Quick Answer
Which should I use?
Use Tipo 00 for tender, open-crumb pizzas and breads where a silky, extensible dough is needed. Use Wheat Type 550 when you want stronger gluten development, more chew, and better gas retention for high-rise sourdough loaves. Both can make excellent sourdough; the choice depends on desired structure and hydration [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate hydration and baker's percentages
Dough Scraper/Bench Knife (OXO)
Useful for folding, dividing and handling high-hydration doughs
Dutch Oven or Cast Iron Pot (CRUSTLOVE)
Provides stable steam and heat for oven spring
Banneton Proofing Basket (DOYOLLA)
Helps shape and support proofing doughs with high spring
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Comparison Table
| Property | Option A | Option B | Significance |
|---|---|---|---|
| Milling/Grind | Very fine, often highly refined | Medium-fine, European bread milling | Finer grind gives a silky texture (00); 550 retains more bran/endosperm structure [2] |
| Protein/gluten | Typically 9–11% (softer gluten) | Typically 11–13% (stronger gluten) | 550 usually produces stronger dough with better gas retention [1] |
| Absorption | Lower absorption at same mixing due to fine starch behavior | Higher absorption; tolerates more water | 550 often needs more water for same feel and crumb [1] |
| Bread structure | Tends to give extensible dough and fine, tender crumb | Gives stronger rise, more open crumb if properly developed | Choose based on desired crumb and oven spring |
| Ideal uses | Pizza, focaccia, soft sandwich bread | Sourdough boules, bâtards, hearth loaves | |
| Flavor | Neutral, allows toppings/fermentation flavors to dominate | Slightly more wheaty flavor; holds fermentation complexity | 550 may show more sourdough character |
| Availability | Common in Italian and specialty markets | Common across European supermarkets and mills |
When to Use Which?
Extensible dough and fine crumb give the characteristic thin-corner, soft-center texture [2]
Stronger gluten network improves gas retention and oven spring at high hydration [1]
550 provides strength; blending with 00 improves extensibility for a balanced crumb [1][2]
Tender, fine crumb and softer bite
More forgiving for gluten development and predictable fermentation [1]
Can I Mix Both?
Can I mix both?
Yes. Blending Tipo 00 and Type 550 is a common way to balance extensibility and strength: start with 25–50% 00 and increase or decrease based on dough feel and crumb goals [1][2].
Converting Recipes
A → B
Flour: Replace Tipo 00 with Type 550 1:1
Water: Increase hydration by 2–4% when switching to 550
→ Dough will feel stronger and absorb more water; expect higher oven spring and slightly chewier crumb [1]
B → A
Flour: Replace Type 550 with Tipo 00 1:1
Water: Reduce hydration by 2–4% initially
→ Dough will be more extensible and may slacken at high hydration; adjust mixing and folds for structure [2]
💡 When converting, weigh with a [digital kitchen scale](https://amzn.to/4pUMVHi) and make small hydration changes (1–2%) first. Use an [instant-read thermometer](https://amzn.to/49Xsgwp) to manage fermentation temperatures and rely on feel and windowpane tests for gluten development [1][2].