Everyone fetishises Italian 00 flour. We use freshly-milled organic Australian flour instead, on purpose. Here’s the reasoning.
01 · What ‘00’ even means
The number is a grind fineness, not a quality grade. ‘00’ is simply the finest Italian milling — silky and powdery. It says nothing about protein, flavour or where the wheat grew. The Neapolitan rulebook leans on it, but the number itself is no guarantee of a better base.
02 · Local, organic, traceable
Australian wheat is some of the best in the world, and milling it fresh, organic and local means we know exactly what’s in the bag — and it isn’t sitting in a shipping container for a month. What we do with it after milling — a long, cold fermentation and a careful the cook — matters more than any import label.
★ Pizzaiolo tip — A great base is 90% fermentation and technique. The flour matters, but time in the cold matters more.