King Arthur, ’00’ Pizza Flour, Specialty Flour, Blend of 100% American-Grown Wheat, Non-GMO Project Verified, 3 Pounds(Pack of 4)

King Arthur Pizza 00 Flour is a high-quality flour that promises to elevate your homemade pizza game. Made from finely milled durum wheat, this Italian-style "00" flour is specifically designed for creating pizza dough with a soft, elastic texture and a crisp, golden crust. Whether you're a beginner or an experienced home pizza maker, this flour offers excellent results and consistency.What Makes It Great:✅ Exceptional Texture – The finely ground flour creates dough that’s smooth, easy to stretch, and incredibly elastic. This results in a pizza crust that’s chewy on the inside with a satisfying crispness on the outside.✅ Ideal for Neapolitan-Style Pizzas – If you’re aiming for a traditional Neapolitan pizza, this flour delivers a classic texture and flavor that perfectly mimics those made in wood-fired ovens.✅ Versatile and Easy to Work With – This 00 flour is versatile enough for a variety of pizza styles, from thin-crust to deep-dish. It's also great for making other Italian-inspired doughs, such as focaccia or breadsticks.✅ Consistent Results – King Arthur is known for its high standards in flour production, and this pizza flour lives up to the brand’s reputation by delivering consistent, reliable results batch after batch.What Doesn’t Work:⚠️ Not Ideal for High-Hydration Dough – If you’re making extremely high-hydration pizza dough (like some artisan or very thin crusts), you may need to adjust the hydration slightly, as 00 flour tends to be less absorbent than bread flour.⚠️ Price Point – While it’s a premium product, King Arthur Pizza 00 Flour is priced higher than some other flour brands. However, the quality justifies the cost for serious pizza enthusiasts.Final Verdict:King Arthur Pizza 00 Flour is a fantastic choice for anyone looking to create pizzeria-quality pizza at home. With its fine texture and ability to create the perfect pizza dough, it’s a must-have for home bakers who want to take their pizza-making skills to the next level.⭐⭐⭐⭐½ (4.5/5) – A top-tier flour for pizza enthusiasts who want exceptional dough every time.

Top notch pizza flour. Also I make this as sourdough pizza dough, just add 50 g good active starter in the warm water up front. Then the dough is no longer high glycemic index value! Yes you can use same level of instant yeast…but I use half the amount.

Need to turn out a Neapolitan style pizza crust and you aren't a pizza chef trained in Italy? This flour plus the recipe on the back will get you close enough for people to say "Wow, this is pretty good homemade pizza crust!".The texture of the flour is different than all-purpose flour that you get from the store, and that's a good thing. It's a flour with more density and the ability to get a stronger gluten strand going so you get a crispy crust on the outside, with some chew on the inside. I have made both pizza crusts and a baguette style bread with this flour because it is versatile enough to make more than just pizza (I encourage you to experiment).If you let your dough sit for 24-48 hours before making your crusts, you'll get a delightful sourdough smell and a much better crust at baking. Pizza dough is generally softer and "wetter" than a bread dough, so don't be surprised that it looks and feels different than a regular dough.

Bought this flour as a non super expensive pizza flour and it works great!I've tried 4 different recipes so far and they have all turned out amazing. It makes nice and fluffy pizzas even in the over. Sadly, I can't test with a pizza maker but even in the oven this flour comes out great!

I recently delved into the world of homemade pizza and decided to try out King Arthur 00 Pizza Flour to start things off. If you have access to an outdoor pizza oven that can reach high temperatures between 600-800 degrees Fahrenheit, this flour could be a perfect match for you.However, if you're aiming for a classic New York-style slice like I was, I found that combining King Arthur Bread Flour yielded better results. I primarily used an indoor conventional oven, which made it challenging to achieve the desired browning on the outer crust, especially with the smaller pizzas. Typically, home ovens max out at 500-550 F and just can't hit the high heat of a standard Neapolitan-style pizza.In the images with the smaller pizza, as well as the one with half pepperoni, half cheese, it has been difficult to get a good browning on the outside crust. This typically would be crisped up by an open flame, but with a conventionial / convection oven, it won't work as well. The image with the large full pepperoni was using King Arthur Bread Flour, and rose much better, and had crispier / browned crust, typical of a New York slice. Again, this is really comes down to the method of cooking. Home ovens just can't get hot enough to make a standard Neopolitan style pizza.In terms of the dough, I followed popular recipe calculators, making slight adjustments along the way. The 00 Pizza Flour provided good flavor and decent dough consistency, but it lacked the rise and browning I was looking for. Switching to King Arthur Bread Flour resulted in improved rise and a crispier, well-browned crust more like the classic New York slice. However, I did notice a slight loss of taste with the Bread Flour, so I plan to experiment with flavorings in the dough.Here are some general tips I've gathered during my pizza-making journey, regardless of the flour you choose:Ingredients:Opt for high-quality ingredients, as they significantly impact the final outcome.- For the sauce, I highly recommend Cento Crushed All-In-One (blue label), blended with a pinch of sugar, salt, and basil for added flavor.- When it comes to cheese, a combination of shredded pecorino romano for a salty kick and shredded whole-milk low-moisture mozzarella as the main covering works well.- If you prefer toppings, plain cheese or pepperoni (such as Boar's Head Stick or Hormel Rosa Grande Stick) are great options. Use a mandoline or a knife to slice the sticks to your desired thickness.Other Tools:- Consider using a Pizza Steel (not a stone) in your oven for optimal heat transfer. I found a 16x16 3/8" thick steel to be highly effective in retaining and transferring heat.- Preheat the Pizza Steel for at least an hour at the highest temperature your oven can reach. With my oven maxing out at 550 degrees, the Pizza Steel registered just over 600 degrees with an infrared thermometer.- If you prefer placing the pizza directly onto the steel and transferring it with a pizza peel (wood or steel), dust the peel with semolina flour to essentially create ball-bearings that help launch the pizza onto the steel and prevent it from sticking.- Stretch out the pizza dough quickly and make it directly on the pizza peel, ensuring you promptly transfer it to the steel. Allowing it to sit on the peel for too long may result in sticking.- If you dont have a pizza peel, a pizza screen can be used as an alternative. This makes the process foolproof, ensuring the dough remains perfectly round and won't stick to the peel. Stretch and shape the pizza directly on the screen before placing it on the preheated pizza steel for 1-2 minutes.-- After 1-2 minutes, remove the pizza steel (lifting the pizza slightly and using tongs to pull out the screen as it will be very hot!) and allow the pizza to cook directly on the steel for another 5-7 minutes, or until it reaches your desired level of doneness.- For a final touch, turn on the oven's High Broil for just 1-2 minutes to crisp up the cheese and crust.Overall, I would rate King Arthur 00 Pizza Flour 4 out of 5 stars. While it is marketed as "Pizza Flour," it is specifically tailored for the Neapolitan style, and achieving proper browning can be challenging in an indoor oven. However, personal preference plays a significant role here, and for those aiming to recreate the classic New York slice, using King Arthur Bread Flour is my preference.