King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb

(8 customer reviews)


  • This 00 flour is incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven
  • This 00 pizza flour is milled from a proprietary blend of hard and soft wheat to exacting ’00’ standards. Crafted to produce great-tasting Neapolitan style pizza that bakes well, even in home ovens. No trip to Italy required
  • King Arthur ’00’ pizza flour is Non-GMO Project Verified
  • Founded in 1790, King Arthur is a 100% Employee-Owned Company, a founding B Corporation and the nation’s premier baking resource, offering everything from top-quality baking products to inspiring recipes
  • We are King Arthur Baking Company. Our name and logo reflect who we’ve always been and always will be: bakers who are committed to spreading the simple joy of baking
SKU: B08HZJ798S Category:


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The secret ingredient for a Neapolitan-style pizza crust. With its crisp and chewy crust, Neapolitan pizza, or pizza napoletana, is as classic as it gets. Our ‘00’ pizza flour makes it possible to bake this authentic Italian delicacy from your own home oven with the perfect blend of 100% American-grown wheat, milled to exacting ‘00’ standards. This means it’s incredibly finely milled, perfect for achieving those quintessential leopard spots (trademark of a good Neapolitan pizza) with your own home oven. The crust is thinner in the middle, with a rim that balloons slightly to give it that all-important crunch. Top with tomato, fresh mozzarella, basil, and olive oil for a traditional taste so good you’ll think you’re in Italy! Comes in a 3 pounds re-sealable bag. Founded in 1790, King Arthur is a 100% Employee-Owned company and the nation’s premier baking resource, offering everything from top-quality baking products to inspiring recipes.

From the manufacturer

Pizza Flour
00 Pizza Flour Pizza Oven
Homemade Pizza
King Arthur Pizza Flour

Important information


Hard Red Wheat Flour, Soft Wheat Flour

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Additional information

Weight 3 kg
Dimensions 8.75 × 4 × 11 cm
Product Dimensions

‎ 8.75 x 4 x 11 inches; 3 Pounds

Item model number

‎ 0071012060078


‎ 071012060078


‎ B08HZJ798S

Country of Origin



‎ AmazonUs/KIOTJ, King Arthur

8 reviews for King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb

  1. The Ehh Gatsby

    This finely milled flour is perfect for making pizza dough, pasta, and other Italian delicacies. Its ultra-fine texture lends itself to a smooth and silky dough that is easy to work with and yields excellent results.One of the things I love most about this flour is its ability to absorb water. This means that it requires less liquid than other flours, resulting in a dough that is less sticky and easier to handle. In addition, 00 flour produces a dough that is more elastic and has a better texture than other flours, making it ideal for creating a crispy, chewy crust on pizza. It can be used for both savory and sweet dishes, and its neutral flavor doesn’t overpower the other ingredients in a recipe.Overall, I highly recommend King Arthur to any baker or home cook looking to take their Italian-inspired dishes to the next level. Its superior texture, versatility, and ease of use make it a must-have ingredient in any kitchen.

