Antimo CaputoPizzeria Flour for Authentic Pizza Dough, 80 Ounce (5 Pound Bag) Repack

Good product.

I was using a high-quality, high-protein bread flour for my Neapolitan style pizzas. They came out good but I really wanted to try this flour to see the difference. WOW I can't believe the huge difference. Dough is super easy to handle and shape, crispy bottom and light interior, fluffy cornicione, I am adding a little bit of whole wheat and/or semolina rimacinata for flavor (about 10%). This purchase totally upped my pizza game and I'm not going back to bread flour!

I bought a copy of Ken Forkish's book The Elements of Pizza which recommends the Antimo Caputo pizza flour. I've bought this flour once before, but it was quite expensive. This repackaged flour is a better alternative. It comes in two heavy zip lock backs, in an Amazon shipping box.I have been baking artisan bread for a long time, but I am still trying to improve my pizza technique. I have made three pizzas with this flour. The flour is very finely milled, almost to the level of pastry flour. However, it has a higher gluten content than pastry flour.Bread flour, like King Arthur bread flour, is high gluten flour that is milled from winter wheat. The aim for artisan bread is a chewy bread. In contrast, pizza has to be formed into a flat round. If it has too much gluten, it will be difficult to form into a pizza. If it has too little gluten the dough will not be dense and may not have as good a flavor. The Antimo Caputo flour seems to be milled for a medium between all purpose flour and bread flour. The resulting dough is very smooth and is fairly easy to form, even when the dough is cold.

Backstory: 550 electric oven; never been able to get the pizza stone to make an appropriate difference in the crust no matter how or where I placed or preheated it and after years of trying gave up. Though making great pizzas, it was never the crust I wanted. Presently: just purchased baking steel 1/4", and despite wishing I would've bought the next size up, works great, and with this flour was able to make Neapolitan style pizzas that taste the same and better than my local Neapolitan pizza place because he can't cook a consistently good pizza (though of course I can't get the crust as good on the bottom). Light airy crust like it should be. The flour smells, feels and tastes delightful. I preheat the steel on the second from the top rack level on 550 for at least 45 minutes, then switch to High Broil for 15-30 minutes and am able to get the steel briefly to 700+ degrees.

This flour is the go to choice for Pizza crust especially for Neopolitan style ZA. The dough is enhanced by making a “ poolish” starter before mixing together the final dough. You will get classic Neopolitan pizza crust using a pizza oven either wood fired or gas, BUT you can also get reasonably excellent results with your regular kitchen oven baking at high temp on a pizza stone with a 5 or 10 minute pre fire before adding toppings. See above pic. If you want great home pizza use this flour not regular nor bread flour. You will feel and taste the difference. Watch Vito Iacopelli instructional videos on YouTube for more amazing info and demos on how to use this amazing flour to take your home “ ZA” to the next level. Molto Magnifico!

I love making home made pizza and i wanted to try some authentic Italian flour. I do like the 00 flours texture and they make pushing out the dough easy peezy. I feel like for the price, the flavor profile wasn't.....I dunno....special I guess. I've experimented with a handful of flours and I feel this one has a rather ordinary flavor and texture for being an expensive imported 00 flour. Maybe I was just expecting too much but I still don't think I'd get it again.UPDATE...After doing some research on flours imported from Italy, I found the way the product is stored when shipping and the way a distributor stores the flour will greatly affect the product. Perhaps I got a mishandled batch of flour. I recently made a batch of dough with Caputo pizzeria that was very good. The flavor was great, crispy on the outside and soft chewy inside. I was very impressed the difference in the dough this time around. It was night and day.

If you've ever wondered how Italy or some of the best pizza makers create such delicious dough, look no further than the main culprit, Antimo Caputo Pizzeria flour "00". This finally ground flour is a staple amongst some of the finest pizzerias around the world. Antimo Caputo Pizzeria flour creates a slightly crispy yet mildly chewy texture invigorating your senses.

Flour is the Key! No store flour feels like 00 flour when it's made. It's like silk.Without 00 flour it's not going to be as good a pizza, that is a fact.Antimo Caputo 00 Pizzeria Flour is the foundation to great pizza.I have been making my own pizza dough for ten years. I have experimented with every grocery store flour around. From Bread, Self Rising, Cake and combinations of them all. I've added light beer, dark beer, cornmeal, milk, special yeast, sugar, honey, olive oil...etc etc etcI cook in oven and outside B-B-Q grill, both camping and at home.If you only add this flour in place of any grocery store flour, you will produce such a better pizza it will shock you!Find receipts online and refine to what works for you.On baking, I use a stone in the center of a electric oven @ 500° for 8 min.Outside BBQ it can very too much to list.Antimo Caputo is the brand to buy.Red label (Chefs flower) or Blue label (Pizzeria) The Antimo Caputo website lists the flour as the same in each.The 5lb. repack will save you some money.