Shop > Ingredients > Pizza & pasta > King Arthur Italian-Style Flour - 3 lb.
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King Arthur Italian-Style Flour - 3 lb.
item# 3338 $6.95
KAF exclusive
average of 21 reviews 
read all reviews write a review
What's King Arthur's top-selling flour here online? Our American clone of Italian 00 flour, perfect for a wide variety of tasty pizzas and Italian flatbreads.
- Italian-Style flour makes an extremely supple dough, smooth as silk and a joy to work with.
- Ideal for light-as-air, tender pizza, focaccia, and bread sticks: crisp grissini, or tender, fatter sticks.
- Try it for crackers or pasta, too!
- 8.5% protein.
- 3-pound bag; recipe included.
Check out The Fastest Homemade Pizza Ever. And our Thin ‘n’ Crunchy Italian Breadsticks are out of this world!
WHY WE LOVE IT: American flour has a type A personality. It’s full of gluten, ready for action, go go GO! Italian 00 flour, on the other hand, mirrors the warm, laid-back climate of its native land. Its protein is not only lower, but much more mellow. Make pizza or flatbread with this flour; you’ve never worked with such friendly dough! It’s incredibly extensible, practically flowing under your hands as you pat it into shape. And the resulting bread or crust? Light as air, tender, snapping crisp or soft as a cloud… this flour is definitely personality type B.
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Reviews
06/24/2010
Larger bags please! This is the greatest flour for light, flavorful pizza dough, foccacia, etc. and it makes an awesome Italian bread. I am amzed that a simple flour can make such a difference--but then KA flours are always better than any other!
04/12/2010
I have been making pizza for alot of yrs. this is by far the best tasting crust ever. The ease of stretching is such a pleasure. No more fighting with your dough!! I recommend this highly. Well done King Arthur.
10/11/2009
Love love love this flour! It is the secret ingredient for my special calzone. Super easy to work with: no tearing or cracking, rolls out like a dream, and very forgiving. It bakes up light and flaky-- yum!
09/09/2009
This flour is perfect. I've tried many recipes and flours and this one is my favorite for thin crust. I cook it in an outdoor wood fired oven or in my inside oven with a pizza stone at 525 degrees. I use the parchment paper, available in sheets from KA, to move the pie to the stone. After the crust firms up I remove the parchment. NOTE I REPLACE THE WATER WITH BASS ALE for flavor. Thin Crust Dough 2 teaspoons or 1 Packet active dry yeast 1 12ox bottle Bass Ale or 1 1/4 cup water, room temp 1/2 teaspoon sugar 3 cups King Arthur Italian Flour 1 teaspoon salt 3 teaspoons spoons gluten (makes the dough stretch well and stays chewy) Add yeast and sugar to beer, let stand until dissolved Mix 2 1/2 cups of the flour with salt and gluten Add 1 cup of the beer and mix ingredients Add the rest of the flour and kneed with dough hook until smooth, add more beer slowly if needed. The dough will be a little sticky and pull off the hook in a ball. Cut Dough into three equal parts Add 1 teaspoon Olive oil to a 1 gallon zip lock bag for each dough Add the dough to the bags, coat with the oil that is in the bag, seal the bag and let rise in the refrigerator for at least 5 hours. To make crust - place cold dough on dusted surface - flatten the dough by hand. Place on parchment, add toppings and cook in a very hot oven - 525 F plus.
08/27/2009
I love, love, love this flour. It makes the most wonderful thin crust pizza and the lightest fluffiest foccacia. It is so easy to work with, and I have had absolutely no problems at all with it as some reviewers did. I agree with the reviewer who implored you to sell in larger bags--this is a pantry staple for me!
08/17/2009
I love this flour. I will never buy a prepared pizza, frozen or otherwise again. I make "The Fastest Homemade Pizza Ever". I use 2 1/3 cup of the Italian Style Flour, 1/3 cup KAF White Whole Wheat, and 1/3 cup Semolina. I use the Pizza Dough Flavor, the Easy Roll Dough Improver, and sprinkle a little semolina on the parchment. Everyone that has tried it so far agrees that it is the best pizza they have ever had. I have also used this flour to make grissini, and my Italian coworker said it reminded him of the expensive bakery grissini from home.
07/19/2009
I love using this flour with the Fastest Homemade Pizza Ever - Patio Pizza recipe. I follow the recipe exactly, and use Pizza Seasoning as well. It can be made into one pizza, a little larger. I use fresh basil, tomatoes, and three or four different grated cheeses. Everyone likes it because it is fast and tastes great. Haven't missed yet with this one!
07/14/2009
after coming from Italy where i made pizza, i was amazed by the difference in 00 flour - silky, stretchable, and made amazing pizzas. I bought this flour as well as imported italian flour and there is no comparison - the italian flour is incredibly pliable and the KAF italian version just tears, just like the all purpose flour does when i make pizza here. Too bad, but luckily i live in an area where I can find true 00 flour.
06/24/2009
Absolutely the best and the closest, I think, you can get to the Italian "00" flour. I use for making pizza, fresh pasta, gnocchi, cake and pastry, I am very satisified with the results. Recently returned from Italy and and was delighted to find this flour at King Arthur. Hope you continue to sell this flour forever!
05/24/2009
I have been using regular KAF bread flour to make "pizzas on the grill" for a while now, but this flour is much better. Very easy to handle, stays put when rolled out. I use a different dough recipe and this falls down considerably after rising, but man it is awesome. I make them thin, and this works very well! Please sell in larger bags!!
