DeLallo 00 Flour is the secret to superior pizza, pasta, bread, crostata and Italian sweets. This exquisite flour is made in Italy with 100% Italian durum wheat that has been expertly milled and sifted for a superfine texture. The powder-like texture and 12% protein content of our double zero flour make it the ideal choice for crisp Neapolitan-style pizza crust at home.

• Unbleached soft, white flour that is expertly milled for a superfine texture.
• A sturdy flour with a high protein content (12%), ideal for pasta- and pizza-making.
• Create crisp, chewy Neapolitan-style crusts at home.
• Expertly milled type 00 flour for ideal superfine texture.
• Dough strength (W300) allows for longer fermentation time to develop flavors.
• Superior flour for creating pizzeria-style pizza at home.
• 1 bag makes 6 (10-12”) pizzas. Recipe on the package is for ½ of the bag.

View our step-by-step guide and learn how easy it is to make pizza dough with 00 flour!

Frequently Asked Questions:

What is 00 flour [double zero flour]?

Regarded as the best flour for pasta- and pizza-making, 00 flour is a finely ground Italian flour. Type 00 refers to the texture of the flour created by milling and sifting. There are 4 main sizes, or grinds, of flour: 00, 0, 1 and 2. The lower the number, the finer the flour. Type 00 is the finest. When it comes to pizza, type 00 flour absorbs less water, which can create a lighter and more airy dough for that perfectly crisp crust—like the famous Neapolitan pizza.

Why does every pantry need 00 flour?

Type 00 flour is a superior soft wheat flour ready to upgrade all of your favorite Italian baked goods: pasta, pizza, crostata, bread and pastries. Unlike the lower protein and gluten content of all-purpose flour, type 00 flour is the ultimate pizza flour. It boasts a strength and elasticity making it perfect for kneading and a longer leavening time for developing flavors.

What is the difference between all-purpose flour and type 00 flour?

There are a few significant differences between these two flours. The first difference is how finely milled they are. Type 00 is superfine and powder-like in texture. All-purpose flour is more coarse. The second difference is the protein content. While the exact percentages can vary depending on the wheat selection and production methods, type 00 flours have a higher protein content (of about 12-15%). All-purpose flours fall typically between 9-12%. Because of these differences, type 00 flour absorbs less water and can create a lighter and more airy dough for that perfectly crisp crust.