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Anna Napoletana Tipo 00 Flour - 2.2 Lb

Anna Napoletana Tipo 00 Flour - 2.2 Lb

Flour, Extra Fine, Napoletana, Unbleached, Type 00

Not produced with genetic engineering. 100% Italian. No added enzymes. No additives. For more bread, foccacia and pasta recipes, visit Product of Italy.
Nutrition Facts

Serving Size: 0.25cup
Servings Per Container: About 33
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 0mg 0%
Potassium Amount Per serving 40mg 1%
Total Carbohydrate Amount Per serving 21g 7%
Dietary Fiber Amount Per serving 1g 4%
Sugars Amount Per serving (-)
Protein Amount Per serving 4g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 2%
Soft Wheat Flour 00.
Product Attributes
Warning Contains: Contains: wheat. Processed in a facility that uses soy.
Directions 00 Flour Pizza Dough: 1 tsp Cento Fine Sicilian Sea Salt. 1/2 tsp sugar. 2-1/2 cups room temperature water. 1 kg Anna 00 flour. 1 package (7 g) instant dry yeast. Cento extra virgin olive oil for drizzling. In a large measuring cup, combine salt, sugar and water. In a large mixing bowl, add flour and form a well in the center. Slowly pour water mixture into well, then add yeast. Using a fork, begin beating the water until yeast dissolves. Slowly incorporate the flour until dough begins to form. Place the dough onto a flat, floured surface and knead until it is smooth and elastic; about 5-7 minutes. Drizzle a small amount of oil on the bottom of the bowl to prevent from sticking; place dough into bowl. Cover with plastic wrap and allow to rise completely (approximately 15 minutes). Cut into 3-16 oz. dough balls. Place into separate containers and allow to sit for an additional 30 minutes. Note: If you have any dough balls that are not being used right away, wrap them in plastic wrap, place in freezer bag and store in freezer. Authentic Neapolitan Pizza Preheat oven to 400 degrees F If you are making pizza on a stone, place it into oven while preheating. Stretch dough ball until it forms a 14 inch circle (if using pizza pan, make pizza directly on pan). Top with hand crushed Cento San Marzano Tomatoes, fresh mozzarella slices, grated Pecorino Romano cheese and fresh basil. Place in oven and cook for 10 minutes. If you prefer a more well done pizza, cook for an additional 5 minutes. Let cool, serve and enjoy. For best quality, store in a cool, dry place.


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