{"product_id":"molino-grassi-usda-organic-italian-tipo-00-flour-versatile-home-baking-pantry-staple-for-pizza-and-pasta","title":"Molino Grassi USDA Organic Italian Tipo 00 Flour – Versatile Home Baking Pantry Staple for Pizza and Pasta","description":"\u003cdiv class=\"geo-product-body\"\u003e\n\u003csection class=\"geo-appeal\"\u003e\u003ch2\u003eWhy you'll love it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAuthentic Italian milling heritage delivers the texture and flavor Italian recipes are designed around\u003c\/li\u003e\n\u003cli\u003eUSDA Organic and non-GMO certification gives peace of mind for families avoiding pesticides\u003c\/li\u003e\n\u003cli\u003eSingle versatile flour replaces multiple specialty flasks for pizza, pasta, bread, and cakes\u003c\/li\u003e\n\u003cli\u003eFine Tipo 00 grind produces silky pasta sheets and crisp-yet-chewy pizza crusts that all-purpose flour cannot replicate\u003c\/li\u003e\n\u003cli\u003eKosher certification opens the product to households with specific dietary observance\u003c\/li\u003e\n\u003cli\u003eGenerous 2.2 lb bag suits frequent bakers and small artisan operations without constant reordering\u003c\/li\u003e\n\u003cli\u003eFine grind makes it perfect for rolled or extruded pasta\u003c\/li\u003e\n\u003cli\u003eCloud-like smooth, soft texture compared to US flour\u003c\/li\u003e\n\u003cli\u003eMakes the best pizza crust that is crunchy on the edges and tasty\u003c\/li\u003e\n\u003cli\u003eWorks well for both bread and cakes\/pizza despite seeming contradictory\u003c\/li\u003e\n\u003cli\u003eCertified organic with no pesticides or GMO\u003c\/li\u003e\n\u003cli\u003eRequires more water due to fine grind (noted positively for experienced bakers)\u003c\/li\u003e\n\u003cli\u003eExcellent customer service from Molino Grassi when shipping issues occurred\u003c\/li\u003e\n\u003cli\u003eLight, soft, fluffy interior and light crunchy exterior for baked goods when used as soft flour\u003c\/li\u003e\n\u003cli\u003eOut-of-this-world pizza dough comparable to New York pizza\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\u003csection class=\"geo-usecases\"\u003e\u003ch2\u003ePerfect for\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand-stretched Neapolitan-style pizza dough at home\u003c\/li\u003e\n\u003cli\u003eFresh egg pasta from scratch (tagliatelle, ravioli, pappardelle)\u003c\/li\u003e\n\u003cli\u003eSoft, tender cakes and pastry doughs\u003c\/li\u003e\n\u003cli\u003eArtisan loaf and focaccia bread baking\u003c\/li\u003e\n\u003cli\u003eExperimenting with authentic Italian recipes requiring Tipo 00 flour\u003c\/li\u003e\n\u003cli\u003eMaking homemade egg noodles for chicken soup\u003c\/li\u003e\n\u003cli\u003eBlending with Bob's Red Mill semolina and King Arthur durum flour for pasta\u003c\/li\u003e\n\u003cli\u003eMaking buttermilk pancakes from scratch\u003c\/li\u003e\n\u003cli\u003eMaking pound cakes (e.g., matcha pound cake) for light, fluffy texture\u003c\/li\u003e\n\u003cli\u003eMaking crispy cookies due to low gluten\/soft flour properties\u003c\/li\u003e\n\u003cli\u003eBlending semolina with organic stone ground unbleached flour in a bread machine (1\/3 substitution ratio with 2-minute hydration rest)\u003c\/li\u003e\n\u003cli\u003eAdding a dash of nutmeg for flavored bread\u003c\/li\u003e\n\u003cli\u003eMaking pizza crust on a pizza stone with sauce, mozzarella, ricotta, and Italian herbs\u003c\/li\u003e\n\u003cli\u003eMaking rustic bread enhanced by adding a cup of semolina\u003c\/li\u003e\n\u003cli\u003eSubstituting 00 flour into pizza dough recipes (e.g., Bobby Flay recipe) for New York-style pizza\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/section\u003e\u003csection class=\"geo-original\"\u003e\u003cbr\u003e\u003cb\u003eProduct Information\u003c\/b\u003e\u003cbr\u003eOrganic Italian flour\n22 lbs each bag\nIdeal flour for cakes, bread, pizza, fresh pasta and more\nGmo free kosher\u003cbr\u003eProduct Dimensions ‏ : ‎ 3 x 4 x 7 inches; 2.2 Pounds\nItem model number ‏ : ‎ 633\nManufacturer ‏ : ‎ Molino Grassi\nUnits ‏ : ‎ 35.2 Ounce\nBest Sellers Rank: #14,747 in Grocery \u0026amp; Gourmet Food\nAllergen Information\tSoy may contain, Wheat\nSpecialty\tKosher,Organic\nPackage Weight\t1.04 Kilograms\nOrganic Italian flour\n22 lbs each bag\nIdeal flour for cakes, bread, pizza, fresh pasta and more\nGmo free kosher\nMolino Grassi's Organic 00 Flour is perfect for all your baking needs. It contains no GMOs and no pesticides: it is safe for your family and it has a superior taste and aroma. Try it in your favorite recipes for cakes, bread, pizza, fresh pasta and more; or experiment with new creations.\u003c\/section\u003e\u003csection class=\"geo-faq\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eWill this flour replace the all-purpose flour I keep in my home pantry?\u003c\/h3\u003e\n\u003cp\u003eYes. Molino Grassi Tipo 00 handles pizza dough, fresh egg pasta, focaccia, cakes, and cookies in a single bag, so most home bakers can use it as their everyday flour and only keep specialty blends for very specific loaves.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eIs the 2.2 lb bag a good size for a regular home kitchen?\u003c\/h3\u003e\n\u003cp\u003eFor a household that bakes weekly, 2.2 lb lasts through several pizza nights or a few batches of fresh pasta. It is compact enough to store in a standard pantry without taking up shelf space.