In 2018, the Journal of Food Science and Technology published a study summarizing ’00’ flour produced a pizza crust with a superior texture and mouthfeel compared to regular flour.
So have you ever found yourself entangled in a crusty conundrum scratching your head over ’00’ pizza flour vs. regular flour? Don’t puzzle yourself, as it’s just a technical name for regular pizza dough. In fact, Italian pizza recipes, Italian-style pizza, or thin-crust pizza; different names for similar pie types.
Basically, out of all other flour types, including wheat, bread, and all-purpose and refined flour, pizzerias find the 00 Flour pizza dough recipe as best due to its high enrichment of protein content. In this regard, Molino, Tipu, Caputo, and Antimo are the famous flour brands get used in Italian style, Neapolitan, or Artisan pizza dough recipes.
So, let’s jump to the actual point. Let’s see which is the best flour to continue your culinary journey and how to handle 00 pizza dough recipe;
00 Flour Pizza Dough Recipe – Make the Best Italian Style Pizza At Home:
First of all, we don’t want you to leave in the middle of the ocean. Mastering that Italian pizza recipe at home starts with choosing the right ’00’ pizza flour – it’s the secret sauce of a perfect pie.
Though there are hundreds of double zero flour brands in the market, all boasting similar protein content, you should pick the best. So, before proceeding with the actual equation of preparing 00 flour recipes, let’s take a detour to Flourville to unearth the best flour for that pizza-perfect moment.
Which is the Best 00 Pizza Flour for Italian Style Pizzas?
To be honest, That “00” on your flour bag? It’s not about protein; it’s all about the grind. Ideally, it’s a representation of the milling grade. For example, the 00 means the flour is super refined and ground during the milling process. Similarly, the “bread flour” is less superior to 00 flour.
While making pizza dough with 00 flour, remember, it’s not a protein party; it’s a finesse fiesta. Sure, some bread flours are flexing more protein, but they aren’t VIPs when it comes to Neapolitan and Artisan pizza dough recipes due to their grade. For example, many pizzerias prefer Molino Grassi 00 Flour (13.5% protein content) over General Mills All Trumps high gluten flour (14%) due to better grade and refinement.
So, no stretching it unnecessary, below are the top 5 00 pizza flour brands you should opt for a home or for a commercial setup;
- Caputo Pizzeria Blue 00 Flour – Famed as “the gold standard for pizza flour“, offering a high 12.5% protein content, making it superbly ideal for making pizza dough.
- Antimo Caputo Chef’s Flour – A bit more versatile than the Pizzeria Blue, and has a slightly lower protein content at 12.2%.
- Molino Grassi 00 Flour – Definitely one of the highest protein content infused 00 pizza flour. This 00 italian flour brand has a protein content of approximately 13.5%.
- Anna Napoletana Extra Fine Flour – Another great option for pizza and pasta dough. The protein content is about 12%.
- King Arthur Bread Flour: While it doesn’t have higher milling standards than other 00 flour, it contains a high protein content (around 12.7%), helping to develop a good gluten structure in pizza dough.
How to Prepare 00 Flour Pizza Dough Recipe:
- 200-250 gms or 2-2.5 cups Double Zero Flour
- 100-110ml Mild warm Water (Water temperature should around 103-104F)
- 2-3 Tablespoons Olive Oil
- 4-5gm or 1-1.5 teaspoons of Active Dry Yeast
- 1 -1.5 tsp Salt
Approximate Time To Get Ready:
- Preparation Time: About 15-20 minutes for mixing and kneading the dough.
- Rising Time: Approximately 1-2 hours for the first rise, depending on room temperature and desired dough texture
What Makes You to Achieve Superb Results:
- Always achieve two rises for better flavor development
- Don’t add hot water to yeast as it’ll get active
- Give your full efforts on the kneading part for good gluten development
Mixing the Ingredients:
While everyone’s got their own groove when it comes to cooking, I have got my own sweet moves. First off, I whip up a storm with all the dry stuff—flour, salt, you name it—except the yeast. Now, for the yeast, it’s a little finicky, so I put it to the test with some lukewarm water.
