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LE 5 STAGIONI

Le 5 Stagioni Pizza Napoletana Italian "00" Soft Wheat Flour 2.2 Pound Package

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Availability: In Stock.
Fulfilled by Amazon
Arrives Wednesday, Apr 15
Order within 21 hours and 31 minutes
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Features

  • Pizza Napoletana 00 flour VPN
  • 00 pizza flour
  • 10 x 2.2lb bags

Description

Special and particularly elastic flour for the production of traditional Neapolitan pizza

Is Discontinued By Manufacturer ‏ : ‎ No


Product Dimensions ‏ : ‎ 1.38 x 0.98 x 1.28 inches; 2.18 Pounds


Item model number ‏ : ‎ STNAPO


Manufacturer ‏ : ‎ Agugiaro & Figna


Units ‏ : ‎ 35.2 Ounce


Best Sellers Rank: #44,683 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #264 in Wheat Flours & Meals


#264 in Wheat Flours & Meals:


Customer Reviews: 4.4 4.4 out of 5 stars (1,168)


Brand Name: LE 5 STAGIONI


Specialty: Gluten Free,Organic


Diet Type: Gluten Free


Item Form: Raw


Cuisine: Italian cuisine


Age Range Description: All Ages


Manufacturer: Agugiaro & Figna


Allergen Information: Gluten Free


Item Weight: 989 Grams


Size: 2.2 Pound (Pack of 1)


Item Package Weight: 0.99 Kilograms


Number of Pieces: 1


Unit Count: 35.2 Ounce


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Wednesday, Apr 15

This item is non-returnable:

Non-returnable due to Food safety reasons

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Highest-quality "00" flour
Review Image by DulcyDoll
Le 5 Stagioni Pizza Napoletana Italian "00" is high-quality flour that yields a soft, tender crust on the inside and a crispy crust on the outside, unlike other 00 flours. My family loves eating my homemade pizza made with this flour.
Reviewed in the United States on August 6, 2025 by DulcyDoll
    • Stretchability and flavor!
I have been making pizza many years and have tried a variety of flours, but it was always hit or miss on being able to stretch the dough thin the way I like it. My pizza making took a leap several years ago when I began using Antimo Caputo pizza flour. This made it dramatically easier to stretch the dough and I never considered using another flour until reading about 5 Stagioni Pizza Napoletana. This flour actually kicks my pizza dough up another notch, partly because it is even easier to stretch, but mostly because it adds a subtle but significant increase in flavor. It also ages in the refrigerator to flavor perfection, hitting a peak about four to six days later, whereas other pizza doughs fizzle within a few days. I only wish it were less expensive, perhaps with an option to buy multiple bags at once with a lower cost per bag, but for a pizza lover like me it is a worthy and almost essential extravagance. The end result is much better than almost any pizzeria. Addendum 4-03-24 I recently tried Molino Dallagiovanna Napoletana Pizza Flour with high hopes but was completely disappointed. On a scale of 1 to 10, I would rate Le 5 Stagioni 9, Antimo Caputo Pizzeria (Blue) 8, Caputo Chef (Red) 7.5, and Dallagiovanna 3. They are all equally easy to work with, but Stagioni has the best flavor and long fermentation. ... show more
Reviewed in the United States on November 26, 2018 by Tom
    • My go to flour so far! Better than Caputo.
Review Image by G. Voehl
Review Image by G. Voehl
Review Image by G. Voehl
I’ve been making homemade pizzas for about four years and for me this is the best flour I’ve come across. Cook on the crust, rise, stretching and over all checking all the boxes this has become my go to flour. Caputo is really good, this is better!
Reviewed in the United States on March 19, 2026 by G. Voehl
    • Pizza
Good stuff
Reviewed in the United States on March 7, 2026 by Rick McBride
    • Very good
I like the pizza flour. I only gave it 4 stars because, I wasn’t sure of the expiration date.
Reviewed in the United States on January 27, 2021 by Zig
    • Great for pizza
Have been buying these for a couple of years now and they make the best Neapolitan pizza dough. Followed the instructions exactly and they came out great! The key is to let them rise in the fridge for at least 24 hours, then get it back to room temperature before using. I usually let the dough sit on my counter for about 4 hours before making the pizzas. ... show more
Reviewed in the United States on May 21, 2025 by Victoria M
    • BEWARE - ACTUAL FLOUR CONTAINS LESS PROTEIN THAN ADVERTISED IN PICTURES
Beware DO NOT BUY. The protein content of the actual flour they deliver is 4g, not the 12g they advertise in the pictures. I saw previous reviews about this happening and thought it was just a mistake, but it looks like they are just shipping lower protein content flour now.
Reviewed in the United States on August 27, 2025 by jk
    • High quality pizza flour
I’ve used this to make homemade Neapolitan pizza, and it made a wonderful pizza crust. The only downside is it is quite expensive! However this is the easiest place to get this, and it may also be the most affordable. I made sure to pair it with a sauce made from hand crushed, certified San Marzano tomatoes, and topped with fresh mozzarella. My family loves it. ... show more
Reviewed in the United States on April 29, 2023 by Alicia Smith

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