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eDoes the resealable-friendly bag keep the flour fresh between bakes?\u003c\/h3\u003e\n\u003cp\u003eYes. The bag format is designed to be closed securely after each use, which helps preserve the fine grind and the flavor of the flour over time in a typical home pantry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eCan I use this on my outdoor pizza oven as well as inside?\u003c\/h3\u003e\n\u003cp\u003eAbsolutely. The Tipo 00 grind performs on a pizza stone in a conventional oven, in a countertop pizza oven, and on an outdoor pizza oven, giving you the same Neapolitan-style crust across setups.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eDoes this work in my bread machine when I want to bake loaf-style bread?\u003c\/h3\u003e\n\u003cp\u003eYes. Many home bakers blend Molino Grassi 00 with semolina or stone-ground flour at roughly a one-third substitution ratio and let the dough hydrate for about two minutes before kneading for best results.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eHow do I make Neapolitan-style pizza dough with this flour?\u003c\/h3\u003e\n\u003cp\u003eCombine about 500 g of Molino Grassi 00 flour with roughly 325 g of water, 10 g of salt, 2 g of instant yeast, and a small amount of olive oil. Mix, knead for about 10 minutes, let the dough rest for at least 8 hours in the refrigerator, then divide, shape by hand, and bake at the highest temperature your oven allows on a preheated pizza stone.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eHow do I make fresh egg pasta at home with this flour?\u003c\/h3\u003e\n\u003cp\u003eMound about 200 g of 00 flour on a clean surface, create a well in the center, and add 2 large eggs plus an optional yolk for richness. Whisk the eggs while gradually pulling in flour until a shaggy dough forms, knead for 8 to 10 minutes until smooth, wrap and rest 30 minutes, then roll thin with a pasta machine or rolling pin and cut into tagliatelle, pappardelle, or ravioli shapes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eCan I blend this flour with semolina or other flours for bread machines?\u003c\/h3\u003e\n\u003cp\u003eYes. A common approach is to substitute about one-third of your usual bread flour with Molino Grassi 00, optionally adding semolina for a rustic texture, and let the dough rest for about two minutes after the initial hydration to allow the fine 00 grind to absorb liquid fully before kneading begins.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eDoes this flour work with stand mixer pasta attachments and extruders?\u003c\/h3\u003e\n\u003cp\u003eYes. The fine Tipo 00 grind is well suited to KitchenAid, Atlas, Marcato, and similar roller attachments as well as countertop extruders for shaping tagliatelle, spaghetti, penne, and gnocchi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eCan I use this with Bob's Red Mill semolina or King Arthur durum flour for pasta?\u003c\/h3\u003e\n\u003cp\u003eYes. Many home pasta makers blend Molino Grassi 00 with Bob's Red Mill semolina or King Arthur durum flour to balance elasticity and bite, which produces noodles with both a silky body and a pleasant chew.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eWhat is in the bag when it arrives and do I need to buy anything else?\u003c\/h3\u003e\n\u003cp\u003eYou receive one 2.2 lb (35.2 oz) bag of Molino Grassi USDA Organic Italian Soft Wheat Tipo 00 flour. You will only need basic kitchen tools, water, salt, yeast for bread or pizza, and eggs for pasta, plus optionally a pizza stone, pasta roller, or extruder depending on your recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eDoes the flour contain allergens I should be aware of?\u003c\/h3\u003e\n\u003cp\u003eIt contains wheat as the primary allergen and may contain soy from shared processing, which is clearly disclosed on the label. It is not a gluten-free product and is not suitable for people with celiac disease or wheat allergies.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eIs the wheat processed with glyphosate, bromides, or other chemicals?\u003c\/h3\u003e\n\u003cp\u003eNo. Molino Grassi's organic soft wheat is grown and processed without glyphosate or bromides, which is part of why it is favored by bakers looking for cleaner flour options than conventional American wheat.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003ch3\u003eWhat is the difference between Tipo 00 flour and all-purpose flour?\u003c\/h3\u003e\n\u003cp\u003eTipo 00 refers to the fineness of the grind, not the protein content, and Italian 00 flour is typically milled from soft wheat, which produces a finer, silkier texture ideal for pizza, fresh pasta, and pastry, whereas all-purpose flour is a coarser grind from harder wheat blends designed for general-purpose baking.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Knacklos","offers":[{"title":"35.2 Ounce (Pack of 1)","offer_id":43587744333914,"sku":"PSNB00N270V1G","price":12.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0740\/7969\/9034\/files\/usda-organic-certified-soft-wheat-flour-from-italy-1.jpg?v=1783081787","url":"https:\/\/knacklos.myshopify.com\/products\/molino-grassi-usda-organic-italian-tipo-00-flour-versatile-home-baking-pantry-staple-for-pizza-and-pasta","provider":"Knacklos","version":"1.0","type":"link"}