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


Neapolitan-Style Pizza Crust

Dietary Fiber:
12.2g – 12.8g
Total Fat:
25 lb Bags
Certified Kosher Product

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.

Source: USDA National Nutrient Database
*Nutritional information is based on enriched flour specifications and may vary by originating mill and special treatments.

Grain Craft Neapolitan Flour

Learn about Grain Craft’s new Italian-style flour formulated for Neapolitan pizza crust.

A man kneeling in a field examining young wheat plants

Upstream Innovation®

Grain Craft is committed to supporting and driving the long-term improvement of wheat quality, commitment to flour quality and consistency and ongoing exploration of innovation opportunities. We work together with growers to create wheat varieties that result in amazing baking qualities and provide long term sustainable solutions.

Upstream Innovation®
A person measuring the length of slices of bread set end-to-end

Technical Support

The passion and commitment from our growers and industry partners, along with that of our Grain Craft team fuels our tradition of excellence. Our labs, technical information and team of experts give us the freedom to take our customer resources to the next level.