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

Product ID: 77463289
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🍕Perfect for pizza
🍝Great for pasta
🍞Ideal for bread

Description

🌟 Flour Power: Unleash Your Inner Chef!

  • CHEFS CHOICE - Join the ranks of culinary professionals.
  • UNMATCHED ELASTICITY - Experience the magic of soft wheat gluten.
  • VERSATILE BAKING POWER - From pizza to pasta, unleash your creativity.
  • PREMIUM QUALITY ASSURANCE - Sourced from Italy for the finest results.
  • ELEVATE YOUR CULINARY GAME - Craft authentic Italian dishes with ease.

Antimo Caputo Chef's Flour is a premium Italian Double Zero 00 soft wheat flour, weighing 2.2 pounds. Renowned for its exceptional elasticity and soft starch flavor, it's the go-to choice for creating authentic pizza dough, bread, and pasta. Elevate your cooking with this chef-approved ingredient!

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…
Is this GMO free?
Does this work well for deep dish crust?
Is there an expiration date listed on the flour bags?

Reviews

C**K

Excellent

Very good product

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 As easy to use as regular flour, tastes great, was delivered fresh (not out of date).It is not "gluten free" since it is made from wheat.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!

T**Y

The secret to a great pizza

The secret of a good pizza is the dough and the secret of a great dough is the 00 flour.Use a 50/50 ratio, some warm water, yeast and a dash of EVOO to make a great dough for a pizza or garlic bread. This is the best flour to use with either AP or bread flour depending on how chewy you like your dough. Get a pizza stone from Amazon and start making your own pizza exactly the way you like. Forget the cardboard tasting stuff from the market or even the delivery option, you can make it better. And you know exactly what goes into it, no chemicals, preservatives or E things.This is the only one I recommend, try it, you won't be disappointed.

A**R

Indispensable For Pizza

OK, you probably can find this flour locally for less, but I'm willing to pay more to not have to go into my local Italian grocery store (which doesn't do curbside or delivery) during the pandemic. That said, this is the flour you want for pizza, period, end of discussion. Get a good dough recipe (there are plenty online), weigh rather than measure all ingredients (trust me on this) and let the dough rise for 24 hours in the fridge.An hour before you're ready to use the dough, take it out of the fridge to let it come to room temperature. At the same time, set your oven to 550°, or higher, if possible. (In Naples they cook pizza at 905°.) Slide in your pizza (a pizza peel is a worthwhile investment, as is a pizza stone or steel that fits your oven) and watch your cook time. Depending on the temperature of your oven, the pizza will take anywhere from four to eight minutes to cook. When the cheese is melted and the crust is brown, pull it from the oven. Bonus points for burning the roof of your mouth when you eat the first slice.If you have a Big Green Egg or other domed cooker, cook pizza on it. I get my BGE up to 750-800°. Best pizza ever.

A**9

Great results for pasta, but expensive

I bought this to make my wife pasta for her birthday. I had never made pasta before, so everything was new to me. It was way more than I wanted to pay for a bag of flour. I made pasta with all AP flour initially and it turned out okay, then I used this in a 50/50 mix with the AP and the results were amazingly different. The pasta with this was way more chewy and had a much better texture as compared to the all AP pasta. I'll be using this in all my future pasta making, but I'll be waiting to find it on sale or a special because $10/bag is absurd, and that's the reason for the 4-star rating. Results alone it's a 5-star product, but I just can't give $10 flour a 5-star rating, no matter how good the pasta turns out.

S**D

Excellent difference

I've been using generic pizza flour and splurged to see if there really was a difference. THERE IS. I only wish it wasn't such a dinky bag for the price, but it was a good splurge!

J**N

Makes good pizza dough

Crust is chewey and flavorful, there's a recipe online under the brand name.

R**.

Great Flour

Been using KA 00 flour for pizza dough which works very well but Caputo (red bag) with the same other ingredients yields a dough that is smooth, tacky but not sticky and gives a beautiful rise when refrigerated for 48 hours.

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Fast shipping and excellent packaging. The Leatherman tool feels very premium and sturdy.

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Excellent communication throughout the order process. Product is perfect.

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Trustpilot

TrustScore 4.5 | 7,300+ reviews

Ali H.

Fast shipping and excellent packaging. The Leatherman tool feels very premium and sturdy.

1 day ago

Rajesh P.

Customer service was outstanding when I had questions about the product.

2 days ago

Antimo Caputo Chefs Flour 2 2 Lb Italian Double Zero | Desertcart JORDAN