00 Pizza Flour
King Arthur
100% American-grown hard red and soft wheat blend milled to Italian 00 standards. Lower protein (11%) than Italian 00 flours creates very tender crust - almost 'cracker-like' according to some tests. Absorbs less water (reduce by ~20%). Best for Neapolitan-style at high temps. Distinctive nuttier flavor than Italian imports.
Optimal hydration: 55% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 6-24 hoursat 25°C
TestedAmerican-grown wheat milled to 00 standards. Good for Neapolitan-style in home ovens.
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Comments
2works fine. nothing special nothing bad
Best 00 flour you can get at a regular grocery store in the US. Not quite Caputo level but pretty close for the convenience
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Technical Specifications
Absorption | 54% |
Ash Content | 0.54% |
King Arthur 00 Pizza Flour is a type 00 flour, 11% protein, a recommended hydration range of 55–65%, and 54% absorption. 100% American-grown hard red and soft wheat blend milled to Italian 00 standards. Lower protein (11%) than Italian 00 flours creates very tender crust - almost 'cracker-like' according to some tests. Absorbs less water (reduce by ~20%). Best for Neapolitan-style at high temps. Distinctive nuttier flavor than Italian imports. It ferments best over 6–24 hours at room temp (25°C). American-grown wheat milled to 00 standards. Good for Neapolitan-style in home ovens.