Why “00” Flour? The powder-fine grind of this specialty wheat flour creates a delicate pizza dough that can stretch to a thin crust with puffy, bubbly edges, as well as pasta with smooth texture and soft chew. Plus, the moderate gluten content allows for proper stretch without a lot of spring-back. The result? Dough that won’t tear when stretching or rolling!
We’ve tested this product at both 450–500°F with a home oven and at 750–800°F with a specialty pizza oven, to great success.
While “00” Flour has been highly sought after by lovers of Neapolitan-style pizza and delicate fresh pasta, it hasn’t been widely available to home cooks before now! Travel to Italy without leaving your kitchen: pick up a bag today.
Good things come to those who bake: DO NOT EAT RAW DOUGH OR BATTER.