Understanding the Italian Grading System
In Italy, flour is categorized by how much of the bran and germ has been removed during the milling process and how fine the final grind is. The scale typically includes types 1, 0, and 00.
- Type 1 and 0 are coarser and contain more of the outer husk.
- Type 00 (doppio zero) is the most highly refined. It has the bran and germ completely removed and is ground to an extremely fine consistency.
The Protein Myth
A frequent point of confusion is the belief that because 00 flour is soft, it must be low in protein. As food writer Jeffrey Steingarten discovered, this is incorrect. The 00 classification only guarantees the fineness of the grind, not the protein content.
Millers produce different types of 00 flour for different purposes. Some are low protein for cakes, while others are high protein for breads and pizza. In Italy, bags labeled as panifiable are specifically high protein 00 flours designed for bread making. This means the gluten potential varies significantly depending on the specific brand and intended use.
Substitutes for 00 Flour
If a recipe calls for 00 flour and you cannot find it, you have a few options. Some American cooks try to replicate the texture by mixing low protein cake flour with all purpose flour, but this often lowers the protein content too much for pasta or bread.
Expert Marcella Hazan recommends a simpler approach. She found that standard all purpose flour does the most consistent job as a substitute. It provides a good balance of protein and texture for most recipes that request doppio zero.
FAQ
What is the main difference between all purpose flour and 00 flour?
The main difference is the grind size. 00 flour is ground much finer than standard all purpose flour, which gives doughs a silkier texture, though their protein levels can be quite similar depending on the brand.
Is 00 flour gluten free?
No, 00 flour is made from wheat and contains gluten. In fact, many 00 flours designed for pizza or bread have high gluten content to provide structure and elasticity.
Can I use bread flour instead of 00 flour for pizza?
Yes, bread flour is a great substitute for making pizza if you cannot find high protein 00 flour. It has the necessary gluten strength to create a chewy crust, even if the texture is slightly less delicate.