00 PIZZA FLOUR
00 PIZZA FLOUR
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MORCOTE® 00 Pizza Flour is a finely milled, Italian-style professional-grade 00 flour designed exclusively for pizzerias, professional chefs, bakers, and HoReCa kitchens seeking to craft authentic pizza bases & pasta doughs.
Expertly milled to an ultra-fine granulation, our 00 flour produces smooth, well-hydrated pizza dough that stretches easily, making it ideal for:
✔ Neapolitan pizza crust recipes
✔ Thin crust and pan pizzas
✔ Wood-fired pizza applications
✔ Extended fermentation doughs
✔ Fresh pasta dough recipes
Sourced from the finest wheat varieties, it contains an optimized protein content of 12%–14%, ensuring excellent dough elasticity, strength and structure. Enhanced with a specialized enzyme blend, therefore, it:
✔ Stabilizes gluten structure
✔ Improves fermentation control
✔ Boosts crust crispness and aroma
✔ Ensures effective dough handling
MORCOTE® 00 Pizza Flour | Precision Milled for Professional Pizza Perfection
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Frequently Asked Questions
What is MORCOTE® 00 Pizza Flour?
A professional-grade, Italian-style 00 flour for pizza bases. It contains ultra-finely milled durum wheat and a functional blend of enzymes for better dough elasticity, easy handling, and ideal fermentation. Its excellent gluten development is made possible by its optimized high protein content (12% to 14%) & fine granulation, which produces light, airy crusts with a well-balanced chew and crispness as well as ideal for preparing fresh pasta doughs.
Which pizza-style does it suit?
MORCOTE® 00 Pizza Flour is highly functional and applicable to prepare the following types of pizza base recipes:
- Neapolitan-style pizzas
- Thin crust and pan pizzas
- High-heat wood-fired pizzas
- Long fermentation doughs
- Artisan pizza bases
It also performs well for flatbreads, calzones or fresh pasta dough recipes.
Is it long fermentation / cold proofing?
Yes— our 00 Pizza Flour has an excellent stability for 24–72+ hours cold ferments. Thanks to its enzyme blend and gluten balance, this flour:
- Retains elasticity during extended rises
- Tolerates cold fermentation without breaking down
- Develops deeper flavor over time
This makes it excellent for advanced dough workflows (e.g., 24–72hours of coldproofing).
