Double-zero flour, or "00 flour," is a finely-ground wheat flour that's commonly used for making traditional Neapolitan pizza doughs. When baked at high temperatures in wood-fired ovens, it yields a crispy, crackly pizza crust with moderate chewiness.
Cooking with 00 flour requires balancing three factors: the hydration of the dough, the fermentation time, and the cooking temperature. The different styles of 00 flour are intended for different styles of cooking. Pizzeria flour, which might have a protein content of 11.5 percent and an absorption of 55 percent, is best suited for superhot ovens, 850 F and higher, where the pizza cooks in 70 to 90 seconds. This extremely brief cooking time means that the water in the dough has less time to evaporate, thus the lower hydration.
So, the hotter the oven, the lower the hydration. Which is why, for traditional Neapolitan Pizza, the best flour would be the one that absorbs the least water, namely the 11.5 percent protein pizzeria flour. But if you're cooking your pizzas in a conventional home oven, you'll be better off using one of the higher protein 00 flours.
A higher protein 00 flour will absorb more water, allowing for longer fermentation, which yields more flavor, and is best for lower cooking temperatures and longer cooking times, like in a gas or electric oven.
Storage
Storing 00 flour is no different than storing all-purpose flour. Keep it tightly sealed in a cool place, where it will keep for 6 to 8 months.