00 Flour: The Holy Grail of Home Made Pizza Dough? 🌾

[@hu_b]

If I understood, it sounds like you are saying that for pizza dough the ash/ceneri proportion is not important and that you're more concerned with the protein content of the flour. But with type 00 being more sifted than say bread flour, does that not have some impact on dough handling or on the softness of the baked crust? Or are you saying that the differences might be measurable in a lab but for the baker and eater any difference is not noticeable?

[@FabioulousPizza]

You got it right, the difference is in the range of 0.1% we're talking about microns. Besides, it's not always true that bread flour is more sifted than 00, because most of the times mills use the very same machinery (called plansichter) worldwide!

[@hu_b]

@@FabioulousPizza OK thanks but I thought bread flour was less sifted than 00?

[@FabioulousPizza]

@@hu_b in my prev reply I meant "LESS" sifted than 00, sorry. By the way, the point is that we can't tell a priori, mills don't disclose their choices. While some bread flours might be less sifted than 00, others come from the same stage of the plansichter!

[@hu_b]

@@FabioulousPizza Got it! In the US Bob's Red Mill and King Arthur both now have a specialty flour they label 00 and say it's comparable to Italian 00. But in their marketing they say what makes it different from their other flours is how finely it's ground. No mention of ash percentage on the bag. Personally I use whole wheat flour for almost everything, which is another confusing subject considering a lot of flour marketed as whole grain does not contain 100% of the grain.

[@FabioulousPizza]

@@hu_b I see! Also here in the UK, I’ve spotted a couple of "00" labels. I guess it’s just a cheeky marketing tactic, but it’s perfectly understandable that they want to make the most of the hype😅 Consider that even in Italy, the ash content isn’t mentioned, it’s just a technical requirement to define the categories, and consumers don’t really care about it. I can't really tell about wholemeal/wholegrain, because the denominations could be different from country to country and have different requirements! Thanks for the conversation, have a great time ⭐

[@justjohn9067]

I’ve worked in the grain industry since 1980, and yes you are right. Everything you said. Good work!

[@FabioulousPizza]

And still very few people knows 🤷🏻‍♂️ Thanks for watching the video!

[@berniekratz]

Wow. You are so correct when you say there is a lot of misinformation. I've been told, and believed the fine milling definition. Thanks for explaining and showing the graph with the moisture and protein. It would be great now that everything is shared everywhere, if the industry could agree on naming and wording.

[@FabioulousPizza]

I think you're right! As consumers, we would all benefit from standardisation! Have a great week ahead 😀

[@SairaSaadTheNikonGirl]

sir i have a question if you can help answer it,how is Ferrai Extra pizza flour it has 14.50 g protein?

[@FabioulousPizza]

I never used that flour, I can't really tell

[@FabioulousPizza]

If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!

[@ItzKamo]

0:08 the anwer is yes for a napoli pizza, if you want to make a detroit pizza, then bread flour is better.

[@FabioulousPizza]

Not sure if you watched the video? 🤔 You can make detroit with the right 00 and pizza napoletana with bread flour, I'm ready to bet that, on blind test, nobody will notice any difference - both lookwise AND tastewise 😉

[@FlashThundarr]

Love the video! I know I'm 2 years late to the party, but happy to subscribe! 😁

[@FabioulousPizza]

Oh, it's never too late! 😉 I'm glad you found the video helpful, feel free to share it with someone who might like it! Have a great week end 👌🏻

[@christbanner3219]

Thanks for this video. At last I have found out what 00 is!😅 I have a question: In our parts we have both 00 at 11.5-12% protein and also hard durum wheat flour, which is yellow. The latter has 14% protein but the actual gluten protein is about 11%. Can I use a mixture of the two to make pizza or should I stick with 00 only? I find durum gives a better taste to my bread than normal flour and maybe it will do that to pizza but I don't know if the pizza dough can be worked the same.

