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:
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Arrives
Friday, Oct 30
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At a glance
- Condition
- One-time purchase
- Size
- 176 oz (Pack of 1)
- Dimensions
- 12 x 7 x 5 in; 1.55 oz
- Weight
- 1.6 oz
- Item Form
- Raw
- Region of Origin
- Italy
- Container Type
- bag
Features 5
- 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.
Description
ABOUT Typo “00” Pizzeria flour is a finely milled flour celebrated for its excellence in crafting pizza dough. With its elastic and robust gluten structure, it's perfect for achieving the chewy yet light texture of Neapolitan pizzas. Beyond pizzas, this versatile flour finds applications in various Italian breads and pastries. Withstanding temperatures exceeding 700° F, it ensures a perfect crust char and a tender, airy crumb, making it the top choice for discerning pizzaiolos and home chefs alike. RECIPE To make Neapolitan pizza dough, activate yeast in lukewarm water with sugar, then mix with flour and salt to form a dough. Knead until smooth, let it rise until doubled, then divide and shape into balls. Rest briefly, then shape into pizzas and add toppings. Bake at the highest temperature until golden, then let cool before serving. Enjoy your Neapolitan pizza! RECIPE To make Italian pastry with pizzeria flour, start by mixing the flour, sugar, and salt, then cut in chilled butter until crumbly. Add an egg and a bit of water to form a dough, chill for 30 minutes. Roll out the dough, cut into shapes, and bake at 350°F (175°C) for 10-15 minutes until golden. Cool on a rack, then optionally glaze or sprinkle with powdered sugar before serving.
Specs 20
| Product Dimensions | 12 x 7 x 5 inches; 1.55 ounces |
|---|---|
| Units | 176 Ounce |
| Brand Name | Antimo Caputo |
| Item Form | Raw |
| Region of Origin | Italy |
| UPC | 692991808026 |
| Global Trade Identification Number | 16 |
| Container Type | bag |
| Cuisine | Italian cuisine |
| Flavor | Pizzeria |
| Item Type Name | Antimo Caputo Pizzeria Flour (Blue) 11LB Bag |
| Set Name | Antimo Caputo Pizzeria Flour (Blue) |
| Part Number | 6555 |
| Item Weight | 1.6 ounces |
| Item Package Weight | 5.17 kg |
| Number of Items | 1 |
| Unit Count | 176 Ounce |
| Package Size Name | 176 Ounce |
| Number of Pieces | 1 |
| Size | 176 Ounce (Pack of 1) |
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Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Friday, Oct 30
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
Best pizza flour ever!
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
There's always Pizza being made in my house
Size: 176 Ounce (Pack of 1)
I switched to using this flour for about 3 years now and it's definitely taken my pizza to the texture I was looking for as a pizza chef. I've served hundreds of pizzas in the last few years out of my own home for friends, family, and community, and they all agree that this is some of the best bread they've ever had in general. I know people who claim to have gluten issues, but after having the bread made from this flour, they tell me that they don't even experience any problems afterwards, with the exception of people with celiac of course. Once I switched to this flour I've never turned back, and I use it for all of my pizza and focaccia breads. You definitely notice the difference using European flour when kneading the dough and it's actually easier to handle. I use a real pizza oven in my back porch that gets up to a 1000 degrees, and the dough from this flour reacts to a good oven spring every time cooking at around 750 to 800. I'll sometimes bake in a home oven as well at Max heat of 525° with a carbon steel plate or a Pizza steel as they call it, have to par bake it first with sauce, then add the ingredients and finish bake it, and had really superb results as well for what I'm looking for. Anyway, I couldn't speak any greater about this flour as it is extremely exceptional and taste incredible. Highly highly recommend after 3 years of experience with it making anywhere from 60% hydration to 100% hydration batches!
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Reviewed in the United States on July 15, 2026 by Aaron
Try it, you'll LOVE it!
Size: 176 Ounce (Pack of 1)
Just got this the other day, best flour I've used so far!made a homemade pizza and it was amazing, can't wait to make focaccia next!
Reviewed in the United States on September 1, 2026 by Nancy Y Watkins
Perfect flour!
Size: 882 Ounce (Pack of 2)
Just amazing flour! Its perfect for pizzas! Using Antimo Caputo flour makes my pizza crust 1000 times better!!
Reviewed in the United States on May 5, 2026 by Wolfgang Gabse
It's better tha US flour
Size: 176 Ounce (Pack of 1)
Best flour ever. Pizza. Pasta. Bread
Reviewed in the United States on March 23, 2026 by Amazon Customer
Mejores pizzas
Size: 176 Ounce (Pack of 1)
Sigo comprando este producto porque es genial para mis pizzas
Reviewed in the United States on October 6, 2026 by Ivonne Guzmán
Good buy!
Size: 176 Ounce (Pack of 1)
Good flour buy. The crust of the pizza is chewy and tender. I will purchase this big bag of flour again, and again.
Reviewed in the United States on October 10, 2026 by David Thomas
Italian pizza flour
Size: 176 Ounce (Pack of 1)
My favorite pizza flour ever!. Bake at high heat for a great crispy flavored crust, this is my 3rd bag
Reviewed in the United States on July 14, 2026 by gary k