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Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)
Purchase options and add-ons
Brand | Antimo Caputo |
Item Weight | 4.4 Pounds |
Allergen Information | Gluten |
Package Weight | 2.07 Kilograms |
Item Form | Raw |
About this item
- This listing includes two packs of Caputo chef's flour 2.2 lb each for a total of 4.4 lbs (2 kgs).
- Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924
- High quality: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with no additives.
- Diverse ingredient: great for home ovens up to 500 degrees Fahrenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
- Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione
Additional Details
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From the manufacturer
Antimo Caputo Chef's Flour - Italian Double Zero 00
The Chef's flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
"Tipo 00" refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo "00" is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.
We recommend that Chef's Flour be used for those who want to bake in their traditional home oven. This flour is great for home ovens up to 500 degrees Fahrenheit! If you are looking for a flour that works well in higher temperature ovens, we suggest you try our Caputo "00" Pizzeria Flour Blue.
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Since 1924, we have ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions. |
Authority, spontaneity and traditionThe flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we promise extremely high standards of quality so that the expert restaurateurs and ... artisans could express their creativity in the best possible way. |
The Method of CaputoWe have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit us to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour. |
This is the art of CaputoWe mix a lot of qualities of the national wheat coming from Umbria, Marche and other Italian regions to obtain the base of our product. Later we mix them with wheats from the North of Europe, particularly from France, German and Finland. Thus our products are extremely natural, we also do not use artificial enzyme and extra additives. This is the art of Caputo, the Mill of Naples. |
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The Perfect Pizza Crust RecipeIngredients: 4 cups Caputo Tipo 00 Flour, 1 1/2 Cups Water Approximate, 1 1/2 Teaspoons Sea Salt, 1/2 Teaspoon Active Dry Yeast, 2 Tablespoons extra virgin Olive Oil, Pinch of Sugar Mix the ingredients together in the mixing bowl to form a soft dough. Let rest for 10 minutes, then knead for 5 minutes. By Hand — Mix all the ingredients together to form a soft dough. Let it rest for 10 minutes, then knead for 7 to 8 minutes until smooth. Once you’ve kneaded the dough, coat with oil & cover, and allow to rise for 2 hours or until the dough doubles in size. Punch the dough to de-gas it and divide it into 3 equal sized balls and place each in a zip lock bag that has been coated with vegetable spray. Keep in the refrigerator overnight. Before using the dough be sure to let it warm to room temperature (72F or more) When ready to bake – preheat oven to 550 ℉ or the highest your oven will bake. Bake your favorite pizza for 7-10 minutes or until the crust is done to your likeness. |
Italian Rustic Loaf
Preheat oven to 350F. Mix yeast and sugar, then add to lukewarm water. In a separate bowl, combine salt and flour, making a well in the center. Slowly pour yeast mixture into the well and mix with a wooden spoon until all liquid is absorbed. Sprinkle flour on a flat surface and begin to knead dough, adding extra flour if too sticky. Continue kneading for about 5 minutes, then form into a ball. Add dough ball and 1 teaspoon oil to coat. Cover and let rise for 35-45 minutes. Use remaining teaspoon of oil to lightly grease baking sheet. Then place on oiled baking sheet. Cover with plastic wrap and let rise for an additional 90 minutes, until doubled in size. When ready to bake, cut slits in top and bake for about 45 min-1 hour, or until tops are golden brown. Remove from oven and cool on wire rack. |
Sweet Panzarotti with Ricotta and RaspberriesInstructions: Make Pizza crust recipe in figure 1 to the extreme left of this section. To make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside. Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti. Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden. Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar. |
Product Description
Authentic Antimo Caputo Flour. Extra fine flour for baking. Product of Italy. '00' Flours work beautifully for breads, pasta, and pizza.
Product details
- Is Discontinued By Manufacturer : No
- Package Dimensions : 7.05 x 6.77 x 3.94 inches; 4.4 Pounds
- UPC : 669393950899 308133319090
- Manufacturer : Antimo Caputo
- ASIN : B07144K4T6
- Best Sellers Rank: #1,233 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #6 in Wheat Flours & Meals
- Customer Reviews:
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This Item Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2) | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $14.99$14.99 | $32.99$32.99 | -25% $15.00$15.00 Typical: $20.00 | $42.93$42.93 | $22.99$22.99 | $16.42$16.42 |
Price Per Unit | $0.21 / Ounce | $0.19 / Ounce | $0.43 / Ounce | $6.13 / Count | $0.22 / Ounce | $0.23 / Ounce |
Delivery | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 |
Customer Ratings | ||||||
Flavor | 4.6 | 4.5 | 4.1 | 4.7 | 4.6 | 4.6 |
Value for money | 4.1 | 4.0 | 3.7 | 5.0 | 4.2 | 3.8 |
Freshness | 4.5 | 5.0 | — | — | 3.2 | — |
Sold By | SimplyBeautiful | Wholesale Italian Food | TDP Specialties | SimplyBeautiful | SimplyBeautiful | DEAL26 |
weight | 4.4 pounds | — | — | 1 kilograms | 2.2 pounds | 4.4 pounds |
Important information
soft wheat flour tipo "00".
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality and tenderness of the flour. For example, they mention it makes the best pizza dough, is the best flour in the world, and makes excellent thin and crispy pizza crusts. Customers are also impresseded with the smoothness, saying it's easy to work with and has a tender feel.
