Caputo 00 Flour

From: $11.00

Availability: In stock

From: $11.00
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The Best Flour for Pizza

Caputo 00 Flour is the choice of pizzaioli and bakers across the world. Made from the finest European winter wheat ground to a fine powder, this super-soft flour is easy to work with and produces baked goods with the ideal balance of tender mouthfeel and pleasant chew... in short, everything you seek in a pizza crust. Traditionalists wouldn't prepare pizza dough from anything but this fine Italian flour, and it's also great for homemade pasta, cakes and bread, especially focaccia.

Caputo 00 Flour comes from Naples, Italy, the home of pizza, where Antico Molino Caputo has been milling flour for nearly 100 years. In fact, if you've ever had the pleasure of eating pizza in Naples, this is the pizza flour from which those divine pies are made. And pizzerias all over the US insist on the Caputo brand, too, so you don't have to take our word for it! Click here to check out a great video about what makes Caputo flour the gold standard.

More Info

Producer Antico Molino Caputo
Country Italy
Region Campania
Size Various

Customer Reviews

  1. For Pizza or Pasta  review by on 6/12/2013
    Rating

    I always have a stock of this on hand in my freezer. I use it for pasta flour blends and for my pizzas used in blends with other flours and all on its own. It's a good thing.

  2. Absolute Necessity For Pizza  review by on 6/12/2013
    Rating

    Love this flour. It is key to making good pizza dough that give the right amount of flavor and develops good air and crumb.

  3. The only flour for pizza  review by on 6/12/2013
    Rating

    This best flour for pizza. Use it all the time and always have perfect pizza!

  4. Love it  review by on 12/24/2012
    Rating

    Try this flour a while and I just love how easy it is to work with and how tasty my crusts are. Best flour for baking. There are no comparison.

  5. It's True!!  review by on 11/14/2012
    Rating

    I have always been a bit skeptical of five star reviews, but… It's true what you read here! What a huge difference in not only the taste, but the workability of this product. There is NO comparison. Worth every penny.

  6. best flour ever  review by on 7/31/2012
    Rating

    This is the best flour ever. Some people do not think that the quality of the flour matters in baking..but it does. I use this for all baking..
    Pie crests are fabulous.
    if you want raves toss those store bought brands, and use this flour. You will become a believer!

  7. Best Pizza Ever  review by on 9/26/2011
    Rating

    This flour makes the best dough, easy to work and produces a wonderful crisp, thin pizza. There is just no comparision with other doughs that resemble elastic balls.

  8. Perfect flour for perfect focaccia!  review by on 8/31/2011
    Rating

    This is the flour that makes my focaccia ethereal.

  9. Amazing  review by on 8/24/2011
    Rating

    I've tried many many flours for pizza dough and the Caputo 00 is hands down type best. I love all the compliments that I receive that it's the "best pizza I've ever had"

  10. Night and Day Diference  review by on 1/21/2011
    Rating

    Completely agree with above reviewers. The dough is so much easier to work with. When the dough is being spread out, it won't shrink back or contract like others I have tried. You can make the crust as thin as you want it. I use milk instead of water for the liquid. I will not use any other flour for pizza now.

  11. Our favorite flour.  review by on 3/11/2010
    Rating

    My family will not make pizza or focaccia without this flour! Its amazing how a simple ingredient can make ALL the difference!!!

  12. Lightest Focaccia Ever!  review by on 3/11/2010
    Rating

    I share the enthusiasm of the previous reviewer. American approximations of this grade of flour just don't cut it. It does make the lightest, most tender pizza dough or focaccia I have ever made.

  13. The best pizza dough ever!  review by on 3/2/2010
    Rating

    Amazing results for pizza dough with great elasticity allowing you to hand toss the dough and end up with a thin crackery crust that holds up to toppings with divinely thick and chewy edges....used the A16 cookbook's recipe and now wouldn't use any other flour!

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