Bob's Red Mill "00" Flour for Superb Pizza & Pasta 1.36kg

Now you can make authentic, Italian-style pizza and pasta at home. "00" Flour is the traditional flour for chewy, bubbly, crispy Neapolitan-style pizza and smooth, stretchy fresh pasta. This specialty wheat flour is also ideal for Italian pastries, breads and more.

Description

Why "00" Flour? The powder-fine grind of this specialty wheat flour creates a delicate pizza dough that can stretch to a thin crust with puffy, bubbly edges, as well as pasta with smooth texture and soft chew. Plus, the moderate gluten content allows for proper stretch without a lot of spring-back. The result? Dough that won’t tear when stretching or rolling!

We’ve tested this product at both 450–500°F with a home oven and at 750–800°F with a specialty pizza oven, to great success.

While "00" Flour has been highly sought after by lovers of Neapolitan-style pizza and delicate fresh pasta, it hasn't been widely available to home cooks before now! Travel to Italy without leaving your kitchen: pick up a bag today.

Neapolitan Style Pizza

Now you can make bubbly, crispy, Italian-style pizza at home! This traditional pizza features a delicate-yet-chewy crust topped with tomato sauce, mozzarella and basil.

Ingredients

2 ¾ cups “00” Flour (360 g)

2 ¼ tsp (1 packet) Active Dry Yeast (5 g)

1 ½ cups Water (at room temperature) (350 mL)

1 ¼ tsp Salt (7 g)

1 cup Tomato Sauce, divided (237 mL)

24 oz sliced Fresh Mozzarella, divided (680 g)

Additional toppings of choice

Instructions

Sift flour into a large mixing bowl or the bowl of a stand mixer. Add yeast, water and salt. Using your hands, or the dough hook attachment if using a stand mixer, mix until combined (dough will be wet and sticky). Cover the bowl with plastic wrap and allow to rise at room temperature for 12–24 hours. Using floured hands, separate the dough into three balls of equal size.

Place each ball into a large zip-top plastic bag or lightly greased plastic tub with a tightly fitting lid. Let rise in the refrigerator for at least 24 hours and up to 3 days. Remove the dough from the refrigerator and allow to rest at room temperature for at least 3 hours before shaping.

Place a pizza stone on a rack in the center of a cold oven and preheat to 500°F.

Place one ball of dough on a well-floured surface. Place a piece of parchment paper on a pizza peel. Lightly flour hands and stretch the dough out to a 12-inch circle, adding more flour as needed leaving the edge of the dough slightly thicker than the middle. Place on the prepared peel. Top with ⅓ cup sauce and 8 oz mozzarella.

Slide the pizza and parchment off the peel onto the preheated pizza stone. Bake for 8–12 minutes, until deeply browned and bubbly. Repeat with the remaining dough.