Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza

I switched to using this flour for about 3 years now and it's definitely taken my pizza to the texture I was looking for as a pizza chef. I've served hundreds of pizzas in the last few years out of my own home for friends, family, and community, and they all agree that this is some of the best bread they've ever had in general. I know people who claim to have gluten issues, but after having the bread made from this flour, they tell me that they don't even experience any problems afterwards, with the exception of people with celiac of course. Once I switched to this flour I've never turned back, and I use it for all of my pizza and focaccia breads. You definitely notice the difference using European flour when kneading the dough and it's actually easier to handle. I use a real pizza oven in my back porch that gets up to a 1000 degrees, and the dough from this flour reacts to a good oven spring every time cooking at around 750 to 800. I'll sometimes bake in a home oven as well at Max heat of 525° with a carbon steel plate or a Pizza steel as they call it, have to par bake it first with sauce, then add the ingredients and finish bake it, and had really superb results as well for what I'm looking for. Anyway, I couldn't speak any greater about this flour as it is extremely exceptional and taste incredible. Highly highly recommend after 3 years of experience with it making anywhere from 60% hydration to 100% hydration batches!

I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough are di!erent. Being exact counts, and nothing works better than a digital scale. Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes. Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces. To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of the pizza ball should be soft and silky. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the refrigerator an hour or so before you want to use them. Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven. Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!

My favorite pizza flour ever!. Bake at high heat for a great crispy flavored crust, this is my 3rd bag

Just amazing flour! Its perfect for pizzas! Using Antimo Caputo flour makes my pizza crust 1000 times better!!

My wife can't tolerate most wheat products. She has been trying to eat gluten-free for a number of years. Yet we found that when we visited Italy, she was fine with local wheat used in pasta and breads. Maybe it's all the chemicals used in US agriculture, I don't honestly know. But I make sourdough pizza every week for Friday night and use this flour. It mixes well, ferments nicely with the sourdough culture and makes a great pizza that my wife enjoys.

i buy this on a frequent basis. I love making pizzas. dough is always perfect. flour is always in good shape when it arrives. chewy texture and still crunchy

good

Best flour ever. Pizza. Pasta. Bread