That One Difference That Makes a Whole Lot Difference
Think of 00 flour vs bread flour as hard wheat vs soft wheat. Because at the molecular level, that’s precisely what it is.
The classification of wheat revolves around factors like hardness, color, and growing season. Hard wheat, by nature, has a higher protein content compared to its softer counterpart.
Bread flour is made from 100% wheat whereas tipo 00 flour comes from soft durum wheat. All-purpose flour uses a combination of both hard and soft wheat.
Now does the hardness of the wheat impact your baked good?
The milling process of wheat causes stretch damage. The higher the stretch damage, the higher the water absorption capacity of the flour. Therefore, bread flour, despite similar protein content, has a high water absorption compared to 00 flour.
This results in a tighter, dryer dough that can absorb more liquid without being sticky. You can knead this too without applying too much elbow grease. For bread making, these are the ideal characteristics.
00 flour dough, on the other hand, tends to be on the wetter, stickier side. For a newbie, it can be difficult to manipulate. But if kneaded and proofed correctly, it’s easier to stretch thinly. And that’s what leads to that delicate, puffy pizza crust with an open crumb structure.
To understand the distinctions clearly, I made two pizza doughs – one with bread flour and another with pizza flour. And here’s what I observed:
Testing Bread Flour Vs 00 Flour Pizza Dough Side by Side
Step 1: Autolyse: Making the Poolish For this experiment, I kicked off with a poolish using both 00 flour and bread flour. The poolish recipe consisted of 100 grams of each flour, 66% hydration, and a pinch more salt than usual.
Add the salt at the very end.
In the 00 flour recipe, the decision to incorporate a higher-than-usual salt content (typically ranging between 2.5% to 3%) was deliberate, aiming to fortify the gluten structure. Why?
Salt acts as a gluten strengthener. It contributes to the overall texture and elasticity of the dough. For a Neapolitan pizza, a well-developed gluten network is paramount for achieving that chewy yet tender crust.
Skipping the poolish is an option, but it does reduce the depth of flavor to a very palpable degree.
Now, onto the observations
These differences are quite subtle at this stage, to be honest.
Step 2: Fermentation
For this experiment, I’m not rushing it. After making the poolish, I added the rest of the flour and kneaded both the dough by hand until the dough came together. The 00 dough took around 10 minutes while the bread flour dough came together under 8 minutes.
Next, I left both doughs to rest in the fridge for 24 hours. For enhanced taste and texture, you should aim for 48-72 hours.
The slow fermentation period serves as a catalyst for the breakdown of complex sugars into simpler, more flavorful compounds. This gradual process leads to the development of a distinctive, airy crumb structure in the final pizza crust.
Now, onto the observations: The 00 flour dough had a visibly greater rise compared to the bread flour counterpart. The latter dough was also quite tight, while the 00 dough was sticky to the touch.
Step 3: Shaping the Dough
After 24 hours of relaxing in the fridge, I took two doughs out and punched them lightly to knock out the large air bubbles. Then I moved on to portioning out the dough. I placed the small dough balls onto a tray lined with plastic wrap and covered them with another wrap.
I left them on the counter to come to room temperature for about an hour. This also helped the gluten to relax which is an important step before shaping the dough. After an hour, I hand-stretched the doughs, leaving the center thicker than the edges (cornicione).
Now, onto the observations: The 00 flour dough, due to its sticky nature was quote messy to handle. It was sticking to the plastic wrap as well while resting. I had to be very gentle with it to avoid knocking out all the trapped air.
The bread flour dough on the other hand was dry and therefore, easy to handle.
Before stretching, I made sure to dust the countertop as well as the 00 dough generously with flour. However, the more I worked the dough, the softer and more pliable it became.
Since it wasn’t my first time making this dough, I was able to stretch it thinly without tearing it apart. For a beginner, it might not be that easy.
I did the same with the bread flour dough. Needless to say, it took some effort to stretch it as thinly as the recipe demands. That’s because it kept bouncing back during stretching due to the tight gluten structure. Meh!
