6X Farina Molino Caputo Pizzeria by Pizza Napoli Pizza Flour Pizza Flour 1kg

Great pizza dough. I have always used this flour for most of my pizza bases works well and is readily available through Amazon.

Great pizza making dough

Best flour I've used for making my pizzas.

Amazing services really if you want the best pizza flour you are in the right place . Great customer service too .

I like the ease of use of these colours, making great tasting pizza. Not as cheap as other flours.

Great for pizza

Fantastic for making Neapolitan pizza, delivered in record time, no complaints at all, will definitely purchase again.

Quite simply, Caputo Farina 00 soft wheat flour is the best you buy if you want to bring the taste of top restaurants into your own kitchen.For years I struggled to create a home made pizza that tasted anywhere near good enough to share with friends, having tried all manor of supermarket flours. So when an artisan deli opened locally a couple of years ago I was over the moon to find they sold real Italian pizza flour, and in one go my pizzas were on another level.Then came the COVID-19 lockdown, the store was closed and I found myself not just without pizza flour, but without pizza. The restaurants were closed too so I couldn’t even buy one in.So there was nothing else left but to find a solution online, hours of research over a period of weeks went into identifying the important qualities of pizza flour, and looking for a product that ticked all of those boxes, and was available to buy when stores around the country were closed and supermarket shelves hadn’t seen flour in months.I made a decision to go with Caputo Pizzaria flour and found this 10Kg pack on Amazon. At around £2.20 per kilo the price is at the premium end of the market, especially when you consider you can buy a no frills supermarket flour for about a tenth of the cost. But don’t be fooled, this is a premium product, not simply a premium brand/marketing. The difference in quality and taste is well worth the investment.A single bag (1Kg) is enough for 8-10 individual sized pizzas. I tend to make them in batches using half a bag each time, if you don’t need that many the dough can be frozen and used later. I press individual pieces down flat, place on grease proof paper and pop into a sealed box in the freezer. Separating each dough with the paper means you can take out just the amount you need each time.Remember though, you might have seen your favourite pizzaria pop your pizza in the oven and remove it five minutes later cooked to perfection, but pizza is not fast food. It’s delicate and needs TLC. Be prepared to invest as much time into the process as you are money into the flour. Prepare your dough and give it an hour or so to rise - it should double in size. Push out the air, cut to size and cover with cling film then allow another 24 hours before use. If you keep the dough in the fridge (or freezer) let it reach room temperature naturally before you touch it.I’m now on my second 10Kg pack of this flour, I’ve experimented with it in different ways and put it to use in other types of bread (it delivers a great naan bread), and it’s safe to say I won’t be returning to the deli for their brand of flour and would rather go without than pick up another supermarket flour. Nothing else comes close to Caputo.