ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

I used 00 flour in this recipe from NYT Cooking. I agree with others that one of the keys is a VERY hot oven. Maybe it's just not possible in the home. Build a pizza oven outside? Also, weigh your ingredients, as shown here: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Buon appetito!

I looked this up and Italy bans the use of glyphosate in agriculture and by the end of 2020 the european union will have banned it throughout their membership countries. There are other countries in the world that do ban it but the US does not. Any product from Italy should be free of glyphosate chemical.

Does this work well for deep dish crust?

Have not used it for that. I have used it for other crusts, many breads and biscuits, brioche, etc. Haven't had a problem with anything yet. Gone through over 60 pounds in a few months.

Is there an expiration date listed on the flour bags?

It is on top of the flap, date is in european format. Mine was 22/08/2015, not quite a year from purchase but I use this alot

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Description

🍕 Elevate your home baking with Italy’s finest 00 flour – taste the tradition, feel the difference!

PERFECT FOR HOME BAKING - Optimized for ovens reaching 500-600°F, delivering that soft, tender crust.
SLOW MILLED FOR QUALITY - Finely milled to maximize yield and flavor without additives.
SUPERIOR GLUTEN STRENGTH - High protein content ensures elastic dough for perfect rise and texture.
VERSATILE CULINARY ESSENTIAL - Ideal for pizza, bread, pasta, and gourmet baking with excellent water absorption.
AUTHENTIC ITALIAN CRAFTSMANSHIP - Since 1924, the gold standard for Neapolitan pizza flour.

Antimo Caputo Chef's Flour 2lb is a premium Italian 00 soft wheat flour with nearly 13% protein, designed for authentic Neapolitan pizza and versatile baking. Perfect for home ovens up to 600°F, it offers strong gluten development and superior water absorption, milled slowly for optimal texture and flavor, continuing a legacy since 1924.

Reviews

G**

Great

Perfetto! Not only for Pasta and Pizza it's also amazing for Focaccia! Don't judge it isn't baked yet 🤣 I'm showing off the flour.Oh yea, arrived packed well and all that stuff.

21.09.2025

S**H

Great flour

Great quality flour. The texture is so light and fluffy. I’m typically gluten free due to digestive issues, but I gave this a shot bc I was able to eat breads and pastries while in Italy with no digestive issues. I will keep buying as I can make bread, cookies, muffins, etc and not have any reactions to it.

10.07.2025

M**K

Authentic flour pizza easy on the stomach

The media could not be loaded. Authentic flour from Italy. Packaging was good, thick and tight that held up the product well during transport. It is expensive but allows to eat pizza without the gluten sensitivity discomfort. Long expiration date.

6.07.2025

M**I

Can you say Naples!

"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!

19.10.2024

B**B

Love this stuff :D

absolutely love this flour when mixed in as a substitute for some of the semolina flour when making pasta or pizza dough and the homemade bread is fantastic. A bit pricey for shipping when we ordered our last batch. I would recommend this flour whole heartedly. Only 4 stars because of the shipping costs. I can't be certain, it is just my opinion, your mileage may vary, but it seemed at the time they were cutting their price for the flour to get the listing higher, and making the cost up in the shipping charges.We have since found it at a (fairly) local store so that's where we have been buying it.I would recommend this for anyone that loves real pasta and bread and can take the time to learn to use this flour. You won't go back to store bought pasta if you can help it, ever.

11.03.2014

P**C

Very Nice!

Tastes different than U. S, flour. More like you might be used to in a pizza.

22.07.2025

J**O

Pasta Pasta

Semolina flour, don't make Italian bread without it...OH,,,makes great PASTA....

19.07.2025

I**L

Fácil para hornear

Textura muy fina

23.06.2025

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