Step 4: Baking
Finally, I dressed the prepared crusts with a ladle full of homemade pizza sauce, added fresh mozzarella, some basil, and a generous drizzle of olive oil. I baked both for 2 minutes in my Ooni Koda at 930 degrees. At the 80-second mark, I turned the crust once with a pizza turning peel.
Now, onto the observations: Here comes the moment of truth!
Look-wise: The bread flour crust had significantly more browning than the 00 flour crust. Next time, I’d bake the latter for 15 seconds longer.
The 00 crust was ultra-soft with large air pockets inside the cornicione.
The bread flour crust was comparatively dense and had a small crumb structure. I look more like…bread. What a revelation!!
Taste-wise: They both tasted amazing. But the bread flour crust was more like a sourdough bread with toppings. The crust made with 00 flour was soft, and crispy, with just the right amount of chewiness. I’d rate it a solid 4.5/5.
Final Verdict
If you’re after the authentic taste and texture of pizza, 00 flour is the way to go. And if you want to make high-quality artisan bread at home, blindly go for bread flour. As simple as that!
The Recipe I Used for This Test:
For the poolish:
100g water
100g flour
A pinch of yeast (approximately 1g)
To the poolish, add:
1/4 tablespoon fine table salt (about 4g)
50g flour
Kneading time: 10 minutes for the 00 dough and 8 minutes for the bread flour dough
Proofing time: 24 hours. Needs to rest for another hour at room temp before shaping.
Baking Time and Temperature: 2 minutes at 930 degrees with doors closed. Turn the pizza once with a peel at the 80-second mark. I’d advise cooking the 00 flour crust for 15 longer for better browning.
Bread Flour vs Pizza Flour Comparison Chart:
Before you hit the grocery store, take a look at the table below to decide whether to buy bread flour or 00 flour for pizza making:
Flour Type 00 Flour Bread Flour
Wheat hardness
Soft
hard
Protein content
12-14%
12-14%
Gluten Strength
Moderate
Very Strong
Hydration Capacity
High (65-70%)
very high (66%-100%)
Grind
Very fine
Medium
Oven Spring
Low
High
Baking Temperature
At least 500-600°F. The higher, the better. Ideal for fast Neapolitan-style baking.
375-425°F. Withstands prolonged baking.
Fermentation Time
1-2 days optimal for flavor development.
3 or more days of cold fermentation allows greater gluten development.
Shaping
Easy to stretch thinly. Risk of tearing if over-handled.
Can be aggressively shaped and stretched.
Nutrition
Higher protein than AP flour. Low fiber.
Higher protein than 00 flour but less fiber than AP flour.
Best Uses
Neapolitan, flatbread, focaccia.
Bread, deep dish, and pan pizzas.
Can You Use Bread Flour for Pizza Dough?
I don’t see why not. 00 flour is specially crafted for baking in wood-fired ovens that can get hotter than 800F. Regular kitchen ovens can’t get that hot.
The only thing to keep in mind is that your crust may be a little chewier than usual.
Troubleshooting Tips for a Softer Crust
After making dozens of pan pizzas with bread flour, I’ve finally discovered a few ways to make the finished product softer, and less bread-like:
Balance Flour and Water (Hydration): If your pizza dough contains too much flour compared to water, it will result in a dry, tough pizza dough that is hard to work with. Aim for 70-75% hydration or higher.
Baking Temperature: Bake low and slow. I tried baking the bread flour crust in my regular oven at 450 degrees for 15 minutes in an aluminum pizza pan. The resulting crust was much softer compared to the one I made previously in the Ooni oven.
Baking Method Matters: Baking on a pizza stone or sheet promotes rapid heat transfer, leading to a crispier crust. On the other hand, using a pan slows down the heat transfer, leading to a more tender crust. Hence, go for the pan if you have one on hand.
Will Pastry Flour Yield a Less Dense Crust?
Yes. according to my go-to guide for recipes – SeriousEats , it is indeed possible to make pizza with pastry or cake flour.
