Antimo CaputoChef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

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 am a pizza person. I own an outdoor pizza oven and I have experimented with different doughs and formulas. I applied my best formulas to this product and the results were fantastic. The dough was elastic and I could easily stretch it to the proper size. The crust was crispy outside and soft inside. This product really made a difference.

I’ve had great results with this flour. Mixes and develops well. I like that it’s from Italy and easier to digest.

I love this brand of bread flour; it helped me learn the art of sourdough! The smaller packs stored easily in my lack of cupboard space in my kitchen (the excess was stored in a pantry). The cost was very reasonable! Happy Baking!!

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.ProsMakes superior pasta and pizzaMake artesinal breads like ciabatta and baguettesConsMore expensive than a good quality all purpose flourIts not locally sourcedIt does not come in an organic optionMy favorite pizza dough recipeINGREDIENTS500 g Antimo Caputo Chef's 00 flour280 g water (cool not cold)2 tbspoons plain yogurt or cultured sour cream2 tsp salt3/4 tsp instant yeast (aka Bread machine yeast)PREPARATIONThis 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.

I couldn't be happier with Antimo Caputo Chef's Flour! This 2.2 LB bag of Italian Double Zero 00 flour produces the nicest, softest dough for pizza, bread, and pastries. After a long search for the perfect flour for homemade baking, I finally found it—this flour is genuinely exceptional. I even recommended it to my son, and now he buys it all the time! If you're serious about your baking, this flour is a must-have. Highly recommend for anyone looking to elevate their homemade creations!

Best flour out there unless you mill your own. It is only wheat from Italy. I have gluten sensitivity and when a I use this flour it doesn't effect me. I make bread every week and it turns out fantastic.

I make pasta, taste good