I looked this up and Italy bans the use of glyphosate in agriculture and by the end of 2020 the european union will have banned it throughout their membership countries. There are other countries in the world that do ban it but the US does not. Any product from Italy should be free of glyphosate chemical.

TABL Paper Plates, e, Packaging and Design May Vary 90 Counts (Pack of 1)44

TABL Paper Plates, e, Packaging and Design May Vary 90 Counts (Pack of 1)44

Q: ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

I used 00 flour in this recipe from NYT Cooking. I agree with others that one of the keys is a VERY hot oven. Maybe it's just not possible in the home. Build a pizza oven outside? Also, weigh your ingredients, as shown here: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Buon appetito!

Q: Does this work well for deep dish crust?

Have not used it for that. I have used it for other crusts, many breads and biscuits, brioche, etc. Haven't had a problem with anything yet. Gone through over 60 pounds in a few months.

Q: Is there an expiration date listed on the flour bags?

It is on top of the flap, date is in european format. Mine was 22/08/2015, not quite a year from purchase but I use this alot

Product ID: 725459322

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Details

Brand
Antico Molino
Item Weight
2.2 Pounds
Package Weight
1.04 Kilograms
Unit Count
997.9032 Grams
UPC
701607233876

Frequently Bought Together

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Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour

Description

Specifications

Brand	Antico Molino Napoli
Product Dimensions	7.62 x 7.62 x 15.24 cm; 997.9 g
Is Discontinued By Manufacturer	No
Item Weight	998 g

Have a Question? See What Others Asked

ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

Is this GMO free?

Does this work well for deep dish crust?

Is there an expiration date listed on the flour bags?

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