Antimo Caputo Pizzeria 00 Flour Blue – Pack of 2 (4.4 LBS) | Authentic Neapolitan Pizza Flour

Overview

Take your pizza game to a higher standard with Antimo Caputo Pizzeria 00 Flour Blue. This 100% wheat flour is a cornerstone for long fermentation dough and authentic Neapolitan crusts, originating from Italy and beloved by maestri pizzaioli around the world. Packaged as a convenient two-bag set (2 x 2.2 lb = 4.4 lbs), it brings professional-grade flour into home kitchens with ease.

The Blue label is designed for high-heat baking. It has an elastic, resistant gluten profile and a protein balance that supports long-rise dough, helping you achieve a soft, flavorful crust with characteristic bubbles in the cornicione. The flour makes a dough that feels resilient yet extensible, enabling precise shaping and easy handling as it ferments.

What makes it stand out

• Origin and craftsmanship: Made in Naples, Italy, reflecting a revered tradition in pizza making.
• Texture and structure: Reduced protein relative to some flours, blended with Farina Manitoba to strengthen dough while preserving tenderness.
• High-temp performance: Formulated for classic Neapolitan pizza baked in wood-fired, gas, or electric ovens exceeding 700°F.
• Crust qualities: Delivers a soft crust with a lively cornicione and a well-defined chew that many bakers seek.

Practical guidance for home bakers:

• For temperatures under 500°F, Red Chef's flour complements domestic ovens; this flour is part of Caputo's family, designed to support different baking environments.
• Long fermentation helps flavors unfold and dough strength develops over time; plan for an overnight or longer rise to maximize texture.
• Hydration and dough management can vary by kitchen, but this flour’s balance of gluten and Manitoba enhances dough stability during stretches and shaping.

Real-life use: roll out a soft, airy crust, top with your favorite ingredients, and bake in a high-heat oven to achieve a puffy edge with delicate char. The two-bag pack is ideal for households that bake regularly or for testing different hydration levels and fermentation times without buying single bags repeatedly.