Demystifying 00 Flour

One thing many home pizza makers struggle with is using 00 flour in a conventional home oven.

For those that have overcome this hurdle, how have you done it?

I have found 4 tricks that make it possible to use 00 and make very good pizza at home, even without a WFO. They are:
1. Use a little oil in the dough (1-2% or so). This helps keep it tender during longer bake times needed at lower temps.
2. Use a little honey or sugar to promote browning and spotting (around 1-2%).
3. Use the skillet-broiler method over a conventional bake unless you have stones above and under pizza and can preheat your oven for a long time.
4. Use as high a hydration dough as you are comfortable with (around 66%-70% or so).

Although it is admirable to use a pure Neapolitan style dough, it is not ideally suited for the home oven. With slight modification, 00 based doughs can work well at home. With a WFO, a leaner pure dough is fine, as the bake times are far faster and the temps higher. With home ovens, most failure amounts to trying to put a square peg in a round hole.

What are your tricks for 00? What has given you trouble? Let's help everyone conquer the infamous 00!


Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: