Italian flour is classified according to how finely ground it is, with “00″ (doppio zero in Italian) being the finest ground flour available. The first thing you’ll notice working with “00″ flour is how soft it is. It’s like talcum powder in your hands. This is the ultimate flour for making fresh pasta or pizza dough. Because it’s so soft and fine, it is easier to work with in the mixing and folding process, making a dough that is softer and more workable. However, just because it’s so soft and finely ground does not mean it’s lower in protein, rather the opposite, meaning it is also suitable for baking bread. We carry the Molino Belotti “00″ flour at Chefs Warehouse, available in 1kg bags at R20 each.