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Item #:
52531435
Antimo Caputo Pizzeria Flour Blue Bulk Bag, Italian Double Zero, All Natural Wheat for Authentic Pizza Dough, Bread, Pasta, 55 lb
Item #:
52531435
USD 125
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Only 7 items left in stock.
Order now and get it around Friday, August 07
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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.
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What Stands Out
Authentic Italian Quality
Made from high-quality Italian wheat, this flour ensures authentic pizza dough with the perfect texture and taste, elevating home-cooked meals to restaurant-quality dishes.
Versatile Usage
Not just for pizza, this flour is ideal for making bread and pasta, providing outstanding results in various recipes, thus catering to a wide range of culinary needs.
Natural Ingredients
Crafted from 100% all-natural wheat, free of additives and preservatives, ensuring a healthier option for your baking while maintaining exceptional flavor and quality.
Product Details
- 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
| Package Dimensions | 28 x 14 x 6 inches (71.1 x 35.6 x 15.2 cm); 55 Pounds (24.95 kg) |
| UPC | 702443234522 |
| Manufacturer | Caputo |
| Units | 880.0 Ounce |
| Brand Name | Antimo Caputo |
| Specialty | All Natural |
| Item Form | Raw |
| Region of Origin | Europe |
| Set Name | 880 Ounce |
| Cuisine | Italian cuisine |
| Item Weight | 55 Pounds (24.95 kg) |
| Item Package Weight | 55 Pounds (24.95 kg) |
| Number of Items | 1 |
| Unit Count | 880.0 Ounce |
| Size | 880 Ounce (Pack of 1) |
Who Should Buy?
-
Professional Pizzerias
Ideal for restaurants requiring high-quality flour for authentic, crispy pizza with an excellent texture and flavor.
-
Home Bakers
Perfect for serious home bakers who want to create restaurant-quality pizza and pasta from the comfort of home.
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Culinary Schools
Essential for institutions teaching pizza-making, ensuring students learn with the best ingredients for authentic results.
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Casual Users
Not suitable for occasional bakers who may not need 55 lbs of flour and prefer smaller quantities.
Product Description
Have any Query? Chat with us
Customer Questions & Answers
-
Question:
What is Antimo Caputo Pizzeria Flour and how is it different from other flours?
Answer: Antimo Caputo Pizzeria Flour is an Italian Double Zero flour known for its fine texture and high protein content, making it ideal for creating authentic pizza dough, bread, and pasta. Unlike all-purpose or cake flours, Double Zero flour undergoes a finer milling process, ensuring that the gluten develops perfectly, resulting in a chewy and elastic dough. This makes it an excellent choice for Neapolitan-style pizza, where a light, airy crust is desired. Many home bakers and professional pizzerias rely on this flour to achieve the traditional taste and texture associated with high-quality Italian cuisine. -
Question:
How do I use Antimo Caputo Pizzeria Flour for making pizza dough?
Answer: To make pizza dough using Antimo Caputo Pizzeria Flour, combine 1 kg of flour with 600 ml of water, 2% salt, and 0.1% yeast. Mix until a dough forms and knead for about 10 minutes until smooth. Let the dough rise for 1-2 hours at room temperature, or longer for better flavor. The high protein content in the flour gives you a strong dough that can be hand-stretched without tearing. It's perfect for making Neapolitan-style pizzas, ensuring an authentic experience right in your kitchen! -
Question:
Can I use Antimo Caputo Pizzeria Flour for bread making?
Answer: Yes, Antimo Caputo Pizzeria Flour can be used to make artisanal bread. Its high gluten content and fine milling help achieve a well-structured loaf with a perfect rise. For best results, consider a bread recipe that includes longer fermentation times, enabling flavors to develop. Many bakers enjoy using this flour for rustic breads like ciabatta or focaccia, which pair beautifully with olive oil or dips, enhancing your homemade bread experience. -
Question:
What is the weight of the Antimo Caputo Pizzeria Flour bulk bag?
Answer: The Antimo Caputo Pizzeria Flour is available in a 55 lb bulk bag. This substantial quantity makes it ideal for avid bakers or pizzerias who need a reliable supply of high-quality flour. The bulk packaging not only ensures freshness for longer periods but also presents an economical choice for those frequently making pizza, bread, or pasta dishes. This flour is a staple for professionals and serious home bakers alike. -
Question:
Is Antimo Caputo Pizzeria Flour all-natural and what does that mean?
Answer: Yes, Antimo Caputo Pizzeria Flour is made from all-natural wheat. This means that the flour contains no artificial additives or preservatives, allowing you to create healthier doughs and baked goods. The all-natural aspect preserves the original quality and nutritional value of the wheat, making it a better choice for those looking to bake authentically. Use it in your recipes to enjoy delicious, wholesome pizzas and pastas that reflect true Italian tradition. -
Question:
Can I use Antimo Caputo Pizzeria Flour for pasta making?
Answer: Absolutely! Antimo Caputo Pizzeria Flour is excellent for pasta making. Its fine texture and high protein content create a smooth dough that can be rolled out thinly for various pasta shapes, such as tagliatelle or lasagna sheets. For the best results, mix the flour with eggs in a 3:2 ratio and knead well before resting. This flour helps produce tender pasta that holds sauces beautifully, delivering a truly authentic Italian meal experience. -
Question:
What is the best way to store Antimo Caputo Pizzeria Flour?
Answer: To preserve the quality of Antimo Caputo Pizzeria Flour, store it in a cool, dry place away from moisture. Ideally, keep it in an airtight container or resealable bag to prevent contamination and maintain freshness. If you have space, refrigeration can extend shelf life, especially in humid climates. Proper storage ensures that your flour remains effective for baking and maintains its fine texture for all your pizza and pasta creations. -
Question:
Is Antimo Caputo Pizzeria Flour suitable for gluten-free diets?
Answer: No, Antimo Caputo Pizzeria Flour is not suitable for gluten-free diets, as it is made from wheat. Individuals with gluten sensitivities or celiac disease should avoid this flour. However, for those who can consume gluten, it provides an excellent option for creating traditional pizza, pasta, and bread with authentic textures. If you require gluten-free alternatives, consider specialized gluten-free flours. -
Question:
Where can I buy Antimo Caputo Pizzeria Flour Blue Bulk Bag in Zimbabwe?
Answer: You can buy Antimo Caputo Pizzeria Flour Blue Bulk Bag from Ubuy Zimbabwe. Ubuy offers a convenient online shopping experience with a variety of options for this high-quality Italian flour. Whether you’re a home cook looking to elevate your pizza game or a restaurant owner seeking authentic ingredients, Ubuy provides the ease of ordering directly from your home. -
Question:
Can I use Antimo Caputo Pizzeria Flour for deep dish pizza?
Answer: While Antimo Caputo Pizzeria Flour is primarily designed for Neapolitan-style pizzas, it can be used for deep-dish pizza dough as well. The flour's gluten strength helps create a sturdy crust that can hold up to the weight of toppings. For a deep dish, consider adjusting hydration levels and incorporating fat into the dough for added richness. This versatility allows you to experiment with different pizza styles using one high-quality flour.
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USD 125
Order now and get it around Friday, August 07
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QTY:
Only 7 items left in stock.
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Features & Benefits
- 100% wheat flour, originating from Italy.
- Ideal for Neapolitan pizza made in high heat ovens.
- Milled slowly and finely for authentic pizza, breads, cakes, and pastas.
- Creates a soft, flavorful crust with a tender bottom and bubbles in its cornicione.
- High quality-protein resulting in a consistent long-rise dough.
- Demand from maestri pizzaioli all over the world.
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