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Antimo Caputo 00 Pizzeria Flour (Molino Caputo) 6 lbs

4.7 4.7 out of 5 stars 657 ratings

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Diet type
Brand Antico Molino Napoli
Specialty High Protein
Package Weight 2.71 Kilograms
Item Form Raw
Region of Origin Naples

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From the manufacturer

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Antimo Caputo Pizzeria Flour - Italian Double Zero 00 Flour for Authentic Pizza Dough

Caputo 00 Pizzeria Blue is one of our most popular flours.

Our Blue Pizzeria Flour is a blend of soft white wheat that we came up with for making the crust in a wood-fired or gas-fired oven (~900 °F and over). It works perfectly at those super high temperatures! For your first professional pizza experience, we recommend starting here. It's protein content is 12.5%. Caputo 00 pizzeria flour is 100% natural, without any additives. Please note for traditional home ovens, we recommend you use our Caputo Chef's Flour which is more suited for those temperatures.

"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.

Please note that for the custom size packs (5LB, 10LB, etc), we repackage the flour in smaller bags so your flour may come in a clear bag with the Caputo Label.

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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 Art of Perfect Caputo Pizzeria Crust Recipe

Ingredients:

500gr Molino Caputo Tipo 00 flour, 325 gr water (65% hydration), 10 gr salt, 3 gr dry active yeast

Instructions:

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes. Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.

Continue in next section...

Recipe Instructions Continued

Shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust. The top of the pizza ball should be soft and silky. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you don’t need your pizza balls for a few hours, refrigerate them, and bring them back out of the refrigerator an hour before you want to use them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven.

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

Antimo Caputo 00 pizzeria flour is used by some of the best pizza makers around the world, especially in most Pizza Napoletana restaurants. The Caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.O.P. Tomatoes. If you are looking for a tasty crisp crust, we recommend Caputo Tipo 00, a finely ground flour with 12.5% gluten. We are using the image of the original 55 LB bag of Caputo Flour because this is what consumers recognize. However, as stated in the description, the item is being repackaged into smaller packs because the consumer often does not want to buy 55 LBS of flour at one time. So therefore, this is why we have the image accordingly and the picture looks different from the item you have in your hand. However, we guarantee that we are selling a 6LB Antimo Caputo Pizzeria Flour as stated in the product title and description.

Product details

  • Package Dimensions ‏ : ‎ 13.62 x 8.86 x 2.95 inches; 5.97 Pounds
  • UPC ‏ : ‎ 608766893241
  • ASIN ‏ : ‎ B01BB7U6W2
  • Customer Reviews:
    4.7 4.7 out of 5 stars 657 ratings

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Price$19.95$28.99$47.41$18.99$29.49$48.49
Price Per Unit$0.21 / Ounce$0.21 / Ounce$47.41 / Count$0.27 / Ounce$0.18 / Ounce$0.16 / Ounce
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Customer Ratings
Flavor
4.5
4.5
4.9
4.5
4.4
4.4
Value for money
4.2
4.0
4.5
3.9
4.1
4.0
Sold By
SimplyBeautiful
SimplyBeautiful
Amazon.com
SimplyBeautiful
SimplyBeautiful
SimplyBeautiful
weight
1 kilograms
22 pounds
4.4 pounds

Important information

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
657 global ratings

Customers say

Customers like the taste, quality and ease of use of the flour. They mention that it makes great pizza dough, is easy to work with and produces a silky texture. Some appreciate the texture and find it to be smooth and elastic. However, some customers dislike bugs and have mixed opinions on value.

AI-generated from the text of customer reviews

68 customers mention68 positive0 negative

Customers are satisfied with the quality of the flour. They mention that it makes great pizza dough, is awesome for making Neapolitan style pizza, and makes an amazing crust. The flour is silky and cooks great in a 700 plus degree oven. It's perfect for homemade pizza and is good to use for home pizza baking in the oven.

