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King Arthur 00 Pizza Flour - 3 LB
- America's #1 Pizza Flour
- For chewy, crisp crust from your home oven or pizza oven
- 100% American grown and milled
- Certified Non-GMO
- King Arthur Baking Company, America's oldest flour company, is 100% employee-owned, a founding B Corporation, and the nation's premier baking resource
Nutrition Facts, heading | ||
| ||
Amount per serving Calories100 | ||
% Daily Value* | ||
Total Fat of 0.5g daily value 1 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
Cholesterol 0mg daily value0percent, | ||
Sodium 0mg daily value0percent, | ||
Total Carbohydrate of 21g daily value 8 percentincludes Dietary Fiber of 1g daily value3percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
Protein 3g | ||
Vitamin D 0mcg Daily Value 0% | ||
Calcium 10mg Daily Value 0% | ||
Iron 1.1mg Daily Value 6% | ||
Potassium 110mg Daily Value 2% | ||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat.,Do not eat raw flour, dough, or batter.
How To Bake With It: After the first rise, dough can be stored up to 48 hours (covered) in your refrigerator so you can bake at your convenience; simply let it come to room temperature, then shape and bake! For the crispiest crust, top your pizza with cheese once the edges of the crust begin to brown (about two-thirds of the way through baking). Each bag makes approximately ten 12 inches pizzas. Our recipe for Neapolitan-Style Pizza Crust: 2 cups (232g) king Arthur 00 pizza flour. 1/8 teaspoon active dry yeast or instant yeast. 1/2 teaspoon sugar. 1-1/4 teaspoons salt. 3/4 cup (170g) lukewarm water (105 degrees F to 115 degrees F). Stir the ingredients together to make a cohesive, rough dough. Cover end allow the dough to rim at room temperature overnight, or at least 12 hours and up to 24 hours. Divide the dough in half, shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour while your oven preheats. Place a baking stone on a rack in the center of the oven; preheat the oven to 500 degrees F. Transfer one dough ball to a well-floured work surface, sprinkle the top with flour and use your fingertips to gently depress the interior of the round (leaving a thicker edge). Stretch the dough into a 10 inches to 12 inches circle. Move the dough to a piece of parchment, trimming any excess parchment around the edge. Spoon sauce on the dough, sprinkle with cheese, then add your toppings. Transfer the pizza on its parchment to the hot stone using a peel or overturned baking sheet. Bake the pizza until bubbly and charred on the edges, 8 to 12 minutes. Remove from the oven and top with grated parmesan, if desired. Repeat with the remaining dough and toppings. Yield: two 12 pizzas.
King Arthur Baking Company, Inc.
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