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

King Arthur Pizza 00 Flour is a high-quality flour that promises to elevate your homemade pizza game. Made from finely milled durum wheat, this Italian-style "00" flour is specifically designed for creating pizza dough with a soft, elastic texture and a crisp, golden crust. Whether you're a beginner or an experienced home pizza maker, this flour offers excellent results and consistency. What Makes It Great: ✅ Exceptional Texture – The finely ground flour creates dough that’s smooth, easy to stretch, and incredibly elastic. This results in a pizza crust that’s chewy on the inside with a satisfying crispness on the outside. ✅ Ideal for Neapolitan-Style Pizzas – If you’re aiming for a traditional Neapolitan pizza, this flour delivers a classic texture and flavor that perfectly mimics those made in wood-fired ovens. ✅ Versatile and Easy to Work With – This 00 flour is versatile enough for a variety of pizza styles, from thin-crust to deep-dish. It's also great for making other Italian-inspired doughs, such as focaccia or breadsticks. ✅ Consistent Results – King Arthur is known for its high standards in flour production, and this pizza flour lives up to the brand’s reputation by delivering consistent, reliable results batch after batch. What Doesn’t Work: ⚠️ Not Ideal for High-Hydration Dough – If you’re making extremely high-hydration pizza dough (like some artisan or very thin crusts), you may need to adjust the hydration slightly, as 00 flour tends to be less absorbent than bread flour. ⚠️ Price Point – While it’s a premium product, King Arthur Pizza 00 Flour is priced higher than some other flour brands. However, the quality justifies the cost for serious pizza enthusiasts. Final Verdict: King Arthur Pizza 00 Flour is a fantastic choice for anyone looking to create pizzeria-quality pizza at home. With its fine texture and ability to create the perfect pizza dough, it’s a must-have for home bakers who want to take their pizza-making skills to the next level. ⭐⭐⭐⭐½ (4.5/5) – A top-tier flour for pizza enthusiasts who want exceptional dough every time.

I've purchased several bags of this **King Arthur 00 Pizza Flour** and have never experienced any quality issues. The flour has always been consistently fresh, finely milled, and easy to work with. Although it's marketed as a pizza flour, I've been using it to make soft sourdough bread, and I love the results. The fine texture mixes beautifully, creates a smooth, supple dough, and produces a loaf with a soft crumb while still developing a nice crust. (note my other secret is 15 g of olive oil mixed in the dough). One of the biggest advantages is the value. Compared to many imported Italian 00 flours, this is considerably more affordable while still delivering excellent performance. I also appreciate that it's made from 100% American-grown wheat and is Non-GMO Project Verified. The flour is white, finely milled and if a protein content of 10% instead of a 12% like bread flour is why it produces a softer loaf that my family prefers. Ironically, I still haven't made pizza dough with it yet because I've been so pleased using it for sourdough! Based on my experience so far, though, I have every expectation it will perform just as well when I finally put it to its intended use. If you're looking for a high-quality 00 flour without paying premium imported prices, I highly recommend giving this one a try.

This King Arthur '00' flour is great for making pizza. Because the flour is high protein, it allows for incredible stretchability without tearing. This is basically all I make pizza with now, though I will sometimes combine it with some Costco bread flour if I'm running short. It's a great product for the price. The dough is very stretchable and allows you to make a perfect Neapolitan-style pizza. To get the full flavor profile and the right crust out of this dough, you'll need to cook it at high temperatures over 800° to 900°F—which works out perfectly when I fire up my Gozney Arc XL. I highly recommend letting the dough ferment for at least 24 hours before baking. Doing so ensures you get the absolute best flavor profile, and it makes the pizza highly digestible.

King Arthur Double OO flour is a must-have in my kitchen. I picked it up on Amazon because it’s way cheaper than the small, pricey bags my local market sells. Plus, my market doesn’t always have it in stock -but I can always find it on Amazon. I actually use this flour to make homemade egg noodles when we have an excess of eggs from our chickens. I mix it with semolina flour and it makes the most amazing fresh pasta my family has ever tasted. We use a 1:1 ratio of semolina and OO, which helps the noodles hold their shape while producing a luscious and silky texture. We’ve made many batches of noodles over the years using all sorts of flours, from AP to bread, coconut and even almond. But, nothing beats the combination of semolina and King Arthur Double OO. It’s not just for pizza. 😋

Really solid flour for making pizza at home. The texture is super fine, which makes it easy to work with and results in a smooth, elastic dough. It bakes up nicely with a crisp yet chewy crust, especially for Neapolitan-style pizzas. I also like that it’s non-GMO and made from 100% American-grown wheat—it feels like a quality product you can trust. The 3 lb bag is a good size for trying it out without committing to a huge quantity.