Cento Anna Napoletana Tipo "00" Extra Fine Unbleached Flour, 11 Pound, Grown and Milled in Italy Review (2026)

Who this flour suits

This flour fits regular pizza bakers who want to work through a larger bag of authentic Italian Type 00 flour without reordering every few weeks, since 11 pounds covers considerably more dough than a trial sized bag. It is aimed at anyone chasing a thin, crispy Neapolitan style crust, and the fine, soft texture also lends itself to bread, focaccia and biscotti for bakers who want one versatile bag rather than several specialty flours. Occasional or first time Type 00 bakers who are not sure how often they will use it may prefer a smaller bag first to avoid flour going stale before it gets used.

What sets this flour apart

The flour is unbleached and made from soft wheat that is grown and milled in Italy, following the old world Naples style approach that produces a smooth, easy to work dough with fewer impurities than coarser flours. It is tailored for high temperature ovens, which helps it stretch into a thinner crust that crisps up well under the intense heat a pizza oven or a very hot home oven can produce. Because it is finely milled, the texture works for more than pizza alone, and bakers commonly use the same bag for focaccia, bread and biscotti when they want a similarly soft, fine crumb.

Using and storing it

Because Type 00 flour is milled and hydrates differently from all purpose flour, it works best with a recipe written specifically for it rather than a straight substitution into a standard bread or pizza recipe. At 11 pounds, this bag rewards bakers who go through pizza dough at a steady pace, since flour gradually loses potency and can pick up off flavors if it sits unused for many months. Storing it in an airtight container in a cool, dry space, away from heat and moisture, is the standard way to protect a bag this size until it is used up.

Trade-offs against other 00 flours

Compared with a smaller 2.2 pound bag of a similar Type 00 flour, this 11 pound size offers a better price per pound for anyone who bakes pizza regularly, but it is a bigger commitment for someone still deciding whether Type 00 flour is worth switching to. Against other well known Type 00 brands, the emphasis here on unbleached, Italian grown and milled wheat is the main selling point, appealing to bakers who care about ingredient sourcing as much as performance. Bakers who only occasionally make pizza may find the smaller bag size from a comparable brand a better fit for their pace of use.

Verdict and who should look elsewhere

For bakers who make pizza, focaccia or bread on a regular basis and want a larger bag of authentic, unbleached Italian Type 00 flour at a better price per pound, this 11 pound bag is a solid, versatile choice. Anyone unsure how often they will actually use Type 00 flour, or who bakes pizza only occasionally, should start with a smaller bag instead to avoid flour sitting unused and losing freshness. Bakers fully committed to their Type 00 routine will likely appreciate not having to reorder as often, and the unbleached, Italian grown wheat gives this bag a clear edge for anyone chasing an authentic Neapolitan result at home.

Frequently asked questions