shop /
flours /
specialty flours

Italian-Style Flour - 3 lb.

#100190 (278)

$8.95

Qty

add to wish list on your wish list

FREE gift with purchase: pie crust mix
In stock and ready to ship
Low stock - less than 10 remain!
Warm weather shipping

Nutrition + ingredients

Shipping

Easy returns

Our guarantee

American flour is all about gluten: Ready for action, headed for the highest rise. Our version of Italian "00" flour is a little more laid back. Lower in protein and mellower, it yields the friendliest, gentlest dough to work with: supple, smooth, and easy to shape.

The "00" refers to the grind of the flour (this flour is exceptionally fine-textured), and this style is one of our top-selling flours online.

The resulting baked goods are light, airy, and have a crisp snap to the crust. It's ideal for pizza, flatbreads, focaccia, and crackers. Try it in delicate pasta recipes like gnocchi and lasagna.

What you get

3-pound bag
8.5% protein content

Dietary information

Kosher.

Care & storage

Store in a cool, dry place.

Related Recipes

Grilled Eggplant Flatbread
Fresh Pasta
Potato Flatbreads

Recommended For You

customer reviews

(278)

write a review

09/13/2017

Uncle Ron from Germantown, MD

I use this for my pasta. Sometimes I add 1/4 semolina flour to the recipe. I also use this to flour/coat fish for firing, lighter that a regular flour.

08/27/2017

Gail from Maine

I just purchased the 3 pack of this flour....I am a little disappointed as I read the reviews AFTER I purchased the flour. Are there any loaf style bread recipes you can make with this flour? I was hoping to make Italian bread.....if it's just pizza I can make with it, I purchased WAY too much.
Our Italian-Style Flour is a lower protein flour that is most suitable for focaccia, pizza dough and pasta, but we also have a few cracker and cookie recipes calling for this flour. If you search our recipes by putting "Italian-Style Flour" in the search box, you'll find many recipes calling for this flour. You could also substitute the Italian-Style Flour for part of the flour content in other bread recipes. I would keep the amount of substituted flour to one cup or less, and keep in mind that this flour won't absorb quite as much liquid as a higher protein flour. Barb@KAF

05/15/2017

Janet from CA

Used this 1/2 and 1/2 with your all-purpose flour for grilled pizza yesterday. Perfectly flavored and textured with an overnight rise in the refrigerator. Ordering more due to demand for more patio pizza parties.

04/01/2017

Darian Paganelli from west suffield, CT

I read the article about this "wonderful" flour? Low protein, high gluten. .. I use regular King Arthur 4 grams of protein per cup. Over sugar the pizza dough and use adequate yeast with a drizzle of olive oil. Mix, knead and let sit in an oiled plastic bag in the fridge to develop "tooth" which is chewiness. When you bake a crust, use 19 ounces of dough for a 16 inch diameter pan. Bake the pizza until a thin crisp of a skin develops, but the interior of the thick part of the crust is cottony and soft, but baked. The bottom is golden brown and the top is browned with the cheese blistered. Over cooking like a lot of coal fired oven people make a pizza burns it. Dry, over cooked and just a burnt attempt at too long in a very hot oven . To each their own, I guess? This 00 flour seems more like a cake or pastry flour. It will never develop a chewy crust with character. All flour tastes alike, add a bit of salt and sugar to make a tasty pizza dough. Not recommended to freeze this dough. It loses its character. Best Regards from Darian Paganelli
Because our Italian Style flour is low in protein (8.5%) it is great for making a delicate thin crust pizza, and is in fact closer to a pastry flour as you mention. If you are looking for a chewier crust may I suggest a higher protein flour such as our Bread Flour? For more recipes which are specifically designed to accommodate this low protein flour please type "Italian Flour" into the recipe search box. I especially love the Gourmet Soda Crackers! Maggie@KAF

03/15/2017

Rosemary L from Harrisburg, PA.

Pizza Recipe using your Italian Style Flour.. Makes enough dough for 6 pizzas ( 12 inches each ) Time 2 hours plus 4 more to rise...Use a 4 quart stand mixer with a dough hook. Place 1 & 1/4 TSP. of fresh yeast in mixer add 1 & 1/2 TSP of extra virgin olive oil and 2 cups plus 1 TLB. of cold water. Mix on lowest speed for 6 minutes. Add I pound PLUS 14 ounces of Italian Style Flour ( about 6 cups) Add 1 & 1/2 TLB. of KOSHER salt. .Mix for another 8 minutes. Turn out of bowl and form into a large ball. Oil a large bowl, place dough in bowl. Cover with a wet, warm, towel and place in a warm area for 20 minutes. Turn out dough onto a lightly floured board and cut into 6 equal balls, set on a floured baking sheet, cover with plastic wrap and seal the baking sheet tight with the wrap. Let rise for 4 hours till dough is soft. Proceed as you normally would for a 12 inch pizza. Be sure you use KOSHER salt not regular salt! Dough may be frozen. When I make my pizzas, I place the cheese down first on the dough. I also use sliced cheeses, not shredded.

