Anna

Anna Napoletana Tipo "00" Extra Fine Flour

2.2 lb

$4.15 each

$3.63 each($0.10 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

100% Italian. Anna adds authentic taste and lightness for all of your baking needs. Napoletana pizzaioli (pizza makers) are among the finest in the world. By using traditional techniques and quality ingredients, they have turned pizza making into an art form. Anna Type 00 is an old world, authentic Naples style flour that holds up to the high temperatures required for pizza making. It is finely milled with a soft texture, yielding a crispy crust every time. Anna Type 00 flour is an excellent choice for any of your baking needs. Pizza. Focaccia. Biscotti. Cookies. Bread. Fresh pasta. A proprietary blend of Cento. 00 contains non-GMO wheat ; no added enzymes - no additives.

Highlights

Nutrition Facts
About 33 servings per container
Serving Size
0.25 cup
- Amount Per Serving
  Calories
  100
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  21g
  7%
- Dietary Fiber
  1g
  4%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  4g
- Vitamin D
  0mcg
  0%
- Calcium
  6mg
  0%
- Iron
  0.3mg
  2%
- Potassium
  40mg
  1%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Soft Wheat Flour 00.
Allergens and safety warnings
Contains: wheat. Processed in a facility that uses soy.
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.