Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza

Step into the world of authentic Italian pizza making with Antimo Caputo Pizzeria Flour Blue, a 176-ounce bag of pure, milled magic. This isn't just flour; it's the golden key to unlocking the true potential of homemade pizza. It's the kind of stuff that turns your kitchen into a Naples pizzeria, minus the Vespa parked outside. With its finely milled texture, this flour is like the silk of the baking world. It's so finely ground that you might mistake it for powdered clouds from an Italian sky. This is the flour that dreams are made of, creating a dough that's as elastic as a gymnast yet as tender as a first kiss. It's the foundation of a pizza crust that crisps to perfection, offering that satisfying chew and airy lightness that's the hallmark of a true Neapolitan pizza. But what really sets Antimo Caputo Flour apart is its pedigree. Crafted in Italy with a blend of the finest wheat, it carries the essence of Italian baking tradition in every grain. It's like having a nonna (grandmother) in your pantry, imparting generations of baking wisdom into your pizza dough. This flour is not just for professionals; it's a testament to Caputo's commitment to quality, making the art of perfect pizza dough accessible to home bakers. Whether you're a seasoned pizzaiolo or a weekend baking warrior, this flour elevates your pizza game, turning every pie into a masterpiece. TL;DR: Antimo Caputo Pizzeria Flour Blue is a game-changer for homemade pizza enthusiasts. Its fine texture and authentic Italian quality transform your dough into a culinary canvas, perfect for crafting pizzas that would make Naples proud. It's not just flour; it's a ticket to pizza perfection, one bag at a time.

This is a very good flour. I'm an experienced bread, cake, and all round baker and have bought more pounds of flour than I can count including King Arthur, artisan stone ground, sonoran white wheat, and on and on. Caputo 00 works! Day it arrived, I was out of bread for sandwiches and toast so cranked up the trusty KA mixer with 1 1/2 teas. dry yeast, tiny pinch of sugar to feed the yeast, 1 1/2 cups warm water and let it bubble. Added about 1/2 of one 2.2 pound bag of flour, 2 eggs, 1/2 cup dry whole milk powder, and generous teas. of salt. Let it knead with the dough hook watching to make sure wet enough to maintain a bottom on the dough but dry enough to completely clear sides of bowl. After it looked right to me, let it double then dumped into sprayed long bread pan and let rise again. Baked for only about 20 min. in preheated 425 oven since was not a wide or high loaf but just the size i needed - hold one thick slice of leftover meatloaf. Turned out to be one of the better sandwich loaves I've ever made with good crust and crumb and taste. Could even slice it hot out of the oven. Since this worked, tried an almond pound cake using almond paste and, of course, checked it long before the time set in recipe and it was done. Nothing worse in baking than wasting good ingredients on over cooked dried out cake. This also worked beautifully. While the cake might have been different or even better if used cake flour or all purpose, this one turned out just fine. I've checked and checked and this pack of 10 seems to be the best buy. If anyone knows of better buy, please let me know. Thanks.

We recently had an outdoor brick oven built and have been hosting pizza nights. I tried a few other brands of 00 flour and none of them compared to Caputo. I had been ordering smaller bags, so I decided to purchase a large 55 lb bag. It arrived within a couple days in perfect condition. This flour makes the best Neapolitan pizza dough. I will definitely be ordering more - I’m currently trying to determine how frequently I’ll need flour, in order to set up auto delivery. Great value for the money.

I saw an Italian chef make pizza dough with this flour and thought to try it out. This flour makes dough that is high in gluten, stretchy, and makes pizza crusts that are as good as any I've ever made. The old dough? All purpose flour dough does not compare. It is like apples and oranges. I'll never make another pizza with all purpose flour as long as this flour is out there on the market. The crusts made with this flour taste like NYC pizza which is the best in the country, so I'm thinking I'm lucky to have tried this flour.

Taste good

Love this flour and have been using it for quite some time now. I don’t like using certain ingredients from USA bc of he chemicals and added ‘ingredients’ I see the price just went up and that I did not like. This is already expensive flour but considering what other junk is out there, I still would purchase this.

I use this flour for everything. My husband can’t eat flour from the USA because of the gluten, but he can eat this flour from Italy. If you are gluten intolerant in the USA, you may want to give this brand a try.

Awesome Italian flour will buy again ,great for bread pizza dough anything ,

I make Pizza, bread, etc weekly. The flavor of this flour is perfect to my taste. I only have used Caputo red or blue lable. My Italian chef neighbor recommended Nuvola.

Excelente masa y a buen precio costo beneficio la recomiendo 👌🏼

making your own is a great feeling

I love this light low gluten flour. I use it in all my baking. I am gluten sensitive, not celiac. I find this flour more digestible and I like the light texture that it gives to bread, pizza dough, cakes, muffins, cookies and pastry

por el servicio serían cinco estrellas. la harina tengo que probar mejor para calificarla