Antimo CaputoChef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta

I saw an Italian chef make pizza dough with this flour and thought to try it out.This flour makes dough that is high in gluten, stretchy, and makes pizza crusts that are as good as any I've ever made.The old dough? All purpose flour dough does not compare. It is like apples and oranges.I'll never make another pizza with all purpose flour as long as this flour is out there on the market.The crusts made with this flour taste like NYC pizza which is the best in the country, so I'm thinking I'm lucky to have tried this flour.

Hands down the best flour available. I make sourdough bread with this and use it as the base for roux as well. I have a slight intolerance to gluten that usually causes problems, but this was recommended to me and I've been eating homemade bread like a fiend without issue. I haven't baked with it but I've made some incredible bread with it!

I absolutely love this flour! Antimo Caputo Chef’s Flour has completely elevated my baking and cooking. Pancakes come out fluffier, bread has a better texture and taste, and everything just feels more professional—even in my home kitchen.It’s easy to work with, super versatile, and the quality is consistently excellent. Whether I’m baking, frying, or experimenting, this flour delivers every time. Highly recommend for anyone who wants to take their cooking up a notch

This flour is truly top quality! I use it for making pizza and bread, and the texture and elasticity of the dough are just perfect every time. It’s easy to work with, gives a beautiful crust, and has become my go-to for all serious baking. Worth every penny!

This is very nice flour. I just had to try it out, so I purchased a case. I make a sourdough crust. It comes out crispy on the outside and chewy on the inside. I bake it in a 500 F oven on heated cast iron for about 7 minutes. I’m very happy with the results. I do get good results with all purpose flour as well, but the Caputo is probably a little better. Enjoy.

Type 00 flour is the best and the pizza I make in my Grozney is better than most restaurant made pizza. The crust is fantastic. Also good for some breads and pastries.

Reasonable price for flour that doesn't have additives and is grown without pesticides and "Round Up"

This flour has not been working well for sourdough.