[@FabioulousPizza]

Definitely, go for it! Start by swapping ~10% 00 with durum flour and see what happens, both taste wise and in term of "behaviour" of the dough. If no relevant difference, then try ~20% Enjoy experimenting 😀

[@christbanner3219]

@@FabioulousPizza thank you!

[@simonaivancic]

Great pizza dough comes from great skill and just noticing what makes it best..that comes with practicing..

[@FabioulousPizza]

Very true! I can give away my recipe, and I do indeed, but to get the same result I get, some experience is needed 😀

[@simonaivancic]

@@FabioulousPizza Def. totally 💯 Love from us in Croatia 🇭🇷 ♥️ 🇮🇹,

[@robertallair7278]

Fabio, thank you for this interesting and informative video. Until recently I always looked for “00” flour for my pizza. Lately I have been using a Canadian flour (Primo Mulino by Ardent Mills) that says it is specifically suited for Neapolitan pizza, cooked in high temperature ovens. The product information on the packaging says nothing about “00”, but it does say that the protein content is 11.4%-12.4%, which is higher than the flours I used to use. I find this product to be much better, confirming what you say in your video. Thanks again!

[@FabioulousPizza]

You see, pizza making is full of myths and "somebody told me". I understand that is not easy to accept different information, but we have to as there's always something new to learn! Thanks for watching the video, feel free to share it with someone who might like it 😊

[@mymedicmonk34]

Awesome Video, Thanks for the Information, This was Amazing to learn ❤️💯🔥🔥🔥🥳

[@FabioulousPizza]

Thanks so much, I'm glad you liked it! If you are on Instagram, remember to find me there so you can see what I am up to 😀

[@elenahowcroft7240]

Wow! Such excellent info! Who knew. Society are like sheep. They like to follow the trends and become snobby. Thanks for the info.

[@FabioulousPizza]

Thanks for watching the video! If you are on Instagram, remember to find me there so you can see what I am up to 😀

[@assuntaparente5942]

The only question if does that 00 flour have all the chemicals that the bread flour from the us? The answer is obviously NO. so don't be surprised if I choose the one that says 00 that comes from Italy (unless 7:31 that too is a lie and the flour doesn't actually come from italy). Canadian flour is great but its also full of chemicals and also enriched

[@FabioulousPizza]

Great point 👌🏻 Sadly, even Italian flours MAY contain lots of additives and the laws that regulate them are not too clear. If added chemical are a concern, one should find flours specifically sold as "no additive" or similar!

[@D.D.T.123]

I have heard some say that 00 takes a high heat pizza stone better…is that the protein that does that one the actual 00 type flour? Very informative video as well as your others too.

[@FabioulousPizza]

Honestly I have never found any scientific evidence supporting that affirmation, therefore I say it's one of the (many) misconceptions people keep repeating because they heard from someone else 😁

[@TheDuckofDoom.]

Government categories are always inadequate. The properties of wheat flour that matter: 1. gluten proteins, quantity and type (softwheat has less total protein but proportionally more gliadin so for the same protein percent it is less springy and easier to stretch.) 2. extraction or ash, this is indicates the proportion of bran and germ 3a. The texture of the grind 3b. The proportion of damaged starch. (A combination of wheat type and grinding prossess. Soft wheat is less damaged than hard wheat for the same texture of grind. Soft wheat has low protein and high moisture.) Damaged starch strongly affects water absorption, and stability of the dough as it ferments when the enzymes and yeast do their work.

[@FabioulousPizza]

Yes I wish the technical info were easier to get. In Italy you can try to get in touch with the mills and they usually send you the technical sheet, but it's not to easy!

[@weheart9306]

I have a question about health when it comes to breads, flour etc.... I have recently stopped buying bread from the grocery store here in the U.S. Every week I make a loaf of bread using Caputo Chef's flour - Soft Wheat flour Tipo "00". I buy it on Amazon and I can even purchase (which appears to be the same as I buy from Amazon) from a local Italian sandwich shop. It says on the back "Ideal flour for making authentic Italian pizza dough, pasta, focaccia, breads & more.". Is this correct or should I be using something else? Thanks!

