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All meals are definitely not equal, particularly in pizza production. Thus when you’re trying to make your favorite pizzeria a homemade pizza crust, you need double zero flour. Or if you want to get the best result of another flour types. You have to choose the best flour for pasta for your cooking.
What does “Double Zero Flour” Mean?
Wheat flour is categorised in America and many other countries by the amount of protein it contains. The classification is a little different in Italy and a few other European countries, based on how fine the flour is ground and how much the germ and bran are removed.
The Italian system of classifications comprises 2, 1, 0 and 00. Type 2 is the coarsest grind and the most germ and bran are listed thereafter. The grind gets finer and the germ and bran gets removed. When you step down the system. The most refined of all is double zero, also known as doppio null or 00 meal. The texture is soft, silky and baby powder-like.
One of the most widely available brands in America, Caputo type 00, is often regarded as the gold standard. Many chefs use it around the world, particularly in Naples, where pizza is said to have been perfected. It’s made for home ovens with temperatures between 450 and 500 degrees Fahrenheit. If you have a higher-temperature oven, try their Pizzeria flour, which is made for ovens that can reach 700°F or higher.
Is Double Zero Flour High in Protein?
Things start to get a little muddled at this point. The protein content of double zero flour varies depending on the wheat variety. Most double zero flour packages will have the words “soft wheat” or “hard wheat” on them. The majority of double zero flours available in the United States are soft wheat flours made from durum wheat. They can contain anywhere from 11 to 12.5 percent protein, depending on the brand.
Durum wheat is high in protein, and the gluten it produces is extremely strong. This gluten, however, is less elastic than gluten found in other grains. As a result, you’ll get a baked good with a firm structure and bite, but not the long chew you’d get from a gluten that’s more elastic.
How Is it Different from All-Purpose Flour?
Although all-purpose flour, or plain flour in the United Kingdom, has a similar protein content to 00 flour, there are some differences in the texture of the finished baked good. All-purpose flour is made from a combination of hard and soft wheat, most commonly durum and red wheat. This enables the producer to obtain a blend with a specific protein content that results in a more elastic gluten. A pizza crust made with all-purpose flour will be chewier as a result.
What is 00 Flour Best In?
In a nutshell, PIZZA! It’s the preferred flour for authentic Neapolitan pizza because it produces a crisp crust with lots of big airy pockets that isn’t so chewy that you end up with a sore jaw after a few slices. Josh Rink, a Taste of Home food stylist, uses it in our best pizza dough. It’s also great for making homemade pasta dough, which is a lot easier than you might think.
While 00 flour may be a little more difficult to come by, a good Italian grocer should have some. But be aware that you’ll have to pay a little more. Is it really worth it? It’s well worth the money if you’re making your own pizza crust.
Can You Substitute All-Purpose for 00 Flour?
The simple answer is yes, you can. Many recipes that call for 00 flour will often call for all-purpose as a substitute. There shouldn’t be any problems using it in your favorite homemade cake, but you will notice a slightly chewier texture with the all-purpose.
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
