00 Pizza Flour, 2LBS

Soft textured, medium protein and fine ground flour, ideal for making pizza dough.

₹ 300.00(Incl. of all taxes)
Total Price:   ₹ {{TotalPr | number:2}} ₹ {{Totaldis | number:2}}

Estimated Delivery:

Your 00 Pizza Flour will be delivered by
01-Oct-2021
(Delay possible due to COVID 19 restrictions)

Availability:

  In stock and ready to ship

Weight:

2LBS (907gm)

SKU:

R9311
  Free Shipping
  Formulated in Switzerland

Free Shipping

Formulated in Switzerland

Vegetarian product

French Style Type 00 Pizza Flour is made using a custom formulation of durum, all-purpose flour, and functional enzymes. This flour is finely milled and has the higher protein content required making the ideal pizza crust. It shows outstanding fermentation tolerance, good water absorption, and improved stretchability. The dough is easy to shape and gives crispiness to the crust of the final baked pizza base.
 
This Pizza Flour is made using a blend of best quality grown wheat varieties from across the world for the characteristics that are right for pizza dough.  It is perfectly suited for the preparation of any kind of pizza base and can be used for both Italian style thin crust pizza as well as American style thick crust pizzas. T00 Pizza flour is equivalent to Type 00 Italian Flour. It is medium in protein content, having a protein range of 11.0% 12.0%. As per the French style flour classification, T00 Pizza flour has about 0.45% to 0.50% mineral content.

This Pizza Flour is made using a blend of best quality grown wheat varieties from across the world for the characteristics that are right for pizza dough. It is perfectly suited for preparation of any kind of pizza base and can be used for both Italian style thin crust pizza as well as American style thick crust pizzas.

4.8 out of 5
30 Reviews, 30 Ratings


 5 out of 5

Crispy pizza that is yummy.


 5 out of 5

For all the pizza lovers
The pizza turned out just professionally perfect thin crust and nicely crisp


 5 out of 5

Finally know why there's Pizza Flour

The pizza base from this flour is really light, unlike the one made from all purpose flour which is closer to gakkad than pizza base. Only problem is the hydration, I didn't think it would get so liquidy despite using the desired quantity and thus began an hour of strech and fold and kneading and it still remained too wet. But pizza turned out great so yay , I guess.


 5 out of 5

Loved the product ..


 5 out of 5

Perfect base with the dough


 5 out of 5

best pizza flour - comes very well packed
Dont buy anything else - great packaging, delivered quickly, top quality product and price... what more can I say? . Enjoyed our pizzas in my newly home-built outdoor stone pizza oven. great combination.


 5 out of 5

The product comes highly recommended.
I've been making Neopolitan pizzas with it for a while now and they've always come out great.
Trustworthy brand and good delivery from Amazon!


 4 out of 5

Overall experience is good, pizza base came so fluffy. Happy with the product.


 5 out of 5

Excellent quality product! Pizza is amazing using this type of flour.


 5 out of 5

High quality product for pizza making
Excellent quality product! Pizza is amazing using this type of flour.


 5 out of 5

Dont buy anything else - great packaging, delivered quickly, top quality product and price... what more can I say? . Enjoyed our pizzas in my newly home-built outdoor stone pizza oven . great combination.


 4 out of 5

Excellent rise with this pizza flour , takes the guess work out of hand rolling the doughs with consistent results every time. Just wish the packaging is a little better to ensure longer storage of the product .


 5 out of 5

Dough makes a lot of difference. Satisfied with the end result. However, wish it was a tad cheaper.


 4 out of 5

The product is very nice. Just that would love it if I get delivery of the same within 2-3 days. Thanks.


 5 out of 5

this is the best flour i have tried for making pizza, it is very soft and gives very thin and crispy crust, you would want to eat crust on its own.
the flavour is also very nice and the taste greatly compliments other ingredients in pizza.
it becomes very soft after letting it rest for 2 hours and another 30 minutes after shaping the dough balls.
can be very easily shaped in pizza and very easy to hand toss like pizza Napoletana.
definitely recommended to anyone who loves the fresh dough pizza.


 4 out of 5

One of the best dough but don't follow instructions and do give time to fermentation i kept it in fridge for 3 days and it tasted awesome


 4 out of 5

Bought this a couple of times and my pizzas are getting better. I usually let the dough ferment for 3 days with this flour before making the pizzas.


 5 out of 5

The pizza made with this flour just is absolute perfection and lip-making dish!!!!


 5 out of 5

The flour is good for all kinds of pizzas even for home cooking. I’ve tried making Neapolitan Pizza, New York pizza, skillet pizza, Romana Alla pala pizza. All turned out to be pretty good.


