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.