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Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00
Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00
Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00
Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00
Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00
Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00

2.2 lb
1
Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00

2.2 lb

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Giant Food
Giant Food
Available in 20149
Delivery
Available
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Pickup
Unavailable at this store

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About

Highlights

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Treenut Free


Details

Not produced with genetic engineering. 100% Italian. No added enzymes. No additives. www.cento.com. www.annafoods.com. For more bread, foccacia and pasta recipes, visit www.annafoods.com. Product of Italy.


Ingredients

Soft Wheat Flour "00".


Directions

00 Flour Pizza Dough: 1 tsp Cento Fine Sicilian Sea Salt. 1/2 tsp sugar. 2-1/2 cups room temperature water. 1 kg Anna 00 flour. 1 package (7 g) instant dry yeast. Cento extra virgin olive oil for drizzling. In a large measuring cup, combine salt, sugar and water. In a large mixing bowl, add flour and form a well in the center. Slowly pour water mixture into well, then add yeast. Using a fork, begin beating the water until yeast dissolves. Slowly incorporate the flour until dough begins to form. Place the dough onto a flat, floured surface and knead until it is smooth and elastic; about 5-7 minutes. Drizzle a small amount of oil on the bottom of the bowl to prevent from sticking; place dough into bowl. Cover with plastic wrap and allow to rise completely (approximately 15 minutes). Cut into 3-16 oz. dough balls. Place into separate containers and allow to sit for an additional 30 minutes. Note: If you have any dough balls that are not being used right away, wrap them in plastic wrap, place in freezer bag and store in freezer. Authentic Neapolitan Pizza Preheat oven to 400 degrees F If you are making pizza on a stone, place it into oven while preheating. Stretch dough ball until it forms a 14 inch circle (if using pizza pan, make pizza directly on pan). Top with hand crushed Cento San Marzano Tomatoes, fresh mozzarella slices, grated Pecorino Romano cheese and fresh basil. Place in oven and cook for 10 minutes. If you prefer a more well done pizza, cook for an additional 5 minutes. Let cool, serve and enjoy.

For best quality, store in a cool, dry place.


Warnings

Contains: wheat. Processed in a facility that uses soy.

Nutrition

Nutrition Facts

Serving Size 0.25 cup
Servings Per Container About 33
  • Amount Per Serving
  • Calories 100
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 0mg0%daily value
    • Total Carbohydrate 21g7%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 0g
    • Protein 4g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Egg Free

Fish Free

Milk Free

Peanut Free

Shellfish Free

Treenut Free


Details

Not produced with genetic engineering. 100% Italian. No added enzymes. No additives. www.cento.com. www.annafoods.com. For more bread, foccacia and pasta recipes, visit www.annafoods.com. Product of Italy.


Ingredients

Soft Wheat Flour "00".


Directions

00 Flour Pizza Dough: 1 tsp Cento Fine Sicilian Sea Salt. 1/2 tsp sugar. 2-1/2 cups room temperature water. 1 kg Anna 00 flour. 1 package (7 g) instant dry yeast. Cento extra virgin olive oil for drizzling. In a large measuring cup, combine salt, sugar and water. In a large mixing bowl, add flour and form a well in the center. Slowly pour water mixture into well, then add yeast. Using a fork, begin beating the water until yeast dissolves. Slowly incorporate the flour until dough begins to form. Place the dough onto a flat, floured surface and knead until it is smooth and elastic; about 5-7 minutes. Drizzle a small amount of oil on the bottom of the bowl to prevent from sticking; place dough into bowl. Cover with plastic wrap and allow to rise completely (approximately 15 minutes). Cut into 3-16 oz. dough balls. Place into separate containers and allow to sit for an additional 30 minutes. Note: If you have any dough balls that are not being used right away, wrap them in plastic wrap, place in freezer bag and store in freezer. Authentic Neapolitan Pizza Preheat oven to 400 degrees F If you are making pizza on a stone, place it into oven while preheating. Stretch dough ball until it forms a 14 inch circle (if using pizza pan, make pizza directly on pan). Top with hand crushed Cento San Marzano Tomatoes, fresh mozzarella slices, grated Pecorino Romano cheese and fresh basil. Place in oven and cook for 10 minutes. If you prefer a more well done pizza, cook for an additional 5 minutes. Let cool, serve and enjoy.

For best quality, store in a cool, dry place.


Warnings

Contains: wheat. Processed in a facility that uses soy.


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No, Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00 is not gluten-free.

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00 has 100.0 calories.

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00 has 21.0 carbs.

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00 has 0.0 grams of sugar.

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00 has 0.0 grams of fat.

Anna's Flour, Extra Fine, Napoletana, Unbleached, Type 00 has 0.0 grams of sodium.
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