King Arthur Baking Company Non-GMO Project Verified Neapolitan Style 00 Pizza Flour, 3 lb Bag

★★★★★ 4.5 25 reviews

US$2.67
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US$2.67
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Management number 238372767 Release Date 2026/07/11 List Price US$2.67 Model Number 238372767
Category

<p> King Arthur Baking Company Non-GMO Project Verified Neapolitan Style 00 Pizza Flour, 3 lb Bag is the secret ingredient for an authentic Neapolitan-style pizza crust. With its crisp and chewy texture, this finely milled 00 flour is perfect for creating pizza Napoletana right from your home oven. Made from 100% American-grown wheat flour and milled to exacting 00 standards, it helps achieve the signature leopard spots and airy crust that define traditional Italian pizza. Whether you're switching from all purpose flour or experimenting beyond bread flour, King Arthur flour delivers the performance and flavor pizza lovers crave. Comes in a convenient 3 lb resealable bag. </p>

  • King Arthur Baking Company Non-GMO Project Verified Neapolitan Style 00 Pizza Flour, 3 lb Bag
  • • America's #1 pizza flour made from finely milled wheat flour
  • • Designed for crisp, chewy Neapolitan-style crusts from home ovens or pizza ovens
  • • Milled from 100% American-grown wheat flour to exacting 00 standards
  • • Certified Non-GMO and crafted for consistent performance
  • • Produced by King Arthur Baking Company, a 100% employee-owned B Corporation and America's oldest flour company
Cuisine Italian
Food condition Shelf-Stable
Product net content parent 48 Ounces
Texture Chewy|Crispy
Food form Whole
Shelf life 420 days
Flavor Pizza Flour
Brand King Arthur Baking Company
Flour type Wheat Flours, All-Purpose Flours, Semolina Flours
Weight 13.89 lb
Nutrition ingredients image Hard Red Wheat Flour, Soft Wheat Flour
Material Plastic|Bag
Container type Pouch
Manufacturer King Arthur Baking Company Inc.
Size descriptor Regular
Size Single Pack
Count per pack 1
Pieces 1
Piece count 1
Multipack quantity 1
Product line Single
Product net content uom Ounce
Food & drug fact label type Nutrition Fact Panel

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