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Anna Napoletana Tipo 00 Flour - 2.2 Lb
Not produced with genetic engineering. 100% Italian. No added enzymes. No additives. www.cento.com. www.annafoods.com. For more bread, foccacia and pasta recipes, visit www.annafoods.com. Product of Italy.
| Nutrition Facts | ||
| ||
| Amount per serving Calories100 | ||
| % Daily Value*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. | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 0mg daily value0percent, | ||
| Total Carbohydrate of 21g daily value 7 percentincludes Dietary Fiber of 1g daily value4percent, includes Total Sugars of 0g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 4g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 6mg Daily Value 0% | ||
| Iron 0.3mg Daily Value 2% | ||
| Potassium 40mg Daily Value 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. |
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.
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