Mulino Caputo00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, 2.2 pound (pack of 4)

Why did you pick this product vs others?:I use this flour every week to make my pizza dough. I make it the prior to use, flavor and consistency is great.

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.

Great for pizza night! I bought this flour because it was imported and free of glyphosate and "enriching". I can eat half a pizza not and don't feel bleh the next day like I do with regular pizza dough.

I have been using this flour for a couple of years to make Neapolitan pizza in on Ooni oven. The pizzas turn out fabulously and are loved by friends and neighbors, so I guess the flour is pretty good 😊

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.

The Best soft wheat flour. Great product. Luv it!

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.

It’s a very good product, especially if you take the time to let it rise. However it can be a little bit more challenging to work with and form into pizza.