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

We have a wood-fired pizza oven and this flour is great! It is always fresh and the thin crust that we like is tender and tastes great!

This flour is the flour used in Naples Italy, the birthplace of pizza, but all the certified pizza makers (yes Naples has pizza Police!) I made pizza with this flour and the dough turned was silky and smooth and so easy to work with! Then I made gravy last weekend and I've never made gravy that silky smooth and the flavor is like nothing else I've ever used! Knowing this is exquisite flour and excellent value for the money, I'll never buy any other brand of flour!

This is very good flour for making pizza.Dough is strong and stretches well

Can't get enough

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!!!

Pizza taste really good using this flour. I do napolitana ratio 65% water.

Awesome for Neopolitan pizzas.

I purchased an 11-pound bag of flour from this seller on Amazon, but unfortunately, it was off when I received it. As I typically only make pizza once or twice a month, it took me several months to troubleshoot and realize the issues was with the flour. I typically use Caputo 00 pizza flour with great results, but with this flour, the dough didn't rise properly and remained flat during proofing. Even after troubleshooting with expert bakers and ensuring all my equipment was clean and temperatures were correct, the issue persisted.After several months, I finally realized the problem lay with the flour itself. I suspect before it was shipped to me it might have been stored improperly or damaged, and I'm uncertain if it's genuine Caputo flour. When I contacted Amazon for assistance, they directed me to the seller. However, the seller refused to take responsibility, claiming Amazon's policies prevented them from helping.Despite storing the flour in airtight containers, both halves yielded the same disappointing results. Now, I'm left with 6 pounds of useless flour that I'll have to discard. I highly advise against purchasing from this seller and will be seeking alternative options myself.