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

This is my go-to flour for pizza dough. The texture is silky, the rise is perfect, and the crust comes out light and chewy every time. It’s the real deal if you’re serious about making pizza or pasta at home.

Made focaccia bread which was divine. Also used this flour to make lasagna noodles. Excellent mild flavor and quality so it didn’t add nor take away from the freshly made marinara sauce or ground chicken and vegetable ragu. It is the perfect consistency and easy to use.

My kids and grandkids have a gluten allergy but can eat this for without having issues.

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.

This flour is wonderful. I had been using Jovial Einkorn flour, but this flour being it’s also from Italy and it’s a white higher protein flour sold me! It’s delicious in recipes, for No Knead bread baked in the Dutch Oven, is just the best, and all around cooking and baking. I order In the multiple pack for even cheaper cost. It’s so much healthier and tastes better than all purpose flour from the US.

I bought Antimo Caputo Chefs Flour Italian Double Zero 00 to make bread for my partner who is European and has gluten intolerance to American wheat. I've tried other foreign flours before and there was no reaction. However, my partner reacted to this flour. Although the packaging reads "Made in Italy", the description says that they "select the best wheat varieties from around the world." The flour is not made from 100% Italian wheat. My partner's reaction was mild compared to eating 100% American wheat, but be warned that this is not a completely safe alternative for people with gluten intolerance to American wheat.

Love this flour! Great for baking. Very light taste just like what we got in Europe

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