King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb : �鶹��.ca: Grocery & Gourmet Food

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King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb

Brand: King Arthur

7,272 ratings

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Product details

Brand	King Arthur
Item weight	3 Pounds
Allergen information	Contains: Wheat
Specialty	GMO Free
Package weight	1.4 Kilograms
Region of origin	America
Number of Items	1
Unit count	1360 Grams
UPC	071012060078
Global Trade Identification Number	00071012060078

About this item

This 00 flour is incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven
This 00 pizza flour is milled from a proprietary blend of hard and soft wheat to exacting '00' standards. Crafted to produce great-tasting Neapolitan style pizza that bakes well, even in home ovens. No trip to Italy required
King Arthur '00' pizza flour is Non-GMO Project Verified
Founded in 1790, King Arthur is a 100% Employee-Owned Company, a founding B Corporation and the nation's premier baking resource, offering everything from top-quality baking products to inspiring recipes
We are King Arthur Baking Company. Our name and logo reflect who we've always been and always will be: bakers who are committed to spreading the simple joy of baking

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Product information

Technical Details

Special Feature	‎GMO Free
Brand	‎King Arthur
Region produced in	‎America
Serving recommendation	‎1/4 cup (30g)
Manufacturer	‎�鶹��Us/KIOTJ
Allergen information	‎Contains: Wheat
Item model number	‎0071012060078
Units	‎1360 Grams
Product Dimensions	‎10.16 x 22.35 x 27.94 cm; 1.36 kg
Ingredients	‎Hard Red Wheat Flour, Soft Wheat Flour
Serving size	‎45
Energy (kcal)	‎100.00 Kilocalories
Fat	‎0.5 g
Carbohydrate	‎21.0 g
- Sugars	‎0 g
Item Weight	‎1.36 kg

Additional Information

ASIN	B08HZJ798S
Customer Reviews	7,272 ratings 4.7 out of 5 stars
�鶹�� Rank	#11,060 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #86 in Wheat Flours & Meals
Date First Available	April 28 2021

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Important information

Ingredients

Hard Red Wheat Flour, Soft Wheat Flour

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Product description

The secret ingredient for a Neapolitan-style pizza crust. With its crisp and chewy crust, Neapolitan pizza, or pizza napoletana, is as classic as it gets. Our ‘00’ pizza flour makes it possible to bake this authentic Italian delicacy from your own home oven with the perfect blend of 100% American-grown wheat, milled to exacting ‘00’ standards. This means it's incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven. The crust is thinner in the middle, with a rim that balloons slightly to give it that all-important crunch. Top with tomato, fresh mozzarella, basil, and olive oil for a traditional taste so good you’ll think you’re in Italy! Comes in a 3 pounds re-sealable bag. Founded in 1790, King Arthur is a 100% Employee-Owned company and the nation's premier baking resource, offering everything from top-quality baking products to inspiring recipes.

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Customer reviews

7,272 global ratings

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Melinda Benedicto
Good packaging
Reviewed in Canada on April 5, 2025
Verified Purchase

Arrived in good condition but i did not use it yet

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Helpful

mpear
Great for Homemade Pizzas!
Reviewed in Canada on August 9, 2025
Verified Purchase
I picked this up a couple of weeks ago because we were having a pizza night at home, and I wanted to step up my pizza game. Honestly, I was pleasantly surprised by how great the dough turned out. It was smooth and stretchy, and when it cooked, the crust had that lovely crunch on the outside while remaining soft on the inside. My family was impressed, even my picky 8-year-old who typically asks for delivery. We used it to make a couple of different types of pizza, and each one came out fantastic.

One minor issue I ran into was that I had to adjust my hydration levels a bit compared to the other flours I've used. At first, my dough was a little sticky, but once I figured it out, everything went more smoothly. If you’re used to working with high-gluten flours, just be aware it behaves a bit differently. The flavor is subtle but definitely enhances the overall quality of the pizza. I also appreciate that it's non-GMO and sourced locally, which gives me peace of mind about what I'm feeding my family.

Pros:
• Produces a nice, crispy crust
• Great flavor enhancement
• Easier to work with than some other flours

Cons:
• Might require some adjustments to hydration
• Pricey compared to regular all-purpose flour

Overall: I recommend this product. I gave it 4 stars because my experience was generally very positive, but I think it's vital to adjust your technique a bit for the best results. Overall, this item is a good investment for anyone serious about making quality pizza at home.