[@FabioulousPizza]

Well the claim is quite wide! Of course this means that that flour is very versatile, on the other hand I see it a bit like clever marketing ☺️ But rest assured that Caputo chef is a good product, therefore if you are happy with the baked goods you get and you enjoy them, then keep using it 😀

[@lucre73]

Grazie Faffo!! Non ho abbandonato il video...ahhahahha 💓

[@FabioulousPizza]

La mia scienziata 😍

[@lauratempestini5719]

Can we grind 00 with home stone grinding mills?

[@FabioulousPizza]

Technically, yes! However, it would be hard to check all the features of the resulting flour and determine if it's "proper" 00 😀

[@LordOfWolvesOfficial]

I love pizza! I love this channel ❤❤

[@FabioulousPizza]

Thanks for the support, I'm glad you enjoy my content 💙 Feel free to share it with other pizza lovers like you!

[@nishantmudgal4434]

Hi Fabio❤ So..Doesn't fine milling help in any way?

[@FabioulousPizza]

Hi, great question 😀 By no means we professionals consider "finely milled" a sought after feature, we discuss other technicalities!

[@nishantmudgal4434]

@@FabioulousPizza I see.. so which one would you prefer out of a 12% Protein 00 and a 12% Protein 00 which is finely milled?

[@FabioulousPizza]

I wouldn't mind! Like I said "finely milled" it's not of any interest, it's known mostly in laboratory and the difference would be in microns - negligible for us as bakers! Hope this helps 😊

[@joannestretch]

I have organic 00 flour but the protein is only 10%, how can that be? Im from Canada should i add gluten flour to it to increase the protein to at least 12-14% or leave as is?

[@FabioulousPizza]

That is perfectly consistent with what I say in the video and with the table at 3.03 😀 Your 00 doesn't necessarily need more gluten, unless you want to do a long fermentation! Hope this helps 😊

[@joannestretch]

@@FabioulousPizza i like to do a fermentation overnight in the fridge, can it be acheived with only 10% protein? say 24 hr fermentation?

[@FabioulousPizza]

With such a low protein content, I would only do it with low hydration. I mean, nothing stops you anyway, but after 24h your dough ball will be quite weak,not too easy to handle!

[@joannestretch]

@@FabioulousPizza ty for the advice

[@sairabatool9421]

While comparing flour it will be better to show and compare textures too. Because in our region names are completely different.

[@FabioulousPizza]

Sure, you're right, but this was a video about 00 flour not about comparing flours 👌🏻 Have a nice weekend!

[@beastumfan]

Put it to the test! I love the Aldi's Italian bread.

[@FabioulousPizza]

Never tried it, I'm sure it's delicious! Have a nice Sunday 😀

[@antoniopecora9837]

Hi Fabio. The strong flour available at grocery stores in Canada is typically bread flour with a protein content of about 12%. I want to increase this to 15%. Question: If I'm making pizza dough with 500g of flour, should I use 485g of bread flour + 15g of gluten flour, or 500g of bread flour + 15g of gluten flour? Thanks!

[@FabioulousPizza]

Oh, mamma mia, 15% is so high, I would use it to make panettone! But if you want to experiment...go for it 😀 There's some maths involved here, however, I'm not sure if I can help, sorry about that 😅 I guess that good old trial & error is your friend!

[@antoniopecora9837]

@@FabioulousPizza thanks Fabio. Too many experts on KZbin but I trust that 12-13 grams of protein should be sufficient. I agree that 00 isn’t always the best and as you say… trial and error is the best method. Grazie Mille!

[@designereats3661]

Can I use 00 flour for baguettes?

[@FabioulousPizza]

Yes you can! Make sure to double check the protein content, though 😀 Feel free to share the video with another baguette lover, you will help both them and me!

[@fergrand]

What about hard red wheat vs soft wheat? In USA more than 65% is hard read which is different that soft wheat!!!

