Antimo CaputoChef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta

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!

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.ProsMakes superior pasta and pizzaMake artesinal breads like ciabatta and baguettesConsMore expensive than a good quality all purpose flourIts not locally sourcedIt does not come in an organic optionMy favorite pizza dough recipeINGREDIENTS500 g Antimo Caputo Chef's 00 flour280 g water (cool not cold)2 tbspoons plain yogurt or cultured sour cream2 tsp salt3/4 tsp instant yeast (aka Bread machine yeast)PREPARATIONThis 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 is very nice flour. I just had to try it out, so I purchased a case. I make a sourdough crust. It comes out crispy on the outside and chewy on the inside. I bake it in a 500 F oven on heated cast iron for about 7 minutes. I’m very happy with the results. I do get good results with all purpose flour as well, but the Caputo is probably a little better. Enjoy.

This flour is THE BEST!!!! Protein content is exceptional and everything is DELISH!!! When you order in bulk the prices are unbeatable!!!!If you haven't, read to on the EU regulation on flour....Caputo is a must have if you bake

I love this brand of bread flour; it helped me learn the art of sourdough! The smaller packs stored easily in my lack of cupboard space in my kitchen (the excess was stored in a pantry). The cost was very reasonable! Happy Baking!!

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.

We started making pizzas during the pandemic, as nothing was open. After experimenting with different flour types, I started using 00 flour mixtures, and came up with my own recipes. Luckily I had four Cambro containers for storage after getting this for half-price a couple of weeks back. This pizza is a 50/50 blend of Caputo 00, and All Trumps non-bromated flour, with a 65% hydration, 24 hours ct. Just yummy.

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.