Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Very good product

"OO" flour is a must if you intend to make classic Napolian Pizza! As easy to use as regular flour, tastes great, was delivered fresh (not out of date).It is not "gluten free" since it is made from wheat. The bag was well sealed and I have found no "bugs" in the flour.The size is small at 1 kilo.But if you follow a good Naples style dough recipe you can make some great pies at home!

The secret of a good pizza is the dough and the secret of a great dough is the 00 flour.Use a 50/50 ratio, some warm water, yeast and a dash of EVOO to make a great dough for a pizza or garlic bread. This is the best flour to use with either AP or bread flour depending on how chewy you like your dough. Get a pizza stone from Amazon and start making your own pizza exactly the way you like. Forget the cardboard tasting stuff from the market or even the delivery option, you can make it better. And you know exactly what goes into it, no chemicals, preservatives or E things.This is the only one I recommend, try it, you won't be disappointed.

OK, you probably can find this flour locally for less, but I'm willing to pay more to not have to go into my local Italian grocery store (which doesn't do curbside or delivery) during the pandemic. That said, this is the flour you want for pizza, period, end of discussion. Get a good dough recipe (there are plenty online), weigh rather than measure all ingredients (trust me on this) and let the dough rise for 24 hours in the fridge.An hour before you're ready to use the dough, take it out of the fridge to let it come to room temperature. At the same time, set your oven to 550°, or higher, if possible. (In Naples they cook pizza at 905°.) Slide in your pizza (a pizza peel is a worthwhile investment, as is a pizza stone or steel that fits your oven) and watch your cook time. Depending on the temperature of your oven, the pizza will take anywhere from four to eight minutes to cook. When the cheese is melted and the crust is brown, pull it from the oven. Bonus points for burning the roof of your mouth when you eat the first slice.If you have a Big Green Egg or other domed cooker, cook pizza on it. I get my BGE up to 750-800°. Best pizza ever.

I bought this to make my wife pasta for her birthday. I had never made pasta before, so everything was new to me. It was way more than I wanted to pay for a bag of flour. I made pasta with all AP flour initially and it turned out okay, then I used this in a 50/50 mix with the AP and the results were amazingly different. The pasta with this was way more chewy and had a much better texture as compared to the all AP pasta. I'll be using this in all my future pasta making, but I'll be waiting to find it on sale or a special because $10/bag is absurd, and that's the reason for the 4-star rating. Results alone it's a 5-star product, but I just can't give $10 flour a 5-star rating, no matter how good the pasta turns out.

I've been using generic pizza flour and splurged to see if there really was a difference. THERE IS. I only wish it wasn't such a dinky bag for the price, but it was a good splurge!

Crust is chewey and flavorful, there's a recipe online under the brand name.

Been using KA 00 flour for pizza dough which works very well but Caputo (red bag) with the same other ingredients yields a dough that is smooth, tacky but not sticky and gives a beautiful rise when refrigerated for 48 hours.