King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb   Import  Single ASIN  Import  Multiple

10 reviews for King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb   Import  Single ASIN  Import  Multiple

1. 

   Rated 4 out of 5

   Chris – June 16, 2023

   
   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 16×16 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.

   
2. 

   Rated 5 out of 5

   Jared Johnson – September 11, 2023

   
   Good flour makes a difference with baking and with Pizza. This 00 flour is great and I will never use another flour for homemade pizza again. I used it for a large gathering and made homemade pizza for everyone and they all stated it was the best crust they have ever had. I cannot recommend this enough. If your lucky you may be able to also find it in your local store.

3. 

   Rated 5 out of 5

   tespo – September 20, 2023

   
   This is great flour but I did find it at my local grocery store for lessWe use it all the time for making pizza – works great!

4. 

   Rated 5 out of 5

   American Nomad – September 17, 2023

   
   Not always available in the grocery store so happy to find it on Amazon. Can’t make Neapolitan-style pizza without it. King Arthur baking has a great recipe online as well.

5. 

   Rated 5 out of 5

   Raoul n’ Mrs Raoul – September 17, 2023

   
   I had been paying much more for imported type 00 but this is just as good for much less. I’ve made twelve pizzas so far with it and all perfect.

6. 

   Rated 5 out of 5

   CHRISTMAS GIRL – September 3, 2023

   
   I NEED THIS FLOUR FOR REAL PIZZA. ALSO WORKS GREAT FOR HOMEMADE PASTA. I CAN’T FIND IT IN MY STORES. HIGH PRICE I THINK BUT WHAT CAN I DO I NEED IT . THIS ONE WAS 3 LBS AS I USE TO GET 2 LB BAG SO THIS WAS BETTER DEAL

7. 

   Rated 4 out of 5

   Colleen Thompson – September 1, 2023

   
   This probably did not work for me as I assumed. However, there’s probably a learning curve. I didn’t see much difference in the dough that I let rise for two hours and the deal I let rise overnight as instructed. I will use it again and hope for a different result The baked crust didn’t seem to bake all the way through, even with extra time. That’s most likely the bakers fault.(me)

8. 

   Rated 5 out of 5

   Amazon Customer – August 6, 2023

   
   If you want to make really tasty home made pizza, this dough, brought that artisan pizza restaurant taste. I was impressed that on my first try, just using a baking pan, oven at 450 F, I was able to get a nice brown crust on the bottom and perfectly cooked all the way through, into the center. Over all this has that taste, you expect from a pizza restaurant quality. Been using regular baking flour and always struggle to get the right taste cook. And, the directions are right on the bag, followed them and it came out perfect (we cut the amount of salt by half).

9. 

   Rated 5 out of 5

   C. C. Tuliszewski-hawrannek – September 18, 2023

   
   we love this flour, makes great thin pizzas and a super yummy crusty dough. We like the crust thin so i stretch the dough.

   
10. 

    Rated 5 out of 5

    Shirley – September 19, 2023

    
    First time I’ve ever used this for our outdoor pizza oven was easy to use and mixed grat