00 flour, ordoppio zero, is a finely ground Italian flour commonly used for fresh pasta and Neapolitan-style pizza dough. In Italy, flour is graded by how finely it is milled, and “00” is the finest grade. We currently use Caputo Chef’s 00 flour in our pasta classes, which you can find downstairs at Sparrow Market or at other high-quality grocers.
Because 00 flour is so finely milled, it creates a smooth, soft, and elastic dough that is easy to roll thin without tearing. Its balanced protein content also helps dough develop structure while staying tender, making it ideal for delicate pasta and thin pizza crusts with a crisp exterior and airy interior.
Compared with all-purpose or bread flour, 00 flour has a finer texture and produces a softer, more elastic dough. Bread flour can be a good substitute for pizza, and all-purpose flour can work for simple pasta shapes, but 00 flour gives the most traditional texture for fresh pasta and Neapolitan-style pizza.
On a personal note, I use GFJules gluten-free flour at home. Although it is not 00 flour, its silky, fine texture and added xanthan gum have performed well for me for GF pasta, as well as baked goods. ~G