Italian "00" Pizza Flour
The Italian Chef's choice when it comes to flour.
Making homemade pizza requires patience and high-quality ingredients, especially in the crust. The best pizza flours are 00, or "doppio zero," which is the finest ground Italian wheat pasta. Its fluffy, light texture is baby-powder soft and has a low absorption rate, meaning it requires less water than regular all-purpose flour. What do you get? That perfect crispy-on-the-outside yet chewy on the inside pizza crust – the definition of Italian pizza.
This flour is ideal for the preparation of direct kneading dough with short leavening times (up to 8 hours). This is versatile flour that can be used for making thin crust pizza, tray baked pizza, and focaccia bread.
- Made in Italy
- Size: 1 kg per bag
- Ingredients: Soft wheat flour.
- Product of Italy
Molino Verrini sources grain exclusively from three direct farms in the Modena and Reggio Emilia area: Azienda Agricola Bertella, Az. Ag. Comagri, and Societa Ag. Martini. These farms grow the best grains of our region and deliver it to Molino Verrini just a few kilometers away. The Verrini family carries on the generations’ old tradition of producing the highest quality flours in the province of Modena and Reggio Emilia, truly the flours of the local fields.