 5 out of 5

This is the pizza dough I was looking for.
Just mad perfect Napolitano pizza.. and it tastes just amazing.


 5 out of 5

Have been using this flour for months to bake pizza and just learned to bake panettone with it. Could not recommend it more. Superb product.


 5 out of 5

The pizza dough turned out really soft and it is one of the best crusts ever. So light, airy, and crispy !


 5 out of 5

Excellent unbleached flour designed for pizza-making with longer maturity period.. ur only indian alternative is maida - which is high chemical bleached and too light like naans.

When water is added to flour the chemistry slowly changes to give nice bread flavour.. longer time its left aside for (maturing), gives better flavour. Ideally mature pizza dough for 6-12hrs or more (24hrs max).
Note : in usual flours using 2% yeast gives perfect rise within 1-2 hrs.. but for pizza flour if you wanna mature long, then you can't let it complete it's rise in 1-2 hrs and make a mess outta it 12+ hrs later (ur maturing time).. so reduce yeast qty so that rising-time and maturing-time coincide.
In my experience -
12+ hrs maturing - use 0.05% yeast
4-6hrs maturing - use 0.2-0.3% yeast
I personally don't have patience for long waits, and wanna be done with pizza making in one go.. so I use 2% yeast.
I suggest u use a good instant yeast, not active dry from kiranas.

Also, I personally use 57% water, by weight, with this flour.. any more and the dough is too sticky to handle. Calibrate water qty to ur liking.

So bottomline, this flour is very fine particle size (00), ideal protein level etc designed for a good pizza & for long maturing. U could use bread flour for pizza making, but it'll be a bit too dense or too naan-like light depending on protein content of ur bread flour.. and this one is better designed for an ideal pizza experience.
Pls don't use our indian atta for pizzas - too heavy.

Go for it!!


 4 out of 5

Dough rises well to make pizzas


 5 out of 5

First I tried other brands which are more sticky and not were getting too crispy when baked. But this one added smooth texture and not much crispier but was good. Usually these will help for Neapolitan pizzas but in normal ovens also this one got good results. But it would be good if you have a machine for kneading, with hand you won't feel stretchy dought. Made 3 pizzas with different techniques (heating on pan and into the oven, direct oven putting dough in tray, direct oven putting dough on grill) all came good smooth and chewy inside and bit crispy outside.


 5 out of 5

No second thoughts needed.

So I first bought this "00" flour somewhere around the first unlock because having made and eaten enough pizzas with APF, I wanted to venture into "advance pizza making".

I was pleasantly surprised to see the difference between the APF and 00 in terms of strength and pliability. The texture is superfine and light yet protein/gluten is the first thing you notice when kneading this dough. You can stretch the dough a lot more than the regular all purpose and the proofing is a marvel that I'll come to in a bit.

The dough requires hydration depending on how humid or dry your immediate atmosphere is. I tend to stick to the original recipe as much as possible, with a little bit of dusting flour to help with the moisture. Your hydration levels also will vary according to the crust you're aiming for, so the classic Neapolitan will need more while the NY Style a little less so.

Next difference that I noticed, I may be wrong, was the final weight of the dough. The same amount of APF dough weighs probably lesser than this one's dough, due probably to the more water content in this one. As long as it rises well, no complains

The PROOF-
Now even though I'm not an expert in any capacity, but I have made enough pizzas in the past few months to know that the Proof is strong in this one.

I have tried both regular as well as cold proof with all purpose and it could not stand the test of time. Any seasoned baker would tell you that a 72 hour rise is the standard that gives a lovely crust, and its not a fad. Its the absolute truth.
...BUT...

The APF dough will start to collapse and appear disintegrated in the first 36 hours of regular proofing, and in the refrigerator it tends to harden into a mass of regular, dense dough with no more rise left in it. Don't get me wrong, 36 hour dough will need to have it minimal gluten revived after a little bit of soft kneading, but it will work. More than 24 hours on the counter top in ambient temperatures will give your APF dough the pungent, boozy odour that you need. Then why go for 00?

The proof is in the pie. Because of the high gluten, the 00 will still hold its shape and enable easy stretching for the crust. Bear in mind, the longer you proof, the more moist it becomes. So if you're going for a quick 24-36 hour proof on the counter top, maybe you'll want to use a little less water. But only a little.

But if you're looking for a truly beautiful pizza that haunts your dreams and makes you the angel from the Heavens among you family and friends, you will have to earn that title by being the portrait of patience and COLD FERMENT the dough for anywhere between 5-7 days.

Yep you read it right. DAYS.

