What Does "00" Actually Mean?
The term "00" (or doppio zero) is an Italian milling classification that refers to the texture of the flour, not its gluten content. It signifies that the flour has been milled to an exceptionally fine, talc-like powder, the finest on the Italian scale which ranges from 2 (coarsest) to 00 (finest). This is a crucial distinction from how flour is classified in the United States, where it is primarily graded by its protein content. Because the "00" refers only to the particle size and not the wheat variety, there can be a wide range of gluten levels in flours labeled "00".
The Relationship Between Protein and Gluten
Gluten is formed when two proteins naturally present in wheat, glutenin and gliadin, are combined with water and kneaded. The amount of these proteins determines the potential gluten content of the flour. A higher protein flour will generally produce a stronger gluten network, which in turn leads to a chewier, more elastic dough. This is why bread flour, with its high protein content (typically 12-14%), creates a robust and chewy texture. Conversely, cake flour has a lower protein content, resulting in a tender, softer crumb.
Where 00 Flour Fits on the Gluten Spectrum
The perception that 00 flour is inherently low in gluten is a common misconception stemming from the Italian grading system. While some 00 flours are indeed low in protein (e.g., those for pastries), many are formulated specifically for pizza and pasta and have a protein content similar to, or even higher than, American all-purpose flour. This is because the desired outcome for traditional Neapolitan pizza is an elastic dough that can be stretched thinly without tearing, and a crust that is crispy yet tender. A common 00 flour used for pizza, such as Caputo, typically has a protein content around 12-13%, which is considered moderate to high.
For a clear comparison, consider the different types of 00 flours:
- 00 Pasta Flour: Often made from a softer wheat with a lower protein content, ideal for creating silky, tender fresh pasta that isn't tough.
- 00 Pizza Flour: Typically uses a harder wheat with a higher protein content, engineered for the elasticity and strength required for Neapolitan-style pizza dough.
- 00 Panettone Flour: A specialty high-gluten 00 flour, specifically for long fermentation doughs.
How the Fine Milling Affects the Dough
Beyond gluten quantity, the fine milling of 00 flour significantly affects how the dough behaves. The smaller particle size allows for better water absorption, meaning the flour hydrates more efficiently and requires less liquid to achieve the desired consistency. This results in a silky, smooth dough that is easier to handle and stretch, and is less likely to tear during shaping. For pizza, this allows for a rapid bake at high temperatures, producing a crust with an ideal balance of crispness and tenderness.
Comparison Table: 00 Flour vs. Common U.S. Flours
| Feature | 00 Flour (Pizza) | All-Purpose Flour | Bread Flour |
|---|---|---|---|
| Protein Content | 12-13% (Moderate-High) | 10-12% (Medium) | 12-14% (High) |
| Gluten Quality | Strong but less elastic; promotes a crispy yet tender crust | Strong and elastic; can result in a chewier crust | Strong and elastic; creates a chewy texture |
| Milling Fineness | Very fine; similar to baby powder | Medium; coarser than 00 flour | Coarse; strongest of the common types |
| Ideal Uses | Neapolitan pizza, fresh pasta | All-purpose baking, cookies, general use | Crusty breads, bagels |
| Hydration | Requires less water due to fine texture | Standard hydration; more than 00 flour | High hydration capacity |
Conclusion
To answer the question, "is 00 flour high in gluten?," the answer is nuanced: it depends. The term "00" refers to the fine grind, not the protein content. While some 00 flours are low-gluten, many popular varieties, especially those for pizza, have a moderate to high protein level similar to or even greater than standard all-purpose flour. The unique characteristics that make it prized for authentic Italian recipes like Neapolitan pizza are its fine texture and the specific quality of its gluten, which yields a crispy, airy crust rather than a tough, chewy one. Therefore, you should always check the protein content of the specific 00 flour you are purchasing to ensure it aligns with your recipe's needs. For anyone with a gluten intolerance, remember that 00 flour is not gluten-free, as it is milled from wheat.
Optional Outbound Link
For more information on the different types of wheat used in flour production and how they affect the final product, the King Arthur Baking Company offers an informative guide on their website.
Key Takeaways
- Grading system: The "00" designation refers to the flour's fine texture, not its gluten content.
- Variable gluten: The actual protein and potential gluten levels in 00 flour can vary from low to high, depending on the wheat used.
- Pizza vs. Pasta: 00 flours intended for pizza typically have a moderate-to-high protein content for elasticity, while those for pasta might be lower for tenderness.
- Fine texture matters: The fine milling results in a smooth, elastic dough that is easy to handle and leads to a crispy yet tender final product.
- Not gluten-free: 00 flour is made from wheat and contains gluten; it is not suitable for those with celiac disease or gluten intolerance.
FAQs
Q: Can I use all-purpose flour instead of 00 flour?
A: Yes, you can substitute all-purpose flour for 00 flour, but the final product may have a slightly different texture. Expect a chewier, less delicate crust or pasta, and you may need to adjust the hydration level.
Q: Is 00 flour the same as cake or pastry flour?
A: No, they are not the same. While cake and pastry flours are also finely milled, they are made from soft wheat with a low protein content. 00 flour for pizza has a higher protein content than cake flour, resulting in different gluten development.
Q: What is the ideal use for 00 flour?
A: 00 flour is best for recipes where a tender, smooth, and elastic dough is desired, such as traditional Neapolitan pizza and homemade pasta.
Q: Does 00 flour make a chewy crust?
A: Not in the same way as bread flour. The gluten in 00 flour, typically from durum wheat, is strong but less elastic, leading to a crispy, tender crust rather than a super-chewy one.
Q: Is there a gluten-free version of 00 flour?
A: No, 00 flour is specifically milled from wheat. If you require a gluten-free option, you will need to use a specifically labeled gluten-free flour blend.
Q: Why does 00 flour cost more than all-purpose flour?
A: 00 flour often costs more because it is made from high-quality wheat and undergoes a more intensive and precise milling process to achieve its fine texture.
Q: What is the protein content of Caputo 00 flour for pizza?
A: The protein content of Caputo 00 Pizzeria flour, a popular brand, is approximately 12.5%, which is considered a moderate-to-high protein level suitable for pizza dough.
