Antimo CaputoPizzeria Flour Blue Bulk Bag, Italian Double Zero, All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta, 55 lb

This is hands-down the best pizza flour I’ve ever used! If you’re searching for the ultimate, consistently top-tier flour for perfect pizzas every time, look no further—this is it. The 55-pound bag was an incredible deal, especially compared to the smaller 1-kilogram bags I used to buy. Not only does it deliver unbeatable quality, but it’s also a game-changer for anyone serious about their pizza-making. Highly recommend!---Top Tier Neapolitan Pizza Dough RecipePoolish (Pre-Ferment)1. In a bowl, combine:300ml (or 300g) water5g honey5g yeastMix thoroughly.2. Add 300g of 00 flour and mix until fully combined.3. Scrape down the sides of the bowl to prevent the poolish from drying out.4. Cover the bowl and let it rest at room temperature for 1 hour.5. Transfer to the fridge and let it ferment for 72 hours.Tip: Use a narrow container. This helps maintain the gluten structure by encouraging vertical stretch rather than allowing the poolish to collapse in on itself.---Dough Preparation1. Remove the poolish from the fridge and let it rest at room temperature for about 30 minutes.2. In a large wooden bowl, combine:400ml (or 400g) waterThe rested poolish5g yeast5g honeyMix until integrated.3. Add 30g salt and mix well.4. Gradually add 700g of 00 flour, reserving a small amount for adjustments if needed. Mix until the dough comes together.5. Knead the dough by hand for a few minutes to develop the gluten.6. Add 10–15g of extra virgin olive oil and work it into the dough until fully incorporated.7. Cover the dough and let it rest for 15–20 minutes at room temperature.8. Lightly oil your hands and gently dab or slap the top of the dough.9. Flip the dough and shape it into a smooth ball.10. Lightly oil a bowl, place the dough ball inside, and cover it.11. Let the dough rest in the fridge for 48 hours.---Shaping Dough Balls1. Remove the dough from the fridge and let it rest for 1–2 hours at room temperature.2. Divide the dough into individual portions and shape them into balls.3. Let the dough balls rest at room temperature for 2–4 hours.Tip: Rest time may vary depending on the temperature. For example, at 25°C, 2 hours is usually sufficient.---Freezing Dough BallsIf you plan to freeze the dough balls for later use, freeze them immediately after shaping.When ready to use, transfer the frozen dough balls to the fridge the night before.Before using, let the dough rest at room temperature for 1–2 hours.

This flour is superior to anything I have ever used! The taste, now it bakes and the fluffiness are amazing. US flour destroys my gut but this is filling without bloat or gas and the taste is sublime! Made coconut scones and they were beyond delicious!

If you feel like your bread, dough is not really coming out as you would like, this is a great product for perfect bread every time. I primarily make sourdough bread and it’s consistency is perfect.

Perfect for pizza, bread etc

Well see how this pans out

Why I didn't know this before that this is available at Amazon!!. We are from Europe and bake our breads, pasta, cakes and pizzas at home regularly.This is one of the best flour I have used being in U.S.Pizzas are awesome and mind-blowing with this flour.Note, the patch on the packaging side corner mouth is *NOT* a re-seal of an used/opened cover, in fact it is factory seal to open from side and store for convivence. This is very common for large packages to have this kind of patch seals.

Split the purchase with a friend, but, honestly, as a fledgling pizzaiolo, I'm surprised how quickly I've been going through this. Stored in 5-gallon buckets with screw-on lids downstairs, and Oxo push-to-seal containers for smaller amounts to be available upstairs in the kitchen. Makes great Neapolitan dough that forms a lovely, crunchy and airy cornichon (sp?). I use it for pasta, also.If you haven't already, check out Vito Iacopelli's videos on YouTube for some great pointers on pizza making.

I haven't received my flour yet but I bought it locally when I lived in Hawaii. I just wanted to let everyone know that the tape on the bag is on every bag of flour I've ever bought from this brand. If you open the bag right that area that they tape up becomes a spout and that's why it's taped. It has nothing to do with a damaged bag or being repackaged....