Choosing between bread flour and 00 flour can feel like a fork in the road for any home baker. Both are wheat flours, but they differ in protein content, gluten strength, and how they behave in the oven. This guide breaks down the differences and gives you a practical recipe that works with either flour, so you can see exactly how each one performs.
Ingredients
- 4 cups (500 g) bread flour or 00 flour (see note)
- 1 ½ cups (355 ml) warm water (110°F / 43°C)
- 2 teaspoons (10 g) fine sea salt
- 1 teaspoon (4 g) instant yeast (or 1 ½ teaspoons active dry yeast dissolved in the water)
- 1 tablespoon (15 ml) olive oil, plus more for the bowl
- Semolina or cornmeal for dusting (optional)
Note: For a direct comparison, make two half-batches, one with each flour, and bake them side by side.
Instructions
- In a large bowl, whisk together the flour and salt. If using instant yeast, whisk it in as well. If using active dry yeast, dissolve it in the warm water first and let it sit for 5 minutes until foamy.
- Add the water (and dissolved yeast if using) and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until the dough is smooth and elastic. It should feel slightly tacky but not sticky. If it sticks to your hands, add a teaspoon of flour at a time; if it feels dry, add a teaspoon of water.
- Shape the dough into a ball. Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot (about 75°F / 24°C) for 1 to 1 ½ hours, until doubled in size.
- Punch down the dough. Divide it into 8 equal pieces (about 100 g each). Shape each piece into a tight ball by pulling the edges toward the center and pinching the seam. Place the balls on a lightly floured surface, cover with a towel, and let rest for 15 minutes.
- Meanwhile, place a pizza stone or an inverted baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a baking steel, use it.
- Roll or stretch each dough ball into a 6–8 inch (15–20 cm) round. If the dough springs back, let it rest for 5 more minutes. Dust a pizza peel or the back of a baking sheet with semolina or cornmeal. Place the shaped dough on it.
- Top with your favorite sauce, cheese, and toppings, but keep it light—too much topping makes the crust soggy.
- Slide the pizza onto the hot stone or baking sheet. Bake for 6–8 minutes, until the crust is golden brown and the cheese is bubbling. If you are using 00 flour, the crust will brown faster, so check at 5 minutes. For a food-safe internal temperature, the pizza is done when the crust reaches 165°F (74°C) as measured with a food thermometer, though visual cues like a golden brown crust and melted cheese are often sufficient for a fully cooked pizza.
- Remove from the oven, let cool for 2 minutes, then slice and serve.
Tips
- Protein matters: Bread flour has 12–14% protein, while 00 flour ranges from 9–12%. Higher protein means more gluten, which gives a chewier crumb. For a Neapolitan-style soft, airy crust, use 00; for a New York-style chewy crust, use bread flour.
- Hydration adjustment: 00 flour absorbs less water than bread flour. If your dough feels too wet with 00, add 1–2 tablespoons (15–30 ml) less water next time. Conversely, bread flour may need a touch more water.
- Don’t skip the rest: The 15-minute rest after shaping is crucial for relaxing the gluten. Skipping it makes the dough hard to stretch and it will shrink back.
- Substitution: In a pinch, you can use all-purpose flour (10–12% protein) for either, but the crust will be less chewy and may not brown as evenly. Add 1 tablespoon of vital wheat gluten per cup to mimic bread flour.
Serving Suggestions
This dough makes excellent personal pizzas. Serve with a simple tomato sauce, fresh mozzarella, and basil. For a white pizza, use ricotta, garlic, and spinach. It also works well as focaccia: press the dough into an oiled baking sheet, dimple with your fingers, and bake at 425°F (220°C) for 20–25 minutes.
Variations
- Whole wheat blend: Replace 1 cup of the flour with whole wheat flour. You’ll need to add 2–3 tablespoons more water, as whole wheat absorbs more.
- Herb and garlic: Add 1 teaspoon dried oregano and ½ teaspoon garlic powder to the dry ingredients.
- Slow-rise version: After kneading, refrigerate the dough for 24–72 hours. This develops more flavor and a crispier crust. Bring to room temperature before shaping.
Storage and Reheating
Baked pizza is best eaten fresh, but leftovers keep in the refrigerator for up to 3 days in an airtight container. Reheat slices in a 400°F (200°C) oven for 5–7 minutes, or in a skillet over medium heat for 2–3 minutes per side until the bottom is crisp. The dough itself can be frozen after the first rise: punch it down, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature before shaping.
Frequently Asked Questions
Can I use 00 flour for bread? Yes, but it makes a softer, less chewy loaf. For a classic sandwich bread, bread flour is better. For focaccia or pizza, 00 works beautifully.
Is 00 flour the same as all-purpose? No. 00 refers to the fineness of the milling, not the protein content. Italian 00 flours are usually lower in protein than American all-purpose, but some 00 flours are high-protein and meant for pizza.
Which flour makes a crispier crust? Bread flour gives a crisper, crunchier crust because of its higher protein. 00 flour produces a softer, more tender crust that is typical of Neapolitan pizza.
Can I mix bread flour and 00 flour? Absolutely. A 50/50 blend gives a balanced crust with both chew and tenderness. Adjust the water as needed—start with the lower amount and add more if the dough feels dry.
Why is my dough with 00 flour sticky? 00 flour absorbs less water, so the dough can feel wetter. That’s normal. Resist adding too much flour; instead, use a bench scraper and lightly oiled hands to handle it.
Do I need a pizza stone? No. A preheated inverted baking sheet works well. The key is to preheat it long enough—at least 30 minutes—so it gets really hot.
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