Le 5 Stagioni Pizza Napoletana Italian "00" Soft Wheat Flour 2.2 Pound Package

I’ve been making homemade pizzas for about four years and for me this is the best flour I’ve come across. Cook on the crust, rise, stretching and over all checking all the boxes this has become my go to flour. Caputo is really good, this is better!

Le 5 Stagioni Pizza Napoletana Italian "00" is high-quality flour that yields a soft, tender crust on the inside and a crispy crust on the outside, unlike other 00 flours. My family loves eating my homemade pizza made with this flour.

I have been making pizza many years and have tried a variety of flours, but it was always hit or miss on being able to stretch the dough thin the way I like it. My pizza making took a leap several years ago when I began using Antimo Caputo pizza flour. This made it dramatically easier to stretch the dough and I never considered using another flour until reading about 5 Stagioni Pizza Napoletana. This flour actually kicks my pizza dough up another notch, partly because it is even easier to stretch, but mostly because it adds a subtle but significant increase in flavor. It also ages in the refrigerator to flavor perfection, hitting a peak about four to six days later, whereas other pizza doughs fizzle within a few days. I only wish it were less expensive, perhaps with an option to buy multiple bags at once with a lower cost per bag, but for a pizza lover like me it is a worthy and almost essential extravagance. The end result is much better than almost any pizzeria. Addendum 4-03-24 I recently tried Molino Dallagiovanna Napoletana Pizza Flour with high hopes but was completely disappointed. On a scale of 1 to 10, I would rate Le 5 Stagioni 9, Antimo Caputo Pizzeria (Blue) 8, Caputo Chef (Red) 7.5, and Dallagiovanna 3. They are all equally easy to work with, but Stagioni has the best flavor and long fermentation.

Have been buying these for a couple of years now and they make the best Neapolitan pizza dough. Followed the instructions exactly and they came out great! The key is to let them rise in the fridge for at least 24 hours, then get it back to room temperature before using. I usually let the dough sit on my counter for about 4 hours before making the pizzas.

Good stuff

we made Stromboli

After trying several 00 Flour… this has the best consistency and flavor. Highly recommend to make the perfect Neapolitan pizza

Beware DO NOT BUY. The protein content of the actual flour they deliver is 4g, not the 12g they advertise in the pictures. I saw previous reviews about this happening and thought it was just a mistake, but it looks like they are just shipping lower protein content flour now.

Mi hija la consume y las pizzas que ha hecho con esta harina tienen muy buen sabor, por eso la compré yo también... Fue recomendada por su nutricionista

Love using this and do our own home-made pasta and pizza.

Great pizza flour, just what I needed for making dough cooking in the ooni. Would buy again.

Très déçue de trouver un paquet de farine perforée, une partie de la farine se trouvait dans la poche plastique qui contenait le paquet de farine. Vraiment peu de soin pris pour l'expédition. Du coup gros doute sur la qualité du produit. Je ne recommanderai pas le vendeur.

Haría de muy alta calidad alta en proteína con lo que la fermentación adecuaros en este caso más de 24h confiere un sabor y elasticidad muy autentico. Esta vez elaboración tipo California. Me encanta esta harina. Quiero masssss…