King Arthur Baking 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb

Product details

The secret ingredient for a Neapolitan-style pizza crust. With its crisp and chewy crust, Neapolitan pizza, or pizza Napoletana, is as classic as it gets. Our ‘00’ pizza flour makes it possible to bake this authentic Italian delicacy from your own home oven with the perfect blend of 100% American-grown wheat, milled to exacting ‘00’ standards. This means it's incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven. The crust is thinner in the middle, with a rim that balloons slightly to give it that all-important crunch. Top with tomato, fresh mozzarella, basil, and olive oil for a traditional taste so good you’ll think you’re in Italy! Comes in a 3 pounds re-sealable bag.

Additional info

How To Bake With It: After the first rise, dough can be stored up to 48 hours (covered) in your refrigerator so you can bake at your convenience; simply let it come to room temperature, then shape and bake! For the crispiest crust, top your pizza with cheese once the edges of the crust begin to brown (about two-thirds of the way through baking). Each bag makes approximately ten 12 inches pizzas. Our recipe for Neapolitan-Style Pizza Crust: 2 cups (232g) king Arthur 00 pizza flour. 1/8 teaspoon active dry yeast or instant yeast. 1/2 teaspoon sugar. 1-1/4 teaspoons salt. 3/4 cup (170g) lukewarm water (105 degrees F to 115 degrees F). Stir the ingredients together to make a cohesive, rough dough. Cover end allow the dough to rim at room temperature overnight, or at least 12 hours and up to 24 hours. Divide the dough in half, shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour while your oven preheats. Place a baking stone on a rack in the center of the oven; preheat the oven to 500 degrees F. Transfer one dough ball to a well-floured work surface, sprinkle the top with flour and use your fingertips to gently depress the interior of the round (leaving a thicker edge). Stretch the dough into a 10 inches to 12 inches circle. Move the dough to a piece of parchment, trimming any excess parchment around the edge. Spoon sauce on the dough, sprinkle with cheese, then add your toppings. Transfer the pizza on its parchment to the hot stone using a peel or overturned baking sheet. Bake the pizza until bubbly and charred on the edges, 8 to 12 minutes. Remove from the oven and top with grated parmesan, if desired. Repeat with the remaining dough and toppings. Yield: two 12 pizzas.