Does 00 flour really make a difference?

The simple answer is yes, you can. Many recipes that call for 00 flour will often call for all-purpose as a substitute. There shouldn’t be any problems using it in your favorite homemade cake, but you will notice a slightly chewier texture with the all-purpose.

What is the equivalent of 00 flour?

all-purpose flour
All this said, it’s generally fine to substitute all-purpose flour for “00” flour. You’ll notice a texture difference if you grew up in Europe or are very familiar with with products made from “00” flour, but all your recipes will still come out just fine.

What is 00 flour best for?

00 flour is very soft and delicate. It is good to use when you want to make a style of pizza with a tender crust. This style is typical of a Neapolitan pizza where the pizza is cooked in a couple of minutes in a blazing hot wood fired oven. This keeps the pizza soft and tender.

Is 00 flour really necessary?

00 flour is the gold standard for Italian cooking, especially thin-crust pizzas and homemade pasta. It all has to do with texture. The Kitchn notes that while American flours are classified by protein content (and, in turn, gluten content), European flours are classified by the fineness of the grind.

Is 00 flour really better for pizza?

This means that 00 flour will produce a pizza dough that’s stronger than pizza dough made with all-purpose due to its higher gluten content but less elastic than dough made with bread flour due to the wheat variety. The result? A nice balance of crisp and chew in the pizza crust.

Can I use cake flour instead of 00 flour?

Yes, this does make cake flour seem like a good substitute for type 00 flour, but it’s most likely a sin to compare the two in Italy. Whilst this fine mill makes them slightly similar, the lack of gluten in cake flour means that it won’t form as much gluten and you won’t get the same chewy texture.

Is type 00 flour high gluten?

Bread flour, says SFGate, is considered a high gluten flour, with a gluten content of up to 13 or 14 percent. Caputo 00 flour is a little lower, coming in at around 12 percent gluten. That’s pretty much perfect and will give you a chewy crust without crossing the line and getting rubbery.