So, the yeast go with some quantity of water and stir it for some seconds, leave the yeasty solution for some minutes. When it starts getting all bubbly and excited, that’s when I know it’s raring to go.
First Phase of Kneading:
Combine this liquid solution with the dry ingredients. As you start mixing it all up, slowly pour in the water to strike that perfect balance between dry and wet. Get your hands dirty and knead the mixture manually, or let a stand mixer do the work if you’re feeling fancy.
If the dough starts looking like a soggy mess, toss in some more flour. On the flip side, if it’s as dry as the Sahara, add a splash more water.
Now, here’s the deal: I usually knead the mixture for a good 5 to 8 minutes, or until it starts transforming into a shiny ball of dough.
That shine tells me that the gluten is getting its act together. Keep kneading until the dough becomes firm and glossy, with a nice bouncy feel.
Following this, if your 00 pizza dough isn’t soft and elastic, well, you probably haven’t hit the sweet spot in kneading. So, don’t be shy, give it some more muscle!
Once it’s shiny, firm, and elastic, you’re in the clear. Don’t push your luck by kneading too much, though, ’cause overdoing it will make the gluten go crazy, and your dough will turn into a stubborn rock. Top of Form
First Resting Period:
Once you’ve finished flexing those kneading muscles, it’s time for the dough to kick back and relax. Drizzle some olive oil to a large bowl and your dough ball should be covered with a lid or cloth.
It’s a nap time, folks! Let it rest for at-least two hours for yeast fermentation process.
Your dough ball should grow in volume and remember, this the most important part of your 00 flour pizza dough recipe.
Second Resting Period:
There will be many impatient pizza lovers, right? After the first resting period, if your dough has grown in volume and size, congratulations! You’re good to go, my friend. Dust your work area with some flour and let the stretching and shaping begin. Time to create that perfect Italian-style pizza!
You see, I always opt for a two-rise approach. The second one is for slow fermentation process and this is where real magic happens, developing amazing flavors and achieving that crispy crust we all crave. So cut the whole-grown dough into multiple balls. Dust your work area, knead for 30-60 seconds, and snugly tuck them into a tight zipper bag or an airtight container.
Place it in refrigerator for slow fermentation process. If you want to use this dough after the course of month, save it in an airtight container or bag and place it in your fridge.
The longer you let it rest in this second stage, the more incredible flavors will develop. If you are looking to do it at room temperature, don’t go beyond 24hrs. Else, refrigerated dough should be consumed under 3 days.
Stretch it and Serve it:
After the second or slow fermentation phase, again, stretch the 00 pizza dough with the tricks you like. And now comes the fun part—let the toppings rain down on that beautiful canvas you’ve created before it finally go into the oven for baking.
Key takes from this Recipe:
- Kneading is the crucial step
- The more you wait, the more it becomes scrumptious
- An airtight seal is required in refrigerating or freezing process
People Also Ask – FAQs
What makes Italian pizza different?
Italian pizza differentiate itself from the rest through its thin crust (most notable difference), high-quality ingredients, classic Margherita pizza, regional variations, and adherence to traditional pizza-making techniques. Apart from that, there are several other factors that make Italian pizza different from other regional pies.
Does 00 flour make a difference?
Yes, 00 flour does make a difference when it comes to making pizza dough. Finely milled and enriched protein content in 00 flour results in a more delicate and tender dough. So this results in a lighter and softer crust, with a texture that is both chewy and crispy. Also, it give the pizza dough subtle sweetness and a distinct nutty aroma, enhancing the overall taste of the final product.
Do Italians use 00 flour for pizza?
Known as Doppio Zero, or Gold standard for Neapolitan or artisan pizzas, Yes, Italians commonly use 00 flour for making pizza. 00 flour basically represents high milling standards which results in highly elastic dough that makes it a common staple food in Italy.
The Bottom Line
Mastering a 00 Flour pizza dough recipe isn’t as complicated as it may seem. By keeping a few key steps in mind, you’ll be on your way to enjoying a mouthwatering homemade Italian-style pizza in no time. The key elements to focus on are kneading, resting, and storing the dough properly.
Remember, kneading the dough to the right consistency is crucial. Take your time to give it the love and attention it deserves.