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00 Flour

Grains

Ultra-fine Italian wheat flour with a very low ash content and high gluten potential. The gold standard for pasta, pizza dough, and Neapolitan-style breads.

3 substitutes

Substitutes

Wheat Flour, White, All-Purpose, Enriched, Bleached

1:1

All-purpose flour is a reliable substitute. Slightly coarser, so pasta and pizza will be a bit less silky, but works well for most recipes.

✅Best for: pasta, pizza dough, bread, pastries

⚠️Not for: very thin fresh pasta where silkiness is critical

Semolina, Enriched

1:1

Semolina is coarser and high in gluten. For pasta, a 50/50 blend of semolina and all-purpose is excellent. Gives pasta more bite and structure.

✅Best for: pasta, bread, pizza dough

⚠️Not for: delicate pastries, cakes

Wheat Flours, Bread, Unenriched

1:1

Bread flour has higher protein content and produces more gluten. Makes chewier pasta and pizza. Use when you want extra structure and elasticity.

✅Best for: pizza dough, bread, chewy pasta

⚠️Not for: delicate pastries

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