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:
In Stock.
Arrives
Monday, May 11
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Size: 176 Ounce (Pack of 1)
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.
Product Dimensions : 12 x 7 x 5 inches; 1.55 ounces
UPC :
Units : 176.0 Ounce
Best Sellers Rank: #11,062 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food) #54 in Wheat Flours & Meals
#54 in Wheat Flours & Meals:
Customer Reviews: 4.7 4.7 out of 5 stars (1,737)
Brand Name: Antimo Caputo
Item Form: Raw
Flavor: Pizzeria
Region of Origin: Italy
Cuisine: Italian cuisine
UPC: 692991808026
Global Trade Identification Number: 16
Item Type Name: Antimo Caputo Pizzeria Flour (Blue) 11LB Bag
Item Weight: 1.55 ounces
Size: 176 Ounce (Pack of 1)
Item Package Weight: 4.85 Kilograms
Number of Items: 1
Unit Count: 176.0 Ounce
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Monday, May 11
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
Size: 176 Ounce (Pack of 1)
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
Size: 176 Ounce (Pack of 1)
Best flour ever. Pizza. Pasta. Bread
Reviewed in the United States on March 23, 2026 by Amazon Customer
Size: 176 Ounce (Pack of 1)
i buy this on a frequent basis. I love making pizzas. dough is always perfect. flour is always in good shape when it arrives. chewy texture and still crunchy
Reviewed in the United States on January 30, 2026 by Brandon W
Size: 176 Ounce (Pack of 1)
great
Reviewed in the United States on February 24, 2026 by Harry Bolz
Size: 176 Ounce (Pack of 1)
Tasty pizza 👍🏼
Reviewed in the United States on January 23, 2026 by Albert Villasin
Size: 176 Ounce (Pack of 1)
My wife can't tolerate most wheat products. She has been trying to eat gluten-free for a number of years. Yet we found that when we visited Italy, she was fine with local wheat used in pasta and breads. Maybe it's all the chemicals used in US agriculture, I don't honestly know. But I make sourdough pizza every week for Friday night and use this flour. It mixes well, ferments nicely with the sourdough culture and makes a great pizza that my wife enjoys.
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Reviewed in the United States on October 21, 2025 by Marty B
Size: 176 Ounce (Pack of 1)
Other flours do not compare to caputo for making pizza
Reviewed in the United States on December 27, 2025 by Betty Riddle
Size: 176 Ounce (Pack of 1)
good
Reviewed in the United States on November 10, 2025 by Jane