1 Protein Content

Protein levels vary by product:

• Pizza flour: 11–12.5%

• Pasta flour: 9–11%

• Pastry flour: 7–9%

2 Hydration & Absorption

Thanks to its ultra-fine grind, 00 flour absorbs water differently than all-purpose or bread flour. It often requires slightly lower hydration unless making high-temp pizza dough.

3 Gluten Performance

• Highly elastic

• Excellent extensibility → perfect for stretching pizza by hand

• Creates a light, airy crust with a signature soft chew

Best Uses for 00 Flour

1 00 Flour for Pizza

The top reason bakers search for 00 flour pizza dough is its performance in pizza baking.

Benefits:

• Puffy, airy crust (cornicione)

• Soft, elastic center

• Smooth, blistered surface

• Withstands very high heat without burning

Perfect for:

• Neapolitan pizza

• Wood-fired pizza

• High-temperature pizza ovens

2 00 Flour for Fresh Pasta

Fresh pasta made with tipo 00 flour has a smooth surface, buttery texture, and excellent elasticity.

3 00 Flour for Bread & Pastry

Though not commonly used for artisan bread, it can work with hydration adjustments.

00 Flour vs Other Flours

00 Flour vs All-Purpose Flour

00 Flour vs Bread Flour

• Bread flour has higher protein

• Produces chewier, stronger gluten great for bread but not ideal for Neapolitan pizza

00 Flour vs Semolina

Combining semolina and 00 flour is common in pasta making for a golden color and firm bite.

00 Flour Substitutes

If you can’t find 00 flour, these alternatives provide similar results:

Substitute 1: AP + Bread Flour Blend

• 70% all-purpose flour

• 30% bread flour

Closest match to 00 flour pizza dough.

Substitute 2: Fine Pastry Flour (for pasta)

Works well for soft doughs; adjust hydration.

Where to Buy & How to Store 00 Flour

Where to Buy 00 Flour

You can find Italian 00 flour at:

• Large supermarkets (Walmart, Costco)

• Italian specialty stores

• Online suppliers (Amazon, foodservice distributors)

Storage Tips

• Airtight container

• Cool, dry place

• Refrigerate or freeze for long-term storage

Tips for Using 00 Flour

• Use slightly lower hydration compared to all-purpose

• Try 24–72 hour cold fermentation for superior flavor

• Bake at the highest temperature available

• Avoid using 00 flour for bread requiring a strong structure (e.g., sandwich loaves)

FAQs 

1. What is 00 flour used for?

Mainly for pizza and pasta.

2. Is 00 flour the same as all-purpose flour?

No — 00 flour is much finer and creates a different texture.

3. Can I substitute 00 flour?

Yes. All-purpose + bread flour is the best replacement.

4. What is the protein content of 00 flour?

Typically 7–12.5%, depending on type.

5. Is Caputo 00 flour the best for pizza?

Caputo is widely considered the gold standard for authentic Neapolitan pizza.

6. Can I use 00 flour in a home oven?

Yes — set your oven to the highest temperature possible.

Conclusion

00 Flour delivers unmatched performance for Neapolitan pizza and homemade pasta. With its fine grind, balanced protein content, and superior gluten behavior, it remains the best flour for pizza and a must-have for anyone seeking authentic Italian results.

Whether you use Italian 00 flour, an accessible supermarket brand, or a well-crafted substitute, understanding how this flour works will help you create exceptional dough every time.