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King Arthur

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

    • Based on 7,204 reviews
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Availability: Only 10 left in stock, order soon!
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Arrives Sunday, Dec 29
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Size: 3 Pound (Pack of 1)


Style: 3lb, single-pack


Features

  • This 00 flour is incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven
  • This 00 pizza flour is milled from a proprietary blend of hard and soft wheat to exacting '00' standards. Crafted to produce great-tasting Neapolitan style pizza that bakes well, even in home ovens. No trip to Italy required
  • King Arthur '00' pizza flour is Non-GMO Project Verified
  • Founded in 1790, King Arthur is a 100% Employee-Owned Company, a founding B Corporation and the nation's premier baking resource, offering everything from top-quality baking products to inspiring recipes
  • We are King Arthur Baking Company. Our name and logo reflect who we've always been and always will be: bakers who are committed to spreading the simple joy of baking

Description

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 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! Comes in a 3 pounds re-sealable bag. Founded in 1790, King Arthur is a 100% Employee-Owned Company and the nation's premier baking resource, offering everything from top-quality baking products to inspiring recipes.

Brand: King Arthur


Item Weight: 3 Pounds


Allergen Information: Wheat


Specialty: GMO Free


Package Weight: 1.4 Kilograms


Product Dimensions ‏ : ‎ 4 x 8.8 x 11 inches; 3 Pounds


Item model number ‏ : ‎ 8


UPC ‏ : ‎


Manufacturer ‏ : ‎ King Arthur


Country of Origin ‏ : ‎ USA


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Sunday, Dec 29

This item is non-returnable:

Non-returnable due to Food safety reasons

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Great pizza flour for making yummy pizzas
Size: 3 Pound (Pack of 1) Style: 3lb, single-pack
I'm love this 00 flour. It has performed as well for pizza, using a simple pizza dough we have created some amazing pizza. King Arthur flour is excellent quality, and the company provides clear info as to sourcing. Their website is an excellent baking resource. It's a great value, it cost more when I purchase it directly from our store. ... show more
Reviewed in the United States on September 2, 2024 by Lydia
    • Excellent quality and performance on par with more expensive import brands
Size: 3 Pound (Pack of 1) Style: 3lb, single-pack
I'm very pleased with this 00 flour. It has performed as well for pizza as import brands I've used, but at a nicer price per ounce (especially if you catch it on a price dip). As with all the King Arthur flours I've used, the quality is excellent, and the company provides clear info as to sourcing. Their website is an excellent baking resource to boot. Another excellent King Arthur flour, and a must-have to up your pizza game. Five stars. ... show more
Reviewed in the United States on July 24, 2024 by Comdet
    • Great Ingredient for Perfect Homemade Pizza
Size: 3 Pound (Pack of 1) Style: 3lb, single-pack
I got this King Arthur 00 Pizza Flour for making Margherita pizza at home. Right out of the bag, the flour felt different—fine and powdery, a testament to its quality. The label says 'non-GMO' and 100% American-grown wheat credentials, so hopefully it makes the dough a bit healthier. Sometimes, working with pizza dough can feel like a workout, but this flour made the process smooth and almost effortless. I let the dough cold ferment in the fridge overnight. The next day, the dough had developed a depth of flavor that I hadn't tasted in homemade pizza before. Stretching it out, I noticed it was pliable and didn't tear, a clear sign of a superior gluten structure. The real test, though, was the family tasting. They loved it. The crust baked up light and airy with that signature chew you expect from a high-quality Margherita pizza. It was a hit, making our pizza night feel like we'd brought a slice of Italy into our kitchen. In sum, the King Arthur 00 Pizza Flour is a must-try for anyone looking to up their pizza game. Looking forward to trying it out with focaccia and pastas. ... show more
Reviewed in the United States on March 30, 2024 by Ms D
    • Title: The Secret to Pizza Perfection (And Marital Bliss)
Size: 3 Pound (Pack of 1) Style: 3lb, single-pack
⭐⭐⭐⭐⭐ I never knew flour could change my life, but here I am, writing a love letter to King Arthur Pizza Flour. This flour didn’t just make pizza; it made memories. And also saved my marriage. First, let’s talk pizza. I used to make sad, floppy dough that barely qualified as edible. My family ate it out of pity. But then I discovered King Arthur Pizza Flour. My dough became a beautiful, elastic masterpiece. It rose like a phoenix in the oven, creating the crispiest crust and the softest center. My kids started calling me "Pizza Master," and I'm pretty sure my spouse fell in love with me all over again. But here's where the magic really happened. My neighbor, Bob (yes, the same Bob who always brags about his BBQ), invited us over for a pizza night. I brought my King Arthur magic dough, and let's just say, Bob's store-bought crust never stood a chance. The look on his face was priceless. Victory, thy name is flour. I must warn you, though. Once you go King Arthur, there’s no going back. I tried using a different brand once, and it was like making pizza with powdered cardboard. My family staged an intervention. I now have a lifetime supply of King Arthur Pizza Flour in my pantry. So, if you want to create pizza that makes people weep with joy, end neighborhood rivalries, and possibly become a legend in your own kitchen, buy this flour. It’s not just flour; it’s a culinary revolution. And it might just save your marriage. ... show more
Reviewed in the United States on July 30, 2024 by Brian Eagen
    • Good for Neopolitan Pizza - Use KA Bread Flour for 'NY' Style
Size: 3 Pound (Pack of 1) Style: 3lb, single-pack
Review Image by Chris Chris
Review Image by Chris Chris
Review Image by Chris Chris
Review Image by Chris Chris
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 16x16 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. ... show more
Reviewed in the United States on June 16, 2023 by Chris Chris
    • Excellent Flour for Neapolitan Style Pizza
Size: 3 Pound (Pack of 1) Style: 3lb, single-pack
King Arthur 00 Pizza Flour is top-notch for making Neapolitan-style pizza. The quality of the flour is outstanding, providing the perfect texture and consistency for a great pizza crust. I appreciate that it’s Non-GMO Project Verified and made from 100% American-grown wheat. Plus, supporting King Arthur, an employee-owned company with a great reputation, makes this purchase even better. Highly recommend for any pizza enthusiast! ... show more
Reviewed in the United States on July 26, 2024 by Shad

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