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

4.5 4.5 out of 5 stars 2,542 ratings

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2.2 Pound (Pack of 1)

Purchase options and add-ons

Brand Antico Molino Napoli
Item Weight 2.2 Pounds
Specialty Additive Free
Package Weight 1.05 Kilograms
Item Form Raw

About this item

  • Net weight of 2.2 pounds
  • Has a very elastic gluten and soft starch flavor
  • Excellent for pizza

Additional Details

Made in Italy
Shop products that have been wholly produced or have undergone their last substantial transformation in Italy. Discover more about “Made in Italy”, a label synonymous throughout the world with refined materials, attention to detail, and creativity.

Made in Italy
This product was wholly produced or has undergone its last substantial transformation in Italy. Discover Made in Italy. Learn more

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From the manufacturer

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Antimo Caputo Chef's Flour - Italian Double Zero 00

The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.

"Tipo 00" refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.

We recommend that Chef's Flour be used for those who want to bake in their traditional home oven. This flour is great for home ovens up to 500 degrees Fahrenheit! If you are looking for a flour that works well in higher temperature ovens, we suggest you try our Caputo "00" Pizzeria Flour Blue.

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Since 1924, we have ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.

Authority, spontaneity and tradition

The flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we promise extremely high standards of quality so that the expert restaurateurs and ... artisans could express their creativity in the best possible way.

The Method of Caputo

We have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit us to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.

This is the art of Caputo

We mix a lot of qualities of the national wheat coming from Umbria, Marche and other Italian regions to obtain the base of our product. Later we mix them with wheats from the North of Europe, particularly from France, German and Finland. Thus our products are extremely natural, we also do not use artificial enzyme and extra additives.

This is the art of Caputo, the Mill of Naples.

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Sweet Panzarotti with Ricotta and Raspberries

The Perfect Pizza Crust Recipe

Ingredients:

4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar

Mix the ingredients together in the mixing bowl to form a soft dough. Let rest for 10 minutes, then knead for 5 minutes. By Hand — Mix all the ingredients together to form a soft dough. Let it rest for 10 minutes, then knead for 7 to 8 minutes until smooth. Once you’ve kneaded the dough, coat with oil & cover, and allow to rise for 2 hours or until the dough doubles in size. Punch the dough to de-gas it and divide it into 3 equal sized balls and place each in a zip lock bag that has been coated with vegetable spray. Keep in the refrigerator overnight. Before using the dough be sure to let it warm to room temperature (72F or more) When ready to bake – preheat oven to 550 ℉ or the highest your oven will bake. Bake your favorite pizza for 7-10 minutes or until the crust is done to your likeness.

Italian Rustic Loaf

  • 1 sachet Active Dry Yeast
  • 1 tbsp Sugar
  • 1 1/4 cups Warm Water
  • 1 tsp Sea Salt
  • 2 1/3 cups Caputo TIPO 00 Flour, plus extra for dusting
  • 2 tsp Extra Virgin Olive Oil

Preheat oven to 350F. Mix yeast and sugar, then add to lukewarm water. In a separate bowl, combine salt and flour, making a well in the center. Slowly pour yeast mixture into the well and mix with a wooden spoon until all liquid is absorbed. Sprinkle flour on a flat surface and begin to knead dough, adding extra flour if too sticky. Continue kneading for about 5 minutes, then form into a ball. Add dough ball and 1 teaspoon oil to coat. Cover and let rise for 35-45 minutes. Use remaining teaspoon of oil to lightly grease baking sheet. Then place on oiled baking sheet. Cover with plastic wrap and let rise for an additional 90 minutes, until doubled in size. When ready to bake, cut slits in top and bake for about 45 min-1 hour, or until tops are golden brown. Remove from oven and cool on wire rack.

Sweet Panzarotti with Ricotta and Raspberries

Instructions:

Make Pizza crust recipe in figure 1 to the extreme left of this section.

To make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside.

Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti.

Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden.

Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar.

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Product Description

Since the beginning, Molino caputo�has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products,�from pizza to desserts, from bread-making to pasta. In everything we do, we follow tradition and respect its values: from the wheat mixture, the purity of our flours � always additive-free -- and the making of a simple but high quality product.

Product details

  • Is Discontinued By Manufacturer ‏ : ‎ No
  • Product Dimensions ‏ : ‎ 3 x 3 x 6 inches; 2.2 Pounds
  • Item model number ‏ : ‎ One Kilogram Tipo 00
  • UPC ‏ : ‎ 701607233876 079147000891 724943570733
  • Manufacturer ‏ : ‎ Antico Molino Napoli
  • ASIN ‏ : ‎ B0038ZS6PU
  • Customer Reviews:
    4.5 4.5 out of 5 stars 2,542 ratings

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Price$9.99$14.99$14.99$105.11-20% $79.98
Typical:$99.44
$73.81
Price Per Unit$0.28 / Ounce$0.21 / Ounce$0.21 / Ounce$0.12 / Ounce$0.09 / Ounce$4.61 / Ounce
Delivery
Get it as soon as Sunday, Mar 24
Get it as soon as Sunday, Mar 24
Get it as soon as Sunday, Mar 24
Get it as soon as Wednesday, Mar 27
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Customer Ratings
Flavor
4.4
4.7
4.7
4.6
5.0
4.4
Value for money
3.6
4.0
4.2
4.5
4.5
3.9
Freshness
4.7
4.6
4.6
3.9
Stretch
3.9
4.4
4.8
Sold By
SimplyBeautiful
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Amazon.com
Amazon.com
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weight
2.2 pounds
4.4 pounds
4.44 pounds
55 pounds
55 pounds
55 pounds
ingredients
Ingredient ist: soft wheat flour tipo '00'
Wheat
WHEAT
Wheat

Important information

Ingredients

Ingredient ist: soft wheat flour tipo '00'

Legal Disclaimer

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Customer reviews

4.5 out of 5 stars
4.5 out of 5
2,542 global ratings

Customers say

Customers like the quality, taste and texture of the flour. For example, they say it's great for making bread and pizza dough, and it has a smooth and elastic texture. That said, some complain about the value and durability.

