Antimo CaputoPizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

Caputo is a must-have if you want to create amazing pizza, bread, or pasta at home.Real Italian Taste: It makes pizza dough that's light and stretchy, just like the pizza you get in Italy.Works for Everything: You can use this flour for all sorts of cooking, not just pizza. I've made bread, pasta, and even pastries with it, and they all turned out fantastic.Always Great: Every bag I've bought has been top quality. This flour is made consistently well.Easy to Use: It's smooth and easy to work with, whether you're mixing by hand or using a mixer.Lots of Flour: The big 55 LB bag might sound like a lot, but if you like cooking often, it's a great deal. The bag keeps the flour fresh for a long time.Natural and Good: This flour is made from high-quality wheat and doesn't have any artificial stuff. It's great to use in your recipes..Whether you're into pizza, bread, or pasta, using this flour will take your cooking to the next level. You won't be disappointed!

One of the top flours for making Neapolitan style pizzas. Highly recommend whether you're experienced or just starting out in the world of homemade pizza. And honestly, if you're just starting I'd say go big or go home. 55lbs gives you plenty to work through while you perfect your technique, and we all know that you tend to be most excited by new things when you first start them. So go ahead and blow through a whole bag and get that pizza recipe figured out, make a few bad pizzas, experiment with toppings, and try your hand at different sauces. Still considerably cheaper than buying King Arthur or even the same Caputo brand in little 5lb bags from the grocer, and you'll never worry about running out if you didn't get your ratios exactly right given the humidity and temperature on any particular day. Practice makes perfect, and not only will 55lbs give you plenty of practice, I can guarantee you that Caputo has had more practice than most and has perfected the art of milling pizza flour.

Who likes pizza? Just about everyone like pizza and certainly everyone in my house. We have pizza Fridays where everyone makes their own. I do the cooking, after all the oven is only 800 degrees! I decided it was time to up our game. Our pizzas were good enough not to be missing eating out, except for the convenience of doing nothing to create them. I like to cook, so why pay someone else to take away my pleasure?The toppings are easy, I make my own sauce which leaves the dough. Enter the master pizza flour, Caputo 00. This flour is so fine it's amazing. We use a recipe we found that calls for this specific flour and it is a game changer. When mixed correctly, the dough is just like you see in videos. It has elasticity, is firm and makes a perfect crust. The taste is awesome too.I heard cautionary tales about not overloading the toppings. Nevertheless, I added more and more toppings with each successive pizza and found no limit, except I had everything on the pie that I wanted. One tip I will share, use semolina, corn meal or another flour on your peel to ensure the pizza will slide off the peel and into the oven. I did learn this the hard way. Picture a reverse calzone. What a mess, but I still ate it and the crust was great! Buon appetito!

I make Italian style thin crust pizza in a wood fired oven and this flour makes perfect crust.

I ordered this at the recommendation of coworkers who make their own pizzas and they were right. This flour is better than bread flour for pizza dough. This flour gives the texture and taste of the old pizzerias that I remembered growing up. You know, the hand tossed pizzas not the machined rolled production pizzas that you get these days. This flour had the perfect stretch to hand toss is you are coordinated to do. FYI, I did a cost analysis on homemade vs big box pizzas. Cost analysis including cost of home electric and gas price and ingredients to make a pizza less your personal labor cost is about $10 for an 18inch pizza with 5 generous toppings. (toppings were 1.5lb of cheese, 1 lb white mushrooms, 1-green pepper, .5 lb mild Italian sausage, and 8oz pepperoni) Homemade pizza, cost less and taste the best!!

I used a good Neapolitan Pizza recipe from the Internet, important to follow the procedure exactly as they recommend and the results were amazing. I let the dough ferment 24 hours like the recipe called for. Honestly, this is the best tasting and textured Pizza crust I have ever made. My order was also sent out and delivered 3 days sooner than the original shipping estimate. The contents were in perfect condition considering the distance and difficulty of shipping a 55 pound bag of flour. Again, I HIGHLY recommend this authentic and wonderful product. I will be buying more in the future.

If you're serious about pizza, especially about Neapolitan style pizza, it's well worth the extra money to upgrade to this*. I've used many different bread and high-gluten flours from the US (KA bread flour is my second favorite) and nothing creates the same airy-light and crispy on the outside crust that this does. If you're used to US bread flours, there will be a bit of a learning curve as you get used to working with this flour. The dough produced doesn't have the same structural integrity as one made with bread/high-gluten flours, so you need to be gentle working with it and possibly not ferment it as long. Some sourdough starters will be too strong for this flour and may compromise the gluten integrity. I also find that I usually end up using a lower hydration level with this flour than with KABF and similar flours*If you don't have a wood-burning or other high-temperature oven (at least 750F), you may be better off with normal bread flours. The difference in crust structure will be minimal at lower temperatures and this flour may not brown correctly. This is true even with the steel plate and broiler method.