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Neapolitan Flour

Our Neapolitan Italian-Style Pizzeria flour features a finely ground wheat that is grown in the Rocky Mountain Foothills of Idaho. It is here that you will find an ideal combination of high altitude, rich volcanic soils and growing conditions similar to the agricultural regions of Italy. This 00 type flour is the key to producing a light dough with dependable extensibility, the perfect rise and a soft thin crust —all without compromising old world quality or flavor.

 

 

 

 

Specially formulated for Classic Neapolitan Pizza and made with an exclusive blend of quality wheats that offer:

  • Unenriched and unbleached wheat flour
  • Ideal for long fermentation times
  • Strength for high-temperature ovens
  • Available in 25 lb bags

 


Resources:

Neapolitan Flour Product Sheet

Neapolitan Pizza Crust Formula

The Craft of Pizza Crust:
Tips, tricks and formulas to create the perfect crust