new world 00 flour

New World "00" Flour refers to high-quality, finely milled flour produced outside of Italy (the "Old World"). While traditional Italian "00" (doppio zero) flour is renowned for its ultra-fine texture and use in pasta and pizza, New World producers (e.g., the U.S., Australia, Canada) now offer similar products tailored to local preferences and growing conditions. Key Features of New World 00 Flour: Texture & Milling: - Matches the fine grind of Italian 00 flour (less than 0.55% ash content). - Ideal for silky pasta, tender pastries, and Neapolitan-style pizza crusts. Protein Content: - For Pizza/Pasta: 11-12% protein (similar to Italian 00, but some brands adjust for higher gluten strength). - For Pastries/Cake: Lower-protein versions (9-10%) may exist for delicate baking. Wheat Varieties: - Often uses hard wheat (e.g., North American spring wheat) for higher gluten vs. Italian soft wheat. - Some brands blend local and imported wheat for authenticity. Common Brands: - U.S.: King Arthur Flour "00" Pizza Flour, Caputo Americana (adapted for U.S. ovens). - Australia: Laucke "00" Flour. - Canada: Anitas Organic 00 Flour. Best Uses: - Pizza: Perfect for crispy, chewy Neapolitan crusts (baked at high heat). - Pasta: Creates smooth, elastic dough. - Note: Check protein levelssome New World 00 flours are stronger than Italian versions. Tips: For home ovens (lower temps than wood-fired), some prefer a blend of 00 and bread flour for better browning. Store in an airtight container (fine flour absorbs moisture quickly). Would you like recommendations for a specific recipe or brand?