TL;DR: Use Tipo 00 for Neapolitan/fast bakes; use bread flour when the recipe calls for high-protein flour (NY/Tavern) or longer cold ferments.
Tipo 00 (~11–12.5% protein)
- Very fine milling → high extensibility, soft rim
- Best for 850–950°F, 60–90 sec bakes
- Shown as “Tipo 00” in this calculator
Bread Flour (~12.5–14% protein)
- Stronger gluten → chew and structure
- Great for NY/Tavern; handles toppings well
- Shown when we say “High-gluten (13–14%)”
