Antimo Caputo Chefs Flour, Italian Double Zero 00, Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Pound (Pack of 10)

This flour makes the BEST sourdough! That is coming from someone with a gluten sensitivity who is usually very careful about the types of flour I use. I was genuinely impressed by both the quality and digestibility of this product. The flour feels fresh and high-quality, and it produces a beautiful texture and flavor in sourdough bread. I also appreciate how healthy and clean the ingredients feel compared to many other options on the market. It has been much easier on my digestion while still delivering excellent baking results. Another thing I love is the versatility — I have used it for sourdough, other baked goods, and even homemade pasta with great success. The packaging is durable and keeps the flour fresh, while still being lightweight and easy to handle. The size is also very convenient and provides a great amount of product for frequent baking. Overall, I highly recommend this flour to anyone looking for a high-quality and versatile baking staple.

I have been gluten intolerant since I was 19ish, I am now 42. I was gluten intolerant long before being gluten free was the cool thing to do so, for many of these years, there weren't gluten free options available in stores and there weren't an abundance of gluten free recipes to choose from. Fast forward years later and my daughter found these enzyme pills that help breakdown gluten and they work nicely -I can take the pill, eat gluten, be okay. Fast forward and year or so and an acquaintance of mine tells me that he has no gluten issues in Europe. What!?! I started doing research and found that the US is not as careful in the way the produce, harvest, whatever their wheat and flours. Fast forward some more and my husband decided we were going to purchase this flour, made in Italy. Made bread, ate a few bites, praying I wouldn't get sick. I didn't get sick. We have made bread a couple of times and scones once and I have eaten all of it without issue. This will be the only flour I purchase for the rest of my life. It is a nice soft, flour, clean taste, clear flour scent, packaged well, arrived undamaged, makes amazing breads.

I'm on my third bag of this. I go through one every month or two because I can't have processed foods, and have to bake everything I want myself. It's twice as expensive, but I don't feel as heavy or bloated, or mentally foggy as I do from regular, and even organic flour. This Antimo Caputo flour works really well for pretty much everything. I've made artisan bread, sourdough, burger buns, hot dog buns, cakes, biscuits, gravy, enchilada sauce, tortillas, crackers, pretzels, cookies, pizza crusts, gingerbread, shortbread, banana bread, pasta, cinnamon rolls, crepes, and a bunch of other stuff with it, and they all tasted pretty good. It comes in a giant bag and I haven't had any tears or spills on delivery. I will continue to purchase this, and hope the price drops some. My first bag was $84, and the rest have gone up to $93 and then $103. Not thrilled about that, but it's still the cheapest per ounce anywhere I've found.

I got my flour today and always fantastic! The expiration date was March 2027 and plenty of time to use the flour. This has a higher protein than the blue bag and goods for pizza, bread and all-around flour needs. When it comes to cakes This flour will be a firmer texture and if looking for a lighter flour go with cake flour with less protein.

This Italian flour is a different wheat from American. Semolina vs Duram. I am allergic to duram flour, which means no baking or eating pasta etc. for the last 10 years. :( But I am not allergic to this soft wheat flour. :) Delicious, finely ground, easy to use. Last year my daughter entered a pie contest using our former well known duram flour. She did not win. This year she used the Italian flour and won. Same recipe and baker with a different flour. Easy to mix, smooth texture, works very well. I even had a small bite with no rash or other allergic responses. Definitely a win-win!

This is hands-down the best pizza flour I’ve ever used! If you’re searching for the ultimate, consistently top-tier flour for perfect pizzas every time, look no further—this is it. The 55-pound bag was an incredible deal, especially compared to the smaller 1-kilogram bags I used to buy. Not only does it deliver unbeatable quality, but it’s also a game-changer for anyone serious about their pizza-making. Highly recommend! --- Top Tier Neapolitan Pizza Dough Recipe Poolish (Pre-Ferment) 1. In a bowl, combine: 300ml (or 300g) water 5g honey 5g yeast Mix thoroughly. 2. Add 300g of 00 flour and mix until fully combined. 3. Scrape down the sides of the bowl to prevent the poolish from drying out. 4. Cover the bowl and let it rest at room temperature for 1 hour. 5. Transfer to the fridge and let it ferment for 72 hours. Tip: Use a narrow container. This helps maintain the gluten structure by encouraging vertical stretch rather than allowing the poolish to collapse in on itself. --- Dough Preparation 1. Remove the poolish from the fridge and let it rest at room temperature for about 30 minutes. 2. In a large wooden bowl, combine: 400ml (or 400g) water The rested poolish 5g yeast 5g honey Mix until integrated. 3. Add 30g salt and mix well. 4. Gradually add 700g of 00 flour, reserving a small amount for adjustments if needed. Mix until the dough comes together. 5. Knead the dough by hand for a few minutes to develop the gluten. 6. Add 10–15g of extra virgin olive oil and work it into the dough until fully incorporated. 7. Cover the dough and let it rest for 15–20 minutes at room temperature. 8. Lightly oil your hands and gently dab or slap the top of the dough. 9. Flip the dough and shape it into a smooth ball. 10. Lightly oil a bowl, place the dough ball inside, and cover it. 11. Let the dough rest in the fridge for 48 hours. --- Shaping Dough Balls 1. Remove the dough from the fridge and let it rest for 1–2 hours at room temperature. 2. Divide the dough into individual portions and shape them into balls. 3. Let the dough balls rest at room temperature for 2–4 hours. Tip: Rest time may vary depending on the temperature. For example, at 25°C, 2 hours is usually sufficient. --- Freezing Dough Balls If you plan to freeze the dough balls for later use, freeze them immediately after shaping. When ready to use, transfer the frozen dough balls to the fridge the night before. Before using, let the dough rest at room temperature for 1–2 hours.

Antimo Caputo Chef’s Flour, Italian Double Zero 00, is the gold standard for anyone serious about making authentic Italian pizza. This five-star flour transforms your dough into a pizza masterpiece, whether you’re a seasoned pizzaiolo or a home cook. One bag of this premium flour yields six perfectly-sized 275g dough balls. Here’s the recipe for dough perfection: 1000g of flour, 650g of water, 5g of yeast, 10g of honey, and 10g of salt. Start by making a poolish—a pre-ferment that enhances flavor and texture—then cold ferment the dough balls for an optimal rise and unbeatable taste. The fine, powdery texture of this 00 flour ensures a smooth, elastic dough that’s easy to work with. It’s perfect for achieving that thin, crispy crust with a tender bite that’s characteristic of authentic Neapolitan pizza. TL;DR: Antimo Caputo Chef’s Flour: The ultimate choice for making authentic Italian pizza with ease. One bag makes six 275g dough balls using a simple, flavor-enhancing recipe. Perfect for creating delicious, high-quality pizza dough every time.

I love this brand. It's a bit spendy, but worth the price when my pasta is so tasty. It does make a difference the type of flour used. I would have given this a 5 star review if it wasn't for the condition it arrived in. I had three bags of the flour and two were damaged. There were holes in the packaging as well as the shipping box. This item isn't returnable so now I'm out $23.00. I find this disappointing and will not order this item from Amazon again.

This is the best flour that I can find outside of buying it in Europe and bringing it back. It makes the BEST pizza and bread. I always buy it when it is in stock.

No better flour for pizza.

Super!! Farine au top pour mon pain au levain🤗

I use it for pizza and it's perfect.

Bought 6 packages ( 2 lots of 3 each) but received only 5