Pizzeria Flour (Blue) 5 Lb Repack - Italian Double Zero 00 Flour for Authentic Pizza Dough

This pizza dough is great. We have it on auto delivery. Better than just plain white flour. Highly recommend.

If you’re serious about making top-quality pizza at home, Antimo Caputo 00 Pizzeria Flour is a game-changer. This flour is the real deal—perfect for achieving that light, airy crust with just the right amount of chew. It’s finely milled and high in protein, which helps create the perfect dough elasticity for high-temperature baking. I’ve used other flours in the past, but nothing comes close to the results I get with this one in my pizza oven. The dough is easy to work with, and the flavor is spot on—just like a true Neapolitan pizza. Highly recommend for anyone who loves making pizza from scratch!

I bought a copy of Ken Forkish's book The Elements of Pizza which recommends the Antimo Caputo pizza flour. I've bought this flour once before, but it was quite expensive. This repackaged flour is a better alternative. It comes in two heavy zip lock backs, in an Amazon shipping box. I have been baking artisan bread for a long time, but I am still trying to improve my pizza technique. I have made three pizzas with this flour. The flour is very finely milled, almost to the level of pastry flour. However, it has a higher gluten content than pastry flour. Bread flour, like King Arthur bread flour, is high gluten flour that is milled from winter wheat. The aim for artisan bread is a chewy bread. In contrast, pizza has to be formed into a flat round. If it has too much gluten, it will be difficult to form into a pizza. If it has too little gluten the dough will not be dense and may not have as good a flavor. The Antimo Caputo flour seems to be milled for a medium between all purpose flour and bread flour. The resulting dough is very smooth and is fairly easy to form, even when the dough is cold.

Tried this out as it is always recommended by those who use pizza ovens (better for the higher temperature) but after using it, we see very little difference between it and the Robin Hood All Purpose Unbleached flour sold in Canada.

I was using a high-quality, high-protein bread flour for my Neapolitan style pizzas. They came out good but I really wanted to try this flour to see the difference. WOW I can't believe the huge difference. Dough is super easy to handle and shape, crispy bottom and light interior, fluffy cornicione, I am adding a little bit of whole wheat and/or semolina rimacinata for flavor (about 10%). This purchase totally upped my pizza game and I'm not going back to bread flour!