Flour – The Heart of the Dough

Flour isn't just "flour." In Italy, we classify it by how finely it's milled and how much of the wheat grain it retains. You'll often see these labels:

Italian Type — Description — Typical Use

• 00: Extremely fine and soft. Low in bran and perfect for elastic, smooth doughs. — Neapolitan-style pizza, pastries
• 0: Slightly stronger and less refined. — Roman-style pizza, bread
• 1 and 2: Coarser, darker, more flavorful. — Rustic breads
• Manitoba: Very strong, high-protein flour used to strengthen weak blends. — Long fermentation doughs

If you're outside Italy, look for bread flour or high-gluten flour (with 12–14% protein).

Avoid all-purpose flour for long fermentation — it lacks the strength to hold gas during proofing.

Pro Tip: A blend of 70% type "00" and 30% strong bread flour is ideal for a balanced, elastic dough with rich flavor.

(Reference article — no method.)