Italian Type 00 Flour
1.010× absorption · 11.00–12.50% protein · hydration 58–68%
- Protein
- 11.00–12.50%
- Absorption
- 1.010×
- Hydration range
- 58–68%
- Category
- refined-wheat
About Italian Type 00 Flour
Italian Type 00 is the finest-ground wheat flour category in the Italian classification system. Low ash content (0.45% max), very fine particle size, protein typically 11-12.5% for pizza and 13-14% for bread variants. Caputo's Pizzeria 00 (11-12%) is the global reference for Neapolitan pizza dough. Caputo Pizza Napoletana Cuoco (13-13.5%) is the bread-focused variant. Absorption is marginally higher than bread flour (1%) due to fine grind. Optimal for pizza (60-65% hydration), focaccia (75-80%), and sandwich loaves (65-68%).
Technique
Minimal autolyse (15-20 min) — fine grind hydrates quickly. For Neapolitan pizza: 60-62% hydration, 24-48h cold bulk, short proof, extreme heat bake. For bread: treat like AP or bread flour depending on protein spec.
Hydration guide for Italian Type 00 Flour
Baker's-percentage workable range: 58% — 68%. Absorption is 1.010× bread-flour baseline, so recipes written for bread flour need 1% more water when substituting Italian Type 00 Flour.
Used in pizza dough styles
Italian Type 00 Flour is the canonical flour for the following pizza styles (per their authoritative source citations):
- Neapolitan (Pizza Napoletana) — 60% hydration · no oil · 905°F
- Roman Al Taglio (Pizza by the Slice) — 80% hydration · 3% oil · 525°F
- Focaccia Romana (Pizza Bianca) — 78% hydration · 6% oil · 500°F
Related references on this site
- Italian Type 00 Flour at 65% hydration — formula — calculator pre-set with this flour and hydration combination
- Italian Type 00 Flour hydration range deep-dive — 58-68% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All 15 flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration