Summary
The first ingredient in pizza is flour and there’s no better flour to make a pizza with than Tony Gemignani’s “California Artisan” Type 00 Pizza Flour. This flour was specifically crafted by Tony Gemignani, a 13-time World Pizza Cup Champion.
This artisan pizza flour is a proprietary blend of hard wheat varieties. It was created using direct guidance and expertise from Gemignani. This flour ran the gauntlet and spent six months in test runs at Gemignani’s restaurants before getting the final stamp of approval from Gemignani to be packaged for sale.
This pizza flour works for most styles of pizza, focaccia, bread sticks or baguettes.
Bag Size = 5 lbs
Description
The first ingredient in pizza is flour and there’s no better flour to make a pizza with than Tony Gemignani’s “California Artisan” Type 00 Pizza Flour. This flour was specifically crafted by Tony Gemignani, a 13-time World Pizza Cup Champion.
This artisan pizza flour is a proprietary blend of hard wheat varieties. It was created using direct guidance and expertise from Gemignani. This flour ran the gauntlet and spent six months in test runs at Gemignani’s restaurants before getting the final stamp of approval from Gemignani to be packaged for sale.
This pizza flour works for most styles of pizza, focaccia, bread sticks or baguettes.
Bag Size = 5 lbs
Product Specifications
Protein / 15%
Ash / 0.55%
Blend / Proprietary
Flour Treatment / None
Storage Recommendations
We recommend that you store Tony Gemignani pizza flour in a cool and dry place. 65°F and 60% humidity is ideal. The flour will keep for 6 months to a year under these storage conditions. We also recommend that you store the flour in a sealed food-safe plastic container.
Certifications
Kosher / Orthodox Union
Non-GMO
Processed in an AIB Superior and SQF Certified mill
