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| |  | Wheat Pasta | Home » » Antimo Caputo Italian "00" Farina Flour 2.2lb Bags 10 Pack | | | | | | | Description: | | Antimo Capouto Italian "00" Farina Flour 2.2lb Bag 10 pack, 11% protein | | | Features: | |
• Pack of 2.2 pounds
• Extra fine flour for baking
• Flour work beautifully for breads, pasta, and pizza
• Made in Italy
| | | Product Details: | | | Average Customer Rating:
|  based on 12 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 12 customer reviews )
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Most Helpful Customer Reviews
13 of 13 found the following review helpful:
Tried for first time last nightMar 20, 2011
By William
I tried this flour for the first time last night. Amazing results. I have been making homemake pizza for 20+ years now and always used bread or high-gluten flour. (Mostly King Arthur).
In the past I have read about using Italian "00" flour but have not tried it. King Arthur offers "00" flour but I always thought the protien content was tool low, looked more like cake flour then something I would want to use for pizza.
Surfing the other day I came across this flour and read about how much people loved it for making pizza. Seeing that it had a higher protien content (11% compared to KA's 8.5%) I though I would give it a try.
Well based on last nights results I'm a fan and may never go back to HG flour again for pizza.
The dough was very easy to work with (you will not be tossing this dough) very soft and easy to work with.
I used the following bakers percentages:
Italian "00" flour 100.00% (1 lb 4 oz approx 4.5 cups)
Water 57.00% (11.4 oz - approx 1.333 cups)
IDY 0.17% (.03 oz - approx .333 tsp)
Salt, Fine 3.00% (.6 oz - approx 1 tbsp)
I use two 16 Oz balls for two 14" pizza
4 of 4 found the following review helpful:
Love itMay 10, 2011
By Natalie
This is what you need if you want to make not good, not great but beyond amazing pizza dough. I've been making pizza for a decade and I thought I know what I was doing and what to use... and then, I tried this flour. Wow! Big deference: it has more elasticity to it so makes for easier tossing, and then the taste... poems should be written about the taste.
I've learned about Antimo Caputo "00" flour on Taylor's Ultimate episode - the ultimate pizza, it's where he goes to NYC, then to Italy, Naples and learns how to make pizza dough. The Italian woman who is teaching him shows him this flour and says that this is the only kind that pizzerias throughout Naples use. `Nuff said.
3 of 3 found the following review helpful:
Great results always, pizza or CiabattaJun 02, 2011
By Kevlaw53
I originally bought this flour for pizza dough when I bought two heavy baking stones for my oven. I was a total novice at the time, and the pizza dought came out superb. This is indeed the flour that is required for a true Neopolitan pizza, according to the international standard promulgated in Naples. When I found that I had a decent mastery of pizza dough, I decided to try my hand at baking ciabatta bread. Once one acquires the discipline to actually follow the recipe, even though the hydration ratio seems impossibly high; and once one has the confidence to attempt what seems like folding water, one will be rewarded with a truly magnificent ciabatta. The texture, the elasticity, and the airiness of the crumb are perfect, and the nutty flavor is addictive. I can't recommend this flour highly enough.
2 of 2 found the following review helpful:
Excellent pizza flourJul 29, 2011
By RapidReader
Caputo has a reputation as being the best for pizza. I my experience it's well deserved. The dough is silky smooth, easy to stretch and tastes great.
I use a dead simple formula, 1000 g (one bag) Caputo, 630 grams water (63%), 20 grams sea salt and say 10 g of IDY. I get 8 210 gram balls which make 10-12 inch bases for use in a wood fired oven. The crust gets rave reviews.
beats anything I've bought at the supermarket (including KA all purpose). Haven't tried KA's 00 since I'm happy with Caputo and KA's is no cheaper after shipping.
This 10 bag price isn't too bad on price. I'd prefer a 50 lb bag, but the shipping is death.
1 of 1 found the following review helpful:
T A S T E - T H E - D I F F E R E N C EFeb 22, 2012
By UpperDown
I took a cooking class when I visited Rome last year, and one of the things we made was fresh pasta. The chef/instructor explained that in Italy flour is classified as either as type 1, 0, or 00. This scale refers to how finely ground the flour is and how much of the bran and germ have been removed. The scale has nothing to do with the protein content - that is dependent on the type of wheat. Doppio Zero is the most highly refined - it resembles talcum powder - and is the choice of Italians for making both pizza and pasta.
After learning how easy it is to make pasta, I bought a pasta maker the minute got home, and have spent the past year perfecting my skills at making it - it's so fun and easy once you get the knack. I've been using all-purpose and semolina flours (or a blend of both) to make fresh pasta, and have been very happy with the results, but I decided to splurge on the authentic stuff. The first batch I made with the 00 flour took me back to that cooking class in Rome and the amazing silken pasta we made that day - the texture is noticeably different. I've also used the double-zero flour to make pizza dough, and the resulting crust was simply over the top.
All-purpose flour is a perfectly acceptable substitute for authentic Italian 00 flour, and it certainly costs a lot less, but if you're ready to take your pizza and pasta making skills to the next level, you owe it to yourself to give it a try.
See all 12 customer reviews on Amazon.com
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