Antimo Caputo Italian "00" Farina Flour 2.2lb Bags 10 Pack

I bought this 10 pack because it's surprisingly hard for me to find, being in the 5th largest city in the U.S.; and even with shipping it costs less than it does for me to buy it by the bag.I'm not sure what makes this flour better than others for making pizza dough, but I find it so much easier to work with. It's just less work to prepare it, and it's easier to work with. I guess it's more flexible. "00" refers to how finely the flour is ground, and it's Italy's finest grind, which appears very delicate and soft. I think the fine grind perhaps has to do with the way that it hydrates, that it hydrates more quickly, and that gives me a better feel for where I'm at with water (even weighing into grams I still get slight variation). From there it must have something to do with the gluten content. It's just more flexible, and easier for me to get to the "window pane" proof.

Skeptical buyer at first after years of using King Arthur but tried a pack of ten and was delightfully pleased. Seems to be a lighter consistency good for pizza dough.

Makes great pizza dough, pasta and baguettes. There is a noticeable difference in flavor and texture. If you are going to be baking something 'non sweet' and with white flour, this is the stuff to use.If your baking sweets, I would recommend a less expensive flour, as the sugar overpowers the subtle flavor of this flour.

Haven't tried it yet, though I'm sure it will still work fine. The flour arrived 5/17/2013 with an expiration date of 5/12/2013. This is not cool if you ask me, they should at least discount the flour, but there was no indication of this.

I just received my order from Taylor's Market on Amazon.com and have not used the flour yet. It's a good brand of flour with glowing reviews by others that have used it. The only reason I wanted to leave feedback is to let potential buyers know about the shipping details.I ordered the 10-pack of "Antimo Caputo Italian "00" Farina Flour 2.2lbs Bags 10 Pack" on 26 December 2012. My order arrived today, 3 January 2013 via USPS Priority Mail Flat Rate shipping. They used the "large" USPS priority mail box which just held the 10 bags of flour. The flour must have originally have been packed with 8 or 10 bags in an industrial shrink-wrapped bundle. Due to the dimensions of the priority mail box, the individual bags of flour had to be removed from their industrial shrink-wrap and re-wrapped to form 2 rows of 4 bags each with the remaining 2 bags crammed on the side. This is a tight fit. The overstuffed priority mail box was no longer rectangular, but was instead delivered in what looked more like a rounded lump. The sides were no longer rigid. Because of this less-than-optimal packing/delivery method one of the bags of flour was broken open. The paper sacks themselves are not too thick, so a little dampness combined with the packing resulted in a broken bag. Don't be surprised if your order incurs a little damage too.Another concern often voiced from potential buyers centers around the "freshness" or "expiration date" of the product. Each of my 10 sacks were stamped with a date of 20 July 2013. There was no indication if this was a "best by" or an "expires on" date. So, my product was good for just under 7 months. That's not a problem for me. Not that I will use all 10 kilos in 7 months, but if you store your flour in zip-lock bags in a cabinet it will last years. (I still have some "00" flour I purchased while in Italy in 2007 and it's perfectly fresh.) I had previously treated my "00" flour as gold and only used it when preparing homemade pasta, but after reading several reviews about how much better pizza dough is when made with "00" flour I'm sure I'll be re-ordering later this year.

I tried this flour for the first time last night. Amazing results. I have been making homemake pizza for 20+ years now and always used bread or high-gluten flour. (Mostly King Arthur).In the past I have read about using Italian "00" flour but have not tried it. King Arthur offers "00" flour but I always thought the protien content was tool low, looked more like cake flour then something I would want to use for pizza.Surfing the other day I came across this flour and read about how much people loved it for making pizza. Seeing that it had a higher protien content (11% compared to KA's 8.5%) I though I would give it a try.Well based on last nights results I'm a fan and may never go back to HG flour again for pizza.The dough was very easy to work with (you will not be tossing this dough) very soft and easy to work with.I used the following bakers percentages:Italian "00" flour 100.00% (1 lb 4 oz approx 4.5 cups)Water 57.00% (11.4 oz - approx 1.333 cups)IDY 0.17% (.03 oz - approx .333 tsp)Salt, Fine 3.00% (.6 oz - approx 1 tbsp)I use two 16 Oz balls for two 14" pizza

Wow I have used King Arthur AP and their 00 flour and decided to step it up and buy the real thing.This product is the real deal and has the authentic taste and texture of what I call from growing up in New York as real pizza taste. I have always been good at pizza according to my family but made pizza with this flour yesterday after it arrived and they were floored by how great it was. The shipping is tough to swallow but I plan on keeping this on hand from now on as it is that good and to me worth the price.

Okay