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

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!

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!!

We’ve been buying flour from you for years; it always arrives quickly and is always of good quality. Thank you.

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!

I ordered this at the recommendation of coworkers who make their own pizzas and they were right. This flour is better than bread flour for pizza dough. This flour gives the texture and taste of the old pizzerias that I remembered growing up. You know, the hand tossed pizzas not the machined rolled production pizzas that you get these days. This flour had the perfect stretch to hand toss is you are coordinated to do. FYI, I did a cost analysis on homemade vs big box pizzas. Cost analysis including cost of home electric and gas price and ingredients to make a pizza less your personal labor cost is about $10 for an 18inch pizza with 5 generous toppings. (toppings were 1.5lb of cheese, 1 lb white mushrooms, 1-green pepper, .5 lb mild Italian sausage, and 8oz pepperoni) Homemade pizza, cost less and taste the best!!

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.

We eat pizza maybe once a week. Between the four of us, we make 5 pizzas for the Ooni 3 we have (uses about 500g per week). That being said, we'll probably be making pizzas from this dough for the next year (if it lasts). We had been using AP flour for our pizzas, but it just wasn't getting us the consistency that we needed. The dough would tear quite often while stretching it out. We kept hearing about Tipo 00 flour (this brand specifically), and how it stretches better, and has better performance in high heat wood-fired ovens. They weren't wrong. The pizzas from this dough were fantastic. And I had significantly less tearing while stretching the dough this time, as well. Where this product loses a star is the value and freshness. Because there was no other flour available at the time of ordering, I had to go with what was available. I'd never bought in bulk before, so didn't know what I should be expecting in terms of price. Wound up paying significantly more than it usually is (about $50 more for the bag than its normal price). Also, the bag arrived ripped, so I'm a little concerned about what that means for freshness and whether we'll have a bug problem in the future. I've boxed up all of it in airtight containers; unfortunately I don't have a deep freezer, so can't stick it in one for 48 hours. Bummer. We'll see.

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.