Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, 2.2 pound (pack of 4)

I bought this 00 flour because I wanted to get closer to the pizza crust I enjoy in pizzerias. The blend of soft white wheat milled to a very fine 00 texture sounded promising for a smoother dough and a lighter bake. The pack of individual 1-kilo bags is convenient for trying it out without committing to a huge bag. In practice, mixing water and a little yeast, the dough comes together quickly. It feels fine and powdery, which makes kneading pleasant. It stretches nicely and holds its shape when I shape the dough into rounds for the oven. What stood out was how forgiving it is for home ovens. The crust developed a nice blister and a tender bite, with a gentle lift that reminded me of a proper pizzeria slice. It also leaves a pleasing aroma that lingers after baking. One small caveat is the packaging can be a bit dusty when opened and you want to seal the bags properly to prevent moisture. The protein level suggested by the description means I needed to adjust hydration a touch if I’m used to softer doughs, but once I dialed that in it was smooth sailing. Overall this flour delivers reliable, tasty results for homemade pizza and I would buy it again.

This flour makes superb neapolitan-style pizza dough. Because it is so fine, it makes for a wet dough, but with a 24 hour rest in fridge, it handles beautifully. I have also used this dough to make a poolish-style dutch-oven loaf and it was also excellent.

Great go-to flour for pizza and breads. Produces the best crust I've ever made. I use it for a variety of breads in our wood oven.

Capella's Pizza is our favorite place for pizza. It's always ready quickly and is the best authentic Italian pizza in Birmingham! On our last visit, I left the table to visit the men's room. On the way, I saw a pallet of 25 lb. bags of Caputo 00 Pizzeria Flour... I had to purchase some of this on Amazon and now we can make our favorite pizza at home!

Great for making pizza dough for my pizza oven. Makes great dough! Also such a good value.

This flour has the fine mill that you don't get with bread flour, but the increased gluten. Regular 00 flour is lower in gluten so you don't get those amazing hollow bubbles. I still use 00 for pasta instead of semolina (easier to work with), but this is my GO TO for Italian breads. And while it works great in a pizza oven, this flour even produces professional results in a standard oven. This flour has actually taken my focaccia and pizza game up a notch. The fine mill gives it a great texture and the extra gluten means you get that crispy bottom crust germane to Neopolitan pizza. You won't regret the purchase.

It’s a very good product, especially if you take the time to let it rise. However it can be a little bit more challenging to work with and form into pizza.

Absolutely wonderful for making pizza in the pizza oven. I’m gluten intolerant and this four did not bother me at all.