Antimo Caputo Chef's Flour 2.2 LB - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta (4 Pack)

Perfect for homemade pizza dough. See Ken Forkish's recipes and books. You cannot go wrong making pizza with this flour if your oven can get to at least 500 degrees. Not only that, you can make lovely rolls, and tasty pasta with this versatile flour. Highly recommended for your pantry. If you want to make bread, then see Ken's book "Water, Flour, Salt, Yeast." You can bake beautiful loaves in Dutch Ovens in your home oven with this flour. Finally, this flour, mixed with yeast, creates a wonderful, fragrant, fresh tasting dough. Tender and giving, with a wonderful taste and aroma. If you use this flour just once, you will never use another flour.

If you're like me you probably thought that using a different type of flour couldn't make that dramatic of a difference. It really really does! I've been making pizza at home for 20 plus years and have tried every other imaginable flour and dough recipe. I've been happy with the results (mostly) but I finally decided to try this flour. Wow! It took my pizza to a whole new level. I followed the recipe on the flour company website and it came out amazing. Crispy outside and soft and fluffy on the inside. I will say, my review is for the quality of the flour itself. I am going to check out some local Italian markets and see if I can get it less expensive. Buying a small pack here on Amazon was mostly to try it out with minimal effort. Now i know it is worth it!

I have finally become a serious pizza baker. I have been to Italy four times and I have enjoyed the Italian food more than any other place that I have traveled to in the world. The bread and the pizza are outstanding and the manner of creating a pizza can vary from region to region with the toppings and the way in which the pizza is eaten. But the one flour that is used by all is 0-0 grain flour. When making my dough .for pizza or pasta, I use a combination of half 0-0 mixed with half of King Arthur bread flour, I purchased a new pizza stone and the crust has never been better. Now only thing I now need is Italian dairy products so that I could make a true gelato .

We purchased this specifically to make pizza dough with. We've been trying for a while to concoct the perfect crispy, bubbly, flavorful pizza crust. With this flour, we think we found the solution!The dough proved well, doubled in size easily. It also baked thoroughly with a good crispy bottom crust yet bubbly and softer on top.Would definitely recommend. Next recipe: baguettes and scones!

I finally broke down and ordered semolina flour for making pasta. I make pasta regularly for my family in many different shapes and styles. This flour made the most beautiful egg fettuccini we have had. The flavor was wonderful, the texture sublime and I was able to roll it very thin. My Grandchildren loved it and we served it with some beautiful olive oil that my friends in Verona, Italy make themselves. I will order this on a regular basis. I hand roll my pasta so this is a great find .

Made homemade pasta with it. This is the best dough for homemade beads and pastas. It's what all restaurants and bakeries and real Italian kitchens use. This is the least expensive I've found but the prices for this stuff are way up there. It's finely ground flour but that shouldn't drive the price as high as it is. I can get premium quality locally sourced stuff at the farmer's market for about the same price. It doesn't make a whole lot of sense that all the stuff commercially available is so expensive.

We do not see much difference, if any, in the texture, taste, and/or quality of the pasta we made with this 00 flour opposed to the making the same thing with GP flour. It is not worth the money unless you are snobbish, and want to tell your too entitled family and friends you had your own personal chef use 00 flour for the pasta. Of which, most of them would probably not be able to tell the difference between 00 flour and store bought, (in a box), pasta.

I found a Caputo video featuring their in-house pizza guy and followed their 65% hydration “by-weight” recipe and ingredient mixing guide. After the initial proofing, I did let the dough do a 24 hr refrigerator rise. Great results.... I am very pleased.