Caputo - Italian Premium Semolina Rimacinata (Double Milled) - 1 kg Pack (5)

I use this in my pizza mix with 00 flour . really good crispy base

Ordered this more-or-less on a whim as a kitchen experiment, having seen more than a few videos and blogs extolling the use of hard durum wheat semolina in baking and making dryable Southern Italian pasta without eggs. My 5 kilos arrived quickly and undamaged, and the texture -- like a very fine, soft, pale yellow sand -- was intriguing and not at all like either bread flour or the coarse semolina you buy at the supermarket to make pudding. This stuff makes terrific bread when mixed with strong white bread flour (I used 50:50 at 65% hydration -- that's 65g of water for every 100g of flour/semolina mix): nutty and flavourful, with a soft, open, pale gold crumb and a crisp crust. It also makes a soft, elastic and easily workable pasta dough mixed with just water (60% hydration) and a bit of salt. So I count this as a very successful experiment. I'll definitely be buying again.

An essential ingredient for authentic Italian breads, including focaccia.

Really great! I was having problems with my pizzas sticking to the peel, that no longer happens!!But… the flour is a bit flammable, so I end up with burnt flour stuck to the pizza stone and therefore the pizzas if I do more than 1

Beautiful silky flour to work with. I use 50/50 Semola and 00 to make pasta dough that is just beautiful to make and eat. It’s transformed my pasta making process. I’m in love with this flour.

Excellent product, in excellent condition, I am very satisfied

Very good Fluor !! Excel

I've made pizza and was delicious