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Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag

4.7 4.7 out of 5 stars 1,461 ratings
$33.98 $0.19 per Ounce
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Purchase options and add-ons

Brand Antico Mulino Napoli 1924
Item Weight 0.1 Pounds
Package Weight 4.99 Kilograms
Item Form Raw
Region of Origin Italy

About this item

  • Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy.
  • High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and protein resulting in long-rise dough.
  • Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700DegreeF.
  • Perfect texture: Our flour bakes a soft, flavorful crust for an authentic pizza with bubbles in cornicione. Contains less protein and blended with more Farina Manitoba to give dough more strength.
  • For home ovens, we recommend using our Red chef's flour which is designed for temperatures under 500DegreeF.

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Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag
$33.98 ($0.19/Ounce)
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Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
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Caputo Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb
$9.99 ($0.28/Ounce)
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From the manufacturer

Caputo Header

Product Description

Antimo Caputo 00 pizzeria flour (blue) 11lb bag

Product details

  • Product Dimensions ‏ : ‎ 12 x 7 x 5 inches; 1.55 ounces
  • UPC ‏ : ‎ 692991808026
  • Manufacturer ‏ : ‎ AmazonUs/SPWL9
  • ASIN ‏ : ‎ B088QJKNX1
  • Customer Reviews:
    4.7 4.7 out of 5 stars 1,461 ratings

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Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag
Antimo Caputo Pizzeria Flour Blue, 176 Ounce (11 Pound) Bag
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Price$33.98$34.99$28.99$27.49$13.99$13.91
Price Per Unit$0.19 / Ounce$0.20 / Ounce$0.21 / Ounce$0.17 / Ounce$2.80 / Pound$0.43 / Fl Oz
Delivery
Get it as soon as Thursday, May 16
Get it as soon as Thursday, May 16
Get it as soon as Thursday, May 16
Get it as soon as Thursday, May 16
Get it as soon as Thursday, May 16
Get it May 22 - 23
Customer Ratings
4.74.7 out of 5 stars1,461
4.84.8 out of 5 stars69
4.84.8 out of 5 stars563
4.84.8 out of 5 stars578
4.64.6 out of 5 stars84
5.05.0 out of 5 stars2
Flavor
4.4
5.0
4.6
4.5
4.0
—
Value for money
3.8
4.6
4.0
3.8
3.8
—
Easy to use
4.9
—
4.1
4.7
4.3
—
Freshness
3.7
5.0
4.7
—
—
—
Sold By
SimplyBeautiful
SimplyBeautiful
SimplyBeautiful
Terrific Deal, Inc.
Nature's Legacy/VitaSpelt
Mahaekart LLC
weight
0.1 pounds
—
1 kilograms
10.25 pounds
—
2 pounds

Important information

Ingredients

wheat

Legal Disclaimer

Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

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Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,461 global ratings

Customers say

Customers like the texture and quality of the flour. They say it makes great pizza dough and bread, and has unsurpassed texture and flavor. That said, opinions are mixed on value.

AI-generated from the text of customer reviews

57 customers mention57 positive0 negative

Customers say this flour makes great pizza dough and bread. They also say it has unsurpassed texture and flavor, and is perfect for making pizzas in wood-fired ovens. Customers also mention it's the best for Ooni pizza and for baguettes or crusty bread baked in a hot oven.

"...The outside of the crust has that nice crunch. The inside has the great light chewiness that I was looking for...." Read more

"Full Flavor and wonderfully milled 10/10 recommend best flour ive used in my baking" Read more

"...The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!" Read more

"We have family pizza night at least once a week and this flour is great. It crunch's just right and makes a good pizza.." Read more

23 customers mention23 positive0 negative

Customers are satisfied with the quality of the flour. They mention it's a great product, highly recommended, and an excellent choice for making a nepolian pizza. They also say it gives great, repeatable results and is wonderfully milled.

"...Very authentic Italian crust!Along with this flour I also bought the Caputo yeast they recommended...." Read more

"Full Flavor and wonderfully milled 10/10 recommend best flour ive used in my baking" Read more

"...It is better than any take out order." Read more

"I wouldn't trade this for anyother pizza flour. Works up great and has a great flavor." Read more

12 customers mention4 positive8 negative

Customers are mixed about the value of the flour. Some mention it's worth the extra cost of getting it from Italy, while others say it'd be better off buying US flour.

"...Now, I'm left with 6 pounds of useless flour that I'll have to discard...." Read more

"...It is a little bit more expensive, but it is worth every penny you pay. Pizza is not a food, it is a lifestyle. Always remember that." Read more

"If you make artisan pizza. While pricey. This the stuff" Read more

"...The price is also high for the amount of flour you get, but it’s a quality product." Read more

