Pizzeria Blue 00 Italian Flour, Original, 2.2 Pound (Pack of 10)

Fantastic price! You're getting the best 00 flour for pizza at a great price. If you don't believe me ? Check out the prosciutto di Parma pizza in the picture Perfetto!😉Ciao bello!

My wife has a problem with gluten. Starting about ten years ago, she stopped eating pastas and breads. She also stopped making me pancakes, cookies and other wheat-based baked goods. What's odd however is that she could tolerate my sourdough bread and pizza. Something about the fermentation process that allows her to digest even bread flour without any issues. But the other thing we noticed is that she can also eat baked goods made with Italian flour. I'm not a food scientist but I have to believe that it is due to the EU's more stringent standards on hybridization of crops vs. the anything-goes US grains. So now, I bake all my sourdough bread and pizza crusts with Italian flour. This Caputo pizzeria 00 flour is great - it makes great pizza dough, of course, but it also works well in breads and cookies. And I love the convenience of the one kilo packages rather than the 11 pound package I purchase occasionally.

All purpose flour doesnt even begin to compare. The flavor of the bread this flour produces is incredible! My kids absolutely love when I make french bread for breakfast. We make French bread, Sandwich bread, corn tortillas, and of course pizza dough. The flavor is superior to any flour I have ever used. You will not be sorry. I have ordered the 55lb sacks of flour before but they usually arrive...sack busted, flour loose in the box. In the 10 pack like this I have not had any problems with ripped packages. Sure you pay a little more like this but... 1. The 10 packages ship tightly packed in a box. & 2. They are conveniently measured out in kilos so you can just get right to baking. Here's a quick recipe you can use for french bread and pizza dough... 1. 1000g aka 1 kilo aka 1 package of flour. 2. 1 tsp of active dry yeast 3. 1.5 tsp salt. I use himalayan pink salt 4. Water as needed. Roughly 650-700g but dont quote me. Thats what I use in my area Fresno, Ca. Try it! You WILL love it!

This Caputo works best at high temps, over 700 degrees. If you are cooking at temps below this use the red label Chef's Flour Caputo. Both will give you a delicate dough that you must be more gentle with. For best results cook at as high of a temp as your oven can reach and ALWAYS measure the temp of the stone, not the air, so preheat the oven for a long time until the stone temp is where you want to cook at. Use infrared temp gun to measure stone temp, it will shock you how long it takes to match the air temp due to the high density.

I am gluten intolerant and found I can eat bread in Europe so I tried this flour and now bake all my own bread. This has been huge for me. I’ve been gluten free for about 20 years and this has changed everything!

Flour is great for pizza! The price is also better than a supermarket……if you can even find it. This is authentic 00 flour.

Perfect for pizza and pasta! It does make a big difference in how the dough cooks and looks.

I have used several "Tipo 00" flours for making pizzas. I have found Antimo Caputo brand to be among the best in general. However, there is a noticeable difference between this "blue label" flour and their "red label" flour. Using the identical recipe, this crust comes out slightly thinner and crisper than with the red label flour. Note: I cook at 750 degree wood fired pizza oven pre-heated for 60 minutes in all cases. If you have a pizza oven, this is the flour to use. While the red-lable is quite good, this is definitely better. Primo!