Bob's Red Mill - Flour 00 Italian Premium 48 oz (Case of 4)
$52.69 reg $59.62
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$2.09($0.42/ounce)
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4.4 out of 5 stars with 811 ratings
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4.3 out of 5 stars with 9 reviews
5 out of 5 stars
12 November, 2025
originally posted on Bob's Red Mill
Great Pizza Dough
Made pizza. 70% hydration. Cold Fermat for nearly two days. This is the best flour I’ve worked with for pizza. Everyone thought it was great.
5 out of 5 stars
23 July, 2025
originally posted on Bob's Red Mill
great for bread machine
I purchased this flour 4 months ago and it is the only flour I use for pizza dough. I make my pizza dough in a bread machine and the crust between thin and a thick crust but this flour makes all the difference in the world. Been a fan of many products by Bobs Red Mill for many years!
1 out of 5 stars
30 January, 2025
originally posted on Bob's Red Mill
97% Hydration????
I've used this flour before in my usual pizza recipes and it's fine. Thought I'd try the "Neapolitan-Style Pizza" recipe on the back of the package because I was skeptical of three things that stood out to me: 1) hydration of 97%!! 2) normal 1.5% yeast for a 12-24 hr bulk ferment at room temp! 3) instructs to only "combine" ingredients - not mix until gluten strengthens. Well, I was right - a total pile of goop that I tried to save but too far gone. Wasted half a package on this nonsense of a recipe - please note Bob's Red Mill and rewrite! I have a photo of the goop but the "Add Images" below doesn't seem to work.
1 reply from Customer Service team - 1 year ago
We apologize for your negative experience with the pizza dough recipe from our “00” Flour package and I have shared your feedback with our team. This is a very high-hydration dough, but the “00” Flour is very finely ground which allows for significant water absorption for better hydration as compared to all-purpose flour. Still, because of the ratio of flour to water it can be a little tricky to work with the finished crust is pillowy and chewy with a great flavor and should have a lot of airy bubbles when baked. Adding a few folds to strengthen the dough can be helpful as well; we also have this recipe that is easier to work with: https://www.bobsredmill.com/recipes/how-to-make/everyday-pizza-dough Please feel free to contact us at customerservice@bobsredmill.com and we would be happy to assist you further.
5 out of 5 stars
11 November, 2024
originally posted on Bob's Red Mill
Easy & Good
I made their Orange cake that I found on this website & it is so good & easy to make. I made it Sunday morning & after lunch I only had 1/2 a cake pan left. Cant wait to make more goodies with Bob's Red Mill Flour.
5 out of 5 stars
23 October, 2024
originally posted on Bob's Red Mill
Not allergic - AWESOME
I tried this for the first time cause im allergic to every kind of flour but this worked
5 out of 5 stars
4 August, 2024
originally posted on Bob's Red Mill
Best pizza
Made Neapolitan pizza and it was delicious
5 out of 5 stars
5 November, 2023
originally posted on Bob's Red Mill
Love it!!
I'm an experienced pizza maker and tried this last night for the first time. Loved how the dough handled and the baked crust had a nice crisp on the outside and was moist inside. My recipe used a poolish and 48 hours in the fridge and I was just thrilled with the results! Bob's Red Mill got this one right!!????
3 out of 5 stars
29 May, 2023
originally posted on Bob's Red Mill
Pizza dough recipe questionable
Okay pizza flour, but the recipe is way off. No credible pizza maker uses 97% hydration, nor an entire packet of yeast. This just results in a breach dough in the end. However, using a real pizza dough recipe, this flour may turn out to be very good. Further experimentation to follow...
5 out of 5 stars
14 March, 2023
originally posted on Bob's Red Mill
(no review title)
Been making pizza for years. Finally found this locally. Pizza will never be the same! Amazing difference in taste and ease of use.