Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag

This is by far the best flour to use for homemade pizza dough. We’ve tried several different flours when making dough for our Ooni pizza oven. The taste this flour provides is distinct and delicious. Very authentic in providing that Neapolitan thin crust!

I've spent some time trying to find the best pizza dough flour. While watching DDD, the pizza parlor Guy was at said they only use this flour. So, I tried it.I've made pizza several times now with this flour. The crust has the authentic Italian taste and texture. The outside of the crust has that nice crunch. The inside has the great light chewiness that I was looking for. The dough is very stretchy, easy to work with and easy to toss without breaking or punching holes. Very authentic Italian crust!Along with this flour I also bought the Caputo yeast they recommended. I then went on Caputo website and used their pizza dough recipes. So, all of that together created the very best pizza dough we've ever made! I highly recommend it!

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 RecipeIngredientsBy Volume• 4 cups Molino Caputo Tipo 00 flour• 1 ½ cups, plus 2-3 Tbs water• 2 tsp salt• 1/2 tsp dry active yeastBy Weight• 500gr Molino Caputo Tipo 00 flour• 325 gr water (65% hydration)• 10 gr salt• 3 gr dry active yeastWe highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and doughball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza andbread 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 twominutes, 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, oruntil double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equalpieces.To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch thetop of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the twoends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dustyour pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This willprevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of thepizza 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 intoa 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 therefrigerator 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 moreflavor, 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!!!

I have used this flour in my sourdough crust for a while. The crust gets crispy and has a good chew to it as well, even with just a normal home oven.

Have always had good luck with this flour. Best for pizzas.

we’ve tried several doughs for our pizza oven with long ferment process. this one is by far the best when it comes to stretchiness and workability for thin crust

Full Flavor and wonderfully milled 10/10 recommend best flour ive used in my baking

If you are serious about cooking pizza in a pizza oven, this is the flour you need. Next up would be a good recipe for dough :)