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.

So I didn't really believe that this flour could be so different than a regular all purpose flour. It has a similar protein% (gluten%) I love my brand of all purpose flour, Hungarian high altitude all purpose four, but it does not make a fantastic and chewy pizza crust like Caputo 00. This is because of the type of wheat used to create the 00 flour. In the United States, most flour is made with hard winter wheat, which is a great hardy variety but its gluten is less elastic. Caputo 00 is made from soft wheat, or some call it spring wheat. This wheat hasa similar gluten level, but its gluten is more springy. This makes pizza crust chewy and tender, and noodles that are stretchy with a bite. Pros Makes superior pasta and pizza Make artesinal breads like ciabatta and baguettes Cons More expensive than a good quality all purpose flour Its not locally sourced It does not come in an organic option My favorite pizza dough recipe INGREDIENTS 500 g Antimo Caputo Chef's 00 flour 280 g water (cool not cold) 2 tbspoons plain yogurt or cultured sour cream 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) PREPARATION This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone. If you don't have a stone, invert a cast iron pan and preheat it with the oven.

Great flour, natural and digestible. This is real flour, without the additives or glyphosate as you would find in any American supermarket. Great for pizza or bread. Obviously your pizza will depend on your knowledge and skill, but this flour is ideal for it.

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.

This flour is truly top quality! I use it for making pizza and bread, and the texture and elasticity of the dough are just perfect every time. It’s easy to work with, gives a beautiful crust, and has become my go-to for all serious baking. Worth every penny!

I make sourdough bread once per week and wanted to experiment with a better quality flour than what the United States produces. I usually opt for organic flours here in the States, but wanted to try either Einkorn or a non-adulterated (without modifications or chemicals) Italian flour. My sourdough starter loaves to be fed this and my lives rise high with a beautiful crumb, flavor and texture. I also used it to make a loaf of white bread, and got the most high rising loaf ever in 30 years of baking. This flour was the only variable, really. I'm not sure if it was a fluke or a sale that I paid a reasonable price for this last month, but I see that the price is back up again. Hopefully my 22 pound supply will last until I catch another sale cycle. Also worth mentioning is that I wear a continuous glucose monitor (just gathering some stats to see how different foods impact my blood glucose, as a health care provider). The sourdough bread that I make doesn't spike my blood sugar much, and even less when made with this flour. I do consume it, always, with a protein first, and it's not the mainstay of my diet...but I thought this was worth mentioning as I explore the impact of different foods on my blood glucose.

This is very nice flour. I just had to try it out, so I purchased a case. I make a sourdough crust. It comes out crispy on the outside and chewy on the inside. I bake it in a 500 F oven on heated cast iron for about 7 minutes. I’m very happy with the results. I do get good results with all purpose flour as well, but the Caputo is probably a little better. Enjoy.

Very nice flour for Pizza Dough and/or Pasta Dough. With the right hydration (65% to 70%), it makes a smooth dough that’s easy to work with. However, I think the Protein level should be above 12% to 13% for a stronger dough. NOTE: If making Pasta Dough, I recommend use 50% ‘00’ and 50% Semolina Flour. I did take away one star because it’s too expensive compared to other very good ‘00’ flour. Also, the bags are too small. It would be nice if it was available in lager size bags (10-lbs to 15-lbs)….at a far more competitive price! OVERALL; I would recommend this flour…if you don’t need allot of it.

Excellente farine (avec 13 g de protéines) qui garantit des pates à pizza faciles à travailler, moelleuses et savoureuses sur des temps de fermentation et repos longs comme courts, avec levure ou levain. Les choux montent en pâtisserie, farine géniale, je recommande.

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

Me encanta el sabor y textura que da a miz pizzas