Pizza Flour Blend

What is the Kern River Milling Pizza Flour Blend?

Our Pizza Flour Blend is a proprietary blend of two heritage wheats: Khorasan (an ancient grain with a rich, buttery flavor and higher protein content) and Sonora White Wheat (one of the oldest wheats in North America, prized for its mild, delicate flavor and soft texture). Together, they produce a pizza dough that’s flavorful on its own, chewy without being tough, and crispy on the bottom without cracking. It’s not your average pizza flour, it’s a blend designed to make the crust the best part of the pizza.

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Why blend Khorasan and Sonora for pizza flour?

Each grain brings something the other doesn’t:

• Khorasan contributes high protein (typically 13–15%), which builds gluten strength, giving your dough stretch, structure, and that satisfying chew in every bite.
• Sonora White Wheat is low-protein and fine-textured, softening the blend so the crust doesn’t become dense or bready. It also adds a subtle sweetness that balances Khorasan’s richness.

The combination produces a dough that behaves beautifully, extensible enough to stretch thin, strong enough to hold toppings, and flavorful enough to stand on its own with just olive oil and salt.

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What does pizza made with this flour taste like?

Think of it as the flavor of a great Neapolitan-style crust, but with more personality. Khorasan gives the dough a subtle nutty, buttery richness that you just don’t get from standard all-purpose or “00” flour. Sonora keeps it light and slightly sweet. The two together produce a crust with a complex, almost wheat-forward flavor that store-bought pizza flour simply can’t match. Bakers consistently describe it as “the best pizza dough I’ve ever made.”

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What styles of pizza is this blend best for?

This blend is well-suited for:

• Thin-crust and Neapolitan-style pizza, stretches easily, blisters beautifully in a hot oven
• Roman or pan pizza, the added protein holds up well to longer proofing and thicker builds
• Flatbreads and focaccia, Sonora’s softness makes it a natural fit
• Sourdough pizza dough, fermentation brings out the Khorasan’s nutty depth even more

It works for both same-day dough and long cold-fermented dough (24–72 hours). The extended ferment especially rewards patience, the flavor deepens significantly.

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Can I use this flour as a 1:1 substitute for all-purpose or “00” pizza flour?

Yes, with minor adjustments. A few things to keep in mind:

• Hydration: Start at the same hydration as your usual recipe, then add water 1–2 tablespoons at a time if the dough feels stiff. Whole grain fresh-milled flour can be more absorbent than refined “00.”
• Proofing time: This blend responds beautifully to a longer, slower ferment. If you’re used to a quick 2-hour rise, try a 24-hour cold proof for best results.
• Mixing: Don’t overwork the dough. Khorasan’s gluten is extensible but not as elastic as modern hard wheats, mix until just smooth, then let time do the work.

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Is this flour whole grain?

Yes. Our Pizza Flour Blend is stone-ground from the whole kernel, bran, germ, and endosperm, so you’re getting the complete nutritional profile of both grains. Unlike refined “00” pizza flour, which strips the grain down to just starch, this blend retains the fiber, natural oils, and micronutrients present in whole grain wheat. It does produce a slightly heartier crust than white “00,” which most bakers prefer once they’ve tasted it.

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Does this flour contain gluten?

Yes. Both Khorasan and Sonora White Wheat contain gluten and are not suitable for anyone with celiac disease or a wheat allergy. Khorasan in particular is a high-protein wheat with strong gluten development, it’s what gives the dough its stretch and structure. This flour is not gluten-free.

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Is this flour non-GMO?

Yes. Both the Khorasan and Sonora White Wheat used in this blend are non-GMO. Khorasan is an ancient grain that has never been hybridized to the degree of modern commercial wheat. Sonora is one of the oldest heritage wheats in North America. Neither has been genetically modified.

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Where does the grain come from?

Both grains are sourced from quality farms committed to naturally grown, non-GMO grain. We are not currently USDA Certified Organic. If you have questions about our sourcing, reach out at hello@kernrivermilling.com, we’re happy to share what we know about where your flour comes from.

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How should I store this flour?

Because this is fresh-milled whole grain flour with the germ intact, it contains natural oils that can go rancid faster than commercial flour. For best results:

• Use within 3–5 days at room temperature in a cool, dry, airtight container
• Refrigerate for up to 2 weeks
• Freeze for up to 6 months, thaw overnight in the fridge before use

The short shelf life is a feature, not a flaw. It means your flour is genuinely fresh, not sitting in a warehouse for months before it reaches you.

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