Flour
The foundation. Tipo 00 for Neapolitan, pizza flour for New York style, semola for dusting.
Pizzeria supply
00 flour, tomatoes, cheese, cured meats and seasonings for pizzerias and food trucks that make every pie from scratch. Wholesale pricing for businesses, open to everyone.
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The foundation. Tipo 00 for Neapolitan, pizza flour for New York style, semola for dusting.
Yeast, salt, oil and semola to mix, ferment and stretch your own dough.
Build your house sauce from whole, crushed and San Marzano tomatoes.
Melt, stretch and a salty finish.
Classic cup-and-char pepperoni and Italian salumi.
Jarred and canned toppings that hold up in a hot oven.
Small amounts, big flavor.
On the dough, in the sauce and in the shaker on every table.
The drizzle that turns a good slice into a signature one.
Peels, ovens and the boxes it leaves in.
Tipo 00 is milled for very hot ovens and short bakes. For deck and home ovens, a higher-protein pizza flour usually browns better.
A 24 to 72 hour rest in the fridge builds flavor and makes dough easier to stretch.
Many pizzerias season crushed tomatoes lightly with salt and oregano and let the oven do the rest.
Open a wholesale account for case pricing and help building your order. Contact us for wholesale orders and special inquiries.
Or email support@specialtyfoodsource.com
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