Type 1 vs Type 00 Flour: What Is the Difference?

Italian flour can completely change the way your dough looks, feels, rises, and tastes. Two of the most popular Italian flour types are Type 1 flour and Type 00 flour, but they are not the same.

Both can be excellent choices for baking, pizza, pasta, and bread. The best option depends on the flavor, texture, and final result you want.

At Wholesale Italian Food, our Polselli flour collection includes premium Italian flours for home bakers, pizzerias, restaurants, bakeries, and foodservice kitchens.

What Is Type 1 Flour?

Type 1 flour is a less refined Italian soft wheat flour. It contains more of the wheat’s natural bran and germ than Type 00 flour, giving it a richer aroma, slightly rustic flavor, and more hearty texture.

Because Type 1 flour keeps more of the wheat grain, it is often preferred for rustic breads, sourdough-style loaves, focaccia, and pizza doughs with more character.

For bakers who want a more natural, wheat-forward flour, Polselli PuroGrano Type 1 Stone-Ground Flour for Bread & Pizza — 5 kg is a great option.

Best Uses for Type 1 Flour

Type 1 flour is a smart choice when you want deeper flavor, more aroma, and a rustic texture.

Use Type 1 flour for:

• Artisan bread
• Sourdough-style bread
• Rustic loaves
• Focaccia
• Pizza with more wheat flavor
• Country-style bread
• Hearty sandwich bread

If your goal is a golden crust, fuller aroma, and a more traditional bread experience, Type 1 flour is an excellent choice.

What Is Type 00 Flour?

Type 00 flour is a more refined Italian flour known for its fine texture and smooth dough handling. Compared with Type 1 flour, it has less bran and germ, which creates a softer, lighter texture.

Type 00 flour is especially popular for pizza, pasta, pastries, and delicate doughs because it helps create a smooth, elastic dough that is easy to stretch and shape.

For everyday pizza and baking, try Polselli Organic Italian 00 Flour for Pizza & Baking W220 — 5 kg. For classic Neapolitan-style pizza, choose Polselli Classica Italian 00 Flour for Neapolitan Pizza W270 — 5 kg.

Best Uses for Type 00 Flour

Type 00 flour is ideal when you want a softer, smoother, lighter result.

Use Type 00 flour for:

• Neapolitan-style pizza
• Soft pizza dough
• Fresh pasta
• Focaccia
• Pastries
• Delicate doughs
• Soft breads and rolls

For fresh pasta, Polselli Fresh Pasta Italian 00 Flour — 5 kg is made for tagliatelle, fettuccine, pappardelle, ravioli, tortellini, pasta sheets, and more.

Type 1 vs Type 00 Flour: The Main Difference

The biggest difference between Type 1 and Type 00 flour is how refined the flour is.

• Type 1 flour is less refined and keeps more bran and germ.
• Type 00 flour is more refined and finely milled.

This difference affects flavor, texture, color, and the way dough behaves.

Type 1 Flour: Rustic, Aromatic, and Hearty

Type 1 flour gives dough a more rustic personality. It creates baked goods with a fuller wheat flavor, deeper aroma, and heartier crumb.

This makes it a great option for bakers who want bread and pizza with more character. If you enjoy golden crusts, rustic loaves, and a more natural wheat flavor, Type 1 flour is the right choice.

Shop Polselli PuroGrano Type 1 Stone-Ground Flour for Bread & Pizza for artisan-style baking, focaccia, bread, and pizza dough.

Type 00 Flour: Smooth, Soft, and Refined

Type 00 flour is the classic choice for smooth, soft, refined doughs. It is especially useful when you want a lighter texture and easy dough handling.

This makes it a favorite for pizza makers, pasta makers, pastry chefs, and bakers who want consistent results.

For pizza dough, explore Polselli Classica Italian 00 Flour W270. For everyday baking, try Polselli Organic Italian 00 Flour W220.

Which Flour Is Better for Pizza?

Both Type 1 and Type 00 flour can be used for pizza, but they create different results.

Choose Type 1 flour if you want pizza dough with a more rustic flavor, deeper wheat aroma, and heartier texture.

Choose Type 00 flour if you want a smoother, softer dough that stretches easily and bakes into a lighter crust.

For classic Neapolitan-style pizza, Type 00 flour is usually the preferred choice. For rustic pizza, focaccia, or pizza with a more artisan feel, Type 1 flour is a great option.

Which Flour Is Better for Bread?

For bread, Type 1 flour is often the better choice when you want more flavor and a heartier crumb. It works beautifully in artisan breads, rustic loaves, focaccia, and sourdough-style recipes.

Type 00 flour can also be used for softer breads, rolls, and enriched doughs, especially when a finer texture is desired.

For rustic bread and focaccia, choose Polselli PuroGrano Type 1 Flour. For softer breads and general baking, choose Polselli Organic Italian 00 Flour.

Which Flour Is Better for Pasta?

For fresh pasta, Type 00 flour is usually the better choice because it creates a smooth, workable dough that rolls easily and produces a delicate texture.

If you are making tagliatelle, fettuccine, ravioli, tortellini, or pasta sheets, use Polselli Fresh Pasta Italian 00 Flour.

Quick Guide: Type 1 vs Type 00 Flour

Feature	Type 1 Flour	Type 00 Flour
Texture	More rustic	Finer and smoother
Flavor	Richer wheat flavor	Milder flavor
Bran and germ	More retained	Less retained
Best for	Bread, focaccia, rustic pizza	Pizza, pasta, pastries, soft doughs
Final result	Hearty crumb and golden crust	Soft, light, refined texture

Shop Polselli Type 1 and Type 00 Flour

Whether you prefer the rustic flavor of Type 1 flour or the soft, refined texture of Type 00 flour, Polselli offers high-quality Italian flour for every type of baker.

Choose Polselli PuroGrano Type 1 Stone-Ground Flour for artisan breads, focaccia, and rustic pizza.

Choose Polselli Classica Italian 00 Flour for Neapolitan-style pizza, or Polselli Organic Italian 00 Flour for everyday pizza, focaccia, pastries, and baking.

Explore the full Polselli flour collection at Wholesale Italian Food and find the right Italian flour for your kitchen.

Type 1 and Type 00 flour both bring something special to the table. Type 1 offers rustic flavor and hearty texture, while Type 00 delivers softness, smoothness, and classic Italian baking performance.