Tipo 00 vs Tipo 0 flour
What the Italian flour grades mean — and which to use for pizza.
What the numbers mean
Italian flour is graded by how finely it's milled and how much of the bran and wheat germ is sifted out — not by strength. From most to least refined: 00, 0, 1, 2, and integrale (wholemeal). So "00" is the silkiest, whitest flour, and the grade rises as more of the whole grain stays in.
The single most common mistake is to read the grade as a quality or strength rating. It isn't — it only describes the milling.
00 vs 0 for pizza
00 is ultra-fine and gives a smooth, soft, extensible dough and the tender, classic crust of Neapolitan pizza. 0 is milled a touch less refined, keeping slightly more of the wheat, which can add a little flavor and color.
Both make excellent pizza. In fact, many of the strongest pizza flours — Manitoba, Caputo Nuvola Super — are type 0, while plenty of everyday pizza flours are 00.
Grade is not strength
A flour's type (00 / 0) tells you its texture; its W rating tells you how much fermentation it can handle. You need both. A 00 at W 260–280 is perfect for a same-day Neapolitan; a strong 0 at W 350+ is built for a long biga or a multi-day cold ferment.
Never pick flour by grade alone — check the W. See baker's percentages for how the rest of the recipe scales around it.
Which to choose
For a classic Neapolitan, reach for a 00 pizza flour. For long or cold ferments and preferments, a strong 0 (or a strong 00). For Roman teglia and al taglio, a high-W 0 or 00 that can carry big hydration.
The calculator's flour recommendations pair the W band with the type, so you can filter to exactly the flour you want.
Build a Tipo 00 recipe in the calculator →
FAQ
Is 00 flour stronger than 0?
No. The number is milling refinement, not strength. Strength is the W rating, which varies within both 00 and 0 flours.
Can I use all-purpose flour instead of 00?
You can, but it's coarser and usually weaker, so the texture and stretch differ. For the closest result use a 00 pizza flour, or a strong bread flour for higher-hydration styles.