Vivace Tipo 00 Flour - Italian Double Zero for Neapolitan Pizza

In this review the Vivace Tipo 00 double zero flour is evaluated for home bakers and pizza makers seeking an authentic Neapolitan-style crust with a long fermentation. The bottom line: Vivace is formulated for 24-72 hour rises and delivers a soft, flavorful crust with a tender bottom and classic cornicione bubbles, making it a solid choice for those who want professional-style dough at home. The reviewer found the flour to be unbleached, all natural, and milled for high water absorption, which makes it forgiving in long fermentations.

Key Features

• 24-72 hour fermentation: Formulated specifically to perform well with extended rises, producing better flavor and texture in dough.
• Type 00 soft wheat: Finely milled Italian double zero flour yields a silky dough that bakes into a soft, tender crust with a pleasing chew.
• High absorption and elastic gluten: Strong, elastic gluten structure helps achieve good gas retention and the cornicione bubbles prized in Neapolitan pizza.
• All natural and non GMO: The flour is unbleached and made without additives for a clean ingredient list suited to traditional baking methods.
• Versatile use: Suitable for pizza, pasta, breads, and other baked goods, and tolerates home ovens up to 500 degrees F for good results.

Who It's For

Vivace is aimed at home chefs and serious hobbyists who want to replicate authentic Neapolitan and Roman dough at home and who are willing to use long fermentation (24-72 hours) to develop flavor and texture. It is especially useful for bakers who value a soft crumb and a puffy cornicione achieved through strong, elastic gluten.

Those who need a fast, same-day dough or who use industrial ovens at much higher temperatures may want to consider a different formulation tuned for shorter rises or extremely high-heat commercial baking. Casual cooks who never ferment dough overnight can still use it, but its benefits are most apparent with longer proofs.

Pros & Cons

Pros

• Creates authentic Neapolitan-style crust with a soft interior and airy cornicione.
• High water absorption and elastic gluten make dough easy to work and shape after long ferments.
• All natural, unbleached and Non-GMO, suitable for cooks avoiding additives.

Cons

• Optimized for 24-72 hour fermentation, so it is less ideal for bakers who want quick same-day doughs.

Specifications

Product name	Vivace Tipo 00 Double Zero Flour
Weight	5 kg (about 11 lbs)
Wheat type	Imported Italian soft wheat, type 00
Designed fermentation	24-72 hour rise
Processing	Slow milled and finely ground for high absorption
Attributes	All natural, unbleached, Non-GMO, no additives
Best uses	Pizza, pasta, breads, cakes

Our Verdict

Vivace Tipo 00 is a well-made Italian double zero flour that rewards patience; bakers who commit to 24-72 hour ferments will get flavorful, tender crusts with impressive cornicione. Given its high absorption, elastic gluten, and clean ingredient list, it represents good value for home chefs seeking an authentic Neapolitan or Roman result without additives.

Frequently Asked Questions

Can this flour be used for pasta?
Yes. The fine milling and soft wheat make it suitable for fresh pasta as well as pizza and other baked goods.

Is this flour bleached or contains additives?
No. The product is described as all natural, unbleached, Non-GMO, and formulated without additives.

Will it work in a home oven?
Yes. The flour is versatile and performs well in home ovens up to 500 degrees F, though very high commercial heat can yield different results.