Mulino Caputo 00 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 best pizza flour I’ve ever tried, and in my opinion, the highest quality on the market. My husband uses it for his pizza recipes, and they turn out absolutely amazing every time. Highly recommended for perfect homemade pizza!

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 😊

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.

Flour is perfect for pasta making. Makes tastier pasta. A little expensive but worth every cent for result.

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.

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.

Great product