Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)

This flour is amazing. It’s made in Italy and you can really tell the difference in quality compared to the hard red wheat flours in the U.S. The dough is much easier on the stomach—light, smooth, and easier to digest.I usually let the dough rest overnight and bake it the next day. It turns out soft, flavorful, and absolutely delicious. Once you try this flour, it’s hard to go back to anything else. Highly recommend it if you want something traditional, high-quality, and better for your gut.

Antimo Caputo Chef's Flour is a game-changer for anyone serious about homemade pizza or pasta. The ultra-fine 00 grind yields a silky, elastic dough that's easy to work. I've used it to make fresh spaghetti with outstanding results! The taste is clean and authentic. Dough rises beautifully too! It's a bit pricier than all purpose flour but the quality and consistency make it the clear choice, worth every cent! Highly recommend

I’ve been on this fresh bread making journey for awhile and this flour, by far, makes the tastiest bread and pizza dough. I’ve been making my rounds around Amazon and others for good flour and I’ve finally found it. I just ate about half of a small loaf of fresh italian bread and no bloating what’s so ever. My husband ate a whole small loaf the other night for dinner 😂 and he felt fine. Definitely easier on your system than US flour, even US organic. Love it! Have it on subscription. Thanks so much!

My husband has been using this flour to make our own bread for months. It is from Italy and very good quality. We let the dough ferment overnight and put it in the oven the next day. The results are delicious and it is gentle on the stomach for those of us with sensitivities. We can't go back to store-bought bread now.

I have this flour on my subscriptions because we love it so much. I make all my bread, tortillas, pizza dough, and baked goods with it. Maybe it's just my husband and I, but we don't have that usual full feeling after eating baked goods made with it as other flour. But we love it!

Good stuff for pasta, just beware this is a tiny bag.

I followed a recipe that used 1 1/2 bags of the Antimo Caputo flour and I made 4 pizzas, one the day after, and the rest of the balls I left in the fridge and made it eventually all in about a week, it was thirst tasting crust I’ve ever had

Great product!