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

We have been experimenting with homemade pizza dough. This was our first time purchasing this flour vs what was at our local market. Our verdict: this by far resulted in the best dough. It was easy to use, good value for the money and fine consistency. Our pizza crust turned out delicious, just as we wanted! Crispy on the bottom + soft in the middle.

This pizza dough is great. We have it on auto delivery. Better than just plain white flour. Highly recommend.

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!

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 etc I 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.

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.

I've ordered this same product three times now over the period of a year and while I have had no problem with the flour itself, it is oddly inconsistent in what I receive in packaging and packing quality. This makes me a bit leery of the source of the product and a tiny bit doubtful of its authenticity. My most recent shipment arrived in a clear repack bag with several holes in it resulting in an Amazon box full of pillow air-packs and about a half cup of flour. Quite the mess! That said, the flour has performed wonderfully. I use only for pizza and it results in a very tender, chewy and yet easily extensible crust/dough. I recommend it, but be careful with the unboxing in case the bag has been punctured.

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.

If you’re serious about making top-quality pizza at home, Antimo Caputo 00 Pizzeria Flour is a game-changer. This flour is the real deal—perfect for achieving that light, airy crust with just the right amount of chew. It’s finely milled and high in protein, which helps create the perfect dough elasticity for high-temperature baking. I’ve used other flours in the past, but nothing comes close to the results I get with this one in my pizza oven. The dough is easy to work with, and the flavor is spot on—just like a true Neapolitan pizza. Highly recommend for anyone who loves making pizza from scratch!

Tried this out as it is always recommended by those who use pizza ovens (better for the higher temperature) but after using it, we see very little difference between it and the Robin Hood All Purpose Unbleached flour sold in Canada.

Adter receiving it I weighed the package and it came in at 4.125lbs. I would t be surprised if all of the come in under weight.

Il y avait des bibittes dans mon sac

Not same as 1kg Caputo Pizzeria flour bags I’ve used in the past, turns into a sticky mess. Tested twice, measured to the gram, using the same recipe, in an electric mixer. Cannot hold 65% hydration which Caputo Pizzeria flour easily does. Photos show balls immediately after 15 min in mixer and quick shaping. Top two pictures are this product, bottom two are from a 1kg Caputo Pizzeria bag.