I gave it a shot and…
While it did come pretty close the 00 flour crust in terms of appearance, with large air pockets and all that jazz, it lacked the chewiness.
Due to a lack of gluten strength, all the small air bubbles collapsed, creating large bubbles. Sadly, these bubbles weren’t strong enough to support the weight of the sauce and the toppings.
But, I found a solution to improve the structural integrity of the dough!
Troubleshooting tip: I added 2 grams of vital wheat gluten in 100 grams of pastry flour while making the poolish. The rest of the process remained the same.
For those who don’t know, vital wheat glute n is a protein-rich substance derived from wheat. It is commonly used to enhance the gluten structure in bread and pizza dough.
What Is Bread Flour?
Bread flour comes from hard red spring wheat grains that are high in protein. It’s used for making bread because it creates a chewy crust and soft interior. The high gluten strength helps trap air during rising, which makes bread rise properly and gives it structure.
Pizza dough made with bread flour are easier to stretch due to its high elastic toughness. Gluten also impacts the dough’s water absorption capacity.
Bread flour can absorb more water, making it the right choice for high hydration, cold fermented pizza doughs.
Note that if you are going down the long, cold fermentation route, you have to use flour with over 13% gluten. Most commercially sold bread flours contain 12-12.5% gluten.
What Is 00 Pizza Flour?
Tipo 00 flour is milled from durum wheat. It is considered the best wheat for pizza dough due to its high gluten content.
Although the gluten % varies from brand to brand, it generally contains 10%. King Arthur 00 pizza flour has 11.5% gluten, while Caputo 00 has 12% gluten.
Their high wheat gluten content makes them ideal for baking pizza crusts with a crispy texture and chewy interior. It also has a low amount of starch and sugars, which means it won’t create a gummy crust when baked.
00 Pizza flour is the go-to choice for making thin-crust pizzas. This is because it absorbs less water than all-purpose flour, which makes the dough easier to handle. Moreover, low absorbency also makes it perfect for baking pizza in a wood-fired oven that can get hotter than 800F.
Pizza flour is also great for making fresh pasta dough, breadsticks, focaccia, stromboli, and other Italian dishes.
Why Does the Choice of Flour Matter in Pizza Making?
The only difference between an edible cardboard and a heavenly pizza crust is the flour you use. That’s precisely why the internet is full of heated debates about pizza flours.
00 flour or pizza flour is what most pizzerias and high-end restaurants use for making the dough. But, this flour is not readily available in many states in the US. Even if it is, it can be expensive.
The closest substitute that’s both cheap and easily available would be bread flour. I have baked pizzas with American bread flour a couple of times in my domestic electric oven. And the results were…
Quite alright, I’d say. It’s definitely chewier than crusts made of pizza flour. American bread flour is commonly used for making NY-style or Detroit-style pan pizzas.
The high gluten content in bread flour allows for a longer fermentation. This helps the dough develop a more complex flavor profile.
The fineness of 00 flour is ideal for pizzeria-type light and airy Neapolitan pizza. Such pizzas are traditionally cooked in a wood-fired oven for a minute or two.
Domestic kitchen ovens can’t reach such high temperatures anyway. So it’s perfectly acceptable to use bread flour instead of 00 flour for making pizzas at home.
6 Key Differences Between Pizza Flour vs. Bread Flour
Pizza flour and bread flour – both are widely used for making pizza, traditional bread, fresh pasta dough, and many other baked goods.
There are some noticeable differences between the two flours in terms of gluten strength, grind size, and absorbency. These factors, along with oven temperature, will determine the taste and texture of your pizza crust.
Below is a detailed low-down of the differences between 00 flour vs bread flour. Hopefully, this will help clear up all the confusion and allow you to make the right choice when it comes to choosing flour for your next pizza recipe.
1. Hydration Hub: Absorption Ability Comparison
Pizza Flour and bread flour are both made from wheat. But the difference in their hydration levels makes them ideal for different purposes. Bread flour has a higher hydration level than pizza flour, which facilitates a better rise. This means it will produce a moist dough that leads to a soft and chewy crust.
