00 Flour- and why you should use it

• Double zero flour, also known as doppio zero or 00 flour, is a finely ground Italian flour commonly used to make pasta and pizza dough.
• In Italy, 00 flour is the gold standard for Neapolitan pizza—the thin, crispy-yet-flexible Italian pizza from Naples
  

  Double Zero vs. All-Purpose Flour: What Are the Differences?

  To better understand the differences between these 00 and AP flour types, it’s important to consider their core components:

  • Wheat: Wheat is the defining factor of any bag of flour and determines the ingredient’s behavior. Producers typically make double zero flour from soft wheat, or durum wheat, while they make AP flour from a combination of hard wheat and soft wheat.
  • Protein content: The protein content of all-purpose flour varies by brand and blend—anywhere from ten to twelve percent—making it a suitable option for most baked goods and bread. Bread flour comes closest to the protein content of 00 flour and can deliver a dense, stretchy chew but lacks the light, crispy tenderness of a 00 flour dough. Flours like these are high in protein and gluten, while 00 is high in protein with low gluten.
  • Texture: The difference in grind size affects the hydration levels of either flour—recipes that call for baby powder-fine 00 flour require far less water than those that use AP flour. The fine nature of the 00 flour combined with the just-right protein content means a pizza crust or pasta noodle that straddles the best of both worlds: tender and toothsome with a hint of give.