Antimo Caputo 00 Pizza a Metro Flour - Repacks (9 Lbs)

I've been baking pizza at home for five years, slowly discovering and developing what I need to know to make "pizza night" a joy instead of an chore. Baking on a stone in a very hot oven helps, but I think I've reached the limits of all-purpose flour.The Antimo Caputo 00 Pizza a Metro flour turns out to be perfect for our setup. It works easily and develops a good dough ball. Fermenting for 1 or 2 days in the refrigerator brings out flavor in the crust.But, it's really that moment when you shape the pizza when this flour shines. The dough practically stretches itself into a beautiful, thin disk that is ready for toppings. Both my spouse and my daughter in law—pizza-making skeptics—were stunned when they got their hands into a dough ball and saw how it stretched without breaking apart.I appreciate this distributor's prompt service, and the convenience of being able to purchase a "repack." I expect that once our wood-fired brick pizza oven is done some time this summer that I'll be purchasing full bags of this (or a higher-heat mix) from them.

I love the flavor this flour gives the dough. However, the flour is so light, it doesn't hold up to toppings. Especially on thin crust pizzas. You have to mix the flour with half bread or all purpose flour to get the rise that will stand up to the toppings. But again, you can't beat the flavor. I tried Caputo 00 flour but it is meant for high heat ovens (above 700°) and didn't quite cook through even though the pizza appeared to be done. The Caputo 00 Metro is made for lower Temps like home ovens. I've been in search of the perfect pizza crust. If I find it, I'll post it.

I love this “formula” for my pizza dough, pizza oven. Look up caputo’s website to learn more, but the point is, each different type, from their blue packaging, to the Americano, is developed for different oven temps. So best to figure out what works best for you. If using a domestic range type oven, might use Americano, if you have a red hot wood burning oven or grill, maybe the blue packaging. For me, this is perfect for my pizza oven...

Makes delicious pizza in my oven on pizza stone. Best flour you can use; dough is so easy to form. Try it you will absolutely love it!

great flour to use, but I care more for the Americana blend. need say more? That's why only 4 stars, but deserving of 5.

The best flour for pizza I have ever used! Worth the money.

This is my second order of 00 metro flour. It is used for pizza baked in ovens under 600 degrees. Make pizza in a conventional oven every week and the difference is amazing.

Wonderful