Antico Molino NapoliCaputo 00 Pizzeria Flour, Repack, 9.9 Pound

This is the best flour you can get, simple as that. If you own any type of oven that can go real hot, like a black stone, kettle pizza pro, uuni, etc. You are doing yourself a disservice not trying this flour even once.I highly recomend using a 60-62% hydration recipe with just a tiny bit of yeast, (even less if its instant dry yeast!) and add everything slowly on a kitchen aid mixer for about 15 minutes, until the dough is completely dancing around the hook and not touching the bowl anymore. Then let that dough rest for 12 hours at room temperature. After 12 hours come back to your dough and make your pizza balls, I recomend 250 to 265 gram dough balls. Once the dough balls are done, let them rest for another 12 hours at room temperature. When the 12 hours have passed, bake this in the highest temperature you can get, my kettle pizza pro stone is usually at 750-850 while the dome temps are over 1000 Fahrenheit. Bake your pizza, it shouldn't take more than two minutes at those temps.The taste of the crust is so mindblowlingly ridiculous that it really ruined pizza forever for me, because now I cant even eat regular grated mozzarella/pepperoni pizzas with American/NY style crust anymore, because even those types of pizzas taste much better with this flour.Of course, treat yourself to a classic margherita first!If you don't have the heat, skip the product, you'd be wasting flour and would get a very inedible, chewy, white, hard pizza that will probably make you hate this flour.One more tip. It's allá bout the top heat, not just your stone heat. It doesn't mean anything if you can get a pizza stone or steel over 800 degrees if the temperature directly above the pizza isn't close to twice that temperature. The ceiling of your oven has to be close to 1000 degrees. If you are trying your luck with a home oven and are using a pizza steel or stone, then I hope you have a broiler up top, you will need to turn that on and put the stone as close to the broiler as possible.Good luck!

The flour makes MUCH more difference in pizza making than I first thought. I had always used bread flour and my pizzas lacked the amazing texture of a good Neapolitan pizza. The '00' dough was soft, luxurious and almost too easy to stretch. I did a 2 day cold ferment and about 2 hours to come to room temperature before I stretched the dough out to cook. I use the cast iron skillet method because I don't have an oven that gets quite hot enough to properly heat a pizza stone/steel. What I do is get a cast iron skillet as hot as a stove will possibly get it and build the pizza with the fire still on the skillet. I leave it to cook the bottom for about 3 minutes and then I transfer to my oven under the broiler on HIGH for about another 3 minutes. The results with the '00' pizza flour were as good as I will get without a wood fire pizza oven.

I have been looking for this flour since I moved to Hawaii and NO ONE on the island sales this or any other flour 00. As soon as I saw this, I bought a 10 lb bag. I was a little weary after reading the reviews of people finding insects in their bags, but I am happy to say that my bag came insect free and the flavor was tops to any flour I have found here! I can not thank this company enough for making this flour available for people like me that have trouble finding simple items on a beautiful island. Because of this company, I am able to have heaven on earth: living in paradise and finally having quality ingredients to make delicious meals!

If you are going to try to do a neapolitan pizza, you need to try this flour at least once.

This is a fantastic product. Works extremely well in a woodfired oven. Pizza crust is extremely crisp and fresh. Everybody loved the final results. Holds up well two additional topping. Beautiful color with high heat. Definitely purchasing this product again!

I use The NY Times pizza dough recipe with this flour and a wood fire pizza oven. It’s the best pizza we’ve ever had, and this flour works perfectly!

We bought an Ooni Pizza Oven this spring and have been learning how to make pizza dough. This is the flour recommended for the true Neapolitan style pizza. I bought the 10lb bag and then bagged up the size I use in paper lunch bags then sealvac them to keep out the mealies: 1kg for 72 hour cold ferment and 1550g for poolish dough. The pizza comes out crunchy and soft in a couple of minutes at 900F.

Made much better pizza dough than regular flour, but it came in weird clear plastic bags...