00 flour

00 flour refers to the Italian milling classification system, where 00 is the finest grind with the bran and germ removed. It has been the traditional choice for Neapolitan pizza for a long time because its fine texture produces a smooth, extensible dough that stretches thin without tearing and browns evenly in a very hot oven.

How it performs depends heavily on protein content, which varies by brand and intended use. Flours marketed for pizzeria use tend to have higher protein and stronger gluten, meant for ovens that bake in under two minutes, while lower protein 00 flours behave more delicately and suit shorter, gentler bakes. The fine milling itself does not guarantee a good crust on its own, it is the combination of protein strength and how the oven performs that matters.

When buying, check the protein percentage or the flour's stated W rating rather than assuming all 00 flour is the same. A common mistake is buying a high protein pizzeria style 00 flour and baking it in a home oven that tops out far below Neapolitan temperatures, which leaves the dough pale and undercooked before the crust can set properly.