King Arthur 00 Pizza Flour
King Arthur
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A domestically milled blend of American hard red and soft wheat, finely ground to 00 standard so a home oven can still turn out a chewy, crisp crust.
About the King Arthur 00 Pizza Flour
King Arthur 00 Pizza Flour is a domestically milled blend of American hard red and soft wheat, ground to the fine 00 standard, at about 11.5% protein. It gives US cooks a 00-style flour without importing Italian bags, tuned for a chewy, crisp Neapolitan-style crust.
It suits 12 to 24 hour room-temperature rises at 58 to 65% hydration. It is softer than King Arthur's bread flour, so it leans toward Neapolitan and away from wide New York slices. A convenient, consistent 00 option for the American pantry.
Specifications
Strengths
- A 00-style flour milled and sold in the US
- Fine grind for a chewy, crisp Neapolitan-style crust
- Consistent King Arthur quality
Watch for
- 11.5% protein limits long or wide doughs
- Not as strong as imported Neapolitan 00s
- Softer, so less suited to New York slices
Common questions
Is King Arthur 00 the same as Italian 00 flour?
It is milled to the same fine 00 grade but from a US blend of hard red and soft wheat at about 11.5% protein, so it behaves similarly for Neapolitan-style pizza without importing. Serious Neapolitan cooks may still prefer a stronger Italian 00 for very long ferments, but for convenience it is a good match.
What style is King Arthur 00 best for?
Neapolitan-style pizza with a chewy, crisp crust from a 12 to 24 hour rise. Its fine grind and moderate 11.5% protein favor thin Neapolitan pies over wide New York slices; for those, King Arthur's bread flour is the stronger pick.