Best pizza flour ever!
5 Stars
Best pizza flour ever!
I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough RecipeIngredientsBy Volume• 4 cups Molino Caputo Tipo 00 flour• 1 ½ cups, plus 2-3 Tbs water• 2 tsp salt• 1/2 tsp dry active yeastBy Weight• 500gr Molino Caputo Tipo 00 flour• 325 gr water (65% hydration)• 10 gr salt• 3 gr dry active yeastWe highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and doughball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza andbread dough are di!erent. Being exact counts, and nothing works better than a digital scale.Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for twominutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, oruntil double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equalpieces.To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch thetop of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the twoends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dustyour pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This willprevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of thepizza ball should be soft and silky.Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched intoa thin crust pizza.If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of therefrigerator an hour or so before you want to use them.Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop moreflavor, and a fully developed dough browns better in your oven.Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!
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Top reviews from the United States

Amazon Customer
5.0 out of 5 stars Authentic taste!
Reviewed in the United States on January 14, 2024
Verified Purchase
I've spent some time trying to find the best pizza dough flour. While watching DDD, the pizza parlor Guy was at said they only use this flour. So, I tried it.
I've made pizza several times now with this flour. The crust has the authentic Italian taste and texture. The outside of the crust has that nice crunch. The inside has the great light chewiness that I was looking for. The dough is very stretchy, easy to work with and easy to toss without breaking or punching holes. Very authentic Italian crust!
Along with this flour I also bought the Caputo yeast they recommended. I then went on Caputo website and used their pizza dough recipes. So, all of that together created the very best pizza dough we've ever made! I highly recommend it!
3 people found this helpful
Helpful
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Cait
5.0 out of 5 stars wonderful product
Reviewed in the United States on April 5, 2024
Verified Purchase
Full Flavor and wonderfully milled 10/10 recommend best flour ive used in my baking
Helpful
 Report
Heidi St George
5.0 out of 5 stars Best pizza flour ever!
Reviewed in the United States on May 17, 2021
Verified Purchase
I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough Recipe
Ingredients
By Volume
• 4 cups Molino Caputo Tipo 00 flour
• 1 ½ cups, plus 2-3 Tbs water
• 2 tsp salt
• 1/2 tsp dry active yeast
By Weight
• 500gr Molino Caputo Tipo 00 flour
• 325 gr water (65% hydration)
• 10 gr salt
• 3 gr dry active yeast
We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough
ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and
bread dough are di!erent. Being exact counts, and nothing works better than a digital scale.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two
minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,
mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.
Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or
until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal
pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the
top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two
ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust
your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will
prevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of the
pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into
a thin crust pizza.
If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the
refrigerator an hour or so before you want to use them.
Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more
flavor, and a fully developed dough browns better in your oven.
Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!
Customer image
Heidi St George
5.0 out of 5 stars Best pizza flour ever!
Reviewed in the United States on May 17, 2021
I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough Recipe
Ingredients
By Volume
• 4 cups Molino Caputo Tipo 00 flour
• 1 ½ cups, plus 2-3 Tbs water
• 2 tsp salt
• 1/2 tsp dry active yeast
By Weight
• 500gr Molino Caputo Tipo 00 flour
• 325 gr water (65% hydration)
• 10 gr salt
• 3 gr dry active yeast
We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough
ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and
bread dough are di!erent. Being exact counts, and nothing works better than a digital scale.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two
minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,
mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.
Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or
until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal
pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the
top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two
ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust
your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will
prevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of the
pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into
a thin crust pizza.
If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the
refrigerator an hour or so before you want to use them.
Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more
flavor, and a fully developed dough browns better in your oven.
Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!
Images in this review
Customer image Customer image Customer image Customer image
Customer imageCustomer imageCustomer imageCustomer image
65 people found this helpful
Helpful
 Report
jeremy reid
5.0 out of 5 stars Good flour..
Reviewed in the United States on March 4, 2024
Verified Purchase
We have family pizza night at least once a week and this flour is great. It crunch's just right and makes a good pizza..
Customer image
jeremy reid
5.0 out of 5 stars Good flour..
Reviewed in the United States on March 4, 2024
We have family pizza night at least once a week and this flour is great. It crunch's just right and makes a good pizza..
Images in this review
Customer image Customer image
Customer imageCustomer image
Helpful
 Report
Johosefat Billinksi
5.0 out of 5 stars Makes great dough with a long fermentation
Reviewed in the United States on May 5, 2024
Verified Purchase
I have used this flour in my sourdough crust for a while. The crust gets crispy and has a good chew to it as well, even with just a normal home oven.
Helpful
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Amazon Customer
5.0 out of 5 stars The best flour
Reviewed in the United States on March 23, 2024
Verified Purchase
This flour has made our homemade pizzas soooo much better! The dough is now light and fluffy. We ordered once and the flour was all over the box but that was an outlier.
Helpful
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J. Krause
5.0 out of 5 stars Pretty Dang Good 00 pizza flour for Neapolitan pies
Reviewed in the United States on January 29, 2024
Verified Purchase
I have been using this flour for several years and it has always been a good choice. The gluten development is nice once you know a little bit about the art of making dough for Neapolitan pizzas. We like it, give it a try, and their yeast is good too!
One person found this helpful
Helpful
 Report
otterpops
4.0 out of 5 stars Makes a big difference
Reviewed in the United States on June 2, 2023
Verified Purchase
This flour really made a big difference in the taste and reduced the crust burning in the hot Ooni oven.
4 people found this helpful
Helpful
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