AI-generated from the text of customer reviews

115 customers mention111 positive4 negative

Customers like the crust. They say it's awesome flour for bread and pizza dough, and makes great no-knead bread. Customers also say it is a perfect option for making homemade pizza crusts.

"...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...." Read more

"Makes great no-knead bread. Wish I could get larger bags." Read more

"...Fantastic for pizza, bread, cookies and anything Italian that calls for a good 00 type flour...." Read more

"...the crust was crisp but not crackery. It held the ingredients firmly but i could easily fold in half. idk. It was remarkable for home cooked...." Read more

111 customers mention111 positive0 negative

Customers are satisfied with the quality of the flour. They mention that it makes the best pasta ever, lightest dough, and the best pizza crust. The pasta comes out beautifully, and is easy to handle. The dough is fragrant, fresh tasting, and produces a good crispy bottom crust. Overall, customers are happy with the product and its appearance.

"Used this flour to make ravioli, it was perfect and delicious!" Read more

"This makes the best pizza crust ever" Read more

"Makes the best bread." Read more

"...Italy also has great quality control...." Read more

38 customers mention35 positive3 negative

Customers like the taste of the pasta. They say it has an amazing taste, and it makes the most delicious delicate lasagna noodles.

"Used this flour to make ravioli, it was perfect and delicious!" Read more

"...I was so happy to find a flour that tasted good and didn’t make me sick…I have yet to find an actual gluten free flour that I like." Read more

"...Great flavor and consistency from the time up open the bag down to the last grain of flour...." Read more

"...The crust was light, crisp and tasty. I could not ask for more. It was easy to stretch out so I did not over work the tender dough...." Read more

29 customers mention29 positive0 negative

Customers like the texture of the flour. They say it tastes amazing, it's soft, fluffy, and light. Customers also say that the dough is smooth and elastic, and when baked it'll be crisp and delicious. Customers say the crusts are nice and tender, and it lightened up the texture.

"...Crispy outside and soft and fluffy on the inside. I will say, my review is for the quality of the flour itself...." Read more

"...The pasta with this was way more chewy and had a much better texture as compared to the all AP pasta...." Read more

"...Tender and giving, with a wonderful taste and aroma. If you use this flour just once, you will never use another flour." Read more

"...I did use extra yolks in my mix & the ravioli were light & fluffy. Cooked evenly too." Read more

20 customers mention17 positive3 negative

Customers like the performance of the flour. They mention that it works well for making high-heat pizza dough. The result is superb.

"Works great for pizza cooked at 600 to 900 degrees" Read more

"I used this flour to make homemade pizza, and the result was superb. Very light, good flavor, and turned out well all the way around...." Read more

"...Works very well with the recipe found in Artisan Pizza and Flatbread in Five Minutes a Day...." Read more

"...I bought the same brand for pasta & gnocchi and it worked beautifully!!" Read more

16 customers mention16 positive0 negative

Customers like the lightness of the product, saying it's perfect for making pizza crusts and bread. Some say the dough is chewy and delicious, while others say it' s crisp and tasty.

"...The pizza was made on a pizza stone, 500 degree oven. The crust was light, crisp and tasty. I could not ask for more...." Read more

"...I did use extra yolks in my mix & the ravioli were light & fluffy. Cooked evenly too." Read more

"I used this flour to make homemade pizza, and the result was superb. Very light, good flavor, and turned out well all the way around...." Read more

"...It’s makes the best, lightest dough." Read more

54 customers mention16 positive38 negative

Customers are dissatisfied with the value of the product. They mention it's a bit pricey for shipping and not worth the money they paid. Some customers also mention that the product arrived damaged and unusable.

"...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...." Read more

"I will start with saying it is a bit pricey BUT i highly recommend this...." Read more

"This seemed like a great value for the price. Package had a very clear expiration date (day, month, year format) and labeling...." Read more

"A little on the pricey side, so I reserve this for pizza making. Combined with the stone I purchased on Amazon, I can now produce legit pizza...." Read more

20 customers mention0 positive20 negative

Customers are dissatisfied with the durability of the flour. They mention that the bag was broken upon arrival, the flour was unusable, and the bag broke open during transit.

"...The bag of flour was wrapped in a thin plastic film that ripped easily but no flour spilled out...." Read more

"...Unfortunately, there was a tear in the bag that the 00 flour came in...." Read more

"Flour arrived very damaged unusable should have taken a photo of proof to go along with my comments." Read more

"Product arrived , damaged , open , and spilled on everything in the box. Also no refund or return on this item so buyer beware." Read more

Makes delicious homemade pasta, but ripped bag
4 Stars
Makes delicious homemade pasta, but ripped bag
The combination of 00 flour and semolina makes amazing pasta! Unfortunately, there was a tear in the bag that the 00 flour came in. For how expensive this type of flour is, it would be nice if it was handled with a bit more care.
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