King Arthur Baking Company Flour Non-GMO '00' Pizza Description
Use our '00' Pizza Flour to achieve your best 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 incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven. 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!
Don't confine yourself to just pizza! We love using this dough for foccacia, or to shape calzones, just wrap your favorite fillings (bacon, spinach, and ricotta is a nice choice) in your thinly rolled pizza dough and bake until golden brown.
Directions
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" 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°F to 115°F)
-
Stir the ingredients together to make a cohesive, rough dough. Cover and allow the dough to rise 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°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" to 12" 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.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (30)
Servings per Container: 45
| Amount Per Serving | % Daily Value |
|
| Calories | 100 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 21 g | 8% |
|
| Dietary Fiber less than | 1 g | 3% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 1.1 mg | 6% |
|
| Potassium | 110 mg | 2% |
|
Other Ingredients: Hard red wheat flour, soft wheat flour.
Contains: Wheat.
Warnings
Do not eat raw flour, dough, or batter.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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