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Organic Italian-Style Pizza Flour

$6.95 Regular Price

  • 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! 

    While this flour is perfect for pizza, it’s also great for focaccia, ciabatta, 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!

    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. At 70% extraction, it has our lowest ash content (1.1%) and has a good amount of protein (13.3%). This makes it a good substitute for French T65 flour. Although we never reach the low .65% ash/mineral content of roller milled T65 flour, this flour gives you a similar airiness, plus extra nutrition and flavor!

  • 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:

    13.1%

  • Extraction:

    70%

  • Moisture:

    10.2%

  • Ash Content:

    1.1%

  • Falling Number:

    390/sec

  • more info:

    Extremely versatile.

Customer Reviews

Based on 88 reviews
95%
(84)
1%
(1)
2%
(2)
1%
(1)
0%
(0)
R
Rachel C.
Best Pizza Crust

We love to make pizza at home and we were really excited to try this flour. We weren’t disappointed! It was the tastiest pizza crust we’ve ever made!

C
C.D.
Two thumbs up

After trying many of Janie's Mill flours, I think this one is the most versatile and my favorite. Maybe it's something about the 70% extraction versus higher percent extraction. I find this one to come out the closest to "white flour" as it relates to pizza dough and other bakes. Keep up the good work, Janie's Mill team!

C
Customer
Love this Italian Pizza Flour!

I have been making pizza dough for over 30 years, and I really love this pizza flour! I'm very sensitive to gluten, but I have no trouble tolerating this whatsoever! It is such a treat to be able to eat real dough and not have any negative reaction. This dough was very easy to work with and made a delicious crust!

M
Michael L
My favorite flour!

This is my second bag of Italian style from Janie's and it's an outstanding product. I've been making pizzas for over 35 years both professionally and in my home kitchen and this is by far the best flour I've personally used. No matter what the application, the hydration, the leavening, this makes a dough that will rise to the occasion. It's especially good on my high-hydration Detroit style; it give a light, airy crumb with ample air pockets and a crisp outer edge. I'm thrilled with the results every time.

E
Eric Sladek
Pizza dough

It made great, flavorful pizza crust.

123

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!