After several fails, I've finally made a delicious homemade pizza thanks to this flour. Pictured are 2 different recipes found online and both turned out great. I couldn't find this flour locally so I first tried both recipes with bread flour only and they were good but not restaurant quality. It's incredible that flour can make such a difference, the pizza crust is chewy on the inside and crisp on the edges with nice bubbling and charring. Very happy with the results!

Great for regular bread and particularly flatbreads and pizza crust. AND, it's much easier to work with than other flours. While not all recipes should use 00 Flour, any AP Flour or Bread Flour recipes have been replaced with 00 Flour in my house.But I had a surprise. Based on a review for this product on this site, I used King Arthur's 00 Flour to dredge for pan sauteed chicken breasts. What an improvement. With AP Flour, the result was pretty good. But with 00 Flour, the chik breasts were super crispy, almost like deep fried chicken, using very little oil and butter in the sautee.Good product. For any person who bakes, this is a no-brainer. For flour dredged recipes, I believe any will have a better crunch.Know what? Why not try it

Amazing flour, allows my amateur self to roll out thin dough which makes a delightful crust. This and the King Arthur pizza rolling mat have put pizza on my weekly dinner list.

great pizza flour, to my expectation.

I now make a Sicilian homemade pizza with this flour every week. Awesome flavor and a nice and thick rise.

I get the best results when making sure that I use this brand of flour in making pizza dough. Other brand just never achieve the type of results as this brand of pizza flour.

Great for iron skillet pizza, baked at 325. For breads PERFECT moist crumb inside/chews great. You can get durable and worthy soup bread/ect. Old world Grandma-like more please with butter! ...quality. Can get a very crunchy crust or tone down to taste. GREAT pancakes. A fresh taste. Bought 2 more bags. Winched at $ but found the diff worth it in flavor proformance. Making yeast breads again.

Great flour to make authentic pizza dough, can really tell a difference over bread or white flour. The packaging bag material easily punctures due to it being hard and thin l. Our bag arrived with some flour leaking out and had to decide if contaminated.

Made an amazing crust

I have traditionally bought the imported Italian OO flour, because it makes the perfect pizza. I use King Arthur for bread, so I decided to try their OO. It is excellent. I would say the taste, texture, and quality is as good as the italian brands, and it is fresher.I have made pizzas in the Ooni wood fired oven (much hotter than a home oven) and they come out perfectly. I have used the overnight no-knead recipe on the bag and the Ooni no knead (same day 41 hours) recipe and both have excellent results with good flavor, perfect crust - just the right amount of bite on the outside and puffy in the middle.As you can see, we do not use tomato sauce because the crust tastes so good. We just use fresh mozzarella cheese and fresh basil and fresh tomatoes. Add pepperoni for pepporoni pizza.

Milled to Sicilian 00 fineness for pizza.

I love how this pizza dough absorbs flavors (olive oil, sugar, salt blends) and forms the chewiest and crunchiest pizza crust I have ever tasted.

I will start off by saying I am not one who cooks often, or knows much about cooking in general. I wanted to make some higher quality Pizzas and I ended up finding this product. It's quite expensive compared to the regular flour you can purchase in-store, but again I wanted to make a better Pizza so I decided to give it a go.I know nothing about proper measurements or recipes, so I followed their own personal recipe on the back of the flour. It says as clear as day to use 1/8th of a teaspoon of yeast for your dough. I decided to use the entire package of flour to prep 4 Pizza dough balls the day before Christmas and let them rise over-night.The next day I made all 4 large Pizzas at once and put them into the oven. I noticed right away the dough felt kind of hard in texture(like it didn't properly rise), but again, since I'm not too experienced in cooking or baking, I just went with it.Well, you could imagine how surprised I was when all the Pizzas came out stale, hard and almost inedible. The crust was so bad I ended up throwing most of the Pizzas away. All that cheese, sauce, toppings and dough wasted.Then I did some research and saw that nobody uses 1/8th of a teaspoon of yeast for 2 cups of flour. Just about every other recipe and video I saw on how to make Pizza uses around 1/2 of a teaspoon of yeast for those measurements(about 4 times the amount they recommended).No wonder it didn't rise. No wonder the crust was hard as a rock. Ugh.So is this product good? I have no idea. I wasted all my time, money and ingredients using their own recipe that is completely wrong. It was not a good experience and the guests I had were not happy.

didn't know this existed until I was told about it. Easy to work with, made great pizza dough.

This is not bad flour. I just didn't find anything exceptional about it, especially for the exorbitant price. I will not buy again.

I use only King Arthur OO flour for homemade pizza dough. Works great for true authentic Italian Thin Crust pizza or Sicilian pizza. My father in law is from Naples Italy so I've been trying very hard to cook him a true Italian pizza that he ate in Italy. Great flour. Thanks Jim K

I like the product and convenient zip bag, but the recipe on the back needs some common sense adjusting. They call for 1/8 teaspoon of yeast which is a strangely small amount. Twelve hours or more to let the dough raise. Who does that? I don't want to wait that long to make homemade pizza! This is not the first time a recipe from King Arthur has disappointed. I would think they would do better if they want people to keep buying their products. It's a nice 00 flour, but I'll be using a different recipe from now on. It's actually much easier to use the packaged pizza dough mixes from Martha White or Pillsbury. If you like to plan 12 to 24 hours in advance to make your pizzas then by all means this 00 flour is for you.

This is the best! I only use it for making pizza

The obvious disadvantage is that it's really expensive.But SO worth it. It tastes more authentic Italian than in most Restaurants ... and it beats even the most expensive frozen Pizza by a mile.I didn't wait the suggested time of at least 12 hours for the 1st rise. It still came out great.Will buy again. Love, love, love.

It's pricey but worth it. The dough comes out perfect. We will never order pizza again!