---
product_id: 716605749
title: "Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza"
brand: "antimo caputo"
price: "₱15561"
currency: PHP
in_stock: true
reviews_count: 5
category: "Antimo Caputo"
url: https://www.desertcart.ph/products/716605749-antimo-caputo-pizzeria-flour-blue-11-pound-5kg-bag-italian
store_origin: PH
region: Philippines
---

# Long fermentation gluten strength 100% Italian soft wheat High-temp oven ready 700°F+ Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza

**Brand:** antimo caputo
**Price:** ₱15561
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza game with Italy’s gold-standard flour — because ordinary just won’t cut it.

## Quick Answers

- **What is this?** Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza by antimo caputo
- **How much does it cost?** ₱15561 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ph](https://www.desertcart.ph/products/716605749-antimo-caputo-pizzeria-flour-blue-11-pound-5kg-bag-italian)

## Best For

- antimo caputo enthusiasts

## Why This Product

- Trusted antimo caputo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pro-Level Gluten Power:** Elastic, resistant gluten ensures dough rises perfectly for that airy cornicione.
- • **Flavor-Forward Soft Crust:** Balanced protein blend with Farina Manitoba delivers a soft yet crispy bite.
- • **Precision Baking Essential:** Ideal for long fermentation; unlock complex flavors and perfect dough elasticity.
- • **Authentic Neapolitan Texture:** Crafted in Naples for that iconic chewy, bubbly crust every pizza pro craves.
- • **High-Heat Oven Compatibility:** Optimized for wood-fired, gas, or electric ovens hitting 700°F+ — no compromises.

## Overview

Antimo Caputo Pizzeria Flour Blue is a premium 00 Italian soft wheat flour designed specifically for professional-style Neapolitan pizza. Made in Naples, it features a unique gluten and protein profile optimized for long fermentation and high-temperature ovens (700°F+), producing an authentic, chewy, and crispy crust with signature bubbles. Perfect for serious home chefs and pros aiming to replicate true pizzeria quality.

## Description

Antimo Caputo 00 pizzeria flour (blue) 11lb bag

Review: I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread 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 two minutes, 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, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces. To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of the pizza 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 into a 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 the refrigerator 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 more flavor, and a fully developed dough browns better in your oven. Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!
Review: Tasty pizza 👍🏼

## Features

- Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy.
- High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and protein resulting in long-rise dough.
- Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700DegreeF.
- Perfect texture: Our flour bakes a soft, flavorful crust for an authentic pizza with bubbles in cornicione. Contains less protein and blended with more Farina Manitoba to give dough more strength.
- For home ovens, we recommend using our Red chef's flour which is designed for temperatures under 500DegreeF.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B088QJKNX1 |
| Allergen Information | Gluten |
| Best Sellers Rank | #64,702 in Grocery ( See Top 100 in Grocery ) #631 in Wheat Flours & Meals |
| Brand | Antimo Caputo |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,649) |
| Date First Available | 21 May 2022 |
| Format | Raw |
| Manufacturer | AmazonUs/SPWL9 |
| Manufacturer reference | 6555 |
| Product Dimensions | 30.48 x 17.78 x 12.7 cm; 43.88 g |
| Product Name | Antimo Caputo Pizzeria Flour (Blue) 11LB Bag |
| Region Produced In | Italy |
| Units | 176.0 Grams |

## Product Details

- **Allergen information:** Gluten
- **Brand:** Antimo Caputo
- **Item form:** Raw
- **Item weight:** 0.1 Pounds
- **Package weight:** 5.26 Kilograms

## Images

![Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza - Image 1](https://m.media-amazon.com/images/I/61AO+7d5VHL.jpg)

## Questions & Answers

**Q: Should I cut this flour using 1:1 ratio with unbleached all purpose flour? Or should this be the only flour used?**
A: I mix 50/50 with Central Milling Artisan Bakers Craft (Plus).  Tested lots of different flours, mixtures and ratios.  This mix gives the best results.

**Q: Is this good for pizza that's cooked at 500°?**
A: I set my oven with pizza stone at 450 to 500, I put only sauce first and place it on the stone with my peel. I cook for about 4 to 5 minutes, take it out, add toppings and cook till the cheese is melted. Follow vito iacopelli on youtube.

**Q: Is this a repack of a larger bag ?**
A: This is a large bag, as received direct from the manufacturer.  This is not a repack in non manufacturer packaging.

**Q: does this mix with just water or are other ingredients necessary?**
A: It will mix with just water if you want to autolyse. However, if you want to make anything to eat you must also add salt and yeast and/or sourdough starter, baking powder, baking soda etc.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by H***E on 17 May 2021*

I read that this was for pizzeria ovens after I purchased it. Once it was here I thought I might as well see if I can make it work at home. I followed this recipe:Basic Vera Pizza Napoletana Dough Recipe Ingredients By Volume • 4 cups Molino Caputo Tipo 00 flour • 1 ½ cups, plus 2-3 Tbs water • 2 tsp salt • 1/2 tsp dry active yeast By Weight • 500gr Molino Caputo Tipo 00 flour • 325 gr water (65% hydration) • 10 gr salt • 3 gr dry active yeast We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread 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 two minutes, 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, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces. To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming di#cult to work with. The top of the pizza 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 into a 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 the refrigerator 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 more flavor, and a fully developed dough browns better in your oven. Once the dough was ready I heated my oven to 550. I got out my cast iron skillets and got them hot too. Then I made my pizza on the peel and slid it into the hot skillet. I cooked it on the stove top for 4 minutes or so. Then right before I put the pan back in the oven I turned the broiler on. Once the pan was in the oven I sprayed water in the bottom of the oven and closed the door. I cooked it for about 4 minutes or so. This was as good as this gourmet pizza I get! The crust bubbled up and had so much flavor and crunch! Don't hesitate just because you don't have a brick oven! This stuff is worth it!!!

### ⭐⭐⭐⭐⭐ Review
*by A***N on 23 January 2026*

Tasty pizza 👍🏼

### ⭐⭐⭐⭐⭐ Review
*by B***E on 27 December 2025*

Other flours do not compare to caputo for making pizza

## Frequently Bought Together

- Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour - Soft Wheat for Pizza Dough - Makes that Perfectly Elastic, Chewy, Crispy Bubble Neapolitan Pizza
- Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
- Caputo Antimo Di Grano Duro Rimacinata Semolina Flour - All Natural Dough for Fresh Pasta, 2.2 lb

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*Product available on Desertcart Philippines*
*Store origin: PH*
*Last updated: 2026-03-05*