Pizza Flour
Aromatic, hearty, thick crust
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- Ingredients
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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 Blue Beard Durum whole grain flours, which makes for a smooth texture and flavorful, crispy crust. White Sonora is the oldest wheat variety in North America and Blue Beard Durum is a rare drought-tolerant durum that delivers a soft, honey flavor.
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%
Arizona Grown | Freshly Milled | Non-GMO
Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.
Do not consume raw.
Bread
Anything else you can dream up!
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
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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 StatesBest pizza flour ever!!
I didn't think it mattered what type of flour you use for pizza dough... Boy was I wrong!! I followed Chris Bianco's recipe exactly with 00 flour and then again with Hayden's. HUGE difference. Customer for life.
United StatesUnbelievable flavor
I feel like I’ve never eaten bread before, I usually make pizza dough with caputo 00 pizza flour, which certainly makes a lovely Neapolitan pie. This was something else though- the texture, sweetness and feel of white flour with the hearty grain flavor of whole wheat. I want to bake everything with this
United StatesWe noticed the difference
My husband is a chef and a baker. He noticed right away that this flour is superior to most other flours. Makes great pizza dough --- but also fantastic dinner rolls. We will be repeat customers!
United States United States
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