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

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.

This flour is truly top quality! I use it for making pizza and bread, and the texture and elasticity of the dough are just perfect every time. It’s easy to work with, gives a beautiful crust, and has become my go-to for all serious baking. Worth every penny!

This is a very good flour. I'm an experienced bread, cake, and all round baker and have bought more pounds of flour than I can count including King Arthur, artisan stone ground, sonoran white wheat, and on and on. Caputo 00 works! Day it arrived, I was out of bread for sandwiches and toast so cranked up the trusty KA mixer with 1 1/2 teas. dry yeast, tiny pinch of sugar to feed the yeast, 1 1/2 cups warm water and let it bubble. Added about 1/2 of one 2.2 pound bag of flour, 2 eggs, 1/2 cup dry whole milk powder, and generous teas. of salt. Let it knead with the dough hook watching to make sure wet enough to maintain a bottom on the dough but dry enough to completely clear sides of bowl. After it looked right to me, let it double then dumped into sprayed long bread pan and let rise again. Baked for only about 20 min. in preheated 425 oven since was not a wide or high loaf but just the size i needed - hold one thick slice of leftover meatloaf. Turned out to be one of the better sandwich loaves I've ever made with good crust and crumb and taste. Could even slice it hot out of the oven. Since this worked, tried an almond pound cake using almond paste and, of course, checked it long before the time set in recipe and it was done. Nothing worse in baking than wasting good ingredients on over cooked dried out cake. This also worked beautifully. While the cake might have been different or even better if used cake flour or all purpose, this one turned out just fine. I've checked and checked and this pack of 10 seems to be the best buy. If anyone knows of better buy, please let me know. Thanks.

Great quality flour. If you’re looking for Italian flour this has been my go to

Great soft flour for pizzas and others breads or noodles. Caputo makes some high quality flour worth the “extra” money. My dough is always so easy to work with. The gluten structure is right where I like it. Not to heavy so my shaping gets done easily. Can’t go wrong with this flour.

I saw an Italian chef make pizza dough with this flour and thought to try it out. This flour makes dough that is high in gluten, stretchy, and makes pizza crusts that are as good as any I've ever made. The old dough? All purpose flour dough does not compare. It is like apples and oranges. I'll never make another pizza with all purpose flour as long as this flour is out there on the market. The crusts made with this flour taste like NYC pizza which is the best in the country, so I'm thinking I'm lucky to have tried this flour.

This is very nice flour. I just had to try it out, so I purchased a case. I make a sourdough crust. It comes out crispy on the outside and chewy on the inside. I bake it in a 500 F oven on heated cast iron for about 7 minutes. I’m very happy with the results. I do get good results with all purpose flour as well, but the Caputo is probably a little better. Enjoy.

We use this exclusively for home made pizzaas in our Ooni oven. This always arrives fresh with plenty of shelf life and it has so far been well packaged. The 00 grind has makes the best crusts - light and fluffy with plenty of bite and great browning in the high heat of the Ooni. 11.5% Protein (gluten) is good for shorter ferments if you like to bake your crusts the same day you make the dough. The difference between this Red bag and the Blue bag Antimo Caputo "Pizza" 00 is the protein content. The blue bag is higher at 12.5% and better if you want to ferment overnight. Both produce excellent results.

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!

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.

making your own is a great feeling

por el servicio serían cinco estrellas. la harina tengo que probar mejor para calificarla

Ho acquistato questa farina per preparare la mia pizza fatta in casa e devo dire che il risultato è ottimo. La consistenza della pasta è stata perfetta, elastica e facile da lavorare. Inoltre, la pizza aveva un sapore delizioso e un profumo incredibile. Ha una percentuale di proteine ​​e glutine ben bilanciata, il che la rende perfetta per preparare una pasta sottile, croccante e leggera. Inoltre, la farina è molto facile da usare e da lavorare.