A wheat flour typically milled in Italy, where millers grade their flour by using a ‘zero’ rating. There are fewer foods more beloved and more ubiquitous in the U.S. than pizza! https://cookingwithcurls.com/2016/07/23/italian-pizza-dough Tipo "00" flour is used to produce the trademark thin crust and charred bubbles in traditional Neapolitan-style pizza. Hi Kim! Most recipes I … alexandra — January 4, 2020 @ 4:59 am Reply. This recipe uses traditional Tipo “00” flour, or “doppio zero” flour, the finest-ground flour on the market. Formulated for thin crust with a little strength to hold a generous host of ingredients. The recipe on the tipo 00 flour bag calls for 4 cups of flour to 1.25 cups of water. TIPO “00” PIZZA DOUGH. Isn’t it interesting how different flours affect the consistency of the dough? Pizza dough using the incredible ultra fine high protein Molino Caputo Tipo 00 flour. https://leitesculinaria.com/40229/recipes-homemade-pasta-dough.html Am I correct that to calculate the saturation I divide water into flour?