"Amazing flour. I never made pizza dough from scratch before so I was amazed that my first attempt worked out as well as it did...." Read more

"Oh yes, it's wonderful. Made pizza 10 days ago which was superb -- well done but soft around the edges like homemade bread...." Read more

"...this stuff to, but I can tell you this flour makes delicious, Italian-style pizzas...." Read more

"Produces amazing crusts! Better than AP flour." Read more

39 customers mention39 positive0 negative

Customers like the taste of the flour. They mention it's perfect for a crispy pizza crust, and the dough is always tasty. Some say that the crusts are both chewy and crispy, and feel as if they're eating at a fancy pizza.

"...The best pizzas I have made to date. Great taste and the dough stretches evenly and with ease. I am not a crust eater but ate this crust...." Read more

"Best pizza and calzone crust I've made. Entire family agreed, not just me! Greatly surprised...." Read more

"...I cold ferment and after 3 days, the pizza crust is PERFECT!..." Read more

"...anything to compare this stuff to, but I can tell you this flour makes delicious, Italian-style pizzas...." Read more

8 customers mention8 positive0 negative

Customers find the flour easy to work with. They say it's wonderful dough that's easy to make and roll out. Customers also mention that the flour is easy to handle through your fingers.

"...Easy flour to work through your fingers, the amount of gluten is exactly what a real pizza demands! Kid approved ;)" Read more

"...And holy cow. 100% better! It made the dough more flexible and easier to roll out, and the crust was so much more like a delivery pizza...." Read more

"...Very stretchy and easy to work with and made a delicious fluffy pizza." Read more

"Made delicious pizza! easy to make. Didn't burn." Read more

7 customers mention7 positive0 negative

Customers like the texture of the flour. They mention it's silky, smooth, and elastic. They also say the crust comes out crunchy and has an excellent flavor. Customers say it'll make the best texture and taste over all-purpose flour.

"...Made pizza 10 days ago which was superb -- well done but soft around the edges like homemade bread...." Read more

"...Let raise 1 hr, then shape for pizzas. BEST TEXTURE & taste over all purpose flour, WORTH every dime!!" Read more

"Great flour. This makes a smooth elastic dough. Perfect for pizza ovens that heat to above 500 degrees. This flour does not burn." Read more

"...I also tried it for pizza crusts and was blown away by the silky quality of the dough and how perfectly crisp it bakes up. Excellent product!..." Read more

20 customers mention10 positive10 negative

Customers are mixed about the value of the flour. Some mention it's worth the price, while others say it'll be a waste of money.

"...Price is reasonable!" Read more

"...Entire family agreed, not just me! Greatly surprised. The price is high but great pizza from a pizzeria would cost more for 1 pizza." Read more

"...If you strive for pizza perfection, this flour is definitely worth buying." Read more

"It was a little pricey, but it makes perfect pizza dough. I mean perfect!..." Read more

6 customers mention0 positive6 negative

Customers are disappointed with the bugs in the flour. They mention that it sprouted a bunch of bugs, even though they kept it in an airtight container.

"Ended up not using it since there were live bugs in every scoop. This was opened as soon as I received it...." Read more

"...When I went to use it today It had little black bugs in it. I purchase this regularly and this is the first time this has happened...." Read more

"...HOWEVER, THERE WERE MANY BUGS CRAWLING INSIDE THE FLOUR AND IT WAS ABSOLUTELY DISGUSTING!..." Read more

"My flour was great but ended up sprouting a bunch of bugs even though I kept it in an airtight container--so I know it wasn't from outside..." Read more

Whoa!
5 Stars
Whoa!
Been making my own pizza dough for about 10 years now and just recently I came across a pizza recipe that called for 00 flour. Took a shot in the dark and ordered this to see if it would improve the pizza. And holy cow. 100% better! It made the dough more flexible and easier to roll out, and the crust was so much more like a delivery pizza. This is the only way I will make pizza from now on.
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5.0 out of 5 stars Supercharge your Pizza Game!
Reviewed in the United States on July 8, 2020
I have tried so many different pizza recipes from VERY reputable chefs around the world (On YouTube) but NOTHING made the biggest change in flavor and structure than changing to Antimo Caputo 00 Pizzeria Flour! I cold ferment and after 3 days, the pizza crust is PERFECT! Easy flour to work through your fingers, the amount of gluten is exactly what a real pizza demands! Kid approved ;)
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