Antimo Caputo "00" Chefs Flour 1 Kilo, 2.2 Pound (Pack of 4)

I used Caputo’s Chef’s flour pizza crust recipe (online Caputo.com). It was a challenge for me to transpose grams and Kg to teaspoons, cups, etc. but so worth it! The bread was light. My 4 pizza Crusts were crunchy on edges and bottom and light and airy inside. ( I live alone so I baked three to freeze.) The focaccia was for my grandchildren next door. My grandson gave it a definite thumbs up. I used Red Star Platinum yeast.There is NO Malted Barley Flour (IBS trigger),NO Enrichment, Non-Bromated, Preservative and Additive Free. Just Wheat.Though Caputo offers a Gluten Free flour This is Not. It’s not always the gluten but additional ingredients. Barley is a trigger for those on a Low Fodmap Diet and is High in Fodmaps. Malted Barley Flour is a key ingredient in most processed breads and flours. Caputo is now all I will use. I also purchased a bag of the Pastry flour and will be baking cookies for my grandchildren next door. Sometimes Less is the Best.

I love this flour. We make bread all the time and we don’t get stomach issues at all. We buy the 4 packs and have done it for long while. This time one of the bag was reaped and Amazon does not allow me to return it. I understand that this is a food product but it is not fair to the client to not be able to use it because it can be contaminated.

So much easier and less costly ordering this flour in bulk. 00 flour is my choice for great pizza crust but not always easy to find in grocery stores. Just be sure to store the bags in a cool place in a container with a tight fitting lid to keep it fresh.

I have ordered and used this beautiful flour for many years. It always comes on time, is packaged well and this is the only flour I use for pasta. The gluten develops into a silky, strong dough that is perfect to use in my Kitchenaid pasta roller and cutters, makes a beautiful ravioli dough that's strong enough to roll very thin (7 or even 8 setting) but will still hold the fillings without tearing. Pizza dough is the same--strong, elastic, great for thin crisp crust. All my doughs freeze wonderfully and are nicely useable even after a year in the freezer. By the way, I live in wheat country (MT) and always use our local all purpose flour for bread, etc., but save my Caputo for pasta.

Finally the perfect flour to make restaurant quality pizza at home. This flour makes a smooth elastic dough that bakes into the perfect textured pizza crust-- crunchy on the outside and light on the inside. If you have tried (like I have) making pizza with all purpose flour and met with disappointment--it's not you, it's the flour. All purpose flour doesn't offer that tug when you bite into it. This flour gives you the full restaurant pizza experience. I combined this flour with professional bakers yeast and wow, delicious home made pizza. I also like that I can control how much salt, oil and sugar, etc. Oh, and no more abandoned pizza crusts! All four bags of flour arrived in tact, no spills in the shipping box. I think it will also make wonderful dinner rolls, cinnamon buns and hot pretzels. I highly recommend this flour for baking, and hope this review is helpful. Next time I buy this flour I will get the 50 lb bag. I have so much baking to do!!

This 00 flour makes incredible pizzas that are really nice and every yeast bread rises beautifully. The cookies are amazing too. The lightness of the flour is just some kind of wonderful! If you have been considering trying this fantastic flour buy more than 1 cuz I speak from experience. I buy a 4 pack each time so I don’t run out. You won’t want to run out either once you try it.

I'm usually not one to follow recipes, but this time I went to the Forno Bravo web site and followed their pizza dough recipe as they wrote it. (Google Forno Bravo pizza dough). Our pizza turned out amazing! The pizza crust (thin) was crisp, light, full of holes, and far more flavorful than the bread flour or all purpose I've been using. I'll never go back.I do a lot of bread baking and I used this to make ciabatta and french baguettes. Again, there was an amazing difference in taste and texture. This "00" flour is very finely ground and makes everything taste so much better, and "authentic" French, or Italian style. It is well worth the price.

I am so glad I found this on Amazon. I make very nice bread, pizza crust, and pasta with this flour.