In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.
A classic Italian fresh pasta recipe. Experiment by adding your own flavourings and making different pasta shapes. Fresh pasta dough. More 00 flour recipes. Featured All. Ricotta and fennel spinach ravioli by Theo Randall. Potato, ricotta and herb dumplings with walnut and pul biber butter by Sabrina Ghayour.
Squid ink linguine with a crab, chilli and parsley sauce by James Martin. Ricotta gnudi with peas and broad beans by Sabrina Gidda. Seafood pasta with a light curry sauce by Monica Galetti. Vegetable pizza by Rachel Roddy. Hawaiian pizza by Annie Rigg. Roast salmon, gnocchi and chestnuts by Bryn Williams. It's really that easy! Looking to make a special, authentic Italian dinner for someone?
Start with the Caputo in the brown bag, which is perfect for making things like gnocchi and ravioli. It's all about the gluten formation, because it's gluten that determines how chewy your crust is going to be. We've all been there: you're looking forward to pizza night all day, only to find you're completely incapable of chewing your way through the crust without dislocating your jaw. Here's what's going on. According to The Spruce Eats , many people will opt for bread flour when they're making pizza dough.
All-purpose is another option, but that's going to make a dough that tears easily Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. When you stretch it, it's going to want to spring back — and that's annoying.
Bread flour, says SFGate , is considered a high gluten flour, with a gluten content of up to 13 or 14 percent. Caputo 00 flour is a little lower, coming in at around 12 percent gluten. That's pretty much perfect and will give you a chewy crust without crossing the line and getting rubbery.
Plus, the dough will form those oh-so-delicious puffs and bubbles as it bakes. If you're going to try to use your favorite pizza dough recipe but swap in 00 flour, doing a straightforward substitution is going to cause some problems. If you use too little water, you'll end up with a dry, dense crust. Too much water, and you're going to have a sticky dough that's impossible to work with, and won't hold its shape. Most standard recipes take this into account, but if your favorite calls for, say, bread flour and you decide to swap in 00, you're going to have to make some adjustments.
Hydration level is measured by ratios, so say you have grams of flour, and add 65 grams of water. That's going to give you a 65 percent hydration level, and that's pretty standard for pizza dough. But, Serious Eats says that since 00 flour is so fine, your standard amount of water is going to make your dough way too runny to work with. Your best bet is to find a recipe that specifically calls for 00 flour, and if you want to use it as a substitution, it's going to take a lot of trial and error — and slowly adding water — in order to get your proportions right.
There are lots of ways to mess up pizza and getting your pizza crust to come out right is surprisingly complicated. It's entirely possible that based on the equipment you have at your disposal, you might want to forget about using 00 flour at all. Because even though it might be the only authentic choice for a true, Neapolitan-style pizza, there's a massive catch.
In order to get it really, really right, you're going to need a super-hot oven. Jeff Varasano of Varasano's Pizzeria says via PMQ that in his experience, 00 flour works best in an oven that's cooking very fast and very hot: like, degrees Fahrenheit and above sort of hot.
At cooler temperatures, you're not going to get that distinctive browning you want, and the texture might just end up a little "eh. Make sure to use high-quality unbleached flour from a reputable mill. To check out my best recommendations, scroll down to the bottom of this post.
As a rule of thumb, the finer the flour, the more tender the dough and the coarser the flour, the chewier the dough. This is why thin-crust Neapolitan pizza is best made with 00 flour, the finest flour that pizzaiolos pizza chefs use in Italy. This is also why artisan pasta makers prefer semolina, a coarser and higher-gluten flour made from hard wheat, for fresh pasta dough.
Flour is made by finely grinding down, or milling , dried wheat grains. Milling separates the different parts of the wheat kernel the germ, bran, and endosperm. Italy, like most European countries, classifies its flours into types based on how much they have been milled.
These types are determined by the ash content of the flour, or the trace amount of minerals it contains after milling. The more flour is milled, the finer it comes out. The germ, bran, and endosperm of the wheat get removed, which results in a lower ash content as the minerals are contained in them. The four types of Italian milled flour are regulated by local law and determined as Type 00, 0, 1, and 2. In general, flour can be made from two types of wheat: hard wheat and soft wheat.
Strong flour contains more gluten than other types of flour. The gluten gives it its elasticity and allows the dough to rise with a good structure. Minerals are non-combustible. This is why, when you burn off a sample of flour, only the mineral ash remains.
Each European country has a different grading system that uses a different sample weight, typically g 3. The lower the ash content, the whiter and purer more refined the flour. The higher the ash content, the darker and coarser less refined the flour. German flour types describe the ash content of a g 3.
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