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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

4.4 out of 5 stars 113 ratings
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Purchase options and add-ons

Diet type
Brand Antico Molino Napoli
Item weight 5 Kilograms
Allergen information Contains: Gluten
Specialty Chemical Free
Package weight 5.25 Kilograms
Item form Raw
Number of Items 1
Unit count 5000 gram
Manufacturer Antimo Caputo, Srl.

About this item

  • Imported from Naples, Italy
  • 4% Protein
  • Ideal for Wood-Fired Pizza
  • A low extraction, Tipo 00 Flour

Frequently bought together

Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly
This item: 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
$44.00($0.88/100 g)
Get it by Tuesday, Jun 10
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Sold by Beautiful Imports and ships from 鶹 Fulfillment.
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Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
$14.98($14.98/100 g)
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Caputo Semola Di Grano Duro Rimaninata Semolina Flour 1 kg Bag
$16.99($1.70/100 g)
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Total price:$00
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Product information

Technical Details

Special Feature ‎Chemical Free
Brand ‎Antico Molino Napoli
Form ‎Raw
Manufacturer ‎Antimo Caputo, Srl.
Allergen information ‎Contains: Gluten
Item model number ‎B08FW74Z8R
Units ‎5000 gram
Product Dimensions ‎27.94 x 20.32 x 12.7 cm; 5 kg
Ingredients ‎Flour
Item Weight ‎5 kg

Additional Information

ASIN B08FW74Z8R
Customer Reviews
4.4 out of 5 stars 113 ratings

4.4 out of 5 stars
鶹 Rank
Date First Available Sept. 2 2020

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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

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Important information

Ingredients

Flour

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Disclaimer:While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read and follow labels, warnings, and directions before using or consuming a product. This product may not be right for you. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. 鶹.ca assumes no liability for inaccuracies or misstatements about products.

Product description

Caputo Molino’s signature product, demanded by maestri pizzaioli the world over and recognized by the leading Neapolitan pizza certification associations. “00” Pizzeria is ideal for classic Neapolitan Pizza in wood fired, gas or electric ovens. It produces a very soft and flavorful crust with optimal hydration. The high-quality protein and gluten result in a consistent long-rise dough. Additive free and all-natural. Milled slowly for optimal water absorption and superior yield. A proprietary blend of the best wheat available on the global market. Milled specifically for use at temperatures above 700°F.

From the manufacturer

pizzeria flour

Antimo Caputo Pizzeria Flour - Italian Double Zero 00

Typo “00” Pizzeria flour is a finely milled flour celebrated for its excellence in crafting pizza dough. With its elastic and robust gluten structure, it's perfect for achieving the chewy yet light texture of Neapolitan pizzas. Beyond pizzas, this versatile flour finds applications in various Italian breads and pastries. Withstanding temperatures exceeding 700° F, it ensures a perfect crust char and a tender, airy crumb, making it the top choice for discerning pizzaiolos and home chefs alike.

all-natural

italy

vegan

chef's flour

pasta

Simple & Delicious Neapolitan Pizza Dough

Method

To make Neapolitan pizza dough, activate yeast in lukewarm water with sugar, then mix with flour and salt to form a dough. Knead until smooth, let it rise until doubled, then divide and shape into balls. Rest briefly, then shape into pizzas and add toppings. Bake at the highest temperature until golden, then let cool before serving. Enjoy your Neapolitan pizza!

Ingredients

  • 3 1/2 cups (450g) Tipo "00" flour or bread flour
  • 1 1/4 cups (300ml) lukewarm water
  • 2 teaspoons (6g) active dry yeast
  • 1 1/2 teaspoons (9g) salt
  • 1 teaspoon (4g) granulated sugar
porridge

Simple Italian Pastry

Method

To make Italian pastry with pizzeria flour, start by mixing the flour, sugar, and salt, then cut in chilled butter until crumbly. Add an egg and a bit of water to form a dough, chill for 30 minutes. Roll out the dough, cut into shapes, and bake at 350°F (175°C) for 10-15 minutes until golden. Cool on a rack, then optionally glaze or sprinkle with powdered sugar before serving.

Ingredients

  • 2 cups pizzeria flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1 large egg
  • 2-3 tablespoons cold water

How it's made

1

We carefully select the best wheat varieties from around the world. Every variety undergoes rigorous analyses, so that the production complies with the highest standards of quality and safety.

2

Per the ancient art of milling, we grind our wheat slowly which allows us to produce high-quality flours that preserve the proteins, starches, authenticity of the wheat’s natural flavor.

3

Through our slow grinding process and our knowledge of how to select the different varieties of wheat, we offer natural products to the market that don’t contain any additives and only contain 1 ingredient: wheat.

4

We perform daily tests on gluten quality, protein quality, water absorption %, dough resistance, dough extensibility, range of granulation size, dogh stregth, sugar content, enzyme concentration, and taste.

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