00 Style Pizza Flour | Robin Hood®
Robin Hood® 00 Style Pizza Flour
Robin Hood® 00 Style Pizza Flour
00 Style Pizza Flour | Robin Hood®



Storage & Availability

Nutrition Facts

Flour Safety



A great pizza flour. Any way you slice it.

Our 00 Style Pizza Flour is a fine wheat flour that makes an excellent pizza in 1 hour following our Neapolitan Style Pizza recipe. Besides pizza, it can also be used to make artisan breads, ciabatta, focaccia, bread sticks and crackers. One bag of 00 Style Pizza Flour makes 13 12” pizzas.


What to Do with Pizza Dough That Is Too Sticky?

Neapolitan Style Pizza Dough is typically quite sticky, which can sometimes make the dough difficult to handle. If the dough is too sticky, add additional flour 1 tbsp (15mL) at a time until it is easier to manage. The result will still be excellent!

What does the term “00” mean?

‘00’ is a term used in Italy to describe the flour milling grade and protein level – it is not a term used in North America and we do not grade flour by milling size.

Why is this flour labelled as “00 Style” instead of “00”?

The term “00” can only be used to describe flour milled in Italy. Since our flour is grown and milled in Canada, the term “00 Style” must be used.

What is the difference between “00 Style” Pizza Flour and Robin Hood All Purpose Flour?

The key difference is that Robin Hood 00 Style Pizza Flour is a fine wheat flour does not contain additives or enzymes which results in different dough behaviors and makes pizza crusts that are crispy, chewy, airy, and flavourful.

Is this an All Purpose Flour?

Robin Hood “00 Style” Pizza Flour is not an All Purpose Flour. It is ideal for pizzas, focaccia, flatbreads, artisan breads (like no knead breads) Calzones/Panzerotti.

What is Neapolitan Style Pizza?

A typical Neapolitan Style Pizza has a crispy crust, airy crust with minimal toppings – usually tomatoes, cheese and fresh basil. They are typically cooked at a very high heat for a very short period of time.

How should the dough look and feel?

A typical Neapolitan Style Pizza dough is quite wet and sticky – it is often referred to as a high hydration dough meaning it contains high moisture and can therefore be harder to handle. The solution is to ensure that hands and surfaces are well-floured so the dough does not stick. If the dough is still too sticky, continue flouring the surface and allowing the dough to absorb the flour until is easier to handle. A general rule is: the wetter the dough, the lighter and airier the pizza crust.

Why is this baked at the highest oven temperature?

Typically, this style of pizza should be baked in a high temperature oven specifically designed for pizza. As this is not possible in a home kitchen, it is best to set the oven temperature to the highest setting, heat up a pizza stone and bake the pizza on the hot stone.

Storage & Availability


Store in a clean, dry area at room temperature.

The shelf life of this product is 18 months from the date of manufacture.


National: 2kg

What Is A Manufacturing Code, And How Do I Read It?

The manufacturing code is the date the product was made. It should look something like this:
13 365 548 15:30 5439 or 3 365 628A 1438

  • The first one or two numbers represent the year it was made. For instance, the 13 or 3 in our example codes means it was made in 2013. A number 12 or 2 would mean it was made in 2012, and so on.
  • The next three numbers represent the day of the year the product was made. In our example, the 365 (or three hundred and sixty-fifth day of the year) is December 31.
  • The following sets of numbers are further plant codes (i.e. plant number, time of production, etc.) and have nothing to do with the date of manufacture.

Nutrition Facts

Per 3 tbsp (30 g)
% Daily Value
Calories 110
Fat 0.5 g
1 %
Saturated 0.1 g
+ Trans 0 g
1 %
Carbohydrate 22 g
Fibre 1 g
4 %
Sugars 0 g
0 %
Protein 4 g
Cholesterol 0 mg
0 %
Sodium 0 mg
0 %
Potassium 30 mg
1 %
Calcium 0 mg
0 %
Iron 1.25 mg
7 %
Thiamine 0.2 mg
17 %
Riboflavin 0.125 mg
10 %
Niacin 2.25 mg
14 %
Folate 80 μg DFE
20 %
* 5% or less is a little, 15% or more is a lot

Flour Safety

About flour

The Public Health Agency of Canada (PHAC) has issued a reminder on the safe usages and proper handling of flour. It is important to note that flour is made from wheat that is minimally processed. Cookie dough or batter made with raw flour should not be consumed, and flour should not be considered a ready-to-eat product. It is an ingredient for baked, fried, and cooked products, and these heating processes ensure the safety of the flour with proper handling.

Flour safety tips

The following tips from PHAC outline steps to ensure the proper usage and handling of flour:

  • Do not taste raw dough or batter. Eating a small amount could make you sick.
  • Bake or cook items made with raw dough or batter before eating them.
  • Always use hot water and soap to wash any bowls, utensils, or surfaces that flour was used on.
  • Wash your hands with soap and warm water immediately after touching flour, raw dough or batter.
  • Contact your healthcare provider if you think you have become ill from eating raw dough or batter or from consuming or handling a flour product.


Nutrition and Allergen Information may change over time due to ingredient changes. Please refer to the actual packaging purchased for the actual information for this product.

Wheat flour, Niacin, Iron, Thiamine mononitrate, Riboflavin, Folic acid.

Contains: Wheat.
May contain: Barley, Mustard, Oat, Rye, Soybean, Triticale.

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