"00" flour?

[Scattergun2570]

What is 00 Flour?
Where do I find it?
Is all purpose 00?

I have never come across this in a recipe before until today

 

[Andy M.]

What is 00 Flour?
Where do I find it?
Is all purpose 00?

I have never come across this in a recipe before until today

It's a specialty flour in the USA and common in Italy for making pasta.

You can find it here King Arthur Italian-Style Flour - 3 lb.

It is not AP flour

 

[Scattergun2570]

00

Interesting...well this is a pizza dough recipe calling for it,,,what happens if I use AP Flour?

 

[Andy M.]

The dough will turn out good.

AP flour is a higher protein flour than KA's 00 flour. So the liquid amount may have to be upped a little as higher protein flours absorb more water than lower protein flours.

Also, there will be a small difference in texture. Higher protein flours will give you chewier crust.

 

[Scattergun2570]

The dough will turn out good.

AP flour is a higher protein flour than KA's 00 flour. So the liquid amount may have to be upped a little as higher protein flours absorb more water than lower protein flours.

Also, there will be a small difference in texture. Higher protein flours will give you chewier crust.

Interesting... I think he is looking for an AIRY type of finished product with this 00 recipe.. Would it produce that type of crust?

 

[Andy M.]

Not sure what airy means. A lot depends on how thin you make the crust and other factors. The flour is one part of the equation.

 

[Bolas De Fraile]

I use imported 00 for Italian breads, although its high gluten for me its a softer flour than strong bread flour and is ideal for the poolish method of bread making.
I use imported french Type 65 flour for baguettes ect.
Does King Arthur produce a 65 ?