Antimo Caputo Nuvola Super 0 Pizza Flour 5 Lb Repack - Italian Zero 0 Flour for Authentic Pizza Dough

I tested many flour..this one is the best for Italian Margherita pizza..dough overnight 10h 700f 3 minutes..soft and chewy .the best and most expensive..if you have guests use this and you will not disappoint

We keep ordering again and again! This is our favorite flour for pizza dough from scratch. Its so easy to work with and we go through it pretty quickly because of how awesome it is.

I buy in 5lb bags and freeze until I use it. This is only for a long fermentation pizza, and I only use it when pizza needs to be eaten in no less than 72 hours. The pizza dough comes out amazing in a pizza oven, at 800 degrees, close to what you might eat in Naples. The dough comes out so easy to work with, holds toppings and makes a delicate tasting crust; one can see the structure in the dough with this flour. Worth it for the family and special guests.

Best for homemade pizza….

The absolute best flour for traditional Neapolitan pizza. I used this Caputo Flour at my restaurant when I had it and people loved the pizza. It doesn’t make you feel heavy.

This flour is great. Made neo-Neapolitan pizza and turned out airy and crispy. I already ordered another bag of this flour. Came really quick nice repack.

In Italy they don’t sell them in bags like this, what they do is they buy a big bag and they separate them in to smaller bags to make a massive income 💵

While it is a bit expensive, the flour has worked really really well when I use it for sourdough baking! The crumb tends to be nice and airy. And the taste is *chef’s kiss*! I have also used it in my focaccia recipes and loved the way it came out!