Antimo Caputo 00 Pizzeria Flour (Blue) 12 Lb Repack

This flour is the absolutely the best for making dough that will be used for pizza cooked at very high temperature - 700+ degrees such as in a wood-fired pizza oven. It is specially formulated for high temperature. I make a cold-proofed dough, 24-72 hours in the fridge. (gives a lot of flexibility to make dough ahead). The dough has good elasticity and strength to hand stretch without tearing. Puffs up beautifully around the edges/rim, nice crunch on the outside and soft inside and has great flavor. We’ve done three rounds of family pizza-making parties with our new Ooni Pro oven and this dough. 4yr and 6yr olds to 59yr olds all give two thumbs up. Highly recommend.

I have, until now, used Antimo Caputo 00 Chef's Flour (Red bag) for pizza and thought it made the best pizza. I have used the Red for baking bread and cookies as well. Worked great!I read they formulated the Blue specifically for pizzerias. Under the heading of "one doesn't know what one doesn't know," I decided to try it to see whether there was a discernible difference between the Chef's Flour and the Pizzeria Flour for baking pizza.Result: It seems, to me, the Blue makes even better pizza crust!! I have used the same process for baking pizza with each, but my pizza turns out more workable, lighter, and crispier with the Blue. Family and friends that have tasted both agree. They really love this pizza!I would definitely recommend using either type for pizza. Each has worked better than any all-purpose or bread flour I have used prior to using this brand. I will continue to use each, with a preference for Blue for pizza making.

this flour makes delicious pizza. i prefer to use half bread flour. This flour really makes a difference. you might think you can make pizza just as good will all purpose flour, well you cant, go ahead and try, it will be garbage pizza. ive never made anything other than pizza with it, but i would if i was gonna make some bread or whatever. Sometimes i just eat spoonfuls of this white gold. It's really fine, so it absorbs more water, so your garbage all-purpose pizza dough recipe will have to be adjusted to add less water. I make pizza every week, and this box of flour has lasted me well over 6 months and will probably last for another month or so. It may seem a little pricey, but if you're interested in doing it right and enjoying your pizza instead of thinking of how you could make it better, it's a sound investment.

best pizza flour for Neapolitan pizza dough. makes my dough perfect and authentic and never fails me. I will only use this to make home made pizzas all the time from now on. And I ordered a lager box and it arrived opened by the mail company I contacted the seller and they were happy to replace it and sent me a new on right away so I didn't miss a beat with making pizza. our family eats home made pizzas maybe 3-4 times a week its fast and easy once you've made a large batch of dough and have them in the fridge and can throw them out for the kids in no time and not a fast food pizza so way healthier. the kids love making the own creations and toppings and get them in the kitchen

Ok, my husband is sicilian. We've been making homemade pizza for many years. I've received many compliments using just plain all-purpose flour. Usually the crust with the regular flour is impossible to get super thin though and definitely not real crispy even using a lot of olive oil.BUT recently I came across a mention of this flour. So I tried it. WOW! It takes pizza crust to a totally new level! First, you can stretch it super thin. Put the blob of dough on a piece of parchment, place the heel of your hand in the middle of the blob and stretch it outwards using the heel of your hand to deftly gently work it out as thin as you like. No olive oil except on your hand! Then put the parchment/dough onto a cookie sheet that you've turned upside down. Decorate your pizza. We've used "regular" toppings as well as ham/pineapple and spinach/chicken/alfredo sauce. And we always use a variety of cheeses that are not only shredded, but also chunks such as romano and asiago. If you like crust, leave a bit without toppings around the edge.Bake on the parchment/cookie sheet in a 500 degree oven. It doesn't take long. After maybe 5-6 minutes (when the pizza firms up) slide off the paper directly onto the oven rack and bake to a deep golden brown. You can take it out before it's done, cool, freeze and finish baking later. Viola, your own frozen pizza!!The crust recipe is on the Caputo website. It keeps in the refrigerator a few days. The dough freezes beautifully in individual portions. It tends to be a little sticky. Be sure to let it come room temp. before using. I made some modifications to the recipe. I substituted a cup of all-purpose flour, I added a pinch of sugar, and I added a dallop of olive oil to the recipe when I was mixing it in my Kitchenaid mixer. Use the dough hook and just re-position it a few times as it crawls up the hook.I had numerous people say this is the best pizza they've ever had! Including my sicilian daughter who, oddly, isn't that fond of pizza!

I've been using King Arthur bread flour for years. I finally decided to try '00' flour to see if it makes a difference. To my pleasant surprise...it does. I like a thin-crust pie. This flour is easy to work with—I used the same recipe I've always used with the bread flour. The finished product is perfect. It forms a nice crust with just enough chew and has a great flavor. While I wish four didn't weigh so much, 'cause shipping charges results in a fairly pricey purchase—but, I really like making world-class pizza and so do those who get to eat it, so price isn't really a factor. If you are into making your own pizza dough I encourage you to try it out. I've now placed two orders from the seller. Delivery was quick both times.

This flour makes a wonderful pizza dough..It's easier to form and the texture after baked is fuller. I use it with my bread machine to mix the dough and it works great.