Antico Molino Napoli Antimo Caputo '00' Flour 2.2 Lb (Pack of 3) by Antimo Caputo

I use it for pizza and it's perfect.

My home made pizza making journey has occurred in steps. I started with store bought dough. I thought that might be cheating and wanted to try making my own dough, so I went on to basic 'all purpose flour' generic pizza dough recipes (which turned out fine). Then I started learning about different styles of pizza dough, hydration, etc. I eventually gravitated toward Neapolitan style pizza dough because of it's simplicity and tradition. One of those traditions is using '00' type flour. So I bought this Caputo '00' flour (and have bought repeatedly). The Caputo brand seems to be the gold standard. I'm not efficiendo enough to do a knowledgeable comparison of the different flours, but I will say I achieved the desired outcome for Neapolitan crust using this flour. For reference I don't have a pizza oven that gets to the ideal 900+ degree temperatures. I use the Camp Chef Italia Artisan pizza oven (PZ60) and can get the temp to 700+ degrees which results in a pretty good Neapolitan style pizza (it's not true Neapolitan as the camp chef is gas not wood fired). So, very satisfied and not only would buy again but have. Delivery has been fast and product arrives in great shape.

Makes the best Pizza. Content Pic Attached

On the recommendation of a professional chef, I bought this flour for making pizza crust & pasta. What a difference it makes! It is a very fine flour that makes my pizza dough feel smooth & silky when I roll it out. I can make a thin-crust pie (which I couldn’t make with my bread flour) that comes out crisp and tasty.My pasta (made with a pasta machine) comes out firmer than it usually does. This flour is more expensive (and can be hard to find in local stores) but if you want to make better foods, this is worth the price.

Expensive, but tastes great for our homemade pizzas. I mix this with Caputo blue. Best long fermentation pizza dough!