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steve
too expensive
Reviewed in Canada on April 19, 2025
Verified Purchase
Just ok

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Top reviews from other countries

Human Being ✨️
King Arthur Pizza 00 Flour – A Perfect Choice for Pizza Lovers
Reviewed in the United States on February 10, 2025
Verified Purchase

King Arthur Pizza 00 Flour is a high-quality flour that promises to elevate your homemade pizza game. Made from finely milled durum wheat, this Italian-style "00" flour is specifically designed for creating pizza dough with a soft, elastic texture and a crisp, golden crust. Whether you're a beginner or an experienced home pizza maker, this flour offers excellent results and consistency.

What Makes It Great:

✅ Exceptional Texture – The finely ground flour creates dough that’s smooth, easy to stretch, and incredibly elastic. This results in a pizza crust that’s chewy on the inside with a satisfying crispness on the outside.
✅ Ideal for Neapolitan-Style Pizzas – If you’re aiming for a traditional Neapolitan pizza, this flour delivers a classic texture and flavor that perfectly mimics those made in wood-fired ovens.
✅ Versatile and Easy to Work With – This 00 flour is versatile enough for a variety of pizza styles, from thin-crust to deep-dish. It's also great for making other Italian-inspired doughs, such as focaccia or breadsticks.
✅ Consistent Results – King Arthur is known for its high standards in flour production, and this pizza flour lives up to the brand’s reputation by delivering consistent, reliable results batch after batch.

What Doesn’t Work:

⚠️ Not Ideal for High-Hydration Dough – If you’re making extremely high-hydration pizza dough (like some artisan or very thin crusts), you may need to adjust the hydration slightly, as 00 flour tends to be less absorbent than bread flour.
⚠️ Price Point – While it’s a premium product, King Arthur Pizza 00 Flour is priced higher than some other flour brands. However, the quality justifies the cost for serious pizza enthusiasts.

Final Verdict:

King Arthur Pizza 00 Flour is a fantastic choice for anyone looking to create pizzeria-quality pizza at home. With its fine texture and ability to create the perfect pizza dough, it’s a must-have for home bakers who want to take their pizza-making skills to the next level.

⭐⭐⭐⭐½ (4.5/5) – A top-tier flour for pizza enthusiasts who want exceptional dough every time.

Read more
Foodiewife
It's a learning curve, but this flour makes the BEST and most authentic Neapolitan Style Pizza
Reviewed in the United States on July 12, 2025
Verified Purchase
I am a faithful fan of all King Arthur Flour products and their recipes. This 00 flour is perfect for making Neapolitan Style Pizza. There's a learning curve, and KAF provides the recipe on their website-- along with step-by-step photos. The dough is a dream to work with. It's stretchy and very soft. I plan to play with this in making pasta as well. I wish I could respond to a couple of one star ratings that I read. Yes, you should make the dough the night before. It takes 2 minutes to do it. No, yeast is not included. I recommend SAF instant yeast. While this flour might seem pricey, it's worth the end result.
The first two photos are the result of making in a Ninja Artisan Outdoor Pizza Oven (dough made the night before). The last photo is a version made in a conventional oven, and not made the night before. We prefer the thinner version cooked at 700F.

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Foodiewife

It's a learning curve, but this flour makes the BEST and most authentic Neapolitan Style Pizza

Reviewed in the United States on July 12, 2025
I am a faithful fan of all King Arthur Flour products and their recipes. This 00 flour is perfect for making Neapolitan Style Pizza. There's a learning curve, and KAF provides the recipe on their website-- along with step-by-step photos. The dough is a dream to work with. It's stretchy and very soft. I plan to play with this in making pasta as well. I wish I could respond to a couple of one star ratings that I read. Yes, you should make the dough the night before. It takes 2 minutes to do it. No, yeast is not included. I recommend SAF instant yeast. While this flour might seem pricey, it's worth the end result.
The first two photos are the result of making in a Ninja Artisan Outdoor Pizza Oven (dough made the night before). The last photo is a version made in a conventional oven, and not made the night before. We prefer the thinner version cooked at 700F.

Images in this review

l scott
Excellent Flour for Perfect Pizza Every Time!
Reviewed in the United States on July 20, 2025
Verified Purchase
My husband has been making homemade pizza for many years and has tried several brands of pizza flour. This one is hands down the best. The texture is super fine and silky, which makes it really easy to work with whether you’re hand-stretching dough or using a mixer. It produces a chewy, airy crust with that perfect crisp on the bottom—just like you’d get at a good pizzeria.

He proofs it in the fridge for a day or even two - the protein content is spot-on for long fermentation, so if you’re into cold-proofing like us, your dough overnight (or longer), this flour holds up beautifully.

