This flour is also frequently called double zero flour (doppio zero, in Italian) and it is the most highly refined type of flour. The texture is silky and smooth. It resembles baby powder more than it does all-purpose flour.
Perfect for long fermentation
Double zero flour is generally made using a low-protein, soft variety of wheat and is the gold standard for doughs that require long fermentation. Long, slow fermentation yields an elastic dough with exceptional flavor and texture. This includes pizza, bread, and pasta doughs, which is probably why 00 flour is the most popular flour in Italy!