Very nice blend. Super fine with an off white color and great flavor. Used for Neapolitan pizza in my new Ooni oven and was amazing.
This is not a traditional Italian "00" flour; it's better. It took me a few tries experimenting with how much water and yeast to use, but it's worth the effort. This gives a more hearty flavor with a great texture. I use it whenever I make pizza -- around once a week.
I got this for first time and followed the sourdough pizza crust recipe. We really enjoyed it. I will be making more. I only used 250 grams of flour and it made a good sized pizza for 2 people. We had left overs for the next day. I will be making this again.
Love this flour for my homemade pizza. The fact that it comes from my home state is an added bonus!
I began using Janie's Mill flours because they are organic, local, and a family/small business. We make pizza weekly because eating out in our area is not really worth the cost or effort #rural living. I begn using the Italian Style and liked it well enough, but I did not really know if I would rave about it until I ran out. Sure, I made our pizza with Janie's all-purpose and nobody complained, but when I returned to the Italian style, I was reminded why I prefer to use it for pizza. The dough is just better to work, it bakes up just the way I like it and the flavor is terrific. I will now rave about it to everyone.
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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!