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.

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!

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.

Great quality flour. If you’re looking for Italian flour this has been my go to

Amazing flour for your pizzas! A real plus is some folks who cannot tolerate some wheat products find this Italian grown wheat flour doesn't cause issues! Delicious!

Great soft flour for pizzas and others breads or noodles. Caputo makes some high quality flour worth the “extra” money. My dough is always so easy to work with. The gluten structure is right where I like it. Not to heavy so my shaping gets done easily. Can’t go wrong with this flour.

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.