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l scott

Excellent Flour for Perfect Pizza Every Time!

Reviewed in the United States on July 20, 2025
My husband has been making homemade pizza for many years and has tried several brands of pizza flour. This one is hands down the best. The texture is super fine and silky, which makes it really easy to work with whether you’re hand-stretching dough or using a mixer. It produces a chewy, airy crust with that perfect crisp on the bottom—just like you’d get at a good pizzeria.

He proofs it in the fridge for a day or even two - the protein content is spot-on for long fermentation, so if you’re into cold-proofing like us, your dough overnight (or longer), this flour holds up beautifully.

Images in this review

Julie Namil
The secret to perfect pizza dough!
Reviewed in the United States on July 23, 2025
Verified Purchase
This flour gives our homemade Neapolitan pizza that light, airy, and chewy crust we love. It’s easy to work with and makes a huge difference in texture. We’ll never go back to regular flour again!

Read more

Julie Namil

The secret to perfect pizza dough!

Reviewed in the United States on July 23, 2025
This flour gives our homemade Neapolitan pizza that light, airy, and chewy crust we love. It’s easy to work with and makes a huge difference in texture. We’ll never go back to regular flour again!

Images in this review

Chris
Good for Neopolitan Pizza - Use KA Bread Flour for 'NY' Style
Reviewed in the United States on June 16, 2023
Verified Purchase
I recently delved into the world of homemade pizza and decided to try out King Arthur 00 Pizza Flour to start things off. If you have access to an outdoor pizza oven that can reach high temperatures between 600-800 degrees Fahrenheit, this flour could be a perfect match for you.

However, if you're aiming for a classic New York-style slice like I was, I found that combining King Arthur Bread Flour yielded better results. I primarily used an indoor conventional oven, which made it challenging to achieve the desired browning on the outer crust, especially with the smaller pizzas. Typically, home ovens max out at 500-550 F and just can't hit the high heat of a standard Neapolitan-style pizza.

In the images with the smaller pizza, as well as the one with half pepperoni, half cheese, it has been difficult to get a good browning on the outside crust. This typically would be crisped up by an open flame, but with a conventionial / convection oven, it won't work as well. The image with the large full pepperoni was using King Arthur Bread Flour, and rose much better, and had crispier / browned crust, typical of a New York slice. Again, this is really comes down to the method of cooking. Home ovens just can't get hot enough to make a standard Neopolitan style pizza.

In terms of the dough, I followed popular recipe calculators, making slight adjustments along the way. The 00 Pizza Flour provided good flavor and decent dough consistency, but it lacked the rise and browning I was looking for. Switching to King Arthur Bread Flour resulted in improved rise and a crispier, well-browned crust more like the classic New York slice. However, I did notice a slight loss of taste with the Bread Flour, so I plan to experiment with flavorings in the dough.

Here are some general tips I've gathered during my pizza-making journey, regardless of the flour you choose:

Ingredients:

Opt for high-quality ingredients, as they significantly impact the final outcome.
- For the sauce, I highly recommend Cento Crushed All-In-One (blue label), blended with a pinch of sugar, salt, and basil for added flavor.
- When it comes to cheese, a combination of shredded pecorino romano for a salty kick and shredded whole-milk low-moisture mozzarella as the main covering works well.
- If you prefer toppings, plain cheese or pepperoni (such as Boar's Head Stick or Hormel Rosa Grande Stick) are great options. Use a mandoline or a knife to slice the sticks to your desired thickness.

Other Tools:
- Consider using a Pizza Steel (not a stone) in your oven for optimal heat transfer. I found a 16x16 3/8" thick steel to be highly effective in retaining and transferring heat.
- Preheat the Pizza Steel for at least an hour at the highest temperature your oven can reach. With my oven maxing out at 550 degrees, the Pizza Steel registered just over 600 degrees with an infrared thermometer.
- If you prefer placing the pizza directly onto the steel and transferring it with a pizza peel (wood or steel), dust the peel with semolina flour to essentially create ball-bearings that help launch the pizza onto the steel and prevent it from sticking.
- Stretch out the pizza dough quickly and make it directly on the pizza peel, ensuring you promptly transfer it to the steel. Allowing it to sit on the peel for too long may result in sticking.
- If you dont have a pizza peel, a pizza screen can be used as an alternative. This makes the process foolproof, ensuring the dough remains perfectly round and won't stick to the peel. Stretch and shape the pizza directly on the screen before placing it on the preheated pizza steel for 1-2 minutes.
-- After 1-2 minutes, remove the pizza steel (lifting the pizza slightly and using tongs to pull out the screen as it will be very hot!) and allow the pizza to cook directly on the steel for another 5-7 minutes, or until it reaches your desired level of doneness.
- For a final touch, turn on the oven's High Broil for just 1-2 minutes to crisp up the cheese and crust.

