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Organic Italian-Style Pizza Flour

$7.35 Regular Price

  • Product Info

    We worked closely with pizza makers (professional and home) to develop this special blend of flavorful organic Turkey Red Wheat and high-protein Hard Red Spring Wheat. Our testers found that this finely-sifted flour (70% extraction, which is as close to 00 as you can get with stone-milling) is perfect for either airy Italian style pizza (with a longer rise time) or crisp New York style pizza (short rise time). And it has the gluten strength needed to support all your favorite toppings! 

    While this flour is perfect for pizza, it’s also great for focaccia, ciabatta, and many other Italian (and non-Italian!) breads and baked goods. Any time you want a highly-sifted, high-protein, flavorful flour, try this one!

    NOTE: This flour, like all stone-milled flours, is not pure white. It is a light beige color because the nutritious germ and some of the bran are present. At 70% extraction, it has our lowest ash content (1.1%) and has a good amount of protein (13.3%). This makes it a good substitute for French T65 flour. Although we never reach the low .65% ash/mineral content of roller milled T65 flour, this flour gives you a similar airiness, plus extra nutrition and flavor!

  • Great to Use In:

    Pizza, Focaccia, Ciabatta, Pane Casareccio, Pita bread, Flat breads, Pasta.

  • Milled From:

    Blend of organic Turkey Red (Heirloom) and organic Hard Red Spring Wheat

  • Protein:

    11.1%

  • Extraction:

    70%

  • Moisture:

    11.7%

  • Ash Content:

    1.1%

  • Falling Number:

    449/sec

  • more info:

    Extremely versatile.

Customer Reviews

Based on 96 reviews
94%
(90)
2%
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1%
(1)
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G
Gina scotti
Amazing product.

Very good product. I will be ordering from you all the time now!

D
Deni Witkowski
The best!

I have tried many different flours to make pizza. This is hands down the best, easy to shape and freezes well too.

C
Catherine Keibler
Makes a great pie!

Pizza pie, that is! The high protein makes creates a dough that is easy to work with, while the blend makes the crust flavorful. We are enjoying more homemade pizza these days and the family loves it!

K
Kevin Dick
Great for Certain Styles

I enjoy using this for bready pizzas like Detroit-style, and it's my go-to for indoor oven sourdough pizzas with higher hydration. I have stopped using it on my Ooni at lower hydration for Neapolitan pizza straight, but may experiment with a half and half blend with a more traditional 00 flour like Caputo. I also use it for bread - it makes a good focaccia.

C
Cheryl A Reed
More like Bread

I wasn't happy with the dough. It didn't rise very much, was very stiff & didn't taste like pizza crust. More like bread.

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Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!