Antimo Caputo Chefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Love this flour! No stomach issues when using it. It’s like eating in Europe where they don’t allow GMO foods.

I have always wanted to try "00" flour. This was my first time baking with it and I will never go back to using AP or Bread Flour. The flour is more silky and fine than cake flour. I sifted through a sieve there were no hard or thick grounds everything went through with no issues. There is only one (1) ingredient listed "wheat", this is not bleached or enriched. My daughter and coworker have gluten intolerance/allergies neither of them had a reaction from the baked goods. My coworker was honestly so excited and happy she got to endure with no side affects. The quality of the flour is worth the money, I have purchased more since my first order and will continue to do so. I do wish the flour was offered in at least 10 lbs. or more. The flour is versatile and can be used for breads as well as pastries.

I like this flour for making pizza dough. I’ve been using it for years now. Makes the best pizza crust if you like a nice bread like dough.

Excellent flour! So light Perfect for baking… biscuits are the best!

Amazing product.... How I got here... I use to live in FL, down the street from Fortunatos, an amazing Pizza / Italian restaurant... Moved to WA and had trouble finding GREAT pizza... so started to learn and experiment in my kitchen.... Was making OK progress, until You Tube / Vito Iacopelli's instruction of making poolish (pre fermented dough), using a pizza steel and OMG, the most delicious / best textured crust I've ever had! Vito suggested 0/0 Flour, so I orderd this one and used it to make the poolish (300g). After poolish was made, I used King Aurthur Bread Floud to complete the recipe... OMG, that crust, "soft and crunchy at the same time", I have an olive oil / garlic / herbs n spices dip for the crust.... I tried an experiment, and used All Purpose Floud for the whole pizza, and while it was good, the 0/0 for poolish and the rest bread flour was much better... I bought 2 of these to start, but the 10 pack is a little more than double the 2 pack, so 3rd time, got the 10 pack... You will not be disapointed!

I’m new to the homemade pizza universe, after my kids bought me a pizza oven, and I recently started using 00 flours. The texture of the dough is actually pleasant to the touch, compared with other flours. I’m not ready yet to compare different brands, but I did buy a more expensive 00 flour, and I can’t tell the difference. Maybe someday I’ll return to this review to update, and share my knowledge. Meanwhile, this flour is great.

Worked excellent better that Caputo Blue

Great sour dough bread. No additives! We stopped King Arthur organic bread flour because they started adding enzymes. So we switched to this and the bread is great.