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Neapolitan Pizzeria 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 extensibililty, the perfect rise and a soft thin crust — all without compromising old world quality or flavor.

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Packaging


Bulk Yes
Bags 25lbs,

Nutritional Information(Enriched Flour)

Per Serving 100g

Calories

362g

Dietary Fiber

2.4g

Protein

12.5g

Total Fat

1.38g

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 Range

12.2 - 12.8*
*Protein may vary by originating mill and crop year.

Applications

Neapolitan-style pizza crust

Bleached/Unbleached

Unbleached

Certified Kosher Product
Download Safety Data Sheet
Source: USDA National Nutrient Database

*Nutritional information is based on enriched flour specifications and may vary by originating mill and special treatments.

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