Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza
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Availability:
Only 10 left in stock, order soon!
Arrives
Monday, Jun 23
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Features
- Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy.
- High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and protein resulting in long-rise dough.
- Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700DegreeF.
- Perfect texture: Our flour bakes a soft, flavorful crust for an authentic pizza with bubbles in cornicione. Contains less protein and blended with more Farina Manitoba to give dough more strength.
- For home ovens, we recommend using our Red chef's flour which is designed for temperatures under 500DegreeF.
Brand: Antico Mulino Napoli 1924
Item Weight: 1.55 ounces
Package Weight: 5.17 Kilograms
Item Form: Raw
Region of Origin: Italy
Product Dimensions : 12 x 7 x 5 inches; 1.55 ounces
UPC :
Units : 176.0 Ounce
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If you place your order now, the estimated arrival date for this product is:
Monday, Jun 23
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
I buy this flour for making pizza dough. It makes the best Neapolitan style pizza dough with great texture and flavor. I use a recipe that calls for bulk fermenting in the fridge for up to a few days and it always turns out great. This flour holds up nicely and makes fantastic dough when I follow the recipe. The price is on par with what I would pay per ounce for a lesser-quality flour in my local grocery store.
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Reviewed in the United States on February 15, 2025 by Skibabette Skibabette
I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough are di!erent. Being exact counts, and nothing works better than a digital scale. Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes. Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces. To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of the pizza ball should be soft and silky. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them. Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven. Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!
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Reviewed in the United States on May 17, 2021 by Heidi St George Heidi St George
Works great for pizzas. It creates a strong gluten bond.
Reviewed in the United States on March 9, 2025 by WILLIAM
Recently got an outdoor pizza oven and wanted to make authentic Neapolitan pizza crust. This flour does a great job and the recipe that comes with it is spot on. Highly recommend for wonderful authentic pizza dough.
Reviewed in the United States on February 19, 2025 by Alissa
Best pizza flour for pizza ovens only flour I use
Reviewed in the United States on March 6, 2025 by greco2003
Took a good pizza dough recipe and made it great. Worth every penny if you like home made pizzeria quality pizza.
Reviewed in the United States on January 29, 2025 by S. Radeski
I think Caputo is by far the best flower for pizza and pasta. I have purchased these bags many times over the years, but unfortunately this last batch was filled with some critters and that was a bit disappointing. It was about 45 days since my purchase, and the bag was unopened. I called Amazon and they were very kind to give me a credit which I appreciate. Not sure what they can do to avoid the critters getting inside as I know that it is a common issue with many flours.
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Reviewed in the United States on September 1, 2024 by Brett B
I received the 11 lb bag of blue pizzeria flour on March 20th. The flour expires June 24th. I opened the bag and there were bugs crawling in the flour.
Reviewed in the United States on March 22, 2025 by Jerry R. Kempfer