King Arthur's '00' Flours: More Than One Protein Percentage
One of the most confusing aspects for home bakers looking for information about King Arthur's 00 flour is the existence of multiple products, each with a slightly different protein level. The protein content varies depending on whether you purchase the flour from a retail grocery store or through their bakery and food service division. The protein percentage is a crucial factor, influencing how gluten develops and, ultimately, the final texture of your baked goods.
The Retail '00' Pizza Flour (11.5% Protein)
King Arthur's most widely available '00' flour, sold in 3 lb. bags, is specifically marketed for pizza dough. It has a protein content of 11.5%, which is blended from a proprietary mix of hard and soft American-grown wheat. This particular blend is designed to yield an authentic Neapolitan-style pizza crust, known for its crisp, chewy texture and characteristic "leopard spots" when baked at high temperatures. While the 00 designation is an Italian measure of grind fineness, King Arthur has engineered this product to combine that fine texture with a specific protein level to achieve the desired result for home bakers.
The Bakery & Food Service Type '00' Flour (11.0% Protein)
For professional bakers and larger volume users, King Arthur offers a Type '00' flour through its food service line, which has a slightly different specification. This version contains 11.0% protein and is still designed for Neapolitan pizza crusts. The slight variation in protein content between the retail and food service versions is an important detail for those accustomed to using one type, as it can affect hydration and gluten development. Professional bakers often fine-tune their recipes to account for these small differences, a practice home bakers should also be aware of if they switch sources.
00 Flour vs. Other King Arthur Flours
To better understand the role of protein in King Arthur 00 flour, it helps to compare it with other flours in their lineup. This comparison highlights how different protein percentages are tailored for specific baking applications.
| Feature | King Arthur '00' Pizza Flour | King Arthur All-Purpose Flour | King Arthur Bread Flour |
|---|---|---|---|
| Protein Content | 11.5% | 11.7% | 12.7% |
| Grind Size | Extra fine | Medium | Medium-coarse |
| Ideal Uses | Neapolitan pizza, focaccia, calzones | Cookies, cakes, quick breads | Hearth breads, pan breads, bagels |
| Texture | Soft, delicate crumb with a crisp exterior | Versatile, good balance of strength and tenderness | Chewy, elastic crumb with great oven spring |
The Function of Protein in Flour
Flour's protein content directly correlates with its gluten potential. When flour and water are combined and kneaded, the proteins gliadin and glutenin link up to form gluten strands. This gluten network gives dough its elasticity and structure. A flour with higher protein, like bread flour, produces more gluten, resulting in a chewier, more structured bake. A lower-protein flour, like pastry flour, creates a more tender and delicate texture. King Arthur's 00 flour strikes a balance, providing enough protein for structure but not so much that it overpowers the fine grind, which is crucial for achieving a tender and crisp crust.
Making Adjustments for Hydration
Because of its extra-fine milling, 00 flour absorbs water differently than standard flours. It can feel stickier or softer with the same amount of water, which might require bakers to reduce the liquid in their recipes by a small percentage, often around 10-20%. A good practice is to add water slowly and assess the dough's consistency as you mix. This flexibility and responsiveness to hydration make 00 flour a favorite for bakers who value a high degree of control over their dough's final texture.
A Tale of Two Products
For years, some bakers and reviewers on platforms like America's Test Kitchen have referenced a King Arthur "Italian-Style Flour" with 8.5% protein. However, this seems to be an older or discontinued product and is not reflective of the current retail 00 Pizza Flour or the professional Type 00 flour. The company has since updated its offerings, and the protein content for their modern 00 products is higher to ensure reliable performance for Neapolitan-style pizzas. When purchasing, it is always best to check the product page or nutritional label for the most current information. The King Arthur website, for example, clearly lists the protein content for its current products.
Why Use King Arthur 00 Flour?
- Perfect Neapolitan-Style Pizza: The specific blend of hard and soft wheat, combined with the ideal protein level, is crafted for thin, crispy, yet chewy Neapolitan crusts.
- Versatile Beyond Pizza: While a star for pizza, its fine texture makes it an excellent choice for creating delicate focaccia, calzones, and even certain cakes where a tender crumb is desired.
- Consistency: King Arthur is known for its meticulous milling process, which results in a consistent product that bakers can rely on for repeatable results.
- American-Sourced: Unlike many imported 00 flours, King Arthur’s is made from 100% American-grown wheat.
Conclusion
While the 00 designation refers to the fineness of the milling, the protein content of King Arthur's 00 flour is precisely what gives it its unique characteristics for baking. The retail '00' Pizza Flour comes in at 11.5% protein, while the bakery service Type '00' contains 11.0%. This protein level, higher than traditional Italian 00 flours but balanced with an ultra-fine grind, is intentionally designed to produce the ideal crisp-chewy texture for Neapolitan pizza and other artisan baked goods. For any serious home baker, understanding this nuanced detail is key to achieving optimal results with this versatile flour.
Frequently Asked Questions
Q: Is King Arthur 00 flour a high-protein flour? A: No, it is a medium-protein flour, comparable to all-purpose flour. King Arthur's retail 00 flour is 11.5% protein, higher than many true Italian 00 flours but lower than most bread flours.
Q: Can I use King Arthur 00 flour for pasta? A: Yes, the fine milling of 00 flour is excellent for creating silky, smooth, and elastic pasta dough.
Q: How does the fine grind of 00 flour affect baking? A: The extra-fine grind can lead to less water absorption compared to coarser flours, so you may need to reduce the liquid in your recipe to achieve the correct dough consistency.
Q: How does King Arthur 00 flour compare to King Arthur all-purpose flour? A: King Arthur 00 flour is more finely milled than their all-purpose flour. While they have similar protein levels (11.5% vs. 11.7%), the different grinds affect water absorption and the final texture of the baked good.
Q: What is the main difference between King Arthur 00 flour and bread flour? A: King Arthur bread flour has a higher protein content (12.7%) and a coarser grind than their 00 flour. This results in a chewier, more robust crust from bread flour, compared to the crisper, more delicate texture from 00 flour.
Q: What kind of pizza is King Arthur 00 flour best for? A: It is specifically blended to create an authentic Neapolitan-style pizza crust with a crisp exterior and tender, chewy interior.
Q: Is King Arthur 00 flour the same as Italian 00 flour? A: King Arthur 00 flour is an American-milled version designed to meet the performance standards of authentic Italian 00 flour, but it is milled from 100% American wheat. Authentic Italian 00 flour can also have a wider range of protein contents depending on the mill.
