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Italian-Style Flour - 3 lb.

(281) #100190

$8.95

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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.

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customer reviews

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12/10/2018

Annette Baker from Nebraska!

Tell me how this is different than pastry flour. Can this be used for a great pie crust?

07/28/2018

Mary from Pleasant Hill, CA

This Italian-style 00 flour is a must have in my pantry; it is NOT just for pizza! It blends beautifully with my sourdough starter (KAF unbleached bread flour and bottled spring water) when making sourdough pizza, flat breads, and my Everyday Sourdough Loaf Bread. Pairs nicely with KAF Sprouted Wheat Flour and KAF Unbleached Bread Flour in multi-grain baking. This flour is very soft. If using it as a substantial portion of the flour called for in a recipe, I've found that I require less water/liquid in the recipe (or more 00 flour), say compared to using all KAF Unbleached Bread Flour.

04/30/2018

Anonymous Baker from

00 Italian flour is recommended for making the delicious Italian flat bread called 'piadini' from Romagna, Italy. Nona's Piadini Recipe (makes 8-10 Piadas) 4 cups flour ('00' flour is the best !) 1/3 cup olive oil 1/2 cup milk 2 teaspoons salt 1/2 teaspoon baking soda 1/2 cup warm water

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.

10/4/2013

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