Overall, I would rate King Arthur 00 Pizza Flour 4 out of 5 stars. While it is marketed as "Pizza Flour," it is specifically tailored for the Neapolitan style, and achieving proper browning can be challenging in an indoor oven. However, personal preference plays a significant role here, and for those aiming to recreate the classic New York slice, using King Arthur Bread Flour is my preference.

Read more

Chris

Good for Neopolitan Pizza - Use KA Bread Flour for 'NY' Style

Reviewed in the United States on June 16, 2023
I recently delved into the world of homemade pizza and decided to try out King Arthur 00 Pizza Flour to start things off. If you have access to an outdoor pizza oven that can reach high temperatures between 600-800 degrees Fahrenheit, this flour could be a perfect match for you.

However, if you're aiming for a classic New York-style slice like I was, I found that combining King Arthur Bread Flour yielded better results. I primarily used an indoor conventional oven, which made it challenging to achieve the desired browning on the outer crust, especially with the smaller pizzas. Typically, home ovens max out at 500-550 F and just can't hit the high heat of a standard Neapolitan-style pizza.

In the images with the smaller pizza, as well as the one with half pepperoni, half cheese, it has been difficult to get a good browning on the outside crust. This typically would be crisped up by an open flame, but with a conventionial / convection oven, it won't work as well. The image with the large full pepperoni was using King Arthur Bread Flour, and rose much better, and had crispier / browned crust, typical of a New York slice. Again, this is really comes down to the method of cooking. Home ovens just can't get hot enough to make a standard Neopolitan style pizza.

In terms of the dough, I followed popular recipe calculators, making slight adjustments along the way. The 00 Pizza Flour provided good flavor and decent dough consistency, but it lacked the rise and browning I was looking for. Switching to King Arthur Bread Flour resulted in improved rise and a crispier, well-browned crust more like the classic New York slice. However, I did notice a slight loss of taste with the Bread Flour, so I plan to experiment with flavorings in the dough.

Here are some general tips I've gathered during my pizza-making journey, regardless of the flour you choose:

Ingredients:

Opt for high-quality ingredients, as they significantly impact the final outcome.
- For the sauce, I highly recommend Cento Crushed All-In-One (blue label), blended with a pinch of sugar, salt, and basil for added flavor.
- When it comes to cheese, a combination of shredded pecorino romano for a salty kick and shredded whole-milk low-moisture mozzarella as the main covering works well.
- If you prefer toppings, plain cheese or pepperoni (such as Boar's Head Stick or Hormel Rosa Grande Stick) are great options. Use a mandoline or a knife to slice the sticks to your desired thickness.

Other Tools:
- Consider using a Pizza Steel (not a stone) in your oven for optimal heat transfer. I found a 16x16 3/8" thick steel to be highly effective in retaining and transferring heat.
- Preheat the Pizza Steel for at least an hour at the highest temperature your oven can reach. With my oven maxing out at 550 degrees, the Pizza Steel registered just over 600 degrees with an infrared thermometer.
- If you prefer placing the pizza directly onto the steel and transferring it with a pizza peel (wood or steel), dust the peel with semolina flour to essentially create ball-bearings that help launch the pizza onto the steel and prevent it from sticking.
- Stretch out the pizza dough quickly and make it directly on the pizza peel, ensuring you promptly transfer it to the steel. Allowing it to sit on the peel for too long may result in sticking.
- If you dont have a pizza peel, a pizza screen can be used as an alternative. This makes the process foolproof, ensuring the dough remains perfectly round and won't stick to the peel. Stretch and shape the pizza directly on the screen before placing it on the preheated pizza steel for 1-2 minutes.
-- After 1-2 minutes, remove the pizza steel (lifting the pizza slightly and using tongs to pull out the screen as it will be very hot!) and allow the pizza to cook directly on the steel for another 5-7 minutes, or until it reaches your desired level of doneness.
- For a final touch, turn on the oven's High Broil for just 1-2 minutes to crisp up the cheese and crust.

Overall, I would rate King Arthur 00 Pizza Flour 4 out of 5 stars. While it is marketed as "Pizza Flour," it is specifically tailored for the Neapolitan style, and achieving proper browning can be challenging in an indoor oven. However, personal preference plays a significant role here, and for those aiming to recreate the classic New York slice, using King Arthur Bread Flour is my preference.

Images in this review

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