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 extensibililty, the perfect rise and a soft thin crust — all without compromising old world quality or flavor.
SAFE HANDLING INSTRUCTIONS: Raw flour is not ready-to-eat and must be thoroughly cooked before eating. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
*Protein may vary by originating mill and crop year.
Neapolitan-style pizza crust
*Nutritional information is based on enriched flour specifications and may vary by originating mill and special treatments.