If you’re a fan of Italian cuisine, then you’ve likely heard of Tipo 00 flour, also known as “Italian Double Zero”.
This finely milled flour is a staple ingredient in many Italian dishes, particularly fresh pasta and pizza dough, but what exactly is Tipo 00?
What is tipo 00 (Italian double zero)?
Tipo 00, also known as “Italian Double Zero,” is a type of flour that is finely milled and commonly used in Italian cuisine. The name “double zero” refers to the fineness of the grind, with Tipo 00 being the most refined of all Italian flours.
Commercially, Tipo 00 flour is made by milling soft wheat grains and sifting them through a series of screens to remove any bran or germ. This process results in a very fine, powdery flour that is often pale in color. Unlike other types of flour, such as all-purpose flour, which may contain varying levels of gluten, Tipo 00 flour has a consistently low gluten content, typically around 8-10%.
The low gluten content of Tipo 00 flour makes it ideal for use in delicate doughs, such as fresh pasta and pizza dough. The flour produces a smooth, elastic dough that is easy to work with and results in a tender, chewy texture when cooked. In addition to pasta and pizza dough, Tipo 00 flour can also be used to make bread, cakes, and other baked goods.
What’s the difference between tipo 00 (Italian double zero) and regular flour?
The main difference between Tipo 00 flour and regular all-purpose flour is the level of refinement and gluten content.
Tipo 00 flour is finely milled and has a lower gluten content, making it perfect for delicate doughs and creating a smooth texture in pasta and pizza crusts.
Regular all-purpose flour, on the other hand, has a higher gluten content and is better suited to bread baking and other baked goods that require more structure.
Benefits of tipo 00 (Italian double zero)
While it may seem like a small detail, using Tipo 00 flour in your recipes can make a BIG difference.
For example, Tipo 00 makes better pizza crust. Because it’s made from soft wheat and has a fine texture, Tipo 00 is ideal for making a thin and crispy pizza crust (Neapolitan). Plus, Tipo 00 is designed to withstand high heat (500-600°F), so it’s perfect for home pizza ovens!
The low gluten content of Tipo 00 flour also makes it easier to work with, as the dough is less likely to tear or become too elastic. This can be particularly helpful when rolling out pasta or shaping pizza dough.
While it’s still high in gluten, Tipo 00 has a lower gluten content than regular all-purpose flour. For individuals who are sensitive to gluten, this can make it a better option for enjoying pasta and other baked goods without causing digestive issues.
Tipo 00 (Italian double zero) nutrition facts
|Flour (¼ cup)||Calories||Carbs||Fiber||Sugar||Fat||Protein||Glycemic Index|
|Tipo 00 (Italian Double Zero)||100||21 g||<1 g||0 g||0.5 g||3 g||Likely moderate-high|
|All-purpose flour||120||24 g||1 g||0 g||0.5 g||4 g||85|
How to bake and cook with tipo 00 (Italian double zero)
One of the most popular uses for Tipo 00 flour is in making fresh pasta. To make your own pasta dough, combine Tipo 00 flour with eggs and a pinch of salt, then knead the dough until it is smooth and elastic.
As I mentioned, Tipo 00 flour is a great choice for making homemade Neapolitan-style pizza. But it can also create a delicate and crispy coating for fried foods. Because of its fine texture, Tipo 00 flour is a useful thickener for adding a silky texture to sauces and soups.
While Tipo 00 flour is not typically used for bread baking, it can be used to make lighter, fluffier breads, or even cakes and pastries – particularly those that require a light, delicate texture. Use Tipo 00 in place of all-purpose flour (1:1) in your favorite recipes for a lighter, tender crumb.
Popular tipo 00 (Italian double zero) baked goods and dishes
Tipo 00 has several different uses, mainly for Italian baking and cooking:
- Fresh pasta
- Pizza dough
- Light and fluffy breads
- Thickening sauces and soups
- Cakes and pastries
- Italian cookies like biscotti and shortbread
How to make tipo 00 (Italian double zero) at home
While it can be difficult to replicate the exact texture and fine consistency of commercial Tipo 00 flour, you can make a similar version using all-purpose flour and cake flour.
To make Tipo 00 flour at home, you can mix together all-purpose flour and cake flour in equal parts, and then sift the mixture several times to create a fine, smooth texture. The resulting flour will have a similar texture and protein content as commercial Tipo 00 flour, but the exact texture and gluten structure may vary depending on the brand of flour used.
While this homemade version of Tipo 00 flour may not be an exact match to the commercial version, it can be a good substitute for those who don’t have access to the real thing.
How to store tipo 00 (Italian double zero)
Transfer your store-bought Tipo 00 flour to an airtight container, such as a jar with a tight-fitting lid, to protect it from moisture, air, and pests. Store the container of flour in a cool, dry place, such as a pantry or cupboard. Use the flour within 6-12 months for the best quality.
If you have leftover homemade tipo 00 flour, label the container with the type of flour and the date, transfer it to an airtight container and keep it in a cool, dry place.
What are the best substitutes for tipo 00 (Italian double zero)?
If you’re unable to get your hands on Tipo 00 flour, bread flour is the closest thing, as it’s 12-14% protein compared to Tipo 00 flour which is around 12% protein. Bread flour, as the name implies, is ideal for bread as well as pizza and pasta dough.
Alternatively, you can definitely just use all-purpose flour (12% protein) or whole-wheat flour (14% protein), but they have more gluten and will produce a denser, chewier texture.
If you’re making pasta, durum flour is a great option to consider. Additionally, there are even gluten-free 00 pizza flours available for those who have dietary restrictions.
00 flour, also known as Italian double zero flour, is a finely milled flour with a low protein content that is commonly used in Italian cooking for making pasta, pizza dough, and other baked goods.
In Italian, “doppio zero” or “doppio zero farina” refers to 00 flour. The Italian system rates flours 2-00, with 2 being the coarsest, and 00 being the most finely milled and the most refined flour.
No, Tipo 00 flour is not the same as all-purpose flour. Tipo 00 flour is finely milled and has a low protein content, which makes it ideal for making delicate pasta, pizza dough, and pastries, while all-purpose flour has a higher protein content and is better suited for making bread and other baked goods that require a stronger gluten structure.