I looked this up and Italy bans the use of glyphosate in agriculture and by the end of 2020 the european union will have banned it throughout their membership countries. There are other countries in the world that do ban it but the US does not. Any product from Italy should be free of glyphosate chemical.

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Chef's Flour 2lb - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Chef's Flour 2lb - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Q: ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

I used 00 flour in this recipe from NYT Cooking. I agree with others that one of the keys is a VERY hot oven. Maybe it's just not possible in the home. Build a pizza oven outside? Also, weigh your ingredients, as shown here: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Buon appetito!

Q: Does this work well for deep dish crust?

Have not used it for that. I have used it for other crusts, many breads and biscuits, brioche, etc. Haven't had a problem with anything yet. Gone through over 60 pounds in a few months.

Q: Is there an expiration date listed on the flour bags?

It is on top of the flap, date is in european format. Mine was 22/08/2015, not quite a year from purchase but I use this alot

Product ID: 384913512

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Details

Brand
Antimo Caputo
Item weight
998 g
Allergen information
Wheat
Specialty
Additive Free
Diet type
Vegetarian

🌾13% high protein gluten strength

🔥Ideal for 500-600°C home ovens

🇮🇹Authentic Italian heritage since 1924

Frequently Bought Together

Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Caputo Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb

Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour

Description

🍕 Elevate your pizza game with Italy’s finest flour – bake like a pro, impress like a local!

OPTIMIZED FOR HOME OVENS - Designed for 500-600°C, delivering soft, bubbly crusts
PREMIUM 13 PROTEIN POWER - Strong, elastic gluten for perfect dough rise and chew
100 NATURAL ADDITIVE FREE - Pure soft wheat flour for clean, flavorful results
VERSATILE CULINARY ESSENTIAL - Perfect for pizza, bread, pasta & gourmet baking
AUTHENTIC NEAPOLITAN CRAFTSMANSHIP - Milled slowly in Italy for true pizza tradition

Chef's Flour 2lb is a premium Italian Double Zero 00 soft wheat flour with 13% protein, milled slowly for optimal water absorption and gluten strength. Perfectly crafted since 1924 for authentic Neapolitan pizza, bread, and pasta, it excels in home ovens reaching 500-600°C. Additive-free and made from the finest selected grains, it delivers a soft, tender crust with signature bubbles, bringing Italy’s culinary heritage straight to your kitchen.

Specifications

Product Dimensions	7.62 x 7.62 x 15.24 cm; 997.9 g
Item model number	One Kilogram Tipo 00
Allergen Information	Wheat
Units	1040.99 Milliliters
Brand	Antimo Caputo
Cuisine	Italian cuisine
Age Range Description	All ages
Region Produced In	Italy
Special Feature	Additive Free
Manufacturer	Antico Molino Napoli

Have a Question? See What Others Asked

ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

Is this GMO free?

Does this work well for deep dish crust?

Is there an expiration date listed on the flour bags?

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