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  • Product Info

    We worked closely with pizza makers (professional and home) to develop this special blend of flavorful organic Turkey Red Wheat and high-protein Hard Red Spring Wheat. Our testers found that this finely-sifted flour (70% extraction, which is as close to 00 as you can get with stone-milling) is perfect for either airy Italian style pizza (with a longer rise time) or crisp New York style pizza (short rise time). And it has the gluten strength needed to support all your favorite toppings!

    NOTE: This flour, like all stone-milled flours, is not pure white. It is a light beige color because the nutritious germ and some of the bran are present.

    While this flour is perfect for pizza, it’s also great for focaccia, ciabatta, pane casareccio, and many other Italian (and non-Italian!) breads and baked goods. Any time you want a highly-sifted, high-protein, flavorful flour, try this one!

  • Great to Use In:

    Pizza, Focaccia, Ciabatta, Pane Casareccio, Pita bread, Flat breads, Pasta.

  • Milled From:

    Blend of organic Turkey Red (Heirloom) and organic Hard Red Spring Wheat

  • Protein:


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  • more info:

    Extremely versatile.

Customer Reviews

Based on 56 reviews
First time trying

First time ever trying to make dough. Worked up perfect. Pizza maker needs more practice. Will keep on trying too make the perfect pie. The crust tasted really good.

First Time

Unfortunately my wife did not like the texture of the dough after cooking the pizza but I like it because it was different then regular pizza dough you make and it had more flavor even the next day.

Mary O

I like to make Sicilian pizza, Sfincione & need 00 flour. This is a thicker sheet pan pizza. The dough comes out light as a feather & so digestible. I will always have this flour in my pantry (fridge ).

John Beberman
Perfect for Thin Crust Pizza

Janie's Mill Italian Style Pizza Flour is perfect for making thin crust pizza. Sometimes I mix in some while grain flour for more body but 100% "00" flour makes dough that is extensible and has enough strength it can be spread thin by hand and not break apart. The flavor is superior to other flours I've used. I ferment three days in the refrigerator and 20 hours at room temperature before using for more development.

Julia Mohney
Best flour for pizza dough!

Since using Janie's Italian Style flour, we won't use anything else. We noticed a difference the first time we used it. Delicious!!

Certifications You Can Trust

We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.  They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!