Clarification....The Term 00 Flour is a measure of extraction rate.
Whole Wheat flour is 100% Extraction because 100% of the wheat kernal is made in to flour.
So now you sift out the bran and wheat middlings....80% of the weight comes back as a tan colored flour....that is Tipo 1
So now you sift out all of the bran and germ....you wind up with 72% of the wheat kernal weight and that is Tipo-0 which is what american flours run.
So now you selectively mill the wheat kernal so you get nothing but endo sperm....you get less than 50% back....and that is Tipo 00 the purest isolation of the wheat endosperm.
So...in Europe.....There are MANY Type 00 flours....The given is the extraction rate....the STRENGTH is designated by the Alveograph spec known as W
So there are 00 flours that are as strong as ALL Trumps and indeed they call it Farina Manitoba generally you will see W ratings above 500...
When some one says they use 00 flour the next question I ask is...Which one??? Is ist a W240, a W310, a W410??? or Manintoba at W500.
Bakers use this flour to give the flour more resistance to the effects of long fermentations.
Me....I only use flour for fresh Pasta...for Pizza Italy can keep there flour which can be predominately American Wheat anyway.
Try Gold Medal..."Better for Bread" also known as Harvest King...it behaves just like 00 flour, is unbleached, unbromated and just as slack as Caputo. Theoretically the extraction rate qualifys this as a Tipo 0 flour, but DOC specifies Tipo 0 or 00 or a mixture of both. This flour is 100% Hard Red WINTER wheat.
The difference here is the added Diastatic Malt(Malted Barley)....you get all the advantages of 00, but HK browns better and is more suited to long fermentations