[@FabioulousPizza]

Yes, hard wheat is what's used to make semolina, although its quality is obviously different from hard read wheat!

[@anfello9870]

Hi..just found your video and you explained it well. But I heard there is 1 more variable to consider, the W number which indicates flour strength. Can you explain this?

[@FabioulousPizza]

Nevermind the W value, that comes from a lab test with Chopin Alveograph, which is not very widely used. And even in Italy, where we use it, the W value is seldom indicated on a commercial level - you would need to check the mill's website or even get in touch with them to get the technical sheet of the flour. To be aware of the strength, just have a look at the protein % that's more than enough for home bakers 😀 Hope it helps, have a great weekend 🙌🏻

[@ZauqnTaste]

Great

[@FabioulousPizza]

Thanks! Glad you like it 😀

[@edge030282]

Thank you for the education

[@FabioulousPizza]

Thanks for watching 😀

[@kd3446]

I always use bread flour 12%, I going to try a new flour bread flour soon at 15% protein I don’t what the difference will be I will soon find out….

[@FabioulousPizza]

Sure, the fun is in the experiments! With 15% protein I'd try a longer than usual fermentation 👌🏻 Have fun!

[@danielnichols3594]

So 00 is just lower extraction soft white wheat flour - more of the germ/bran sifted out and you have pure endosperm/starch? Probably 70% extraction vs. 80%+ extraction & minimum 9% protein? I didn't catch the ash content in the government specification.

[@FabioulousPizza]

All correct! For 00 , only the maximum ash content is determined and is 0.55% 👍🏻

[@piyushmakwana7075]

Can I use make pan pizza

[@FabioulousPizza]

Yes you can 👍🏻

[@413TomaccoRoad]

What is closer to 00, All Purpose or Bread(strong) flour?

[@FabioulousPizza]

Great question 👌🏻 All purpose is closer to lower protein 00, while bread flour is closer to higher protein 00. Hope it helps, enjoy the upcoming weekend!

[@413TomaccoRoad]

@@FabioulousPizza The pizza in my profile was from last night. It would have been in the Portnoy 8+ range if it was a little more crispy on the bite.

[@FabioulousPizza]

@@413TomaccoRoad keep trying, you'll get there! There's lot of fun in the experiments 🍕

[@413TomaccoRoad]

@@FabioulousPizza I've been using King Arthur Bread flour. 14% gluten protein. That's frozen spinach, not basil. I cooked it seperatly so the water wouldn't make a pizza soup.

[@FabioulousPizza]

@@413TomaccoRoad well done 👌🏻

[@kd3446]

So is bread flour ok to use for pizza base? I use strong white bread flour….I’m From uk…. Any answers please What the best on to use?

[@FabioulousPizza]

You can definitely use bread flour! I like cotswold and another favourite is wrights, they are pretty common. Not sure if you already watched my tutorial, but I think you will like it 😀 kzbin.info/www/bejne/eWHbi4iCp5p2q6s

[@anajay8172]

What is 0000 flour?

[@FabioulousPizza]

That's one of the categories in Latin America, there's also 000 and I am not sure if they are available elsewhere. I have never had the chance to try any of them, so I can't really say anything about it!

[@leeyost9917]

WHAT ELSE can 00 flour be used for??? I accidentally bought it and need to make banana bread and chocolate chip cookies. Can I use it for that???????????

[@FabioulousPizza]

Go for it! I'd try both and see how they turn out, it's unlikely that something really wrong happens 😀

[@leeyost9917]

Yeah, I buy all organic ingredients and don’t have a lot of free time. I like chewy ooey gooey chocolate chip cookies so I’d be bummed if they came out crispy 😩

[@FabioulousPizza]

Fair enough, me too! But that depends mostly on the actual baking. I would cook the cookies for less time to be sure they don't crisp up too much 🍪

[@RonalddNascimento]

nice

[@FabioulousPizza]

Thanks, glad you like it!