Antico Molino Napoli Antimo Caputo '00' Flour 2.2 Lb (Pack of 4)

Amazing quality flour for the best pizza dough and homemade pasta. It’s just like being in Italy.

very fine good tasting strong flour.When making pasta with this and Bob's red mill semolina, you will never use regular flour againrecipe (serves 4 or 5 adults)350g Antico Molino 00 flour150 g bobs red mill semolina4 or 5 egg yolk1 tab olive oil2 tea saltMix flour and semolina and saltpour onto a clean, dry surfacemake a "well" in the center of the dry ingredientspour in your oil and 3 egg yolksstart pulling in flour to the middle where you will mix it by handif it is dry add another egg yolkYou will have to kneed a bit to get the gluten to evolve so after its all incorporated kneed for 3 minutesand keep going until you have a nice slightly elastic doughIMPORTANT- you have to let the dough rest! cover it with plastic wrap and let it rest for a minimum of 30 minutes but up to 4 hours.cut off a portion of the dough and kneed it for 1 minute, flatten it with your hand then roll it in your pasta machine on the 0 or 1 setting a few times, you can fold the dough over itsself (adding a sprinkle of flour to the inside of the fold) and this will keep it from rippingNow start moving up the numbers 1 at a time until it is at your desired thickness.Toss pasta into heavy boiling water and cook for 1 minute.Top with sauce or olive oil and fresh herbs!

I know Caputo has flour for pizza and flour for pasta but this version of 00 has done me well for both. IWe don't have a lot of kitchen storage so I like an option that is perfect for all types of homemade Italian food. I have been using it since we got back from our honeymoon in Italy and it is like we are back in Rome. I even use it when I run out of all-purpose flour and it still works well. Although I try not to use it for that purpose often since 00 is more expensive.It is very fine so be warned that it covers your space easily. But the mess it totally worth it because of the taste and texture of your pizza, pasta, and breads.But buy this four pack- it is the most cost effective and it comes packages very very well.

I use this to make pizza dough. I can't tell the difference between using fresh and dry active yeast, or in bottled vs tap water, or in iodized vs kosher salt. But the flower, the working of the dough, and the fermentation cycle all make huge differences. This flour is amazing and yields a chewy dough with great texture. I cook in a ceramic egg style grill and run the pizza stone above 600°F. We found it doesn't work so well inside an oven even with a pizza stone.

Good flour for making pizza

This was extremely hard to find (probably due to the Covid-19 outbreak), but I finally got my order, and it is absolutely wonderful. Previously, I was using King Arthur Italian Style flour for pizza, and it worked pretty well, but the real 00 flour works even better. It stretches better, is easier to kneed, and has a better flavor. I make pizza in my Gozney Roccbox portable pizza oven at about 800-900 degrees in about 2-3 minutes flat, constantly rotating the pizza to prevent burning. Best pizza ever.

Pricey for flour but well worth it for the best pizza dough ever!! Stretches out thin without a hassle—great texture. Also wonderful for pillowy focaccia.

My daughter been bugging my about getting her some 00 flour to make her favorite food, pizza. It arrived several days after I ordered it. The email said it was handed to someone at the resident directly but it was pictured left on my doorsteps in the heat. But, when I opened the box the flour was warm but intact! She was excited then thought she could not use it because most of the recipes required that the oven temperature set to 600. My oven max is 550. Well let me tell you the taste of this dough is amazing!

Je la commande. Pour mes pâtes à pizza longues fermentation.Elle est vraiment top.Je fais mes pizza dans un four electrique à 550 degrés.Ma famille les trouvent tellement bonnes, que j'ai vendue mon four à pizza ooni.Avec la farine saputo ( sac rouge) et longue fermentation, c'est gagné !

This flour is the best I have used for pizza. Make silky smooth dough. Supplier's packaging was terrible, the box looked really beat up and the bags of flour were placed in the box upside down causing them to leak inside the box and out of the corners, salvageable but really annoying! Supplier gets 2 stars, Caputo's gets 5 stars!