If you’re a fan of authentic Italian cuisine, you’ve probably heard of Tipo 00 flour, or Italian Double Zero. Made from soft wheat, this flour is a staple ingredient in Italy and is renowned for its ability to create light, airy, and tender doughs.
From its silky texture to its low protein content, Tipo 00 flour has a lot to offer in the world of cooking and baking. In this article, we’ll explore the wonders of this beloved flour, including what its best used for and how it differs from all-purpose flour.
Comparing tipo 00 flour vs all-purpose flour
| Tipo 00 flour | All-purpose flour | |
| Substitution ratio (vs all-purpose flour) | 1:1 | N/A |
| Gluten-free? | No | No |
| Keto-friendly? | No | No |
| Paleo-friendly? | No | No |
| Common Allergens | Wheat, gluten | Wheat, gluten |
| Liquid absorbency | Medium | Medium |
| Pantry shelf life | 6 months | 6-8 months |
| Best for | Pizza dough, bread, and pasta | Non-yeast recipes, cookies, biscuits, and some breads |
As you can see, both Tipo 00 and all-purpose flour aren’t suitable for alternative diets – they both have gluten (so no gluten-free diet), and neither is Keto-friendly or Paleo-friendly. Because both are made from refined wheat, they have the same allergen profile and are can be substituted 1:1 for each other.
(Of course, it’s worth noting here that, because of differences in their underlying structure, Tipo 00 is best for specialized baking of pizza dough, bread, and pasta – while all-purpose flour is kind of your general “good enough” flour (which particularly shines in cookies, biscuits, and some non-yeasted breads).
Differences between tipo 00 flour and all-purpose flour
Both are refined, white flours made from wheat, but they differ in the type of wheat. Tipo 00 is made from soft wheat (low in protein) and all-purpose flour is made from a blend of soft and hard wheat (high in protein). varieties, resulting in different textures and uses.
Tipo 00 flour is the most refined type of flour you can get (even more than all-purpose flour) because it is ground from the innermost part of the wheat grain and contains very little bran or germ. Being so finely milled and made from soft wheat is what makes it ideal for pizza, pasta, and other baked goods. The term “tipo” refers to the degree of fineness of the flour, with 00 being the finest.
Tipo 00 flour is also higher in gluten than all-purpose flour.
Baking with tipo 00 flour vs all-purpose flour
Tipo 00 flour is very finely milled, which gives it a very fine and powdery texture. This can make it easier to work with when making pasta or pizza dough, and can also result in a smoother texture in baked goods. All-purpose flour, on the other hand, has a slightly coarser texture, which can result in a more chewy texture in cookies, bread, or pizza dough.
It’s important to note that while tipo 00 flour is commonly used in Italian cooking, it is not the only flour that can be used. Depending on the recipe and desired texture, other types of flour such as all-purpose flour, bread flour, or semolina flour may also be used.
Ingredients in tipo 00 flour vs all-purpose flour
Sometimes tipo 00 flour is called Italian-style flour in the United States or Farina tipo 00 in Italy, so look for soft wheat flour in the ingredients. All purpose flour contains “wheat flour” and sometimes malted barley flour.
It’s worth noting that not all brands of flour are created equal. Some brands may add additional ingredients, such as enzymes or dough conditioners, to improve the texture, rise, or shelf life of the flour. It’s important to read the ingredient list carefully and choose a high-quality brand that uses only clean, simple ingredients.
Tipo 00 flour and all-purpose flour nutritional facts
| Per ¼ cup serving | Tipo 00 flour | All-purpose flour |
| Calories | 100 | 120 |
| Carbs (g) | 21 | 24 |
| Fiber (g) | <1 | 1 |
| Fat (g) | 0.5 | 0.5 |
| Protein (g) | 3 | 4 |
| Glycemic index score | 85+* | 85 |
*The glycemic index (GI) of Tipo 00 flour is not readily available, as it is not a food that is typically consumed on its own. The GI is a measure of how quickly carbohydrates are broken down into glucose and absorbed into the bloodstream. So, while it’s difficult to provide a specific GI value for tipo 00 flour alone, it’s definitely HIGH because of refined it is, and will likely spike your blood sugar pretty quickly.
Overall, these two flours are generally quite similar in terms of nutrition. They both have similar calorie counts, carbohydrate levels, and fat content. Because tipo 00 flour is highly processed, it has less fiber than all-purpose flour.
Tipo 00 flour vs all-purpose flour storage
All-purpose flour generally has a longer shelf life than tipo 00 flour. This is because all-purpose flour has a higher gluten content, which makes it more resistant to spoilage and rancidity. When stored properly in a cool, dry place, both flours can last for around 6 months, but tipo 00 flour is best used within a few months of purchase.
Tipo 00 flour vs all-purpose flour: Which is better?
All-purpose flour is a more versatile flour that can be used in a wider range of baked goods, including bread, cakes, and cookies. Tipo 00 flour is more specialized and is used for making homemade pasta, pizza dough, and other Italian baked goods.
I prefer tipo 00 flour for all things Italian, especially for making the best pizza crust. But all-purpose flour is better if you just want something simple for whipping up a batch of cookies!
FAQ
Yes, tipo 00 flour can generally be used as a substitute for all-purpose flour in most recipes, especially for making pasta and pizza dough. The final result may vary depending on the recipe and desired texture.
Some pizza makers prefer tipo 00 flour over all-purpose flour as it has a finer texture, lower protein content, and produces a more elastic dough which can result in a lighter, crispier crust when cooked at high temperatures in a pizza oven.
If tipo 00 flour is not available, the closest substitute would be cake flour or pastry flour, as they also have a lower protein content and a finer texture than all-purpose flour. However, the substitution may still produce slightly different results in recipes that specifically call for tipo 00 flour.
