Is Pizza and Pasta Flour the Same? [Here’s the Difference!]

There are many varieties of wheat flour available today. From whole wheat flour, all-purpose flour, pastry flour, semolina flour, and varieties of 00 flour. 

Across Italy and Europe, ’00 flour’, also called ‘doppie zero flour’, is used to make both Pizza and Pasta. There are different types of 00 flour, depending on the grind. The grind sizes for this type of flour vary from ’00’ to ‘0’, then ‘1’ and lastly ‘2’. 

The primary difference between Pizza and Pasta flour is the gluten content. Pasta dough requires a lower gluten content compared to Pizza dough. Thus, it’s easy to know which to use as while picking up flour in the supermarkets, they will be clearly labeled as ’00 pizza flour’ or ‘ 00 pasta flour’. 

Which is the Best Flour to Use for Pasta? 

Type 00 pasta flour is my favorite flour today, as it gives a smooth texture and a soft gooey bite. Traditionally the classic Italian flour of choice is Semolina Flour. For a rougher texture to your homemade pasta, which will hold the sauce better, a mix in a ratio of 50- 50 or a 25- 75 mix can also be done. 

Which is the Best Flour to Use for Pizza? 

The basic fundamental that distinguishes a Pizza from Pasta is that the pizza dough has to rise with the addition of yeast to the flour. The yeast added to the flour little air pockets in the pizza bread that we see is made by releasing steam. Thus, we get a lighter, crispier pizza base that we so much love. 

To get the steam to release, we need flour that can absorb and hold water. For this to happen, the flour must have a protein content above 12%. Hence Pizza doughs are made sticky to allow maximum hydration in the flour. 

Can you use 00 Pasta Flour to Make Pizza? 

The only difference between Pizza Flour and Pasta Flour is the gluten content in the Flour used. The amount of protein in the wheat determines the gluten content in the Flour, and that is what gives the flour the strength to hold the air.

So, you can use Pasta Flour to make Pizza, but the crust will be very flat and thin, as the flour will not have enough strength to make good denser gluten strands and will thus not rise as much.

Suggested Reading: What Cream To Use For Pasta? [ With Tables and Examples!]

Can you use Pizza Flour for Pasta? 

Pizza flour can be used to make Pasta. The ideal flour for pasta would be flour with about 10-15% protein content.  Ensure that your flour has the recommended range of protein in the flour. 

Flours such as King Arthur Pasta Flour blend, and King Arthur Semolina Flour blend of King Arthur Durum Flour are recommended for Pasta. 

All-purpose flour, which is widely used for making Pizzas, can also be used to make pasta. 

Suggested Reading: Can I Use Pasta Sauce For Pizza?

Is Semolina Flour the Same as Pizza and Pasta Flour?

Semolina Flour is not the same as Pizza Flour. It is not used to make Pizza dough, although it is widely used to dust the Pizza crusts while baking.  

Semolina Flour is used as Pasta Flour as pasta is exclusively made from Semolina flour, salt, and water or with some proportion of Semolina Flour with other flour, water, eggs, and salt. 

Semolina Flour is one of the best flour options for pasta, it can be used in combination with 00 flour or as it is. 

Semolina flour, known for its heartiness and rougher texture, does not do justice to pizza dough. The best approach is to use it as flour for your pizza base. 

The benefits of such an approach don’t allow the base to char as easily as all-purpose flour. Also, one or more pizzas can be baked in succession without having to clean the stone. Lastly, it allows the pizza to release easily and is mess-free. 

Is 00 Flour the Same as All-Purpose Flour? 

All-purpose flour, also known as ‘AP flour’ or ‘plain flour’, is designed to be used in all kinds of baking products, from desserts to savories, whereas 00 flour is mainly used for pizza and pasta. 

The difference between all-purpose flour and 00 flour is :

• The fundamental difference is that 00 flour is made from durum wheat, whereas all-purpose flour is not. 
• The protein content in all-purpose flour is 10 – 12% which compared to 00 flour is a little lower, as the latter has 12 to 13%. 
• The protein content in the flour is what directly affects the gluten formation, which affects the texture of the pizza or a pie, or dessert. As a result, all-purpose flour creates stretchier gluten strands making your pizza chewy rather than crispy. 
• All-purpose flour lacks the superfine texture that 00 flour is famous for and preferred. This roughness of the all-purpose flour compared to the 00 flour does not allow the flour to stretch easily thus, rolling becomes difficult. 
• Finally, the major difference is that the superfine texture of the 00 flour absorbs water much more easily than other flours. So, you need less water to get the retired consistency for your dough. 

Which Brands offer 00 Flour? 

The following brands offer 00 flour and its varieties as Pizza flour, Semolina flour, all-purpose, non-GMO, unbleached, and organic. 

• King Arthur
• Antimo Caputo
• Anna Casillo
• Delalio
• Farina
• Classica
• Polselli
• Mulino

Amongst these, Antimo Caputo and King Arthur are the more popular ones. 

Suggested Reading: Can You Use Pizza Sauce for Pasta? [Easy Way To Do It!]

What are the Best Substitutes for 00 Flour? 

There are many substitutes for a 00 flour, namely :

• Bread Flour
• All-purpose flour
• Whole wheat flour
• Pastry Flour
• Semolina Flour

Which flour substitute can be used depends on the dish you are making. If the recipe calls for an elastic dough, then high protein flours like semolina or bread flour would be the best. Dishes such as pastries and cakes require finely textured floors thus, pastry flour or all-purpose flour works best. 

However, for your Pizza and Pasta dishes, the best substitute would be Bread Flour OR a mix of Bread Flour and Pastry Flour.

What Flour do Pizzerias Use?

Pizzerias use a variety of pizza flours as no one particular flour can be determined to be used for pizzas. Every pizza, whether it is Neopolitan, New York style, Sicilian or Chicago, or any other style, has different requirements of flour, and the kind of dough that is created depends on the protein content and the fermentation process.

Thin pizza crusts need flour that has more protein, as higher protein content in the flour gives a firmer, stronger dough. Lesser protein content in the dough will give a softer dough ideal for heavier and thicker crusts. 

In America, many pizzerias use Potassium Bromate in their flour to improve the elasticity of the pizza as well as to give it a better rise. This also shortens the fermentation time to 5-6 hours. Although this practice is widely used in American Pizzerias, this is not a traditional practice, and using Bromated flours is banned all over Europe. 

What is Italian Pizza Flour?

Italian Pizza Flour used would be from Type 1 or Type 2. However, Type 1 is also used in those Pizzaz where the crust of the Pizza isn’t very chewy. Type 00 Flour is also used.

In Italy, flours are labeled according to their grind size and their level of refinement, varying from 00 to 2. 00 is the most refined form of flour and contains 99.45% of the endosperm of the wheat. The Italian laws strictly control and give the refinement of wheat.

Given below is a table that lists the type of flour and the purposes it can be used for: