At a Glance
Tipo 00 is a finely milled Italian soft wheat flour with a very fine texture and low-to-moderate protein. It produces tender crumb and silky doughs used for pizza, pasta, and delicate loaves when combined with proper technique and hydration.
💡 In Italy '00' refers to milling grade — the finest grind — not a universal protein or ash standard. Protein and behavior vary by producer; assess by feel and bake performance rather than the label alone [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for baker's percentages and accurate measurements
Large Mixing Bowl
Room to mix high-hydration doughs and autolyse
Dough Scraper/Bench Knife
Helps handle sticky 00 dough during folds and bench work
Dutch Oven or Cast Iron Pot
Provides steam and oven spring for lean hearth loaves
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Properties
| Grind | Very fine |
| Protein content | 8–12% (varies by brand) |
| Ash content | Low (fine sifted bran removed) |
| Color | Very white |
| Water absorption | Moderate (55–65%) |
⚠️ Because '00' describes milling, formulations differ: some 00s suit pizza (higher protein), others are softer for pasta. Test small batches and adjust hydration and mixing times [1][2].
Best Uses
✓ Ideal for:
- • Neapolitan-style pizza and thin-crust pizza
- • Fresh egg and water pasta
- • Delicate sandwich loaves and flatbreads
- • Blending with higher-protein flours for sourdough boules
✗ Not ideal for:
- • High-volume artisan sourdough with open crumb → Use strong bread flour (W 300+/12–14% protein)
- • Wholegrain rustic breads → Use whole grain or higher-extraction wheat flour
Mixing recommendations:
Behavior in Dough
Consistency
Feels very smooth and silky; can become slack at high hydration due to lower gluten strength
Development
Builds extensibility easily but lower ultimate dough strength than high-W flours; windowpane can be thin or tear under stress
Fermentation
Ferments predictably but may benefit from slightly warmer proofing to strengthen enzyme activity in lower-protein flours
Sourdough required!
Not required, but when used in sourdough the fine crumb and lower protein make doughs more dependent on gentle handling, correct hydration, and sometimes a blend with stronger flour to trap gas [1].
Minimum: If making open-crumb sourdough, blend at least 20–30% higher-protein flour or increase autolyse and folding frequency
Hydration
Recommended: 55–65% for pure 00; increase 2–6% when blended with strong flour or whole grain
Adjust by feel: dough should be cohesive and slightly tacky, not sticky. Use a [digital kitchen scale](https://amzn.to/4pUMVHi) for precise hydration control.
Alternatives & Substitutes
Direct alternatives:
Similar in protein to many 00s; slightly coarser; needs minor hydration adjustments
Higher W value and protein—better for oven-spring; use if you need more strength
Customizable compromise for sourdough loaves with better structure
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | All-purpose or 'pizza flour' blends | King Arthur (pizza), Caputo (imported 00 for pizza) |
| UK | Plain flour or specialist 00 | Doves Farm (specialty), Shipton Mill (imports) |
Where to Buy
🛒 Supermarket
- Specialty sections in large supermarkets
- Italian groceries
🌿 Organic
- Local natural food stores with imported flours
🌾 Mills Online
💡 Buy small quantities to test brand differences; store sealed and cool because finely milled flours oxidize faster. For experiments use a [clear straight-sided container](https://amzn.to/3LROhV5) to observe settling.
Storage
Shelf life
6–9 months sealed at room temperature; up to 12 months refrigerated
Storage location
Cool, dry, airtight container away from light
⚠️ Because 00 is finely milled it can oxidize and stale faster than higher-extraction flours; freezing extends life without quality loss [2].
Recipes with this flour
Examples where Tipo 00 excels on this site and how to adapt: