Antimo Caputo Pizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

This flour is a must when making your own pizza dough. I’ve tried other 00 flour brands and nothing compares. I had been buying smaller sized bags regularly and finally decided to purchase this 55 pound size bag. It works very well for pizza in out outdoor wood fired pizza oven. The texture of the dough is amazing. Best tasting crust!!

Caputo is a must-have if you want to create amazing pizza, bread, or pasta at home. Real Italian Taste: It makes pizza dough that's light and stretchy, just like the pizza you get in Italy. Works for Everything: You can use this flour for all sorts of cooking, not just pizza. I've made bread, pasta, and even pastries with it, and they all turned out fantastic. Always Great: Every bag I've bought has been top quality. This flour is made consistently well. Easy to Use: It's smooth and easy to work with, whether you're mixing by hand or using a mixer. Lots of Flour: The big 55 LB bag might sound like a lot, but if you like cooking often, it's a great deal. The bag keeps the flour fresh for a long time. Natural and Good: This flour is made from high-quality wheat and doesn't have any artificial stuff. It's great to use in your recipes. .Whether you're into pizza, bread, or pasta, using this flour will take your cooking to the next level. You won't be disappointed!

Who likes pizza? Just about everyone like pizza and certainly everyone in my house. We have pizza Fridays where everyone makes their own. I do the cooking, after all the oven is only 800 degrees! I decided it was time to up our game. Our pizzas were good enough not to be missing eating out, except for the convenience of doing nothing to create them. I like to cook, so why pay someone else to take away my pleasure? The toppings are easy, I make my own sauce which leaves the dough. Enter the master pizza flour, Caputo 00. This flour is so fine it's amazing. We use a recipe we found that calls for this specific flour and it is a game changer. When mixed correctly, the dough is just like you see in videos. It has elasticity, is firm and makes a perfect crust. The taste is awesome too. I heard cautionary tales about not overloading the toppings. Nevertheless, I added more and more toppings with each successive pizza and found no limit, except I had everything on the pie that I wanted. One tip I will share, use semolina, corn meal or another flour on your peel to ensure the pizza will slide off the peel and into the oven. I did learn this the hard way. Picture a reverse calzone. What a mess, but I still ate it and the crust was great! Buon appetito!

One of the top flours for making Neapolitan style pizzas. Highly recommend whether you're experienced or just starting out in the world of homemade pizza. And honestly, if you're just starting I'd say go big or go home. 55lbs gives you plenty to work through while you perfect your technique, and we all know that you tend to be most excited by new things when you first start them. So go ahead and blow through a whole bag and get that pizza recipe figured out, make a few bad pizzas, experiment with toppings, and try your hand at different sauces. Still considerably cheaper than buying King Arthur or even the same Caputo brand in little 5lb bags from the grocer, and you'll never worry about running out if you didn't get your ratios exactly right given the humidity and temperature on any particular day. Practice makes perfect, and not only will 55lbs give you plenty of practice, I can guarantee you that Caputo has had more practice than most and has perfected the art of milling pizza flour.

If you're serious about pizza, especially about Neapolitan style pizza, it's well worth the extra money to upgrade to this*. I've used many different bread and high-gluten flours from the US (KA bread flour is my second favorite) and nothing creates the same airy-light and crispy on the outside crust that this does. If you're used to US bread flours, there will be a bit of a learning curve as you get used to working with this flour. The dough produced doesn't have the same structural integrity as one made with bread/high-gluten flours, so you need to be gentle working with it and possibly not ferment it as long. Some sourdough starters will be too strong for this flour and may compromise the gluten integrity. I also find that I usually end up using a lower hydration level with this flour than with KABF and similar flours *If you don't have a wood-burning or other high-temperature oven (at least 750F), you may be better off with normal bread flours. The difference in crust structure will be minimal at lower temperatures and this flour may not brown correctly. This is true even with the steel plate and broiler method.

I used a good Neapolitan Pizza recipe from the Internet, important to follow the procedure exactly as they recommend and the results were amazing. I let the dough ferment 24 hours like the recipe called for. Honestly, this is the best tasting and textured Pizza crust I have ever made. My order was also sent out and delivered 3 days sooner than the original shipping estimate. The contents were in perfect condition considering the distance and difficulty of shipping a 55 pound bag of flour. Again, I HIGHLY recommend this authentic and wonderful product. I will be buying more in the future.

Amazing , good light and airy , still strong and I recommend it as it’s easier to stretch your pizza dough out!

J'ai énormément apprécié pouvoir faire venir à ma porte un sac de 25 kilos ! J'ai choisi à cet effet la Caputo Blu, une marque et une référence de farine conseillées par les meilleurs pizzaioli en Italie (d'origine italienne, et passionné de pizza napoletana, je suis souvent sur leurs différents forums). C'est donc sur le conseil de spécialistes de la "napoletana" que j'ai choisi cette farine. Et elle donne le résultat escompté : bon levage, bonne maturation, bonne tenue à la cuisson, bonne élasticité au travail d'extension, et, bien évidemment, le goût : excellent. Je recommande cette farine. Quant à son conditionnement de 25 kg : il faut avoir la place et surtout l'estomac pour engloutir toutes les pizze que l'on peut faire avec, mais c'est assurément le meilleur prix.

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I make pizza every tuesday with that flour, great for napolitan pizza. I also use it for making my Liege Waffle!

La mejor harina. Muy elastica e hidratada. Tiene un sabor estupendo. Perfecta para pizza, los panes salen deliciosos. Tiene es toque de corteza crujiente y tierna a la vez. Se nota la diferencia. Nada que ver con cualquier otra harina de gran superficie.