Antimo Caputo Chefs Flour, Italian Double Zero 00, Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Pound (Pack of 10)

Not only is this flour PERFECT for Neapolitan Pizza and other baked goods, but it is PURE!Check the ingredients - Contains: WHEAT.No additives, no 'enrichment', no enzymes, Only wheat. And there is NO Glyphosate and no GMOs used in Italy where this wheat is grown and processed.Yes, it costs a bit more, but I find it worthwhile for the results and peace of mind.

This is the best flour for high temps. I use this flour for pizza in a high temp pizza oven and for Italian focaccia, it never disappoints. The price is right for such a large bag of flour, I freeze it to maintain the freshness of the product.

This is the best flour for making soughdough bread, calzones and pizza! Have been using Caputo 00 flour for years now and will never choose another! If you want the best outcome for your breads you can't find better then this!

like making pizza and bread then this flour is the best. very fine, makes a beautiful soft dough, may have to adjust water content if you are accustomed to using standard bread flour, use with SAF red instant yeast for best results, also great for making baguettes

So much better than the other flours . have great results on all my baking with this flour

This is my favorite flour for pizza crust and bread! Never had any issue.

I use this for pizzas and breads all the time! Definitely worth it - cheapest bag of 00 flour I could find and it makes superior pizzas and breads from any other kind of flour. Will definitely buy again when I run out!

I went to first preface this with, I am not a medical professional, nor is this medical advice.Summary: Antimo Caputo Flour, I love you. My husband knows, he supports this because he loves the bread and goodies I make 😂 Please sponsor me ❤️ 😂I found out in 2020 that I have a pretty severe gluten intolerance. I cut all gluten out of my diet, but at the end of 2022 I was going to visit Europe and slowly re-introduced a very small amount of gluten, along with a gluten intolerance pill, so that I could eat a croissant in Paris and pizza and pasta in Italy. While on my trip in Europe, I realized that the gluten there was not affecting me as the gluten in the US does, so I began to dig around and do some research. To sum it all up, I have found that products containing gluten made in Canada, France, Italy, etc. don’t bother me the way gluten products made in the US do.Like every other girl in her mid 20s, I have taken up the art of making sourdough bread. The gluten in sourdough bread in general does not typically bother me as much as normal wheat bread, but I went on the hunt to find a flour, preferably made in Italy, that I could use without risking any flareups due to my gluten intolerance.I came across this flour and it is now the only flour I use in my home. If there was a way to order 100 pound bag of this, I would. This product, bakes, beautifully, tastes phenomenal, and I feel I have additional peace of mind, knowing it will not cause any issues related to my gluten intolerance.I bake 2 to 3 sourdough products weekly and I have never had any issues. I even helped share some of my sourdough starter that I made using only this flower with some of my other friends with a gluten intolerance and they even have noted that using this flour doesn’t give them any issues either. I have three friends who have since switched to this brand from the King Arthur brand.