Antimo Caputo 00 Pizzeria Flour (Blue) 9 Lb Repack

It's perfect for our pizza dough and the cost is great.

Absolutely The Best Flour for pizza. I use the following recipe to make pizza in my Pizzeria Pronto oven and they come out great.500gr Antimo Caputo 00 Pizzeria Flour325gr water (65% hydration)10gr salt3gr active dry yeastI highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and doughball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza andbread dough are di!erent. Being exact counts, and nothing works better than a digital scale.Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for twominutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, oruntil double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equalpieces.To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch thetop of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the twoends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dustyour pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This willprevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of thepizza ball should be soft and silky.Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched intoa thin crust pizza.If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of therefrigerator an hour or so before you want to use them.Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop moreflavor, and a fully developed dough browns better in your oven. (Recipe and Instructions shamelessly stolen from Forno Bravo website, but it's the recipe and technique I use)

I really love this Antimo Caputo 00 Pizzeria Flour, it is the beginning of a great pie!! Stretches very well.

Real love this pizza flour. Definitely needs that 800 degree heat to get that beautiful pizza crust. This is my second order of this flour. The taste and texture of the crust is amazing

Amazing flour. I never made pizza dough from scratch before so I was amazed that my first attempt worked out as well as it did. I used to buy frozen pizza dough from Walmart which worked well enough. When they ran out of that I'd buy frozen bread dough which also worked well enough. Neither tasted like the pizza you get from a pizzeria though. They were a pain to work with as well since when you tried to roll it out or stretch by hand, the dough was like stretching a rubber band that wanted to go back to its original size. This dough would roll out and stay that way.I used four cups of flour and a cup and half of water which yielded three balls of dough sufficient for a 12-inch pizza each. I mixed it using a hand mixer with dough hooks which, is probably not best for everyone since it does take a bit of strength toward the end to manage the mixer and the bowl. The main disadvantage I had was using a NuWave oven that has a maximum temperature of 350 degrees. It's impossible to get the crust browned before the toppings are overcooked. Nevertheless, with a steel pizza 'stone' the crust was cooked and it tasted like real pizza.I have 4.8 pounds of flour left. If you use Red Star Active from a 2 pound pouch a dough ball for a 12-inch pizza costs $1.15

Oh yes, it's wonderful. Made pizza 10 days ago which was superb -- well done but soft around the edges like homemade bread. 10 years ago, I was diagnosed with Celiac and I have been an adamant non gluten eater since then. However, I was intrigued to try 00 Zero flour because when I was in Italy, Italian flour never bothered me. This time when I made my own dough, I ate only one large slice and a small piece the next day. No problems. But that's me. I know not to go wild eating it. I truly feel we Americans are having problems with our GMO processed flour. 00 Zero Italian flour has low gluten. However, one must not over-knead the dough because it will increase the gluten protein. Tomorrow I'm making potato gnocchi which I adore. I'll top those cute little nuggets with fresh sage floated in warm melted butter and then add Parmigiana Reggiano cheese to taste. Can't wait. Need some courage, though, to attempt Ravioli but if all goes well, I'm on my way.

Best flour for pizzas!

The flour is good. Its multi-bagged. Not in its own box.I blame amazon for shipping this in a box that was too big for it, and with other items. I a writing this first to warn people who are ordering it, to order it separately.... so it doesn't explode at a fed-ex facility in L.A. and you end up with only part of your order, the rest of it is at some guys house or in a box of lost and found at FedEx.Anyways - 00 Flour! AWESOME for pizza dough. I have been working on finding the best recipe for pizza dough as I make my own pizza oven. Using 00 by itself is interesting, and tasty. 00 mixed with regular bread flour also works.