Antimo Molino Napoli Caputo 00 Pizzeria Flour (Blue) 15 Lb Repack

Great results fool proof!

Absolutely The Best Flour for pizza. I use the following recipe to make pizza in my Pizzeria Pronto oven and they come out great.500gr Antimo Caputo 00 Pizzeria Flour325gr water (65% hydration)10gr salt3gr active dry yeastI highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and doughball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza andbread 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 twominutes, 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, oruntil double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equalpieces.To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch thetop of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the twoends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dustyour pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This willprevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of thepizza 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 intoa 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 therefrigerator 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 moreflavor, and a fully developed dough browns better in your oven. (Recipe and Instructions shamelessly stolen from Forno Bravo website, but it's the recipe and technique I use)

This is the best flour you can get, simple as that. If you own any type of oven that can go real hot, like a black stone, kettle pizza pro, uuni, etc. You are doing yourself a disservice not trying this flour even once.I highly recomend using a 60-62% hydration recipe with just a tiny bit of yeast, (even less if its instant dry yeast!) and add everything slowly on a kitchen aid mixer for about 15 minutes, until the dough is completely dancing around the hook and not touching the bowl anymore. Then let that dough rest for 12 hours at room temperature. After 12 hours come back to your dough and make your pizza balls, I recomend 250 to 265 gram dough balls. Once the dough balls are done, let them rest for another 12 hours at room temperature. When the 12 hours have passed, bake this in the highest temperature you can get, my kettle pizza pro stone is usually at 750-850 while the dome temps are over 1000 Fahrenheit. Bake your pizza, it shouldn't take more than two minutes at those temps.The taste of the crust is so mindblowlingly ridiculous that it really ruined pizza forever for me, because now I cant even eat regular grated mozzarella/pepperoni pizzas with American/NY style crust anymore, because even those types of pizzas taste much better with this flour.Of course, treat yourself to a classic margherita first!If you don't have the heat, skip the product, you'd be wasting flour and would get a very inedible, chewy, white, hard pizza that will probably make you hate this flour.One more tip. It's allá bout the top heat, not just your stone heat. It doesn't mean anything if you can get a pizza stone or steel over 800 degrees if the temperature directly above the pizza isn't close to twice that temperature. The ceiling of your oven has to be close to 1000 degrees. If you are trying your luck with a home oven and are using a pizza steel or stone, then I hope you have a broiler up top, you will need to turn that on and put the stone as close to the broiler as possible.Good luck!

Top marks for speedy delivery and super fresh product! Ours was shipped & sold by Taylor's market in Sacramento. They send a great note to assure excellence in customer service and support.I have been making bread for years, but I was looking for a great white flour to take our thin crust pizzas' to the next level and be more authentic, I think this is our solution!I had already made meatballs and pasta, so I decided to try a baguette, which are hard with blah four. I want a crisp crust, soft, pillowy dense crumb with a good chew and amazing flavor. I have a lot of recipes, and most call for overnight dough development for the right flavor and crumb, but I wanted a loaf with our meal. I made a wet dough, allowed it to rise in a warm spot for about 3 hours until tripled, floured a tea towel, scraped out enough to make a baguette, shaped it by stretching it gently, as to not break the bubbles, until the desired length. Folded the towel over and allowed to rest and rise again while preheating the oven to 450, placing a thick cookie sheet on upper rack to heat and a pan of hot water to give the crust steam to develop a crisper texture.It worked out great, cooked it for 25 mins (would do 30 next time), cooled on rack for 15 mins and it was the best I've ever made, bar none.I fed the unused dough with more water, yeast, salt, flour and returned to fridge, covered, to allow flavor development. I can't wait to do pizza and more breads with this amazing flour!!!

I got a repackaged bag of flour. I have no idea what kind of flour was provided or even if it is still good. This was not what was advertised.