High quality flour is the most important ingredient for making dough. What is a “00” flour? Well, Italian flours are graded by the ash content of the flour, and how fine and coarse the flour is. For example, TIPO “0” flour compared to TIPO “00” flour is less refined and darker than the TIPO “00” flour grains. “TIPO” simply means “type”. Our Anna TIPO “00” Flour is a very fine and soft flour, tailored for high temperature ovens for pizza making. Not only is it our top choice for pizza making but can also be used for other baking recipes.
When it comes to bleached and unbleached flour everyone has their preference, and some even use them interchangeably. We’ll dig a little deeper into the differences between the two types of flour and see how best to use each.
The quality of your dough begins with the quality of your flour. Italian flours are prized for their texture, consistency, and ability to create dough with the ideal balance of elasticity and tenderness. Our dough recipes feature Anna Tipo “00” Flour, a finely milled flour specially crafted for high heat baking and authentic pizza making.
What makes “00” flour different is its fine texture and refined milling process, which helps create a softer dough with a light, airy crust and delicate chew. Whether you are baking pizza, focaccia, or artisan breads, the right flour helps achieve professional quality results at home.
Bleached flour is refined more heavily than unbleached flours. What this does is remove some of the nutrient-rich bran and germ which is normally found in the wheat. Bleached flours also undergo a process to speed up the aging process, this included treating with chemicals. This process will alter the taste and color of the flour, resulting in a more white, finer grain. This type of flour is best suited for cookies, pie crust, and pancakes.
The flour making process begins with harvesting wheat from the fields and transporting it to storage elevators before being delivered to the mill. Once at the mill, the wheat is carefully cleaned and purified to remove debris and unwanted materials. Water is then added to help separate the different parts of the wheat kernel before it is gradually split and ground into flour. Throughout the milling process, the wheat is refined and blended to achieve the ideal texture and consistency. Once perfected, the flour is packaged, prepared, and distributed for use.
Crafted with tradition and quality in mind, our premium flours are finely milled to deliver exceptional texture, consistency, and performance in every bake. Whether you’re creating authentic Neapolitan style pizza, artisan breads, or homemade pastries, our flour is designed to produce light, airy dough with a perfectly crisp finish. Made from carefully selected wheat and inspired by old world Italian baking techniques, it’s the ideal choice for both professional kitchens and home bakers alike.
Anna Tipo ”00” Flour is an old world, authentic Naples style flour that is smooth, easy to work with, and made with less impurities for more even cooking. Anna Tipo ”00” Flour is tailored to high temperature ovens for pizza making and stretches for a thinner crust. It is finely milled with a soft texture that yields a crispy crust every time. Anna Tipo ”00” Flour is an excellent choice for any of your baking needs.
Napoletana pizzaioli, pizza makers, are among the finest in the world, turning pizza making into an art form by using traditional techniques and only premium quality ingredients. Anna Organic TIPO ”00” Flour is an old world, authentic Naples-style flour that holds up to the high temperatures required for pizza making. Made with finely milled USDA certified organic wheat for a soft texture, Anna flour yields a thin, crispy crust every time. Anna Organic TIPO ”00” Flour is an excellent choice for any of your pizza making and baking needs. 100% Italian Wheat, Product of Italy.
One dough recipe can become an entire table of Italian favorites. Stretch it into a classic San Marzano pizza topped with fresh mozzarella and basil, press it into a sheet pan for golden focaccia, or shape it into buttery garlic knots for an easy appetizer. It can be folded into stuffed breads, layered with meats and cheeses for stromboli, or baked into artisan style bread with a crisp crust and tender crumb. Even leftover dough can be transformed into breadsticks, rolls, or flatbreads perfect for sandwiches and dipping oils.
Great pizza starts with quality ingredients and a well-made dough, but there’s always more to learn. Discover what makes Italian pizza dough unique and explore the many ways a single dough ball can be transformed into your favorite homemade creations.
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