AI-generated from the text of customer reviews
Customers are satisfied with the quality of the flour. They mention that it makes the best pizza dough, and is the best flour in the world. It also makes excellent thin and crispy pizza crusts, and it's perfect for making authentic pizza in an outdoor pizza oven. Customers also say that it'd be great for making pasta.
"...Its fine texture and strength make it ideal for creating the perfect pizza base, earning it five stars for bringing a piece of Italy into kitchens..." Read more
"...and recipes for pizza on the grill this pizza flour really does make the best pizza dough...." Read more
"...This is such great flour. The texture is fluffy, fresh and great to make bread, pizza, naan, etc. Everything comes out delicious...." Read more
"The packaging was good, very well maintained, in perfect condition.Delivery was fast...." Read more
"What I like about this flour is it was designed for pizza and ferments very well, enabling a nice crisp crust and excellent flavor...." Read more
"Excellent for making pasta. Fail-proof" Read more
"...ProsMakes superior pasta and pizzaMake artesinal breads like ciabatta and baguettesCons..." Read more
"Best pizza dough ever! Easy to use, great results. Perfect for our wood oven. Here's the recipe:Ingredients:..." Read more
"...The flavor profile of this flour is subtle yet distinct. It provides a neutral backdrop that allows the flavors of your toppings to sing, while also..." Read more
"...But it does not suite my issue.But it makes a very soft fluffy bread" Read more
"...This is such great flour. The texture is fluffy, fresh and great to make bread, pizza, naan, etc. Everything comes out delicious...." Read more
"...Great elasticity, texture, color, taste! This is our only go-to!!!" Read more
"...This flour is easy to work with and you can absolutely taste the difference. I'm never going back to other brands." Read more
"The flour was easy to work with unlike the regular bread flour I use. I used it to make pizza dough and I have to say I’m pretty impressed...." Read more
"Easy to work with" Read more
"Best pizza dough ever! Easy to use, great results. Perfect for our wood oven. Here's the recipe:Ingredients:..." Read more
"...that allows the flavors of your toppings to sing, while also contributing a faint, pleasant wheatiness that's unmistakably Italian...." Read more
"...The dough turns out extra light and airy, perfectly delicate with a wonderful texture on the tongue." Read more
"...I love it for baking cookies and brownies too. Lighter, fluffier results" Read more
"...The 00 grind has makes the best crusts - light and fluffy with plenty of bite and great browning in the high heat of the Ooni...." Read more
"...It's not bad flour. It's just way too expensive to use for "everyday" flour." Read more
"Good bang for buck, best for Italian recipes, ordered with the pasta machine." Read more
"...no real difference other than the flavor was stronger and the price was higher." Read more
"This has good flavor and makes good dough, but it is fairly expensive. I am going to try other brands and will compare them. Stay tuned!" Read more
"...I love cooking sourdough's for my home and this flour fits the bill perfectly.Good job Caputo !1 year Update:..." Read more
"Wish it came in bigger bags. They were so small" Read more
"...Plus having it wrapped in one kilo (2.2 pound) units makes it a lot easier to store." Read more
"...And the size of each package is extraordinarily small. The packages "all" leak...." Read more
"...3 months still to go when we went to use it and every package of sealed flour had weevils...." Read more
"...I didn’t notice until it was too late that the flour had weevils...." Read more
"I’m not sure why there were adult weevils …. it developed inside the bag. I will find another supplier here...." Read more
"...What a mess and less useable flour. Different packaging is necessary for mailing flour." Read more
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Top reviews from the United States
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When it comes to crafting the ideal pizza base, the texture of the dough is paramount, and that's where Caputo's Chef's Flour truly shines. Its fine, powdery consistency is a result of meticulous milling, creating a flour that's incredibly soft yet strong. This is the essence of the famed Double Zero flour – a texture so refined it feels like silk, yet with the strength to create a dough that's both elastic and durable.
As you knead this flour into dough, it's like a dance between your hands and the ingredients. The dough comes together beautifully, elastic and smooth, promising a thin pizza base that can hold a generous array of toppings. It's the perfect canvas for culinary creativity, whether you're aiming for a classic Margherita or something more avant-garde.
The flavor profile of this flour is subtle yet distinct. It provides a neutral backdrop that allows the flavors of your toppings to sing, while also contributing a faint, pleasant wheatiness that's unmistakably Italian. It's like the base note in a symphony, unobtrusive yet essential.
In every bag of Antimo Caputo Chef's Flour, there's not just flour, but a piece of Italian culinary tradition. It's a nod to the art of pizza making, a respect for the craft that's been passed down through generations of chefs and home cooks.
TL;DR: Antimo Caputo Chef's Flour - Italian Double Zero 00 - is a premium flour that's essential for making authentic Italian pizza dough. Its fine texture and strength make it ideal for creating the perfect pizza base, earning it five stars for bringing a piece of Italy into kitchens worldwide.
But it does not suite my issue.
But it makes a very soft fluffy bread
Reviewed in the United States on February 10, 2024
Top reviews from other countries
Für einen Hefeteig kann man mit oder ohne Olivenöl arbeiten: für eine nördlichere Variante mit etwas Olivenöl im Teig. Die Napoli Variante machte ich jedoch nur aus Mehl, Hefe und Wasser.
Mit 1-2 kg Mehl, ein paar Tomaten, Kräutern, Käse etc hat die ganze Familie ein Wochenende lang Pizza. Dieser feine Teig braucht keinen dicken üppigen Belag, es schmeckt eben der Boden so fein, daß man ihn gar nicht "amerikanisch" überbelegen sollte.
Gerne wieder !
⭐️⭐️⭐️⭐️⭐️
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