Organic Pizza Flour

The team at Janie's Mill write;

"We worked closely with pizza makers (professional and home) to develop this special blend of flavorful organic Turkey Red Wheat and high-protein Hard Red Spring Wheat. Our testers found that this finely-sifted flour (70% extraction, which is as close to 00 as you can get with stone-milling) is perfect for either airy Italian style pizza (with a longer rise time) or crisp New York style pizza (short rise time). And it has the gluten strength needed to support all your favorite toppings!;

While this flour is perfect for pizza, it’s also great for focaccia, ciabatta, and many other Italian (and non-Italian!) breads and baked goods. Any time you want a highly-sifted, high-protein, flavorful flour, try this one!

NOTE: This flour, like all stone-milled flours, is not pure white. It is a light beige color because the nutritious germ and some of the bran are present. At 70% extraction, it has our lowest ash content (1.1%) and has a good amount of protein (11.8%). This makes it a good substitute for French T65 flour. Although we never reach the low .65% ash/mineral content of roller milled T65 flour, this flour gives you a similar airiness, plus extra nutrition and flavor!

* Great to Use In: Pizza, Focaccia, Ciabatta, Pane Casareccio, Pita bread, Flat breads, Pasta.
* Milled From: Blend of organic Turkey Red (Heirloom) and organic Hard Red Spring Wheat
* Protein: 10.9%
* Extraction: 70%
* Moisture: 11.6%
* Ash Content: 1.1%
* Falling Number: 461/sec