Why is 00 flour better

What more do you need to know? Caputo has a few different types of flour, and here's where we have to add a bit of a disclaimer: some argue that it's not entirely clear what the difference between all the bags is. Those over at the Brick Oven Baker say differences are subtle, and the manufacturer is tight-lipped when it comes to sharing just what's in the bags.

But according to Vorrei , there's some general guidelines. First, they say there's the Blue 00 flour. That's the roughest of their 00 line, and if you're looking to make a pizza that's got a crust that's thin-ish in the middle and thick around the edges, this is your flour. It's a good sort of all-purpose pizza flour, so you can't go wrong. The Red 00 flour is what you're going to want to reach for if you're opting for thinner crust pizzas, though. It's really that easy! Looking to make a special, authentic Italian dinner for someone?

Start with the Caputo in the brown bag, which is perfect for making things like gnocchi and ravioli. It's all about the gluten formation, because it's gluten that determines how chewy your crust is going to be. We've all been there: you're looking forward to pizza night all day, only to find you're completely incapable of chewing your way through the crust without dislocating your jaw. Here's what's going on. According to The Spruce Eats , many people will opt for bread flour when they're making pizza dough.

All-purpose is another option, but that's going to make a dough that tears easily Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. When you stretch it, it's going to want to spring back — and that's annoying. Bread flour, says SFGate , is considered a high gluten flour, with a gluten content of up to 13 or 14 percent.

Caputo 00 flour is a little lower, coming in at around 12 percent gluten. That's pretty much perfect and will give you a chewy crust without crossing the line and getting rubbery. Rather, those bubbles are formed when many smaller bubbles collapse and break into each other, due to their weak structure.

The results is a crumb structure that is not so much chewy or stretchy as it is tender. The other, even bigger problem is underneath the sauce and the cheese. As you can see, the dough gets mushed down and compressed to an almost paste-like state. The walls of the individual bubbles are simply not strong enough to support any kind of weight on top of them.

What should be light and airy instead loses steam quite literally , becoming dense and gummy. Save the cake flour for the cake! Protein Content : 8. A couple of years ago, King Arthur came out with what they call a "00" clone, intended to be a competitor to the Italian brands. Frankly, it's no competition. For some baffling reason, they decided to use an even lower protein content than their normal pastry flour, resulting in doughs that bake up ultra-tender and crisp— good things — but with no chew and a very easily-collapsable structure — bad things.

I've still yet to see a completely acceptable substitute for Italian flour. Well, as I said, this is hardly a complete guide to flour. We haven't even touched on bleaching, bromating, whole grain vs. Pizza dough is as personal as topping choices — even more so in fact.

Ask any two pizza-makers, whether they be home pizzafreaks or professional pizzaioli and you'll get two different recommendations for which flours to use. Having an understanding of how flour works and what different types of flours are out there is a very valuable first step towards coming up with your own ideal blend, but the real key with finding a dough that works for you is to just jump in and get your hands dirty.

And the next time you shave, toss the football around, or hop in the bubble bath, think about your dough. You'll be a richer, wiser, better-fed person for it. More tests, more results! Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.

Measure content performance. Develop and improve products. Therefore double zero is a better choice for baking Italian pizza. The finer Tipo 00 flour absorbs water better, and the dough will end up stretchier. Antimo Caputo is one of the best-known producers of Italian Tipo 00 flour.

They have a good reputation for their high-quality pizza flour both by the local pizzerias in Naples, as well as amongst chefs all around the world. Caputo 00 Flour is therefore the perfect flour both for professionals and home chefs that are serious about their pizza baking! Caputo Pizzeria is Caputos professional series pizza flour. The flour is a special blend of high-quality wheat meant for long rise dough baked in high-temperature wood-fired ovens.

It works great for homemade pizza baked on a pizza stone or pizza steel. If you make a purchease through this link, we earn a small commission at no additional cost to you. Check out my full article on Caputo Pizzeria for more information. This pizza is designed for baking in lower temperature home ovens, rather than wood-fired ovens. Price-wise they are also very similar. In conclusion, double zero flour is the type of flour used in Italy for a good reason.

There are also no other flours that make the crust as light and crispy during baking. You should go for a high-quality flour if you want to make the perfect pizza, double zero is therefore the best choice for pizza baking. Its advantage: It absorbs liquids such as milk or water much more slowly, so the dough remains more stable during the baking process. All-purpose flour is used, for example, for white bread, pizza, puff pastry, yeast pastries, quark dough, sponge dough, short pastry, cookie dough, spaetzle, and dumplings.

However, its consistency is also coarser and is not suitable for all types of bakery products. However, it is suitable for dark wheat and light mixed breads as well as for savory pastries. High-gluten flour: This flour is often used for making chewy goods like bagels and artisanal breads. Italian 00 flour: This super fine flour is 'the' Italian pizza flour and is also known as Manitoba flour. If even the mere mention of pizza has your appetite spiking, take a look at our homemade pizza dough video right here!

This flour offers the highest possible proportion of valuable minerals and dietary fibres and is often used for rustic wholemeal breads. If one regards its content of mineral and ballast materials, rye flour is the winner. The popular flour type scores with a high portion of secondary plant materials, to which the grain owes its color and the tart flavor.

White rye flour: Perfect for baking brown and rye bread. It is particularly suitable for strong rye breads and mixed breads. Just like whole rye flour, this flour type has a low glycemic index, which means that the blood sugar level rises more slowly.

Did you know: Spelt is closely related to wheat and can be substituted for wheat flour. It has a slightly nutty taste and a comparatively high content of minerals and fibre. However, since spelt contains even more gluten than wheat, people who suffer from celiac disease or gluten intolerance should avoid spelt flour.

In terms of flour, you may have already come across the terms fine, medium, and coarse-grained. These basically describe nothing other than the how fine the flour is.. Fine flour, for example, refers to the fine cake or pastry flour, while medium-grained flours are coarser ground and have a higher swelling capacity, so they are ideal for making pasta or spaetzle yourself at home. Coarse-grained flour is characterised by its even coarser flour particles, which absorb the liquid slowly and evenly, ideal for the production of elastic doughs like bread.

Almost all cereals contain gluten—but what if you suffer from gluten intolerance or just want to bake gluten-free more often?