Anna Tipo 00 Flour

The fine texture of this flour made my pasta silky smooth and my pizza crust had that perfect Neapolitan chew without tearing. I've tried other Italian 00 flours before, but this one really holds up at 500°F in my home oven.

My sourdough crust finally got that blistered, chewy texture I've been chasing—this flour really holds its structure at 500°F without burning. The fine milling makes the dough silky smooth to handle, and it's become a staple in my weekly pizza rotation.

The texture is so fine it feels like silk when I dust my dough, and it puffs up beautifully in my home oven at 500°F. I've baked three batches of pizza crusts and each one has that perfect chewy-crisp bite, no tearing at all.