The Science Behind Why 00 Flour Is The Best For Pizza: Read On!

Every pizza enthusiast knows that the choice of flour plays a pivotal role in determining the quality of the final product. Among the various types of flour available, 00 flour stands out as the undisputed champion for crafting an authentic Italian pizza experience. This blog post will delve into the captivating world of 00 flour, exploring its unique characteristics and why it is the preferred choice for discerning pizza makers.

What is 00 Flour?

00 flour is a finely ground Italian wheat flour that derives its name from the “00” designation, indicating its exceptionally fine texture. This flour is made from the soft, inner part of the wheat kernel, resulting in a low protein content (around 10-12%). The low protein content ensures that the dough made with 00 flour remains pliable and easy to work with, while producing a thin, crispy crust with a delicate crumb.

Why 00 Flour for Pizza?

The unique properties of 00 flour make it an ideal choice for pizza for several reasons:

1. Optimal Hydration: 00 flour absorbs more water than other flours, allowing for a higher hydration level in the dough. This results in a more tender and flavorful crust.

2. Gluten Development: Despite its low protein content, 00 flour contains just enough gluten to provide structure to the dough. This balanced gluten development prevents the dough from becoming too tough or chewy.

3. Crispiness: The fine texture of 00 flour contributes to a thin and crispy crust. The low protein content prevents the formation of excessive gluten, which would otherwise result in a chewy crust.

4. Flavor Profile: 00 flour imparts a delicate and slightly sweet flavor to the pizza dough. This subtle flavor complements the toppings without overpowering them.

5. Authenticity: 00 flour is the traditional flour used in Italy for making pizza. Using this flour ensures an authentic Italian pizza experience.

How to Use 00 Flour for Pizza

To achieve the best results when using 00 flour for pizza, follow these tips:

1. Hydration: Use a high hydration level of around 65-70%. This will result in a tender and flavorful crust.

2. Kneading: Knead the dough thoroughly to develop the gluten and create a smooth and elastic dough.

3. Resting: Allow the dough to rest for at least 24 hours before shaping and baking. This resting period allows the gluten to relax, resulting in a more pliable and flavorful dough.

4. Baking: Bake the pizza at a high temperature (around 800-900°F) for a short period of time (around 90 seconds). This will create a crispy crust with a tender crumb.

Types of 00 Flour

There are several types of 00 flour available, each with its own subtle variations:

1. Tipo “00” Farina: This is the most common type of 00 flour. It is made from a blend of soft wheat varieties and is ideal for all types of pizza.

2. Tipo “00” Farina di Grano Duro: This flour is made from durum wheat and has a slightly higher protein content. It is often used for making semolina flour, which is popular for Sicilian-style pizza.

3. Tipo “00” Farina Integrale: This flour is made from whole wheat and has a higher fiber content. It imparts a more rustic flavor to the pizza dough.

Where to Buy 00 Flour

00 flour can be found in specialty grocery stores, Italian markets, and online retailers. Look for brands that are imported from Italy to ensure authenticity.

The Perfect Pizza Flour

00 flour is the perfect choice for pizza because it produces a thin, crispy crust with a delicate crumb. Its low protein content and high hydration capacity make it easy to work with and result in a flavorful and authentic pizza experience.

Popular Questions

1. Can I use all-purpose flour instead of 00 flour for pizza?

While you can use all-purpose flour, it will not produce the same results as 00 flour. All-purpose flour has a higher protein content, which will result in a chewier crust.

2. How much water should I use with 00 flour for pizza?

The ideal hydration level for pizza dough made with 00 flour is around 65-70%. This will result in a tender and flavorful crust.

3. What is the best way to knead pizza dough made with 00 flour?

Knead the dough thoroughly by hand or with a stand mixer until it becomes smooth and elastic. This will develop the gluten and create a strong dough.

4. How long should I let pizza dough made with 00 flour rest before baking?

Allow the dough to rest for at least 24 hours before shaping and baking. This resting period allows the gluten to relax, resulting in a more pliable and flavorful dough.

5. What is the ideal baking temperature for pizza made with 00 flour?

Bake the pizza at a high temperature (around 800-900°F) for a short period of time (around 90 seconds). This will create a crispy crust with a tender crumb.