All About 00 Flour

00 Flour from Pizzacraft

For a pizza purist on a quest for the perfect pizza, there's always some experimenting with something called "00 grade" flour. In the right application, 00 flour can make all the difference, but before you start experimenting with it, there are some things to know about this finely-ground flour.

What Makes 00 Flour So Special

If you’ve ever gone on the hunt for 00 flour, you probably noticed a few things:

  1. It can be somewhat pricey (depending on where you’re buying it).
  2. It can also be hard to find.

So what makes 00 flour so special? The label "00" indicates two things: how finely the flour is ground, and how much of the wheat bran and germ have been removed. Flour comes in all different sizes in terms of how finely it’s ground, and from brand to brand you’ll see different color variation. In the US we don’t typically grade flour by its size, but rather by its protein content. Instead of numbers you’ll see names like “all-purpose,” “bread,” or “cake” flours.

When to use 00 Flour

Some pizza pros will argue about this, but in general you’re best off using 00 flour in ovens that operate at higher temperatures. Our PizzaQue Pizza Kit for Kettle Grills allows you to bake pizza at a blazing 900°F, perfect for dough made with 00 flour. You also probably won’t need to use as much water as you would with bread or all-purpose flour. If you’re using your own recipe, you’ll definitely need to do a little experimenting when you first try this flour.

Pizzacraft Organic 00 Flour

For those of you who want to skip the search and go a little easier on your wallet, we have our own brand of Organic 00 Flour. Our flour is made with specific varieties of hard red winter wheat, which makes for a gluten structure that’s both soft and strong. Best of all our flour is Kosher, 100% organic, and GMO-free.  


1 comment

Alfred Schrader

Adding oil to your liquids will also retard the yeast same as the salt will.
The salt kills the living yeast but the oil coats the yeast granules so that the liquid ingredients can’t make contact.
The yeast itself is made of billions of microscopic living cells too small to be seen by the naked eye.
The better you dissolve the yeast, the better your flour will activate and gain better flavor.
When you first mix the yeast into your liquids it might look dissolved but it’s not.
You have to stir it for at least a minute or more.

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