And that's where the 00 will come to your aid. The rise is fascinatingly beautiful. You see big bubbles forming on the top and that's how you know there is enough air inside too. Once again,you're looking for the telltale beer smell. And I do not see APF lasting this long because there is just not enough gluten in it.
The dough becomes extremely wet and needs some skilled hand to stretch into a crust but boy is it worth it! This dough is dangerously close to being a sourdough but not quite.

I purchased two kilos of this flour about three months ago and I've baked more than ten large pizzas since then. When compared to market prices, ten 23" pizzas will equal a giant hole in the pocket, very little satisfaction in the heart, even lesser flavour in the mouth, and loads of heaviness on the tummy. This flour, however, allows you to go crazy with your own customized recipes, is unbelievably light on the tummy, and is great value for money. I still have some odd 300gms left that will be good for another four large pizzas, and I've purchased backup as well. Planning to use this flour for doughnuts as well because why not.

In a nutshell, if you're a pizza enthusiast, you must give this flour a chance. I wish I had pictures of pizzas to attach but they always get devoured within minutes. Trust my word, its the stuff that dreams are made of.


 5 out of 5

I'm just starting with pizza baking and I've had no issues with this flour. The flavour is good and feels soft and fresh! A lot depends on how you hydrate the base, knead the flour, and rest it so you can give this a try. It is worth it.


 5 out of 5

Perfect for pizza! Loved it. Packaging can be better. As it was raining when it was delivered, the bag was wet could have been damaged. Those who are not aware it’s a paper or card board kind of material from the outside.

In terms of quality of the product just blindly buy it and you won’t regret


 4 out of 5

The product is quite good, was able to make perfect pizza in 1 go.


 5 out of 5

Made pizza using this flour turned out nice and fluffy. The flour rises quite easily in less than an hour. Also tastes good. We need more of these high quality products ...surprisingly Made in India!


Experience the magic of decadent home-baked goods with Josef Marc baking solutions!

Our 00 Pizza Flour enable bakers to create delicious & memorable Italian Pizza at the comfort of their home & brings you the same great tasting Italian Pizza used in the best hotels, restaurants & bakeries around the world.

Buy 00 Pizza Flour Online with free shipping in following cities in India: -

Mumbai, Delhi, Bangalore, Chennai, Hyderabad, Ahmedabad, Kolkata, Surat, Pune, Jaipur, Lucknow, Kanpur, Nagpur, Visakhapatnam, Indore, Thane, Bhopal, Pimpri-Chinchwad, Patna, Vadodara, Ghaziabad, Ludhiana, Coimbatore, Agra, Madurai, Nashik, Vijayawada, Faridabad, Meerut, Rajkot, Kalyan, Dombivali, Vasai, Virar, Varanasi, Srinagar, Aurangabad, Dhanbad, Amritsar, Navi Mumbai, Allahabad, Ranchi, Howrah, Jabalpur, Gwalior, Jodhpur, Thiruvananthapuram, Itanagar, Gandhinagar, Shimla, Gangtok, Raipur & Kota

You can order 00 Pizza Flour online from following states in India: -

Andhra Pradesh, Arunachal Pradesh, Assam, Bihar, Goa, Gujarat, Haryana, Himachal Pradesh, Jammu & Kashmir, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Manipur, Meghalaya, Mizoram, Nagaland, Orissa, Punjab, Rajasthan, Sikkim, Tamil Nadu, Tripura, Uttar Pradesh, West Bengal, Chhattisgarh, Uttarakhand, Jharkhand, Telangana

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1. HOW JOSEF MARC PIZZA FLOUR DIFFERENT FROM OTHER FLOUR?

Josef Marc 00 Pizza Flour is professional pizza baking flour, this flour is made using the custom formulation of durum, all-purpose flour, and functional enzymes. Josef Marc 00 Pizza Flour is finely milled and has the higher protein content required to make the ideal pizza crust. Its long fermentation, elasticity, and high protein make this flour culinary essential.

2. WHAT KIND OF PIZZA WE CAN MAKE USING JOSEF MARC 00 PIZZA FLOUR?

Josef Marc 00 Pizza flour is ideal for making any kind of pizza base. However, it can be thin crust or thick crust pizzas. This flour is ideal for making Neapolitan-style pizza base or American-style thin crust pizza. Josef Marc 00 Pizza Flour gives good stability during longer fermentation and improves the dough handling.

3. WHAT IS THE PROTEIN CONTENT OF 00 PIZZA FLOUR

Josef Marc 00 Pizza Flour Flour contains protein in the range of 10% to 11%.

4. CAN WE MAKE PASTA USING JOSEF MARC 00 PIZZA FLOUR?

Josef Marc 00 Professional Pizza Flour is finely milled wheat and other special enzymes which is highly recommended for making crusty pizza base. We do not recommend bakers use 00 Pizza flour for making pasta.


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