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Introducing Wild Hive Pizza Flour!!!
Pizza night will never be the same once you start using this delightful blend.
This flour is a finely milled, high-performance blend of grains designed for strength, extensibility, and exceptional oven spring. With 14% protein, this flour delivers the structure needed for pizza doughs that stretch easily, hold their shape, and bake up with a crisp exterior and airy interior.
The “00” refers to the fine grind and level of sifting, creating a silky flour that’s easy to hydrate and smooth to handle. Unlike single-grain flours, this blend is intentionally formulated for versatility—strong enough for long fermentations, yet refined enough for applications beyond pizza.
While it excels in high-heat pizza baking, this flour also performs beautifully in pasta dough, where strength and elasticity are essential. The result is dough that rolls smoothly, resists tearing, and cooks up with great bite.
Best for:
• Neapolitan- and New York–style pizza
• Long-fermentation doughs
• Fresh pasta and noodles
• Flatbreads and focaccia
Baker’s tip:
This flour shines with longer fermentations. Cold fermenting pizza dough for 24–72 hours helps develop flavor and improves extensibility without overworking the dough.
Freshly milled, carefully blended, and never bleached or enriched—this is a versatile, professional-grade flour built for serious home bakers and pizza lovers alike.
Introducing Wild Hive Pizza Flour!!!
Pizza night will never be the same once you start using this delightful blend.
This flour is a finely milled, high-performance blend of grains designed for strength, extensibility, and exceptional oven spring. With 14% protein, this flour delivers the structure needed for pizza doughs that stretch easily, hold their shape, and bake up with a crisp exterior and airy interior.
The “00” refers to the fine grind and level of sifting, creating a silky flour that’s easy to hydrate and smooth to handle. Unlike single-grain flours, this blend is intentionally formulated for versatility—strong enough for long fermentations, yet refined enough for applications beyond pizza.
While it excels in high-heat pizza baking, this flour also performs beautifully in pasta dough, where strength and elasticity are essential. The result is dough that rolls smoothly, resists tearing, and cooks up with great bite.
Best for:
• Neapolitan- and New York–style pizza
• Long-fermentation doughs
• Fresh pasta and noodles
• Flatbreads and focaccia
Baker’s tip:
This flour shines with longer fermentations. Cold fermenting pizza dough for 24–72 hours helps develop flavor and improves extensibility without overworking the dough.
Freshly milled, carefully blended, and never bleached or enriched—this is a versatile, professional-grade flour built for serious home bakers and pizza lovers alike.