MORCOTE® 00 PIZZA FLOUR

CODE - F12930

An ultra-fine, professional-grade flour with functional enzymes for all types of pizza bases and pasta dough recipes in pizzerias and professional kitchens....Read More

Optimal protein content for best pizza dough
Improved dough stretchability and strength
The dough is easy to handle and shape
Imparts good color & crispiness to the crust

USAGE : An Italian-style 00 pizza flour with specialized enzymes for pizza bases and pasta doughs.

DOSAGE : 100%

Available Pack Sizes :

20 KG PAPER BAG

20 KG PAPER BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

MORCOTE® 00 Pizza Flour is an Italian-style, professional-grade 00 flour, crafted for chefs, bakers, pizzerias, and HoReCa kitchens, aiming to create traditional pizza bases and pasta dough. With its ultra-fine texture and functional enzyme blends, our 00 pizza flour ensures a smooth, well-hydrated dough that stretches easily and performs reliably across a wide range of applications, making it suitable for:

→ Neapolitan / Sicilian / Romanian pizza bases
→ Classic thin crust and pan-style pizzas
→ Wood-fired pizza crust recipes
→ Extended fermentation doughs
→ Fresh pasta preparation

Due to its advanced formulation and precision milling, our 00 flour offers a balanced protein range of 12%–14% to and the addition of a functional enzymes blend supports:

→ Controlled dough strength, elasticity & structure
→ Optimum gluten network formation
→ Controlled fermentation performance
→ Improved aroma and crust texture
→ Smooth dough handling in high-output kitchens

MORCOTE® by SwissBake® 00 Pizza Flour | Precision-Milled for Pizza Dough and Pasta Excellence in Artisan-Grade Results

Key Ingredients

Durum Wheat, All Purpose Flour, Advanced Functional Enzymes Blend

Recipe

Ingredients	Quantity (gm)	Quantity (%)
MORCOTE® 00 PIZZA FLOUR-F12930	1000 gm	100%
WATER	680 - 720 gm	68%
SALT	20 gm	2%
DRY YEAST / FRESH YEAST	8 gm / 20 gm	0.80%
OLIVE OIL	50 gm	5%

Cost Calculator

Method

Initial Mixing: In a spiral mixer, combine the water and dry yeast. Add 10% of the 00 pizza flour (i.e., 100g) and begin mixing. After 3–5 minutes of mixing, add the salt. Once the salt is incorporated (after a total of 5 minutes of mixing), gradually add the remaining 900g of 00 pizza flour.

Develop the Dough: Continue mixing for a total of 10–12 minutes, or until the dough is properly developed and elastic.

Divide & Scale: Remove the dough from the mixer. Divide and scale into individual pizza dough balls of approximately 250g each (ideal for a 32 cm pizza base).

Proofing: Place the dough balls into a covered plastic container. Leave them at room temperature for 6–8 hours. Alternatively, you can bulk ferment the dough for 6–8 hours, then divide and scale into 250 g dough balls. Store the balls at 4°C in a closed container. Remove them from refrigeration 1 hour before use.

Shaping & Baking: Carefully stretch and shape the dough balls by hand, preserving the internal gas bubbles. Top with tomato sugo, parmesan, mozzarella, fresh basil and a drizzle of olive oil. Bake in a high-temperature oven at 430°C to 450°C for 60–90 seconds until perfectly blistered and cooked.

Tips & Notes:
→ Gently stretch and shape the dough. Avoid de-gassing it.
→ The dough may be very sticky – use a little 00 pizza flour while forming dough balls to help manage stickiness.
→ When stretching the dough, handle it gently to retain the gas formed during fermentation.
→ Lift the dough carefully from the tray without changing its shape.
→ Open the pizza using your fingers only, ensuring the air spreads evenly throughout the base.

Variant Recipe

FAQ

1. What’s the difference between SwissBake® MORCOTE® 00 Pizza Flour and a good quality refined flour?

The main difference lies in granulation and protein quality. Unlike standard refined flour, MORCOTE® 00 Pizza Flour is specifically milled to an ultra-fine granulation and contains a blend of specialized enzymes to provide the elasticity for shaping & handling of long fermentation / high hydration pizza doughs. While an all-purpose flour can result in a dense crust, our 00 flour ensures a light, airy crumb—perfect for professional baking and crafting an authentic Neapolitan pizza.

2. What kind of pizzas can be baked using SwissBake® MORCOTE® 00 Pizza Flour?

MORCOTE® 00 Pizza Flour is highly versatile and engineered for professional adaptability. While it is the gold standard for classic high-heat, wood-fired Neapolitan pizzas (delivering that coveted "leopard spotting"), it performs exceptionally well for thin-crust, pan-style (such as Sicilian or Roman al taglio), and New York-style pizzas. Its stability during slow proofing also makes it an excellent foundation to pair with our sourdough pizza base mix. Whether you need an airy pan pizza or a foldable thin crust, this flour improves dough stretch and handling across the board.

3. What is the shelf-life and protein content of SwissBake® MORCOTE® 00 Pizza Flour?

Our MORCOTE® 00 Pizza Flour features a balanced, high-quality protein range of 12% to 14%, which is optimal for developing a strong gluten network without making the crust heavy. When stored correctly at room temperature (below 24°C with low humidity), the pizza flour maintains its peak performance for up to 3 months. In refrigerated, hygienic, and tightly sealed conditions, its shelf life extends to 6–8 months

4. Which is the best pizza flour to use for long fermentation pizza dough?

An ultra-fine, high-protein flour like MORCOTE® 00 is the preferred choice of culinary professionals for long-fermentation doughs due to its superior enzymatic stability. It is engineered to comfortably withstand 24 to 72 hours of cold fermentation (retardation) without the gluten network breaking down. This extended resting period breaks down complex starches, resulting in a significantly more digestible crust, deeper flavor profiles, and consistent dough handling.

5. Can I use SwissBake® MORCOTE® 00 Pizza Flour to make pasta dough?

Yes, you can certainly use our MORCOTE® 00 Flour to make fresh pasta dough recipes. It absorbs moisture efficiently to produce a silky, pliable dough that can be sheeted or rolled extremely thin without tearing or shrinking. It is highly recommended for delicate, hand-rolled varieties like ravioli, tortellini, and classic tagliatelle.

6. Can I make a sourdough pizza base using 00 Pizza Flour?

Yes, MORCOTE® 00 flour works beautifully for sourdough pizza bases. While it provides the traditional Italian texture, you can combine it with a Sourdough Pizza Base Mix or Aroma-tic | Active Sourdough Powder to achieve that signature tangy profile and improved crust structure more consistently.

7. How does this flour prevent the dough from "snapping back" or tearing during shaping?

Dough shrinkage (snap-back) and tearing are common issues caused by unbalanced gluten. MORCOTE® 00 Pizza Flour is formulated with a specific blend of functional enzymes that optimize extensibility (stretch) and elasticity (strength). This ensures the dough relaxes properly after proofing, allowing chefs to stretch it thinly and consistently without tearing.