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$85.00 ($0.10 / Ounce)
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Antimo Caputo Pizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

4.7 out of 5 stars 589 ratings
Amazon's Choice highlights highly rated, well-priced products available to ship immediately.
Amazon's Choice for "double zero flour"

-5% $85.00 ($0.10 / Ounce)
Was: $89.70

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Brand Antimo Caputo
Weight 55 Pounds
Package Weight 57.2 Pounds
Item Form Raw

About this item

  • 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: Our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough.
  • Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700°f. Our product is milled slowly and finely to 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. Different from our chefs flour, pizzeria flour Contains less protein and is blended with more Farina Manitoba flour to give the dough more strength.
New (8) from $64.94 + $20.00 shipping

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Frequently bought together

  • Antimo Caputo Pizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Brea
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  • Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
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  • DoughMate Artisan Dough Tray Kit
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From the manufacturer

Product Description

Extra fine flour for baking. Product of Italy. '00' Flours work beautifully for breads, pasta, and pizza. Restaurant size 55 pounds.

Product details

  • Is Discontinued By Manufacturer ‏ : ‎ No
  • Product Dimensions ‏ : ‎ 23 x 15 x 5 inches; 55 Pounds
  • Item model number ‏ : ‎ 005287
  • UPC ‏ : ‎ 609613749322 732030821248
  • Manufacturer ‏ : ‎ Orlando Foods
  • ASIN ‏ : ‎ B003ASHHDM
  • Customer Reviews:
    4.7 out of 5 stars 589 ratings

Important information

Safety Information

This product is labelled to United States standards and may differ from similar products sold elsewhere in its ingredients, labeling and allergen warnings

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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

4.7 out of 5 stars
4.7 out of 5
589 global ratings

Top reviews from the United States

Reviewed in the United States on November 4, 2017
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4.0 out of 5 stars The gold standard in 00 Flour
By P120D1GY on November 4, 2017
Great flour but arguably expensive. It’s much cheaper to buy this in bulk such as this bag. It will last you months. Store it in air right containers such as the snapware ones I used (see pictures). We use it for our pizza dough when cooking with our Uuni Pro (which is awesome) and I’ve been using it for sourdough bread. This flour yields excellent taste and texture results when cold fermenting for ~36 hours; crisp outside with soft chewy inside. Add rye, wheat germ and barley malt to enhance the flavor.

I recommend trying this at least once if you’re looking for authentic neopalitan pizza crusts. The preparation of the dough is extremely important to get good results, you may dismiss the quality of this flour if dough prep is not done properly. It will take you a few attempts at expirmenting to get the taste you’re looking for, don’t expect this to give you amazing results without experimenting. I’ve tried ~10 different approaches to pizzeria dough and I highly recommend Nancy Silverton’s recipie from her Mozza Cookbook (available on Amazon or your local library).
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28 people found this helpful
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Reviewed in the United States on December 26, 2017
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22 people found this helpful
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Reviewed in the United States on September 26, 2018
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Reviewed in the United States on July 13, 2019
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Reviewed in the United States on May 4, 2020
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