Particle Size Distribution

The ultra-fine milling process achieves particle sizes between 50-70 microns, creating the silky texture essential for authentic Neapolitan dough extensibility. This precision milling allows optimal gluten network formation while maintaining delicate crumb structure.

Protein Content Analysis

The proprietary hard/soft wheat blend delivers 11.7% protein content, perfectly calibrated for 24-48 hour cold fermentation. This protein level ensures proper gluten development without excessive toughness in high-temperature baking environments.

Leopard Spot Formation

Laboratory testing confirms consistent leopard spotting at 800°F+ temperatures. The fine particle structure promotes even heat distribution and controlled charring, creating the signature appearance of authentic Italian pizzerias.

Hydration & Mixing Protocol

• Use 60-65% hydration ratio (600ml water per 1000g flour)
• Dissolve 20-25g sea salt in lukewarm water first
• Add 3g fresh yeast or 1g active dry yeast
• Mix slowly for 10 minutes, then fast for 2 minutes
• Achieve smooth, elastic dough without overworking

Fermentation Timeline

• Bulk fermentation: 2 hours at room temperature
• Divide into 250-280g portions for 10-12\” pizzas
• Cold ferment 24-72 hours at 39-41°F
• Remove 1-2 hours before shaping
• Optimal flavor develops at 48-hour mark

Baking Optimization

• Preheat pizza stone/steel for minimum 45 minutes
• Maximum oven temperature (typically 500-550°F)
• Use semolina flour for dusting and transfer
• Bake 8-12 minutes depending on oven capabilities
• Rotate pizza halfway through for even browning

How does American-grown wheat compare to Italian varieties?

King Arthur’s proprietary blend utilizes American hard red winter wheat and soft white wheat, carefully selected to replicate Italian 00 characteristics. While Italian wheat has slightly different mineral profiles, this blend achieves comparable extensibility and flavor development through precise milling and blending techniques.

Can this flour work in standard home ovens?

Absolutely. While Neapolitan pizzas traditionally require 900°F+ temperatures, this flour performs excellently in home ovens. The fine milling allows proper crust development even at lower temperatures, though cooking times will be extended to 10-15 minutes.

What’s the shelf life and storage recommendations?

Store in a cool, dry environment below 70°F. Properly stored, this flour maintains peak performance for 8-10 months. For extended storage, freezing is recommended, allowing usage up to 18 months while preserving enzymatic activity essential for fermentation.

Is this flour suitable for pasta making?

Yes, the fine texture excels in fresh pasta applications. The protein content and particle size create silky pasta with excellent bite. For egg pasta, use 100g flour per egg. For water-based pasta, gradually add warm water until achieving proper consistency.