Flour Caputo Pizzeria Kg. 1

Top top flour, always buy from this brand for all my traditional Italian breads and pizza baking. Delicious, and really worth the cost. The quality is superb and makes the best pizza bases.

I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home.Of course one of the most important parts is the ingredients. And in that respect, IMO this is THE best flour you can get. I've tried all the Caputo's and other Italian OO brands, but believe me, this is the one you want.Why? Because it produces the most relaxed, stretchy dough that you can pull (not roll) into shape without tearing and without it springing back to a tiny circle. With minimal handling you can get a nice large round pizza base which is still full of air. So the result is a light, crispy and chewy pizza, not a round biscuit.If you haven't tried it, I also recommend cooking on a pizza steel (not a stone). Domestic ovens cannot go hot enough but compensating for this, a steel conducts heat into the pizza base much more rapidly than any stone can do - and produces a pizza closer to a real Naples pizza. Just whack your oven up to full for half an hour with the pizza steel in it and cook your pizza near the top of the oven for about 5 minutes.

This flour made really boxes bases for ninja pizza oven. Really enjoy making ahead of time and then proving when required.Worth the spend, really high quality flour and taste

If you want an authentic tasting pizza base then use this. This flower makes the perfect base thats easy to work with and taste great when cooked.Well worth the money over other flour

I made almond biscotti with the flour. They are great.

We have recently been experimenting, making pizzas at home as we found we were spending lots of money ordering takeaway pizza.We usually eat at Franco Manca and wanted to try and replicate their pizza at home - we followed their pizza dough recipe on their website. It recommended 00 flour, I had read that the Caputo Blue flour is for pizza ovens and the Red flour is for home use/standard oven.The flour is a lot easier to work with than my usual choice, I find that it makes a really nice dough - it has excellent elasticity and stretches out incredibly easily. It can be stretched out quite thinly without splitting, so ideal for thin crusts. The dough feels really light and airy. Suitable for recipes that require a long prove.Excellent flavour; makes for a chewy soft pizza crust, you can tell the difference in both flavour and appearance.Highly recommend this flour, will definitely be using this again!

Very good. Recommend

It’s not cheap. But I struggled to find this elsewhere locally to me & it was highly recommended so I thought I’d give it a go. I’m so glad I did. The pizza dough made with this was perfect. Mixed well, was just right for an authentic thin & crisp yet bubbley crusted pizza. Stretched really well & tasted delicious. I used an overnight (12 hr) proof in the fridge recipe for my dough then rested it for 1 hr to come too while the pizza stone heated. Hand stretched it, topped & baked for 7/8 mins. The flavour was terrific.