Caputo Classic Blue Flour 1 kg

Makes a nice pasta

it works, I have made good pizzas with this flour, ..So I put up and shut up about the postage cost... wince...Nice and chewy, and airy at edges, I like my base thin and crisp...this does not have texture of bread.I have also frozen the dough...and to me it tastes better? I leave mine in fridge for 3 days to mature after knocking down. then cook or freeze.I have a pizza oven thing (70quid, ) and to brown the edges I deploy the trusty rothenburger quick fire blowtorch....Also I can recommend the small amount of yeast , cold water ..method...WE don't want a loaf of BREAD! do we children?

I’ve never made pizza dough before, so a little research and everyone was recommending Caputo flour.My first attempt and it was a success. The dough was easy to work with and the flavour was fantastic. A nice airy dough that melts in your mouth.Not sure if pricing is quarantine prices or if this brand is usually more expensive, but it was worth every penny.I’ve not tried other doughs yet, just working on filling my freezer with pizza dough to ride out lockdown.

We bought this during the Covid lockdown because we simply couldn't get flour at the supermarket.The price was extortionate compared to supermarket prices, with no noticeable difference in the quality of the finished result. It's not a bad flour, but not particularly good value for money.

I,used this product to make home made pasta

Made pizza dough with this flour and it was the best tasting pizza base I've made so far. The texture was very slightly chewy and the edges were bubbly with brown spots and crispy bits and it had just the right amount of flop when holding up a slice. I did retard the dough overnight in the fridge, which may have contributed to the taste and texture. Overall, a very nice flour to work with, pliable, forgiving and extra smooth.

I was surprised when I first used this flour as it was very fine similar to ordinary flour not the heavy flour I normally use. However it makes an excellent loaf, is suitable for use in a bread maker and does not require milk or milk powder in the recipe.

I love fresh pizza and breads i have been making my own dough for years so i have perfected it,i always buy molina grassi very cheap £11 for 12 and they are very good,i must stress this review is not about price at all if something is worth the extra i will buy-caputo i have heard is the god of flour now it does seem very fine and soft but i must say can tell no difference in flavour or texture than the cheaper brand..i normally let my dough prove up to 14 hours as i use sourdough starter but caputo i didnt use the sour starter just a 7hr prove like i do with my molina grassi normal pizza and itis just the same,i think if you have a proper wood oven with temp exceeding 400+ degrees then this will benefit and will be the best flour to use but for a stove top and grill or normal oven molina grassi is ideal.