'00' Pizza flour

One US cup of '00' pizza flour weighs 116 grams. Going the other way, 100 grams is about 0.86 cups.

Also called 00 pizza flour, '00' pizza flour, tipo 00 pizza flour, doppio zero pizza flour, italian 00 pizza flour, neapolitan pizza flour.

Sources: King Arthur publishes 116 g/cup for '00' Pizza Flour (density 0.4903 g/mL). DeLallo, one of the largest Italian ingredient brands in the US, publishes their own pizza dough recipe calling for 4 1/4 cups of DeLallo Pizza Flour Tipo 00 at 500 grams, which back-calculates to 117.6 g/cup (density 0.4972 g/mL). The 1.4% gap between these two authoritative sources is well within the 10% milled tolerance, so we publish 116 g/cup with medium confidence based on the tight cross-source agreement.

Understanding 00 flour requires clearing up a common misconception. The '00' designation is not a protein content marker but rather an Italian fineness grade. The Italian flour classification system runs from coarsest to finest as Tipo 2, Tipo 1, Tipo 0, and Tipo 00 (doppio zero, or double zero). Type 00 is the most finely milled grade, corresponding roughly to talcum-powder texture. Within the 00 category, individual products vary widely in protein content depending on intended use: pastry 00 flours use soft wheat with 8 to 9 percent protein, while pizza 00 flours use harder wheat with 11 to 13 percent protein. King Arthur's '00' Pizza Flour and DeLallo's Pizza Flour Tipo 00 are both moderate-to-high protein products optimized for the extensible gluten structure that Neapolitan pizza dough requires.

Despite the ultra-fine milling, 00 pizza flour packs at a normal density for wheat flour because the wheat itself is standard-density and the milling fineness affects surface behavior more than bulk packing. All-purpose flour on this site sits at 120 g/cup, bread flour at similar figures, and 00 pizza flour at 116 g/cup — the small differences reflect slight variation in milling and settling behavior rather than a fundamentally different material. The characteristic 00 pizza flour behavior emerges during dough mixing, where the extremely fine particles hydrate quickly and produce the smooth, extensible dough that pizza makers value.

USDA FoodData Central does not publish a specific entry for 00 flour or Tipo 00. The closest compositional references are the industrial white wheat flour entries FDC 168941 (11.5 percent protein) and FDC 168942 (13 percent protein), which bracket the protein range of pizza 00 flour but do not publish cup portions. This gap is why the site relies on the King Arthur figure cross-validated against DeLallo's producer data rather than a direct USDA cup portion.

Compared to other flours on the site, 00 pizza flour at 116 g/cup sits just below all-purpose flour (120 g/cup) and roughly equal to bread flour. The slightly-lower figure reflects the mild difference in fill behavior between ultra-fine flour and the standard granulation of AP or bread flour. Whole wheat flour at 113 g/cup and whole wheat pastry flour at 96 g/cup round out the wheat flour density spectrum on the site.

Category assignment is milled, matching all other wheat flours on the site.

Confidence is medium reflecting the strong two-source agreement (KA plus DeLallo within 1.4 percent). For pizza dough recipes, weighing 00 flour is standard practice among serious pizza makers, and the 116-118 g/cup figure is reliable for spoon-and-level measurement. If a recipe was developed against a specific brand, check the brand's own conversion since minor product variance exists across the 00 pizza flour category.