000 flour Vs All purpose


Hi all, I've gone from living in the UK to the north east of Brazil and my flour choices are very limited! Most pizzarias use all purpose flour but in fairness they are all terrible and in my experiments it doesn't stretch well at all. I've recntly found a local supplier of 000 flour but only in 50kg bags, if this flour will be an improvement then I will be buying quite a lot but I just wondered if anyne has experience of using 000 flour in pizza making and some general advice please... Im going for a nice NY style crust btw. Thanks guys.

Damien B.
posted over 1 year ago

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I've only used 00 flour. They're probably going to be similar. The 00 and 000 refer to how finely the flour has been milled.

Most 00 flours have are 11-12% protein. This is on the lower end. You can still make a great pizza with this, but this flour isn't the ideal choice for a New York style crust.

Most New York Style pizzas use a high gluten flour such as All Trumps, Pendleton Power (now Graincraft Power) or Tony's Artisan (High gluten 00 flour).

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Raj Irukulla admin
posted over 1 year ago

Thanks for your reply Raj, Unfortunately the specific pizza flour here is only 7% protein so I will try to find the % for the 000 tomorrow. I wish I could get the brands you mentioned but they really don't have much on offer at all here.

- Damien   over 1 year ago


As expected the 000 is low gluten. I'm finding it impossible to find a high protein/gluten flour here. Any advice regarding adding gluten powder to a flour?

Damien B.
posted over 1 year ago


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