Italian Type 00 Pizza Flour – 5lbs
4

Italian Type 00 Pizza Flour – 5lbs

Italian Type 00 Pizza Flour – 5lbs

  • $17.25

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New! Italian Type 00 Pizza Flour

Yes, You Can Make Pizza Again!

In 2014 when we tested our USDA certified organic grains, we found that almost all of them had traces of the herbicide glyphosate at levels similar to non-organic wheat. (See: ALERT: Certified Organic Food Grown in U.S. Found Contaminated with Glyphosate Herbicide.)

Some scientists and researchers believe that the epidemic of gluten-sensitive diseases we are seeing today are related to glyphosate, and not necessarily the gluten.(See: Common Weedkiller Used in Modern Agriculture Could be Main Factor in Gluten Intolerance.)

While anyone with gluten sensitivities definitely needs to avoid gluten, for the rest of us, we need to be consuming healthy grains that are not contaminated. After much research, we found a source in Italy that grows traditional soft wheat where batches we tested showed no trace of herbicides.

Healthy Traditions is excited to bring you this high quality Italian Type 00 Flour! This is the flour Italians use to make the absolute best pizza crust. It is also very versatile and can be used to make light and fluffy bread, cakes, fresh pasta and more! The light airy texture makes this flour a joy to work with and your creations will turn out fantastico!

This easy to use flour is from soft wheat grown on a single, organic, Italian farm that doesn’t use any chemical pesticides or fertilizers.

The flour has been milled by one of the best family run mills in Italy. This flour has been sifted, but is NOT enriched, bromated, bleached or otherwise adulterated in any way. The only ingredient is soft wheat flour.

Type 00 Flour - Nutrition FactsIngredients:  100% Soft Wheat Flour (unbleached and unenriched)

Special Packaging

When Healthy Traditions began to look at producing products in the U.S. from traditional sources, food that tested clean from GMOs, glyphosate, and other herbicides and pesticides, we were faced with a dilemma:

How do we package these high quality clean foods?

We began a search for packaging that did not contain harmful chemicals and was not harmful to the environment. What good is sourcing and selling high quality traditional food if it is going to be contaminated by the packaging?

The brown bags you see in our newest products, including our pizza flour, reflect what we found was currently the best option for packaging our high-quality line of traditional products.

These bags harmlessly decompose anywhere that microbes are present (salt and fresh water, soil, landfills or in a backyard compost).

They decompose into organic matter without leaving any pollutants behind. (Independent Lab tests show - "None Detected.")

They have been lab tested for possible leaching of many heavy metals and pollutants, and none were found.

Customer Comments

We recently made pizza with this flour. WOW, what a great product you have! The dough was so different from all other flours we have used. The crust was light, crisp, and seemed to melt in your mouth. We will only use this flour to make our pizzas. We baked them in our Weber Pizza Oven. Thank you for a superior product! - Linda

 


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Customer Reviews

5 Based on 4 Reviews
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  • flour
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ST
10/17/2019
Sue T.
United States United States

Great product

I use it for biscuits, bread and of course pizza crust. This is the best flour I have tried and really glad to know that it is glyphosate free and organic.

TL
08/14/2019
Tim L.
United States United States

Love it.

Excellent quality and service. Very happy with both the product and the service.

J
07/09/2019
JKG

Just simply the BEST.

We're a pizza family and this four makes the very best crust. I use it for all baking needs and get excellent results. I appreciate that I don't have to worry about poisons in the baked goods I fix for my family.

ST
06/28/2019
Sue T.
United States United States

Best baking flour

Great flour for making biscuits and flour tortillas and pie crusts. Best of all NO glyphosate and it's organic.

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