00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, 2.2 pound (pack of 4)

I bought this 00 flour because I wanted to get closer to the pizza crust I enjoy in pizzerias. The blend of soft white wheat milled to a very fine 00 texture sounded promising for a smoother dough and a lighter bake. The pack of individual 1-kilo bags is convenient for trying it out without committing to a huge bag. In practice, mixing water and a little yeast, the dough comes together quickly. It feels fine and powdery, which makes kneading pleasant. It stretches nicely and holds its shape when I shape the dough into rounds for the oven. What stood out was how forgiving it is for home ovens. The crust developed a nice blister and a tender bite, with a gentle lift that reminded me of a proper pizzeria slice. It also leaves a pleasing aroma that lingers after baking. One small caveat is the packaging can be a bit dusty when opened and you want to seal the bags properly to prevent moisture. The protein level suggested by the description means I needed to adjust hydration a touch if I’m used to softer doughs, but once I dialed that in it was smooth sailing. Overall this flour delivers reliable, tasty results for homemade pizza and I would buy it again.

Great for making pizza dough for my pizza oven. Makes great dough! Also such a good value.

I am your Destiny.... back to the future. Lol Great pizza flour. Only thing i dare to use

Came quickly and in perfect condition. My pizza dough was perfect! Thank you!

Flour is perfect for pasta making. Makes tastier pasta. A little expensive but worth every cent for result.

Why did you pick this product vs others?: I use this flour every week to make my pizza dough. I make it the prior to use, flavor and consistency is great.

This is THE stuff. Produces real Napoli crust. Our tips: keep the dough simple and cool. No need to knead forever: just let use a mixer until it comes together and no more. Let it rest for 20 minutes before final kneading with themixer (so-called autolysing). Raise. Heat the pizza steel in the oven using the broiler to as hot as you can (above 650 F). You can, because the broiler heats the steel directly by radiant heat, even though the oven dial shows only 500 F. Switch to oven 500 before loading the pizza. Take it out to add the cheese, reset to broil and put it in to finish.

It’s a very good product, especially if you take the time to let it rise. However it can be a little bit more challenging to work with and form into pizza.