3X Farina Molino Caputo Pizzeria by Pizza Napoli Pizza Flour Pizza Flour 1kg

If you are serious about making pizza at home, stop looking at other brands and just buy this. There is a reason why Caputo Pizzeria is the benchmark for pizzaioli worldwide.Why It’s the Best• Perfect Elasticity: The gluten structure is incredible. The dough stretches beautifully without tearing, allowing you to get that paper-thin base while maintaining a sturdy crust.• The "Cornicione": This flour produces a spectacular rise. I achieved a light, airy, and charred "leopard-spotted" crust that I simply couldn't get with standard "00" flours from the supermarket.• Consistency: Having a 3-pack is great because the quality is identical from bag to bag. It handles long fermentation (24–48 hours) perfectly, resulting in a complex flavor and a dough that is very easy to digest.Tips for Best Results• High Heat is Key: This flour is designed for high temperatures. It performs best in a dedicated pizza oven (like an Ooni or Gozney) or on a high-quality pizza stone/steel in a conventional oven.• Hydration: It handles hydration around 60% to 65% beautifully, staying manageable and not too sticky.Final VerdictThis is a professional-grade product made accessible for home cooks. It has completely transformed my "pizza nights"—the texture and aroma are exactly like what you would find in a high-end pizzeria in Naples. Highly recommended!Would I buy again? Absolutely. I won’t use anything else now.

Quite simply, Caputo Farina 00 soft wheat flour is the best you buy if you want to bring the taste of top restaurants into your own kitchen.For years I struggled to create a home made pizza that tasted anywhere near good enough to share with friends, having tried all manor of supermarket flours. So when an artisan deli opened locally a couple of years ago I was over the moon to find they sold real Italian pizza flour, and in one go my pizzas were on another level.Then came the COVID-19 lockdown, the store was closed and I found myself not just without pizza flour, but without pizza. The restaurants were closed too so I couldn’t even buy one in.So there was nothing else left but to find a solution online, hours of research over a period of weeks went into identifying the important qualities of pizza flour, and looking for a product that ticked all of those boxes, and was available to buy when stores around the country were closed and supermarket shelves hadn’t seen flour in months.I made a decision to go with Caputo Pizzaria flour and found this 10Kg pack on Amazon. At around £2.20 per kilo the price is at the premium end of the market, especially when you consider you can buy a no frills supermarket flour for about a tenth of the cost. But don’t be fooled, this is a premium product, not simply a premium brand/marketing. The difference in quality and taste is well worth the investment.A single bag (1Kg) is enough for 8-10 individual sized pizzas. I tend to make them in batches using half a bag each time, if you don’t need that many the dough can be frozen and used later. I press individual pieces down flat, place on grease proof paper and pop into a sealed box in the freezer. Separating each dough with the paper means you can take out just the amount you need each time.Remember though, you might have seen your favourite pizzaria pop your pizza in the oven and remove it five minutes later cooked to perfection, but pizza is not fast food. It’s delicate and needs TLC. Be prepared to invest as much time into the process as you are money into the flour. Prepare your dough and give it an hour or so to rise - it should double in size. Push out the air, cut to size and cover with cling film then allow another 24 hours before use. If you keep the dough in the fridge (or freezer) let it reach room temperature naturally before you touch it.I’m now on my second 10Kg pack of this flour, I’ve experimented with it in different ways and put it to use in other types of bread (it delivers a great naan bread), and it’s safe to say I won’t be returning to the deli for their brand of flour and would rather go without than pick up another supermarket flour. Nothing else comes close to Caputo.

Decent shelf life.The best flour for pizza, hands down.Great texture, I would recommend cold fermenting the dough and the added flavour is well worth the effort.

Makes a great dough for neapolitan style pizza. Wonderful

Good deal at the time, price has now gone up. Fairly strong flour - imo, better than most BRITISH flours for pizza

If making pizzas, (and ive tried many flours) this is the go to by far. Best 00 flour on the market, well worth the money. Cheaper flours end up sticky and you end up throwing your dough out after it sticks even on the correct recipe. This stuff is the best, i would never buy supermarket or cheap 00 again

I love this flour

The best i've used so far

Ottimo prodotto per realizzare delle ottime pizze

Perfect

Pour le prix on trouve pas mieux pour cette marque de farine.

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Llegó en muy buen estado con su caja y precinto como siempre.Muy buena para hacer tu propia masa de pizza en casa, excelente fermentación y muy buen sabor.