01/22/2017

April from Flower Mound TX

Disappointed that this was advertised as equivalent to tipo 00 flour and good for pizza. I have had to trash 2 full recipes of dough, using most of the bag, because I assumed it was italian style tipo 00. This does not have a high enough protein content to make the pizza dough recipe that I purchased this for, and I didn't know this until I looked up trouble-shooting ideas online. I feel like you should point out this discrepancy in your descriptions at the very least. Probably won't order from here again if I can't depend on specialty flours to be on point. (I am worried about the other specialty bags I bought now.) I do have to say that I love KA all purpose and bread flours and because of that I usually blindly trust other things they sell. I guess if you only use a KA recipe, them you'll be good?
April, we're sorry to hear how disappointed you were in this specialty flour. "Tipo 00" refers to the very fine grind of the flour and does not have any correlation with protein content. In Italy, you'd likely be able to purchase "Tipo 00" with varying protein contents, but we've chosen to carry just this one version, which we're sorry to hear doesn't seem quite right for your needs.

We like bakers to be able to make an informed decision when selecting flour, so we make a point of highlighting the protein content (8.5%) of this flour and describing it as "a little more laid back" and "lower in protein" on the product page to prevent any misconceptions. We find that it's a great choice for crisp, cracker-like crusts, bread sticks and more tender pastas. For a chewier, more robust crust, we'd recommend sticking with a higher-protein flour like our Bread Flour, even if it means having a coarser grind. We hope that helps! Mollie@KAF

12/19/2016

Bountiful Valley Farm from TN

I ordered a few bags of this flour several weeks ago, last night I made pizza with it and am very pleased with the taste, texture, flavor, how it worked up. I am looking forward to making crackers and flat bread soon.

12/12/2016

Toni from Boise

I use this flour to make pizzelle -- it takes "thin and crispy" to a whole new level. There's a very noticeable difference/improvement in pizzelle made with this flour rather than with AP flour. I recommend weighing this flour when substituting it for AP flour for best results.

12/11/2016

alan from philadelphia

I had 2 bags pop in the box being shipped from VT, similar to someone else below. KAF fixed it and replaced the items, but that seemed disappointing. I followed the recipe for pizza dough on the container (and I have been making my own pizza for about 6 years now), and it is among the stiffest dough. It developed holes upon stretching, which I sealed but it was just meh. Definitely won't use that recipe again. I have gotten Caputo 00 flour and had better luck, if not too pliable dough. I think the recipe probably is closer to 60% hydration and IMO, pizza dough should be in the ballpark of 65-68%. Though it's totally a feel. The style I worked was allowing bulk ferment for a few hours, then dividing and each dough fermented in refrigerator for 24 hours. It came out thick from the cooking (used a pizza stone) and relatively crispy, but still felt stiff and not the best.
Alan, we're sorry that your initial shipment didn't arrive intact but are glad to hear we were able to right the situation. In terms of the stiff dough, unintentionally using a heavier cup of flour can result in a drier dough, as can the ambient temp and humidity. It may help to know that our recipes are written assuming a relatively lighter cup of flour (4.25 oz). To achieve this when measuring by volume, we recommend fluffing up the flour in its container, sprinkling it into the measuring cup, and leveling it off rather then dipping and scooping. For more on this or other help troubleshooting the recipe, please give our free Baker's Hotline a call at 855-371-BAKE. We're always happy to chat pizza! Mollie@KAF

09/21/2016

Henry from Arlington, VA

It makes a loose 70% dough that works into pizza shape with a round or two on the fists. No fighting the gluten strands to form. I prefer this "00" over other brands; so I'm back for more.

10/4/2013

username from location

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Fusce lacinia convallis ligula, commodo laoreet lacus venenatis a. Fusce tincidunt tortor ut est volutpat sed condimentum velit aliquam. Nulla fermentum, arcu at convallis elementum, lectus libero hendrerit sem, vel tempus magna dolor placerat augue.
this is a reply from kaf

All

Italian-Style Flour - 3 lb.

What you get

Dietary information

Care & storage

Related Recipes

Related Products

Recommended For You

customer reviews

Recipes + special offers

Recommended For You