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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! 

    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:


  • Extraction:


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  • more info:

    Extremely versatile.

Customer Reviews

Based on 84 reviews
Eric Sladek
Pizza dough

It made great, flavorful pizza crust.

Pablo Viv
Excellent Quality

I have gone down the rabbit hole of Neapolitan pizza for years now. My typical recipe at this point is about 85% "00" and "0" flours from a Neapolitan mill (15% of other flours and malt meal) with a maximum of 80% hydration of 100% biga pre-ferment. I noticed this is a thirsty flour, which isn't necessarily a bad trait. I was able to push to 90% hydration in my dough and it came out wonderfully on my Ooni. I've actually started using this flour as an all purpose for the most part since I try to keep so much of it on hand. It has a lovely earthy flavor when given the chance to pre-ferment a bit and takes augments well.

I've received Italian flours in bulk before with meal moths that have gotten to them before even being open. I've never seen signs of pest pressure in any of JM's products. The quality is always consistent and outstanding and this pizza flour is no different, which is why I always keep some on hand and in the freezer. Once the freezer empties I make sure to order more.

RP Navarro
Great tasting pizza and ciabatta dough

I used this Italian flour to make sourdough pizza dough and ciabatta rolls in an Ooni pizza oven. Fabulous taste, and great extensibility and just enough chewiness in the pizza. The ciabatta rolls had a great open crumb. The wonderful flavor of this flour is the reason to use this flour again. With 70% extraction, there is definitive whole grain taste and texture. First time purchase, but I’ll buy more.

Marge Reilly
Tastiest Pizza Ever!!

So flavorful!! It definitely surpasses all other brands!!

Lesia Petrizio

This pizza flour surpasses all others I've tried, offering an unparalleled silkiness that contributes to crafting the most amazing dough. With a routine of preparing two pizzas every week for my family, I can confidently recommend this flour to any pizza enthusiast. If you're passionate about pizza, definitely give this flour a chance. Trust me, you won't be disappointed.

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!