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Organic Italian-Style Pizza Flour

$7.35 Regular Price

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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 (11.8%). 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:

    10.9%

  • Extraction:

    70%

  • Moisture:

    11.6%

  • Ash Content:

    1.1%

  • Falling Number:

    461/sec

  • more info:

    Extremely versatile.

Customer Reviews

Based on 113 reviews
94%
(106)
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C
Carl Coates
This gives 00 flour a run for its lire

We just bought an Ooni pizza oven and it seemed obvious to me to step up and get some good flour for our homemade pizzas. I'd recommend NYT Recipe Box- search for Roberta's pizza dough. It was wet, but not sticky and came out of the oven just right. The dough was easy to work with and the crust was crunch and chewy- restaurant quality. As with all their products, this is some top shelf flour.

T
Theresa L
Wow

I only bought the 1.5 lb bag to experiment. I ended up really loving the dough it made. Previously I have been using the Janie’s AP to make pizza dough and now I’m strongly considering buying a 10 or 25lb bag of the pizza flour.

A
Amie K.
Official Flour - Weekly Pizza Night

Janie’s Mill Italian Style flour is a game-changer for our weekly pizza nights! The texture and flavor are unbeatable—it gives our homemade pizzas that perfect crispy-yet-chewy crust every time. We always keep a 25 lb bag on hand because running out just isn’t an option. A true must-have in our kitchen!

A
Andrea Holloway
Pizza Night!

This flour is my go-to for Friday pizza nights. When it's paired with the red star yeast I get a fluffy great crust. I live in Florida, so great bread is a challenge; but I learned a trick to making the pizza crust rise better. This is a high protein content, however after you have let the dough proof (sit for about an hour at min.) you add in about 1/4 cup of water and 1/4-1/2 cup of additional flour and a knead it into the dough. Make your ball and let that sit for about 15-20 min so it rises a bit more. You will get a great crust. The secret is adding the additional and flour.

M
Maria Guerra
Organic Italian Style Pizza Flour

This flour is excellent and I bake an excellent pizza with it. I love it.

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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!