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View compareAntimo Caputo Pizzeria Flour Blue Bulk Bag, Italian Double Zero, All Natural Wheat For Authentic Pizza Dough, Bread, & Pasta, 55 Lb
Antimo Caputo Pizzeria Flour Blue Bulk Bag, Italian Double Zero, All Natural Wheat For Authentic Pizza Dough, Bread, & Pasta, 55 Lb
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$146.28
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$146.28
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$208.97
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924 | High quality: Our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough. | Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700°f. Our product is milled slowly and finely to bake authentic pizza, gourmet breads, cakes, and pastas! | Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Different from our chefs flour, pizzeria flour Contains less protein and is blended with more Farin
Frequently Asked Questions
- Q: What type of flour is Antimo Caputo Pizzeria Flour? A: Antimo Caputo Pizzeria Flour is a hundred percent wheat flour. It is specifically designed for making authentic Neapolitan pizza, gourmet bread, and pasta.
- Q: What is the weight of the Antimo Caputo Pizzeria Flour bag? A: The bag contains fifty-five pounds of flour. This bulk size is perfect for professional and home bakers who require a high-quality ingredient.
- Q: Is this flour all-natural? A: Yes, Antimo Caputo Pizzeria Flour is all-natural. It contains no additives or preservatives, ensuring a pure baking experience.
- Q: How do I use Antimo Caputo Pizzeria Flour for pizza? A: To use this flour for pizza, mix it with water, yeast, and salt to create your dough. Allow it to rise for optimal texture and flavor before baking.
- Q: Can I use this flour for bread and pasta? A: Yes, this flour is ideal for making bread and pasta. Its high protein content provides the necessary gluten structure for these baked goods.
- Q: What type of ovens can I use with this flour? A: You can use this flour in wood-fired, gas, or electric ovens. It performs exceptionally well at high temperatures exceeding seven hundred degrees Fahrenheit.
- Q: How should I store Antimo Caputo Pizzeria Flour? A: Store the flour in a cool, dry place in an airtight container. This will help maintain its freshness and prevent moisture absorption.
- Q: What is the shelf life of this flour? A: The shelf life of Antimo Caputo Pizzeria Flour is typically one year when stored properly. Always check for signs of spoilage before use.
- Q: Does this flour contain gluten? A: Yes, this flour contains gluten. It has elastic, resistant gluten ideal for long fermentation baking processes.
- Q: Is this flour suitable for beginners? A: Yes, this flour is suitable for beginners and experienced bakers alike. Its quality allows for easy handling and excellent results.
- Q: How does this flour compare to regular all-purpose flour? A: Antimo Caputo Pizzeria Flour is superior for making pizza due to its specific gluten structure and protein content, unlike regular all-purpose flour.
- Q: What is the best way to knead the dough using this flour? A: Knead the dough until it is smooth and elastic. This usually takes about eight to ten minutes, ensuring a good texture for your pizza.
- Q: Can I freeze the Antimo Caputo Pizzeria Flour? A: Yes, you can freeze this flour. Ensure it is sealed in an airtight container to prevent moisture and odors from affecting its quality.
- Q: What is the protein content of Antimo Caputo Pizzeria Flour? A: The flour has a high protein content, which is crucial for achieving the desired dough elasticity. This enhances the quality of the baked goods.
- Q: Is this flour non-GMO? A: Yes, Antimo Caputo Pizzeria Flour is non-GMO. It is made from carefully sourced wheat to ensure quality and purity.
- Q: Can I use this flour for making cake? A: While this flour is primarily for pizza and bread, it can be used for certain types of cakes. However, results may vary compared to cake flour.