---
product_id: 541945562
title: "Caputo Antimo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta"
brand: "antimo caputo"
price: "€ 450.09"
currency: EUR
in_stock: true
reviews_count: 5
category: "Antimo Caputo"
url: https://www.desertcart.com.cy/products/541945562-caputo-antimo-chefs-flour-2-2-lb-case-of-10
store_origin: CY
region: Cyprus
---

# 00 superfine grind High gluten elasticity Ideal for high-temp baking Caputo Antimo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

**Brand:** antimo caputo
**Price:** € 450.09
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza game with Naples’ #1 flour—don’t just bake, create a masterpiece!

## Quick Answers

- **What is this?** Caputo Antimo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta by antimo caputo
- **How much does it cost?** € 450.09 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.cy](https://www.desertcart.com.cy/products/541945562-caputo-antimo-chefs-flour-2-2-lb-case-of-10)

## Best For

- antimo caputo enthusiasts

## Why This Product

- Trusted antimo caputo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Additive-Free Purity:** 100% natural, no additives—pure Italian craftsmanship in every bag.
- • **Powder-Fine '00' Grind:** Ultra-refined flour for smooth dough and delicate crumb structure.
- • **Superior Gluten Strength:** Experience dough elasticity that stretches perfectly without tearing.
- • **Authentic Neapolitan Texture:** Craft the iconic soft, tender crust with airy cornicione bubbles.
- • **Trusted by Naples' Pizzerias:** Used by 80% of Naples pizzerias—join the pizza elite at home.

## Overview

Caputo Antimo Chef's Flour is a premium Italian '00' soft wheat flour, finely milled for authentic Neapolitan pizza dough. With higher gluten elasticity and additive-free purity, it delivers a tender, chewy crust with perfect bubbles and a soft bottom. Trusted by 80% of Naples pizzerias, this flour is ideal for long-rise doughs, artisanal breads, and pasta, bringing professional-grade baking to your kitchen.

## Description

Now you can make real Italian pizza at home! Caputo flour is recognized as the world’s best pizza flour and is used by 80% of pizzerias in Naples! If you have already tried making pizza at home and haven’t had much success, we think that switching to this flour will make all the difference! Produced in Naples and ideal for traditonal thin crust crispier pizzas, the Caputo Red flour is a little higher in gluten and protein content and gives a stronger elasticity. It is recommended for long rise doughs. ‘00’ refers to the texture of the flour – specifically how finely it has been ground, so this one is powder fine. The blend of the best wheat available and the slow grind technique used by the Antico Molino Caputo make this flour unique. It is also 100% natural and additive free!.

Review: Das Caputo Tipo 00 ist für mich das beste Mehl, wenn es um original italienische Pizza geht. Der Teig wird super elastisch, lässt sich perfekt ausrollen und bekommt beim Backen diesen typischen luftigen, leicht knusprigen Rand wie aus dem Steinofen. Ich nutze es seit Jahren sowohl für Pizza als auch hin und wieder für meine Sauerteigbrot– immer mit top Ergebnis. Die Qualität ist konstant, das Mehl ist fein gemahlen und verhält sich beim Kneten und Gehen so, wie man es von einem echten „00“ erwartet. Fazit: Wer Pizza liebt und Wert auf authentischen Geschmack und Textur legt, macht mit Caputo nichts falsch. Für mich die erste Wahl beim Backen einer echten Napoletanischen Pizza!
Review: So I didn't really believe that this flour could be so different than a regular all purpose flour. It has a similar protein% (gluten%) I love my brand of all purpose flour, Hungarian high altitude all purpose four, but it does not make a fantastic and chewy pizza crust like Caputo 00. This is because of the type of wheat used to create the 00 flour. In the United States, most flour is made with hard winter wheat, which is a great hardy variety but its gluten is less elastic. Caputo 00 is made from soft wheat, or some call it spring wheat. This wheat hasa similar gluten level, but its gluten is more springy. This makes pizza crust chewy and tender, and noodles that are stretchy with a bite. Pros Makes superior pasta and pizza Make artesinal breads like ciabatta and baguettes Cons More expensive than a good quality all purpose flour Its not locally sourced It does not come in an organic option My favorite pizza dough recipe INGREDIENTS 500 g Antimo Caputo Chef's 00 flour 280 g water (cool not cold) 2 tbspoons plain yogurt or cultured sour cream 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) PREPARATION This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone. If you don't have a stone, invert a cast iron pan and preheat it with the oven.

