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Antimo Caputo 00 Pizzeria Flour 25kg bag (55lbs)
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Antimo Caputo 00 Pizzeria Flour 25kg bag (55lbs)

Our Price: $109.95
Sale Price: $46.95
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Antimo Caputo 00 Pizzeria Flour 25kg bag (55lbs). Imported from Italy.


Antimo Caputo

Pizzeria Flour

12% protein

25 kg bag (55 lbs)

Imported from Italy

Product Details:
Product Weight: 55.12 pounds
Package Length: 26.5 inches
Package Width: 16.3 inches
Package Height: 7.7 inches
Package Weight: 57.2 pounds
Average Customer Rating: based on 21 reviews
Customer Reviews:
Average Customer Review: 4.5 ( 21 customer reviews )
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Most Helpful Customer Reviews

14 of 14 found the following review helpful:

3worth the extra $$ (?)Nov 16, 2012
By Foxrose "woodworker"
My husband makes all of our pizza and I bake all of our bread, including bagels. We ordered this flour primarily for his pizza, but it also makes wonderful bread. Because it is so much finer than the usual American bread flour, we had to experiment a little - there is a small learning curve. But now we get consistently excellent product. The Ciabatta has a wonderful nutty flavor with the traditional texture, and the pizza crust is truly authentic tasting. I am glad we tried this flour and I am sure we'll stick with it from now on. The extra cost of the shipping charges is well worth it.

April 2013 update: It turned out this flour was buggy! We are experienced bakers and know how to store flour, especially here in Florida. Immediately upon receipt we bagged the flour in needed portions, then stored it in tightly-sealed containers. After 3 weeks black flour weavils had hatched in one of the containers. When I spot-checked some of the other bags I noticed (under the microscope) that there were pupae and eggs in the flour. I know that a certain amount is "acceptable", but I feel this bag (remember: 25 kg!) was infected either on the way over from Italy or in the US warehouse. Today I found more hatched bugs, so I discarded the remainder of the flour. Which is probably just as well as it was past the "use by" date. (the flour was probably 6 months old by the time we got it). Flour IS sensitive to storage and the quality diminishes. --- I don't think I'll order this again & stick with fresher US products. --- Just wanted to pass this on.

2 of 2 found the following review helpful:

5yes, it's worth itSep 19, 2013
By careful buyer
The difference is night and day. I've used king Arthur unbleached a.p and bread flours as well as their 00 clone flour and nothing comes close to this flour.Delicately crispy and crackley outside and soft and bubbly and slightly chewy inside.
Held up to a healthy (heavier than neapolitan and not stupid loaded like costco pizza) amount of toppings. Put your cheese on first then a light drizzle of sauce then your toppings. Don't put too much on the bread is the star here. I made a very slack dough of chilled flour and chilled spring water with about a tsp of yeast and 1 3/4 tsp of salt to about 550 grams of flour. Kneaded in my kitchen aid. The dough cleared the sides but not the bottom. After a very good development it was sticky and stretchy and very soft. I man handeled it into 6 olive oiled baggies and refridgerated it overnight. Pull it out about 2 hours before baking to let it get happy . Will need lots of flour and very little manpower to gently pat and stretch it into shape

2 of 2 found the following review helpful:

5Great Pizza FlourJul 21, 2013
By Daytona Doug
Caputo Pizzeria flouf is difficult to find. There probably aren't too many people that want to buy a bag of flour this big for home use, but we make a lot of pizzas and this makes a great crust!

2 of 2 found the following review helpful:

5GreatJan 17, 2013
By todd illausky
The best flour for making pizza, well worth the extra cost!!!!! Much better price per pound buying the 55lb bag.

2 of 2 found the following review helpful:

5The best flour I've ever used!Jan 11, 2013
By jay finkle
Just the appearance of a nice crispy pizza crust with a light interior crumb and I new this was not ordinary flour.
The taste and texture is superior to any top of the line flours I've ever used in 25 years of baking bread and pizza.
Well worth the price.

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