Pizza Flour
Aromatic, hearty, thick crust
- Description
- Ingredients
- Uses
- Specifications
- Storage
Since Hayden Flour Mills got its start in the back of Chris Bianco's restaurant, pizza is near and dear to our hearts. Our Pizza Flour features the perfect balance of freshly stone milled, lightly sifted White Sonora and Arizona-grown Durum whole grain flours, which makes for a smooth texture and flavorful, crispy crust.
You’ve mastered the art of cooking the perfect artisan pizza. Now it’s time to take it to the next level, infusing your crust with the flavor of heritage grains. Once you make the switch to our Pizza Flour, your guests will be fighting over the last remnants of crust so flavorful, it puts the toppings to shame.
Protein: 11.9%
Moisture: 9.8%
See use tab for hydration recommendations.
Arizona Grown | Freshly Milled | Non-GMO | Folic Acid Free
Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.
Do not consume raw.
Bread
Anything else you can dream up!
Hydration recommendation for sourdough application: start at 62% hydration and gradually increase as needed, up to 72% hydration.
Moisture: 9.8%
This product is shelf stable for up to one year after it’s made and packaged (but we doubt you’ll wait that long to make something delicious with it!)
“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.
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Pizza Dough
Check out this simple, easy-to-follow recipe for a classic pizza dough that will make the perfect canvas for your favorite toppings.
GET THE RECIPE
Complete Your Pantry
Good for People + Planet
Our desert home and love for not only our crops, but the flora and fauna that surround us, keep us committed to adopting sustainable practices that are better for both people and the planet, like operating a 100% solar-powered mill, planting low water use crops, and cultivating only non-GMO seeds.
LEARN MOREFrom Our Family To Yours
What happens when you combine a father’s wild dream, and the ambition of a daughter? The dynamic co-owners and father daughter team behind Hayden Flour Mills, Jeff and Emma Zimmerman. Driven by the mission to bring back the forgotten flavor and goodness of heritage and ancient grains, their story is not only one rooted in agricultural history, but also family history.
OUR STORY
Reviews for Pizza Flour
United States United StatesBest Flour for Pizza
Tried many types, no one beats this flour. Greats crust and have noticed I don’t have to let the dough rest for 24hrs. Minimum of 4hrs will give you great results. Even better at 24hrs. Chef Bianco was right about this product. Have already made multiple orders.
United States United StatesGreat local product
We do a lot of home cooking and are pretty picky with our ingredients. After using Hayden Flour mill flours to make our home made pizza dough, there is no going back. It comes out delicious and is unexpectedly easier to digest than typical wheat and gluten products.
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