## Features

- PERFECT TEXTURE: Our wheat flour bakes a soft, flavorful crust for an authentic neapolitan pizza with a soft, tender bottom and bubbles in its cornicione

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0045RE69A |
| Allergen Information | Gluten |
| Brand | Antimo Caputo |
| Customer Reviews | 4.8 4.8 out of 5 stars (4,125) |
| Date First Available | 6 December 2021 |
| Item model number | 89 |
| Manufacturer | Antimo Caputo srl, Corso San Giovanni a Teduccio 55, 80146 Napoli, Italien |
| Product Dimensions | 15.24 x 7.62 x 10.16 cm; 997.9 g |
| Special Feature | Additive Free |
| Units | 10000 Grams |
| Weight | 9.98 kg |

## Product Details

- **Allergen information:** Gluten
- **Brand:** Antimo Caputo
- **Diet type:** Vegetarian
- **Item weight:** 998 g
- **Specialty:** Additive Free

## Images

![Caputo Antimo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta - Image 1](https://m.media-amazon.com/images/I/71RcRpaWq0L.jpg)

## Questions & Answers

**Q: I want to buy 10 kilos, what is the "best before date" on the packages that would be shipped to me?**
A: It's going to vary from seller to seller, but what we have in stock is currently about 7-8 months out. I highly recommend that people buy what they are going to use within a reasonable amount of time. For example a 4 month supply. Then when you come back for more, you'll get even fresher than the last time. If stored in a cool place like a fridge, in a sealed container, you should be able to use it past the "best by" date without much degradation in quality.  If you're going to buy a lot for a survival bunker, you'll want to make sure your rotating your own supplies. Would not leave it on a shelf in places with warmer, humid clients, like the deep south. Bugs WILL find it. If not, maybe alligators.If you're planning on putting this in a gold container and burying it with a Pharaoh for a few thousand years, you might need to take extra measures to preserve it for the journey to the afterlife, or it won't make a very good pizza crust, and the gods may be angry and exert their wrath upon us in the form of plagues of locusts, global warming, or Justin Beiber and the Kardashians.I hope this helps.

**Q: Can this flour be used for making other than pizzas?  Bread or scones for example; maybe adding it to a bread recipe along with the bread flour?**
A: Absolutely. I make French bread with this flour and it comes out absolutely perfect! I do not blend flours. I only use this.

My recipe is...

1 kilo/ 1 bag of flour
1 tsp of active dry yeast
1.5 tsp of salt. I use Himalayan pink salt
Water as needed. Roughly 600g.

Perfect bread every time. My kids love it!

**Q: is this flour bleached?**
A: There are several methods/chemicals for bleaching flour and all are banned in Europe but that is not true for the US. Antimo Caputo flour is milled in Europe so it is not bleached.

**Q: Does anyone know what the percentage of gluten is in this**
A: I found the following technical characteristics on a website for this flour:

Power (W) 300/320
Protein (%): 12-13
Falling Number(s) 340-360
Wet gluten (%) 34-36
Absorption P/L 0.50-0.60
Stability (min) 10-12

I tried to upload a picture of this, but the Amazon browser refuses to take the image. I have no idea why, but it is incredibly annoying. Anyway, I hope this is helpful for you.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by S***O on 11 July 2025*

Das Caputo Tipo 00 ist für mich das beste Mehl, wenn es um original italienische Pizza geht. Der Teig wird super elastisch, lässt sich perfekt ausrollen und bekommt beim Backen diesen typischen luftigen, leicht knusprigen Rand wie aus dem Steinofen. Ich nutze es seit Jahren sowohl für Pizza als auch hin und wieder für meine Sauerteigbrot– immer mit top Ergebnis. Die Qualität ist konstant, das Mehl ist fein gemahlen und verhält sich beim Kneten und Gehen so, wie man es von einem echten „00“ erwartet. Fazit: Wer Pizza liebt und Wert auf authentischen Geschmack und Textur legt, macht mit Caputo nichts falsch. Für mich die erste Wahl beim Backen einer echten Napoletanischen Pizza!

### ⭐⭐⭐⭐⭐ Review
*by B***R on 25 August 2016*

So I didn't really believe that this flour could be so different than a regular all purpose flour. It has a similar protein% (gluten%) I love my brand of all purpose flour, Hungarian high altitude all purpose four, but it does not make a fantastic and chewy pizza crust like Caputo 00. This is because of the type of wheat used to create the 00 flour. In the United States, most flour is made with hard winter wheat, which is a great hardy variety but its gluten is less elastic. Caputo 00 is made from soft wheat, or some call it spring wheat. This wheat hasa similar gluten level, but its gluten is more springy. This makes pizza crust chewy and tender, and noodles that are stretchy with a bite. Pros Makes superior pasta and pizza Make artesinal breads like ciabatta and baguettes Cons More expensive than a good quality all purpose flour Its not locally sourced It does not come in an organic option My favorite pizza dough recipe INGREDIENTS 500 g Antimo Caputo Chef's 00 flour 280 g water (cool not cold) 2 tbspoons plain yogurt or cultured sour cream 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) PREPARATION This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone. If you don't have a stone, invert a cast iron pan and preheat it with the oven.

### ⭐⭐⭐⭐⭐ Review
*by C***E on 1 November 2024*

Excellente farine (avec 13 g de protéines) qui garantit des pates à pizza faciles à travailler, moelleuses et savoureuses sur des temps de fermentation et repos longs comme courts, avec levure ou levain. Les choux montent en pâtisserie, farine géniale, je recommande.

## Frequently Bought Together

- Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta
- Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
- Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semola Flour - All Natural Dough for Fresh Pasta

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*Product available on Desertcart Cyprus*
*Store origin: CY*
*Last updated: 2026-02-25*