00 flour

In Italy, wheat flour is classified by how refined it is, and 00 (doppio zero) is the most refined and lowest in bran. Italy's national agricultural research body, CREA, describes it as the most refined and bran-poor flour, perfect for sweets and fresh pasta because of its high starch content. Types 0, 1 and 2 are progressively less refined.

Because it is milled so fine, 00 flour feels silky and gives smooth, supple dough. Bakers use it for fresh egg pasta, Neapolitan-style pizza, and tender cakes and pastries. The 00 label tells only how finely the flour is refined, not its protein, so some 00 flours are strong for bread and pizza while others are soft for pasta and cakes.

It can often be partly replaced with all-purpose flour.