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

Absolutely the best flower for pizza dough. I have been using this flower for years if you want great dough this is the one to get

Step into the world of authentic Italian pizza making with Antimo Caputo Pizzeria Flour Blue, a 176-ounce bag of pure, milled magic. This isn't just flour; it's the golden key to unlocking the true potential of homemade pizza. It's the kind of stuff that turns your kitchen into a Naples pizzeria, minus the Vespa parked outside.With its finely milled texture, this flour is like the silk of the baking world. It's so finely ground that you might mistake it for powdered clouds from an Italian sky. This is the flour that dreams are made of, creating a dough that's as elastic as a gymnast yet as tender as a first kiss. It's the foundation of a pizza crust that crisps to perfection, offering that satisfying chew and airy lightness that's the hallmark of a true Neapolitan pizza.But what really sets Antimo Caputo Flour apart is its pedigree. Crafted in Italy with a blend of the finest wheat, it carries the essence of Italian baking tradition in every grain. It's like having a nonna (grandmother) in your pantry, imparting generations of baking wisdom into your pizza dough.This flour is not just for professionals; it's a testament to Caputo's commitment to quality, making the art of perfect pizza dough accessible to home bakers. Whether you're a seasoned pizzaiolo or a weekend baking warrior, this flour elevates your pizza game, turning every pie into a masterpiece.TL;DR: Antimo Caputo Pizzeria Flour Blue is a game-changer for homemade pizza enthusiasts. Its fine texture and authentic Italian quality transform your dough into a culinary canvas, perfect for crafting pizzas that would make Naples proud. It's not just flour; it's a ticket to pizza perfection, one bag at a time.

Used for making homemade pizza, always buy these

Best flour for pizza making

Made the perfect pizza and a great price

Just what I wanted.

I bought this flour because Ken Forkish recommended it in his pizza book. I had previously bought Caputo semolina flour to add to my regular all purpose flour when making pizza. That flour is a great addition to all purpose if you want to branch out a bit on your pizza crust making before committing to the pizza flour.But this flour is much better than all purpose. It is very fine and holds a lot of moisture so you can get a crispy crust but you have to watch the timing carefully to make sure it is fully cooked. Also if you use Forkish’s method of stretching the dough the Caputo flour really shows its stuff. You can get an amazing thin crust with no holes. Or if you do get a hole this flour seals back up really well.And finally I think it is a great deal for the price.

Too expensiveDo not buy here INFLATED PRICENo accurate