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From Naples, Italy, Neapolitan pizza was originally made with a 00-flour resulting in a tender dough that is traditionally baked in a wood-fired oven at 900˚F for 90 seconds. More recently, in North America, this pizza is made with a 00- style flour. The result is a soft crust, with visible charred spots that bubble up around the border during baking and known in Italian as the cornicione.
Ardent Mills Neapolitan-style pizza flour offers the notable qualities of Italian 00 flours milled with domestically grown wheat – artisan doesn’t have to be expensive. Primo Mulino is milled for performance in high-heat ovens, and creates soft, supple doughs.
Protein: 11.50% Ash: 0.50 Moisture: 14.7% max
Pack sizes: 50 lb. bag