Antimo Caputo Pizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

I have been gluten intolerant since I was 19ish, I am now 42. I was gluten intolerant long before being gluten free was the cool thing to do so, for many of these years, there weren't gluten free options available in stores and there weren't an abundance of gluten free recipes to choose from. Fast forward years later and my daughter found these enzyme pills that help breakdown gluten and they work nicely -I can take the pill, eat gluten, be okay. Fast forward and year or so and an acquaintance of mine tells me that he has no gluten issues in Europe. What!?! I started doing research and found that the US is not as careful in the way the produce, harvest, whatever their wheat and flours. Fast forward some more and my husband decided we were going to purchase this flour, made in Italy. Made bread, ate a few bites, praying I wouldn't get sick. I didn't get sick. We have made bread a couple of times and scones once and I have eaten all of it without issue. This will be the only flour I purchase for the rest of my life. It is a nice soft, flour, clean taste, clear flour scent, packaged well, arrived undamaged, makes amazing breads.

I got my flour today and always fantastic! The expiration date was March 2027 and plenty of time to use the flour. This has a higher protein than the blue bag and goods for pizza, bread and all-around flour needs. When it comes to cakes This flour will be a firmer texture and if looking for a lighter flour go with cake flour with less protein.

This Italian flour is a different wheat from American. Semolina vs Duram. I am allergic to duram flour, which means no baking or eating pasta etc. for the last 10 years. :( But I am not allergic to this soft wheat flour. :) Delicious, finely ground, easy to use. Last year my daughter entered a pie contest using our former well known duram flour. She did not win. This year she used the Italian flour and won. Same recipe and baker with a different flour. Easy to mix, smooth texture, works very well. I even had a small bite with no rash or other allergic responses. Definitely a win-win!

I absolutely love this flour! This is my fourth time ordering the Antimo Caputo Pizzeria Flour 55 LB Blue Bag, and it’s perfect every single time. It actually arrived three days earlier than expected, which totally made my week! The bag was well-wrapped and in perfect shape, just like all my past orders. I use this flour for everything — homemade bread every weekend, fresh pasta, and pizza nights with the family. The quality is unbeatable; it gives everything that authentic texture and flavor you just can’t get with regular flour. One bag lasts our family of four about 3 months, which is awesome considering how much we bake. This flour is truly a staple in our home and worth every penny!

This Italian flour is better than anything from the US. No additives or unhealthy ingredients. We use it for everything!

I got this flour on the recommendation of my son and I'm glad that I did. The consistency and texture of a zero flour can be used from pancakes to pastries to cake without fail. I also like that its all natural flour with NO additives.

Antimo Caputo Chef’s Flour, Italian Double Zero 00, is the gold standard for anyone serious about making authentic Italian pizza. This five-star flour transforms your dough into a pizza masterpiece, whether you’re a seasoned pizzaiolo or a home cook. One bag of this premium flour yields six perfectly-sized 275g dough balls. Here’s the recipe for dough perfection: 1000g of flour, 650g of water, 5g of yeast, 10g of honey, and 10g of salt. Start by making a poolish—a pre-ferment that enhances flavor and texture—then cold ferment the dough balls for an optimal rise and unbeatable taste. The fine, powdery texture of this 00 flour ensures a smooth, elastic dough that’s easy to work with. It’s perfect for achieving that thin, crispy crust with a tender bite that’s characteristic of authentic Neapolitan pizza. TL;DR: Antimo Caputo Chef’s Flour: The ultimate choice for making authentic Italian pizza with ease. One bag makes six 275g dough balls using a simple, flavor-enhancing recipe. Perfect for creating delicious, high-quality pizza dough every time.

the best flour if you are concerned about pure ingredients free from USA based wheat. By far the best for sensitive stomachs for those who feel wheat hurts their gut - zero issue with this flour. The bad: shipper has zero care in shipping 55lbs, my bag was torn upon delivery. Amazon to the rescue, they made it right.

This is the best flour that I can find outside of buying it in Europe and bringing it back. It makes the BEST pizza and bread. I always buy it when it is in stock.

No better flour for pizza.

Super!! Farine au top pour mon pain au levain🤗

I use it for pizza and it's perfect.

Bought 6 packages ( 2 lots of 3 each) but received only 5