Bob's Red Mill Italian-Style "00" Flour, Finely Ground Wheat, 48 oz Bag

This is a nice flour that makes crisp baguettes and good, thin pizza crusts. Good deal, if you don't have the 80 bucks to buy the 50lb sack of Caputos', which is our favorite, but this is a good sub.

This product fits the bill perfectly. I make pizza dough with it, and I just made the very best pizza crust I have ever made a couple evenings ago. Bob's Red Mill is a bit pricey, but at least their product is top-notch.

I just used the super simple recipe on the label and it turned out surprisingly good. To make it even easier, I used the dough cycle on my old bread machine so there was nearly zero time and effort required from me! The taste and texture were just like a take-out pizza.

I've been making homemade dough for over 50 years now, but it's always been just a simple bit of normal flour, water, yeast, oil, a bit of salt. But I picked up a high temp indoor pizza oven a few months ago and wanted to start making better dough. First thing I learned was the 00 dough. I picked up a few different brands and landed on two that seemed to work the most, and this was one of them. So fine, easy to mix, and the results are the absolute best pizzas I've ever made. Great product.

I was so happy, it made beautiful, beautiful crust. Everybody gobbled it up. It was amazing. I will buy this over and over again.

This finely ground bread flour was flavorful and easy to use, making a delicious focaccia ( Italian flatbread)!!

I use this to make dough in my 2lb bread maker. I use a dual plate pizza cooker and it’s so good I get sad when I run out

We are new to making pasta and have only used Bob's Red Mill '00'. The pasta is so good and simple to make!

I’ve been making homemade pizza for my family for a long time, but switching to Bob’s Red Mill Italian-Style "00" Flour has been a total game-changer. If you are looking for that authentic, light, and airy crust with the perfect "crunch," this is exactly what you need. • Texture: The flour is incredibly finely ground. It makes the dough much more supple and easier to stretch by hand without it tearing. • The Bake: It handles high heat beautifully. I was able to get those beautiful golden-brown bubbles on the crust (see my photo!) that you usually only see at professional pizzerias. • Result: The center of the pizza stayed nice and thin but held up to all my toppings, while the edges puffed up perfectly. It’s definitely worth the upgrade from standard flour if you want to take your pizza night to the next level. My family noticed the difference immediately and it’s now a pantry staple in our house!

Flour is on the expensive side. But it does the job this flour does not rise up like other flours. The flavor is alright, but I have bought other brands that cost a lot less and perform a lot better. I did not like the price for a small amount of product compared to other products available.