  2. Chris

    I recently delved into the world of homemade pizza and decided to try out King Arthur 00 Pizza Flour to start things off. If you have access to an outdoor pizza oven that can reach high temperatures between 600-800 degrees Fahrenheit, this flour could be a perfect match for you.However, if you’re aiming for a classic New York-style slice like I was, I found that combining King Arthur Bread Flour yielded better results. I primarily used an indoor conventional oven, which made it challenging to achieve the desired browning on the outer crust, especially with the smaller pizzas. Typically, home ovens max out at 500-550 F and just can’t hit the high heat of a standard Neapolitan-style pizza.In the images with the smaller pizza, as well as the one with half pepperoni, half cheese, it has been difficult to get a good browning on the outside crust. This typically would be crisped up by an open flame, but with a conventionial / convection oven, it won’t work as well. The image with the large full pepperoni was using King Arthur Bread Flour, and rose much better, and had crispier / browned crust, typical of a New York slice. Again, this is really comes down to the method of cooking. Home ovens just can’t get hot enough to make a standard Neopolitan style pizza.In terms of the dough, I followed popular recipe calculators, making slight adjustments along the way. The 00 Pizza Flour provided good flavor and decent dough consistency, but it lacked the rise and browning I was looking for. Switching to King Arthur Bread Flour resulted in improved rise and a crispier, well-browned crust more like the classic New York slice. However, I did notice a slight loss of taste with the Bread Flour, so I plan to experiment with flavorings in the dough.Here are some general tips I’ve gathered during my pizza-making journey, regardless of the flour you choose:Ingredients:Opt for high-quality ingredients, as they significantly impact the final outcome.- For the sauce, I highly recommend Cento Crushed All-In-One (blue label), blended with a pinch of sugar, salt, and basil for added flavor.- When it comes to cheese, a combination of shredded pecorino romano for a salty kick and shredded whole-milk low-moisture mozzarella as the main covering works well.- If you prefer toppings, plain cheese or pepperoni (such as Boar’s Head Stick or Hormel Rosa Grande Stick) are great options. Use a mandoline or a knife to slice the sticks to your desired thickness.Other Tools:- Consider using a Pizza Steel (not a stone) in your oven for optimal heat transfer. I found a 16×16 3/8″ thick steel to be highly effective in retaining and transferring heat.- Preheat the Pizza Steel for at least an hour at the highest temperature your oven can reach. With my oven maxing out at 550 degrees, the Pizza Steel registered just over 600 degrees with an infrared thermometer.- If you prefer placing the pizza directly onto the steel and transferring it with a pizza peel (wood or steel), dust the peel with semolina flour to essentially create ball-bearings that help launch the pizza onto the steel and prevent it from sticking.- Stretch out the pizza dough quickly and make it directly on the pizza peel, ensuring you promptly transfer it to the steel. Allowing it to sit on the peel for too long may result in sticking.- If you dont have a pizza peel, a pizza screen can be used as an alternative. This makes the process foolproof, ensuring the dough remains perfectly round and won’t stick to the peel. Stretch and shape the pizza directly on the screen before placing it on the preheated pizza steel for 1-2 minutes.– After 1-2 minutes, remove the pizza steel (lifting the pizza slightly and using tongs to pull out the screen as it will be very hot!) and allow the pizza to cook directly on the steel for another 5-7 minutes, or until it reaches your desired level of doneness.- For a final touch, turn on the oven’s High Broil for just 1-2 minutes to crisp up the cheese and crust.Overall, I would rate King Arthur 00 Pizza Flour 4 out of 5 stars. While it is marketed as “Pizza Flour,” it is specifically tailored for the Neapolitan style, and achieving proper browning can be challenging in an indoor oven. However, personal preference plays a significant role here, and for those aiming to recreate the classic New York slice, using King Arthur Bread Flour is my preference.

  3. Cartological

    Certainly for the price, in comparison to imported, Italian 00 flour, there is great value here. Loved the springiness of the working dough, then the chewiness of the baked dough, crisp on the outside and soft inside, with larger air pockets than you get with regular soft dough. You want Neapolitan style crust? Just follow the recipe on the bag.

  4. Alayna

    This was actually a wonderful dough! I had a pizza party for my sons birthday and it was a hit with everyone. It was chewy and crispy and had a good flavor. It isn’t instant so a lot of people don’t like that cause you have to wait over night to use it but it’s worth it. The picture is a sample one we did before the party.

  5. tonya

    The pizza flour was amazing!!! It was easy to make. It was delicious. it added to the perfect family movie night. I highly recommend this product!! The kids had a blast making their own homemade pizzas. I will buy again.

  6. sriki

    This flour makes a great crust. The pizzas I’ve made are far better than most pizzas available to me. It’s very easy to use, just follow the directions.


    This flour doesn’t mix well with water; it tends to be too wet and goo-ii. It sticks to everything and is hard to wash off the utensils. I believe that I will stick to using the bread flour instead. I’ve had much better luck with my pizza dough with the bread flour than the standard self rising flour. I’ve yet to bake the pizza to see how the crust turns out but when I do, I’ll update my review. Update: it baked up very nicely and the taste is good. 😎👍👨‍🍳 I’m sure that now that I have worked and tasted this OO pizza flour, I will continue to use it and I already make enough pizza to fine tune my dough mixture.

  8. Ro

    Makes delicious pizza dough. User error could screw things up, but the product is great.

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