Pizza flour has a comparatively low hydration level, which makes it slightly less stretchable than bread flour dough. However, you won’t notice the difference if you use a high-gluten 00 flour by King Arthur or Caputo and perfect your water-to-flour ratio.
2. Gluten Game: Strength and Extensibility Face-Off
Bread flour has a higher gluten content than pizza flour because it needs to be able to withstand high temperatures in the oven. The higher gluten content helps the bread rise while baking and gives it structure so that it holds together well when you cut it into slices.
Pizza flour doesn’t need this kind of strength because it is cooked for shorter periods of time.
3. Wheat Origins: Tracing the Source
Pizza flour is made from durum wheat, while bread flour is made from hard spring wheat. This difference in grain makes a big difference in the taste, texture, and nutritional content of the finished product.
Durum wheat has a distinct, nutty flavor and contains more fiber than hard spring wheat and is also high in iron, magnesium, protein, and B vitamins.
Bread flour can be more difficult to digest due to its high gluten content. In reality, neither 00 nor bread flour is “healthy” per se. If you are looking for a gluten-free or low-gluten alternative to 00 flour , you can go with oat flour, cornmeal, or almond flour.
King Arthur also has a gluten-free all-purpose that can make a decent homemade pizza crust with the right recipe.
4. Texture Showdown: Fine vs. Coarse
00 flour is finely ground, while bread flour is comparatively coarser in texture. The baby powder-like soft and silky texture of Tipo 00 flour allows it to reach the desired consistency with less water. This results in a lighter texture and more air pockets in the dough.
This makes it ideal for baked goods like pizza crusts that need to rise quickly while still maintaining their shape.
Bread flour, on the other hand, is more coarsely ground and contains more gluten than 00 flour, which gives it a chewier texture and better structure. While both flours can be used interchangeably in some recipes, each one has its own unique characteristics that can affect the outcome of your dish.
So if you’re looking for a light and airy crust with lots of air pockets, then you should go with Tipo 00 flour. If you’re after a crust with a little less crunch and more chewiness, opt for bread flour.
And if you have subbing 00 with bread flour due to availability issues, increasing the fermentation time can help you reduce the chewiness a bit.
5. Hunting for Flour: Availability Assessment
Where I live, 00 pizza flour is not only expensive but also difficult to find. And even if you do manage to track some down, it will probably be just a small bag or two because it’s not something most people use often. That’s why I switched to ordering them online.
Bread flour is more commonly available, so if you’re just looking for an easier replacement, bread flour is probably your best bet. It’s also cheaper than 00 pizza flour and will work well as a substitute in most recipes.
6. Baking Outside the Oven: Unique Applications
00 flour’s applications aren’t limited to pizza. It’s also used for making focaccia, stromboli, and desserts, like cannoli, biscotti, and zucchetto (a large dome-shaped cake).
Bread flour is great for traditional bread like brioche, sourdough, bagels, cinnamon rolls, pretzels, pie crusts, biscuits, cookies, and fudge cakes.
Pizza Dough Recipe with Bread Flour
Here’s a quick and easy dough recipe that you can use to make pizza at home. It’s simple and delicious, but it does require some time to rise , so plan ahead!
Ingredients:
1/2 teaspoon yeast (active dry or instant)
Method:
Mix the flour, salt, sugar, and yeast in a large bowl.
Add in the olive oil and warm water and stir until combined.
Cover with plastic wrap or a towel and let rise for at least two hours (four is better). Once it’s risen, preheat your oven to 500 degrees Fahrenheit.
00 flour vs. bread flour: lightly flour a work surface and stretch out your dough into whatever shape you want (rounds are traditional, but square pizzas are also delicious!).
Final Verdict
Pizza is technically a type of bread. So, I don’t see any reason why bread flour won’t work. It’s the perfect substitute for 00 flour for homemade pizzas. That said, if you are a pizza Puritan and own a wood-fired oven that can reach 800F or higher, choose 00 Italian flour, by all means.
