00 Flour in Australia: The Simple Guide to Choosing Pizza Flour
Let’s Talk About the Heart of the Dough
If you’ve ever tried to make pizza at home and wondered why it didn’t quite hit the mark, maybe the crust didn’t puff right, or the dough tore too easily, chances are, it started with your flour.
Flour isn’t just the base of your dough. It’s the soul of it. The quality, type, and even the brand you use will shape everything about your pizza, from the texture and chew to how it handles when you’re shaping it.
In this guide, I’ll walk you through what “00 flour” really means, what to look for in Australia, and when it truly matters. Whether you’re just getting started or ready to elevate your pizza making skills, this guide will help you choose the right flour for perfect pizza.
First Things First — What Is 00 Flour?
In short, 00 (or “doppio zero”) refers to how finely the flour is milled. The Italian flour grading system goes from 2 (coarse) to 00 (super fine).
00 flour is powdery soft, almost silky and creates a beautifully smooth dough that’s easy to stretch and shape. That’s why it’s the go-to for Neapolitan pizza. It gives you that balance of lightness and structure with a crust that’s soft in the middle and crisp on the edges.
But not all 00 flour is created equal.
Protein Percentage — The Bit Most People Skip
While the "00" tells you how fine the flour is, it says nothing about its protein content. And this matters more than most people realise.
Protein = gluten potential. The higher the protein, the more strength and chew the dough will have. For pizza, we’re usually after something in the 11.5% to 13.5% range, depending on the style and how long you’re fermenting the dough.
A flour that’s too low in protein will be too soft and fragile, it won’t hold its shape and may tear easily. Too high, and it becomes tough, with a dense chew that doesn't feel right for pizza.
Best 00 Flours You Can Find in Australia
Here’s a breakdown of what’s commonly available across Aussie supermarkets, speciality stores and online. These are ones I’ve tested, worked with and would recommend based on what kind of dough you’re making.
🟠 Caputo "Pizzeria" 00 Flour (Blue)
Protein: ~12.5%
Ideal for: High-temp ovens (wood-fired or gas), Neapolitan-style pizza
Texture: Soft, elastic, holds shape beautifully
Fermentation: Up to 72 hours cold ferment
Notes: The gold standard. Imported from Naples. If you want that classic puffy crust with a soft centre, this is it. It's a bit pricier, but you feel the difference.
🟠 Caputo "Chef’s" 00 Flour (Red)
Protein: ~13%
Ideal for: Versatile use, home ovens and lower-temp gas ovens
Texture: Slightly stronger than the blue, more tolerant to different conditions
Fermentation: 24–48 hours works great. Lower hydration 62%-65%
Notes: Great for Aussies baking at home who still want to work with proper dough but don’t have a pizza oven. A little more forgiving.
🟡 Il Molini 00 Flour
Protein: ~12%
Ideal for: Everyday Neapolitan pizza
Texture: Smooth, medium elasticity
Fermentation: Short to medium ferments.
Notes: Another solid Italian import that’s often a bit cheaper than Caputo. A good pick if you're practising or making simple dough.
So, What’s the Best Flour for Pizza Dough?
It depends on your setup and what kind of dough you want to make. Here’s a quick cheat sheet:
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Wood-fired or gas-fired oven
Home oven (electric)
Want quick same-day dough
Long cold ferment (48+ hrs)
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Caputo Pizzeria (Blue) or Pizzeria (Red)
Caputo Pizzeria Red
Caputo Pizzeria Red or Chef’s (Cuoco)
Caputo Pizzeria (Blue & Red) or Il Molino
If you're hosting a Marino & The Dough masterclass, we’ll bring the exact flour that matches the dough we're teaching you to master, so you can feel the difference in your hands and taste it in every bite.
When Does It Really Matter?
Here’s the truth: If you’re serious about dough, your flour choice matters from the start.
But if you’re just getting into it, don’t stress. Learn the technique first, how to mix, rest, shape, and ferment. Then, once your hands understand the dough, upgrading your flour will take everything to the next level.
That’s when you’ll really taste the lift. The crust will puff with more structure. The chew will feel balanced. And the dough will stretch like a dream without tearing.
So yes, flour matters. But understanding it matters more.
Final Word from Luke
Don’t overcomplicate it. Find a good 00 flour with the right protein for your setup and give it a crack. Practice a few batches. Keep it simple and enjoy the process.
And if you want to really feel what the right flour can do, join us for a class. I’ll show you the process from start to finish from how to work the dough, stretch it, and bake it into something your mates will talk about long after the last slice is gone.
Until the next slice,
Luke 🍕