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Tipo 00 flour, or Italian 00 flour, is one of the best for making that perfect homemade pizza dough. However, it can be a little tricky to find outside of European grocery stores and online shops. Not to mention the price! So, we have a replacement you can try to save yourself from going on a flour hunt and spending all your money!
Replicating the texture and fine consistency of commercial Tipo 00 flour can be challenging. However, you can create a comparable (not exactly the same) version by combining equal parts of all-purpose flour and cake flour and sifting multiple times to achieve a smooth, refined texture.
The resulting flour will offer a similar protein content to commercial Tipo 00 flour, though the actual texture and gluten structure may differ depending on the specific brand of flour used. Ready to try it? Let’s go!
What Kind Makes Tipo 00 Special?
Tipo 00 flour and regular all-purpose flour differ in refinement level and gluten content. Finely milled Tipo 00 flour has a lower gluten content, which is ideal for the delicate dough in pizza crusts. Regular all-purpose flour contains more gluten, making it better suited for bread baking and other baked goods that demand greater structural integrity. Combining cake flour and all-purpose is an effective option to attain a similar gluten content and consistency!
Do I Need Any Special Equipment To Make Tipo 00 At Home?
All you need is a measuring cup, a kitchen scale, and a sieve!
Ingredients To Make Tipo 00 At Home
It is best to make this flour in just enough quantity that you will use right away. This means it won’t develop clumps in storage. For this recipe, I used just under a cup of each flour.
- 226 grams of cake flour
- 226 grams of all-purpose flour
How To Make Tipo 00 At Home
Step 1. Using a kitchen scale, measure equal parts cake flour and all-purpose flour. I did just under 1 cup of each (226 grams).
Step 2. Sift both flours together 2 or 3 times to get it to an ultrafine consistency, just like Tipo 00!
Step 3. Use it as soon as possible so it does not have a chance to form clumps and remains ultra fine. Otherwise, store it in an airtight container in the fridge or pantry.
And there you have it! A superfine substitute for Tipo 00 for the ultimate pizza crust. Happy baking!
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Notes/Tips/Troubleshooting
- Using a kitchen scale and measuring each flour by gram rather than by cup is best. This ensures that you have exactly the same amount of both flours in your mix.
- It is best used immediately so clumps do not develop and create a less-than-ultrafine texture!
Nutritional Facts
¼ cup of Tipo 00 flour contains:
- 100 calories
- 21 grams carbohydrate
- <1 gram fiber
- 0 grams sugar
- 0.5 grams fat
- 3 grams protein
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FAQs
Where can I buy tipo 00 flour?
Tipo 00 flour is usually available in specialty food stores, Italian grocery stores, and online marketplaces. You can also find it at some larger supermarkets or gourmet shops.
What is the difference between tipo 00 flour and all-purpose flour?
Tipo 00 flour is finely ground and has a lower protein content compared to all-purpose flour. All-purpose flour is more versatile and can be used for a variety of baking purposes, while tipo 00 flour is specifically designed for pasta and pizza dough.
Does tipo 00 flour need to be sifted before use?
Sifting tipo 00 flour is not necessary unless the recipe specifically calls for it. However, if you prefer a lighter and finer texture, you can sift the flour before using it.
How to Make Homemade Tipo 00 (Italian Double Zero)
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- Author: Sarah Ryan
Ingredients
It is best to make this flour in just enough quantity that you will use right away. This means it won’t develop clumps in storage. For this recipe, I used just under a cup of each flour.
- 226 grams of cake flour
- 226 grams of all-purpose flour
Instructions
Step 1. Using a kitchen scale, measure equal parts cake flour and all-purpose flour. I did just under 1 cup of each (226 grams).
Step 2. Sift both flours together 2 or 3 times to get it to an ultrafine consistency, just like Tipo 00!
Step 3. Use it as soon as possible so it does not have a chance to form clumps and remains ultra fine. Otherwise, store it in an airtight container in the fridge or pantry.
And there you have it! A superfine substitute for Tipo 00 for the ultimate pizza crust. Happy baking!
Notes
- Using a kitchen scale and measuring each flour by gram rather than by cup is best. This ensures that you have exactly the same amount of both flours in your mix.
- It is best used immediately so clumps do not develop and create a less-than-ultrafine texture!
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About Sarah Ryan
Sarah is a certified Nutritionist, obtaining her degree from Endeavour College of Natural Health in Melbourne, Australia, in 2011. She is passionate about eating food, cooking it, and educating people about it, and she has done so on three different continents so far.
When you can tear her away from her plate, she also enjoys taking photos of her cats or going on quests to find street dogs to give ear rubs to.
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