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Twin Cities - Pizza Flour/Restaurant Store

  • m

I'm on a quest to make good pizza at home, and recently became intrigued with the notion of purchasing pizza flour to do so.

The research I have done suggests that it only comes in large quantities, typically purchased at a restaurant store.

Anyone have any ideas where in the Twin Cities metro area (preferably the MPLS side) (a) I can find pizza flour at all and/or (b) a restaurant supply store that might supply me as well?

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  1. Try the club stores (Costco or Sam's). They sell it in my town, but you have to buy a giant sack.

    Read the book American Pie by Peter Reinhart. It's a fantastic book on pizza and also cooking with passion and purpose.

    1. You might try Broder's deli in Mpls on 50th and Penn.
      I don't know if they have it but they make pizzas and have happily sold us pizza dough and small amounts of their fresh noodles. They may be willing to sell you a small amount of flour out of their bigger bag.

      3 Replies
      1. re: mnsnow

        This is a much better idea: buy fresh dough from a pizzeria. This is what I did when I lived in NYC. Commercial dough is better because it's made with kneading machines that allows them to make "wetter", i.e. more tender and flavorful, dough. When you make dough by hand at home it's inevitably too dry. This is because you have to add more than an ideal amount of flour to keep the dough workable.

        Punch has the best pizza dough, bar none. I once asked them if they would sell me dough and they said no, but I suspect I wasn't asking the right person. Maybe if you called, asked for the manager and said pretty please...

        1. re: Plautus

          Cossetta's sells their pizza dough in the deli area.
          (located on W 7th St in St Paul )

        2. re: mnsnow

          Thanks for all these great suggestions! I appreciate it.

        3. Call Sysco Minnesota. They supply a pretty large percentage of restaurants in MSP and I believe individuals can order product.

          www.syscomn.com

          1. v
            venus_de_mpls

            King Arthur makes a version of 00 flour available at Lunds or Byerly's, I think. It's called Italian-style flour and comes in 3 lb. bags.

            1. c
              Culinary Kate

              I personally think it depends on the type of pizza you're trying to make. If you're going for a good, Napolitano style pizza, there are a few things you need. It's hard as hell to find "OO" flour (and I have looked many a place) but according to my Italian cohorts, it's just a finer flour, which in the US would equate to pastry flour. Make sure you add salt to your dough, and to REALLY make a good Italian style pizza, get a pizza stone (unless of course you have a wood burning oven) and heat up your oven with the pizza stone in it, to the highest temperature it will go... Having lived in Italy, it's the closest you can come to the real thing (unless of course, you go to punch, but this is way cheaper, and totally worth while).

              1. Delmonico's Italian Foods
                1112 Summer St NE, Minneapolis, MN
                (612) 331-5466‎

                Best place to get 00 flour or directly from Punch Pizza.

                -----
                Punch Pizza
                3226 W Lake St, Minneapolis, MN 55416

                Delmonico's Italian Foods
                1112 Summer St Ne, Minneapolis, MN

                2 Replies
                1. re: nanchatte

                  I searched for this thread and it says its under the Atlanta board. It belongs under Minneapolis/St. Paul.

                  Anyway, a couple of updates. One, Delmonico's Italian Market does indeed sell 00 flour. I paid $5.95 for a 5 pound bag today. Secondly, I checked out pastry flour at a food coop. Their pastry flour will not rise according to them so I question it for pizza dough. Maybe they meant not self-rising.

                  My last two pizzas were Margherita pizzas at Punch Pizzeria in Wayzata, MN and Ristorante Les Gaga Pizzeria in Naples, Italy. Punch holds its own but the four pizzas I had in Naples and Rome were superb.

                  1. re: Davydd

                    They might have meant that dough with their pastry flour wouldn't rise because pastry flour has less gluten. Gluten creates the springy strands that support a risen loaf.

                2. It is the 00 flour you should look for. King Arthur is a good brand. There is an imported Italian 00 brand but the name escapes me. Unless you are in business or plan to make a lot of pizzas at home and I mean a lot, you should buy in the smallest quantity to satisfy you. If not, your flour will not stay fresh. The main thing is not the flour but how you prepare it. A three day cold ferment changes the flour tremendously and if you are not baking on a stone at high heat what flour you use will not make a lot of difference. If you want to get deeply involved in trying to achieve making your ultimate home pizza, Pizzamaking.com is a must for advice.

                  http://www.pizzamaking.com

                  I'm still working at it myself.

                  http://web.mac.com/davydd/Site/Comfor...

                  1 Reply
                  1. re: Davydd

                    Caputo is probably the brand you're thinking of.

                    King Arthur only sells via their web site, at $3.50 a pound, plus shipping, it is expensive.

                    The newly renovated Cosetta's (downtown St. Paul) also has 00 flour in their market. Don't know the price.

                  2. I've found the 00 imported flour at the Saint Paul Cheese (grand and snelling) and by the case on amazon