Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, 2.2 pound (pack of 4)

This is THE stuff. Produces real Napoli crust. Our tips: keep the dough simple and cool. No need to knead forever: just let use a mixer until it comes together and no more. Let it rest for 20 minutes before final kneading with themixer (so-called autolysing). Raise. Heat the pizza steel in the oven using the broiler to as hot as you can (above 650 F). You can, because the broiler heats the steel directly by radiant heat, even though the oven dial shows only 500 F. Switch to oven 500 before loading the pizza. Take it out to add the cheese, reset to broil and put it in to finish.

Excellent pizza dough, perfect flavor and texture when cooked. Use the recipe from the Caputo website only. the blue bags are for wood fired, high heat ovens only, 900 degrees or higher. if you cook at 500 degrees or near use the red bag.

Using this with a Breville Pizzaiolo oven set to 750 degrees F. for a Neapolitan style pizza. Oven temperature reaches 800 degrees as I gather and form my pizza. What a game changer from my home oven at 550 degrees and bread flour.Of course, there's no such thing as bad pizza, but some pizza is better than others.Is the difference between soft wheat versus hard wheat typically found in the U.S., or maybe the lack of the additional nutrients added to flour in the U.S.? I don't know, but will continue to purchase this flour for my pizzas.

This flour is forgiving and easy to use. It is ideal for longer fermentation and proofing as the taste gets better in time.The flour provides a baking ability of high temps. I use this flour to make dough and cook pizza at 750-800°F.The texture is smooth and makes a delicate tasting pizza dough. The size of the bag is compact, but packs a lot of flour as it’s so fine.

No leaks in the bag and comparable to the price at the grocery store

This flour has the fine mill that you don't get with bread flour, but the increased gluten. Regular 00 flour is lower in gluten so you don't get those amazing hollow bubbles. I still use 00 for pasta instead of semolina (easier to work with), but this is my GO TO for Italian breads. And while it works great in a pizza oven, this flour even produces professional results in a standard oven.This flour has actually taken my focaccia and pizza game up a notch. The fine mill gives it a great texture and the extra gluten means you get that crispy bottom crust germane to Neopolitan pizza. You won't regret the purchase.

I use this for pizza as well as bread. Makes for very soft bread. Great flavor

Great product