00 Flour (Tipo 00)

Triticum aestivum · Grain

40 pairings

Tipo 00 is Italy's finest grade of milled soft-wheat flour — a talc-smooth, bright-white powder prized for Neapolitan pizza and fresh pasta. The "00" is not a measure of strength or protein but of grind: on Italy's official scale of milling fineness — tipo 2, 1, 0 and 00 — the double-zero is the most finely sifted, with the least bran left in, so it feels almost like face powder and hydrates fast and evenly. Milled from common bread wheat (Triticum aestivum), it can be soft and low-protein for tender pasta or, in the special "00 pizza" grades, strong and high in protein for the elastic, extensible dough that puffs into a leopard-spotted Neapolitan cornicione. On its own it is bland and faintly sweet, smelling only of clean, dry cereal; its worth is textural and chemical, not aromatic.

Pairs well with

Flour Bread Flour Cake Flour Self-Raising Flour Vital Wheat Gluten Wheat Berries

All 40 pairings, ranked and explained

Per 100 g

364kcal

76gcarbs

10gprotein

1gfat

2.4gfibre

Full breakdown, scaled to your portion

Good to know

The '00' in tipo 00 records milling fineness and refinement, not protein or strength: on Italy's scale of tipo 2, 1, 0 and 00, the double-zero is the most finely ground and lowest in bran, so it feels almost like face powder.

More about 00 flour (tipo 00)

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