Double Zero (Tipo 00): The Best Flour for Pizza Baking

Not all pizzas are created equal, and homemade, authentically made pizza is always the best. If you have ever tried a traditionally made Italian pizza, then you will know all about that delicious, thin, crispy crust with a hot, bubbly center that makes real Italian pizza taste so good.

What makes authentic pizzas taste so good is the way in which they are made, and the high quality ingredients that are used. The best pizzas are made with a specific type of flour that is specially formulated for using on pizza dough.

The flour creates that crispy outside on the crust, and soft gooey interior in the middle of the pizza when baked in the oven. If you want to bake only the best pizzas, then you will need double zero flour. 

What is Double Zero Flour?

Double zero flour, or Tipo 00 flour is an Italian made wheat flour that is intended for use in making traditional pizzas or pastas. The term double zero specifies that this type of flour is the most refined, and the finest flour. This is because Italian flours are scaled from 2, 1, 0 and 00. Double zero being the finest, and two is the coarsest type of flour. 

Double zero flour is therefore the highest quality flour, being the most finely refined mill flour available. Additionally, double zero flour can vary in protein content, as it can be made from various different types of wheat.

Some of these different wheats are labelled as soft or hard. These wheats can range from 8-12 % protein, with the softer flour being made with a lower wheat content.

Double zero flour is very different to all purpose flour, as this type of flour creates a different texture in the finished product. As all purpose flour is made from a blend of various different types of wheat, there are different protein contents, and pizzas made with this type of flour tend to be more chewy and thick.

When it comes to pizza making, you will want to use double zero flour that has a higher protein content, and will therefore be made from a much harder wheat such as durum wheat.  

Pizza Baking

If you want to make traditional Italian pizzas, then you will need a double zero flour with a harder wheat, with a protein content of about 10-12 %, to get the stretchy, elasticity that you will need for making the perfect pizza dough!

The reason you need high protein flour for pizza baking is because you need gluten. Gluten is actually a form of proteins that is found in wheat. Once you start mixing water with the wheat flour, small strands of gluten will begin to form.

These strands can be stretched, and begin to grow longer and stronger once you start kneading the dough. 

If the gluten begins to get stronger, you will have that authentic pizza dough with all of the elasticity and stretchiness that you need to make the pizza base. This is because when you knead the dough, there will be small air pockets inside, and the yeast in the dough will begin to produce gas.

This gas is then trapped in the pockets, which is what causes the dough to start rising. The more the dough is kneaded, the more gluten there will be, and then the dough will have a much more crispy texture once baked. 

This crispy texture is what makes that real, Neapolitan pizza so different from all other pizzas.

The Finest Double Zero Pizza Flour

When you are making authentic, Italian style pizzas, you will want to use only the finest and highest quality ingredients for the most flavorful results. This means purchasing the best double zero pizza flour on the market. If you are wondering where you can get it, we have got you covered. 

One of the most popular and well known makers of real Italian double zero flour is a company called Antimo Caputo. This company is world renowned for their exceptional pizza flour, which is used by real pizzerias in Naples, and kitchens all across the globe.

Used by chefs and novices alike, this double zero flour is a firm favorite when it comes to making the best, highest quality pizzas with that real Italian touch.

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Antimo Caputo is a family company originating from Italy, that is dedicated to making high quality, gold standard Neapolitan style pizza flour. This professional flour is their signature product, made with 100% wheat, and is perfect for long fermentation baking.

The flour is equipped with an elastic, resistant gluten and high quality protein for consistent and easy to manipulate dough.

This double zero flour is milled finely and slowly to bake the perfect pizza, with a flavorful crust and soft, tender middle. If you want to bake pizzas like the Neapolitan pizza chefs, then this double zero flour is the way to go. 

You can purchase this flour in large bags for use in a pizzeria, or in smaller sizes intended for home use!

In addition, you may want to try the Cento Anna Napoletana Tipo Double Zero Flour.

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This flour is also finely milled for a soft texture, that will create an evenly cooked pizza with a crispy crust every time. Perfectly made for high temperature pizza ovens, you can create 100% authentic Italian, Naples-style pizza for everyone to enjoy. 

If you want a cheaper option, why not try the Farina 00 Pizza Flour, which is ideal for baking pizzas.

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This pizza flour is an all natural, premium Artisan flour made with only the top grains available, and milled in a small town in Italy.

Made by pizza specialists, this double zero flour will give you authentic pizza dough at a fraction of the cost.

How to Make Authentic Pizza Dough

Ready to make real Naples pizza? There are a few things that you will need. The first, obviously is the double zero flour, then some olive oil, water, yeast, salt and water.

First, you will need to combine 5 cups of double zero flour, with 2 teaspoons of instant dry yeast, 1 tablespoon of sugar, 1 ½ teaspoons of salt, ⅓ cup of olive oil (extra virgin if possible) and 1 ¾ cups of warm water.

Mix these ingredients together with a mixer until blended completely. Then, you will want to knead the mixture by hand until the dough starts to form. Keep kneading the dough until you have a good, soft dough ball and all of the ingredients are combined.

You can then divide the dough into separate balls, and dust with some flour and place on a baking sheet, and leave to rest for 4-6 hours. 

When you are ready to bake your pizzas, you will want to roll out your dough into large circular pieces. Now, Neapolitan pizzas are not typically rolled out, but let’s face it, we are not professional pizza bakers, so for first timers, you will need to roll it out into shape. 

Top with your desired toppings and traditional Neapolitan sauce, and bake in a pizza oven, or a normal oven at up to 550 degrees fahrenheit. Bake until your toppings are bubbling and the crust is crispy and browning. 

Why use Double Zero?

Double zero flour is an essential for baking authentic Naples style pizza. It is used by pizzerias in Italy and across the world. This is because no other pizza flour comes close to delivering the results that double zero flour does.

Its high quality, finely milled texture creates that crispy, light crust, whilst the interior of the pizza stays soft, tasty and bubbly for the perfect pizza. 


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