Hey Jan,
If you've spent any time researching pizza dough, you've probably heard that double zero ("00") flour is the gold standard for pizza making.
After all, it's what they use in Naples, right?
Well, yes. But that doesn't mean you should be using it.
Let me explain.
What is 00 flour?
Double zero flour is extremely refined - meaning all the bran and germ are removed, leaving only the endosperm. It's also very finely ground, which gives it that soft, silky texture.
But here's where things get interesting.
Most American flours like King Arthur Bread Flour or All-Purpose are also fairly refined, but they have two key differences:
- They retain a bit more ash content (those extra wheat components)
- They're malted - meaning they contain barley malt, which helps with browning
Why this matters for YOUR pizza
00 flour doesn't brown well at lower temperatures. It's designed for wood-fired ovens (800-900°F) where you need to cook the pizza quickly without burning it.
But in a home oven (500-550°F)? You'll have to overcook your dough just to get decent color. The result is often a dried-out, pale crust.
The protein misconception
Here's another thing - people assume 00 flour is high-protein. It's not necessarily.
There's actually no protein requirement at all for 00 flour. King Arthur's 00 flour, for example, sits around 11.5% protein - similar to an all-purpose flour. So it won't absorb much water, and your dough will feel wet and slack when you mix it.
The bottom line
00 flour is perfect for Neapolitan pizza in a wood-fired oven. For home ovens? Standard (malted) bread flour or all-purpose will give you much better results.
Here's what I recommend:
Next time you make pizza, try them side by side. Make one dough with 00 flour and one with bread flour, bake them in your home oven, and notice the difference in browning and texture.
You'll see exactly what I mean.
- Charlie
P.S. Tomorrow I'm making a HUGE announcement about the big project I've been working on for months. This is your last chance to join the waitlist and find out about this exclusive opportunity - there will be very limited spots available!
Click here to join the waitlist
That’s all for this week. I’ll talk to you in the next one!
Charlie
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