Flour matters more than most people think.
When people talk about Neapolitan-style pizza, they usually focus on the oven, fermentation, or the 90-second bake.
However, 00 flour Neapolitan pizza starts with one key ingredient — the flour.
Many traditional doughs use Italian 00 flour. This choice plays a major role in creating a pizza that feels light, smooth, and balanced.
What is 00 flour in Neapolitan pizza?
In a proper 00 flour Neapolitan pizza, the dough stretches easily while staying strong under high heat.
“00” describes how finely millers grind the flour in the Italian grading system.
Because of this, the flour feels soft and powdery. As a result, it creates dough that stretches more smoothly and stays consistent during handling.
That said, “00” does not define protein level. Different brands produce different strengths. For this reason, you should judge flour based on how the dough performs in real use.
Why 00 flour Neapolitan pizza works so well
1) It stretches smoothly
The fine milling allows the dough to stretch with fewer tears.
As a result, you get:
- A more even base
- Better structure
- A cleaner, more consistent crust
2) It supports a light, airy cornicione
Neapolitan pizza is known for its airy rim and soft bite.
00 flour helps create that texture while keeping the center thin and flexible.
👉 Read more:
Leopard Spotting on Neapolitan Pizza: What It Means (and What It Doesn’t)
3) It performs well in high heat
Neapolitan pizza bakes quickly at over 400°C.
Because of this, the dough must handle intense heat without drying out.
00 flour keeps the interior soft while allowing the crust to develop properly.
How fermentation connects to 00 flour Neapolitan pizza
Flour is only one part of the process.
More importantly, fermentation shapes both flavor and texture.
When you pair proper fermentation with 00 flour, the dough becomes lighter, more balanced, and easier to digest.
👉 Read more:
Why We Ferment Our Pizza Dough for 72 Hours (And Why You Can Taste It)
Why we use 00 flour for Neapolitan pizza at That’s My Pizza
At That’s My Pizza, we choose every ingredient to match our process:
- 72-hour fermented dough
- 400°C+ oven heat
- 90-second bake
- Made-to-order preparation
Because we build everything around high heat and speed, 00 flour helps us deliver:
- Smooth dough handling
- Consistent results
- A light, well-balanced crust
👉 Learn more:
Fior di Latte Pizza: Why It’s Perfect for Neapolitan Style
This is why every pizza we make stays light, balanced, and consistent.
How to enjoy Neapolitan pizza at its best
To get the best experience:
- Eat it fresh while hot
- Keep toppings balanced
- Reheat properly (avoid microwave)
👉 Read more:
How to Reheat Neapolitan Pizza at Home (Oven, Pan, Air Fryer)
When everything works together, every bite feels light, structured, and easy to enjoy.
Quick FAQ
Is 00 flour gluten-free?
No. 00 flour comes from wheat and contains gluten.
Does 00 flour guarantee a great pizza?
No. Great pizza comes from the full process — fermentation, handling, toppings, and baking.
Taste the difference
If you’ve never paid attention to the flour before, now you know why it matters.
Ready for Neapolitan-style pizza made with care?
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