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

Love this flour it is pricey but worth it. Makes great homemade pizza dough and bread. Texture is light and works well. Will definitely be buying again.

I am a highly reactive celiac with the tiniest amount of gluten. It’s medically severe issue. After hearing others say they can consume this without an issue. I was scared to death but I tried it! I can eat this flour with zero issues. I have not eaten a wheat flour in 30 years! You may be doing yourself a disservice to not try it. I have made two loaves this week! My bread is soft, fresh and delicious! Nothing like the dry sponge, tasteless and boring bread from the store.

This bread flour is amazing. My pizza crust , with no change to the recipe, baked thicker and so much lighter. Cinnamon rolls texture was impressively improved, even though I thought my store bought bread flour was good. It’s worth the $.

Great quality flour. I love the taste and texture of Caputo Flour. I bought this to make home made Ricotta Cavatelli (gave then ridges like a gnocchi). The end result was sensational. Great product, I bought more!

Makes all the difference in the world! I was skeptical as to whether or not flour could really make a difference in my baking but now I will only buy European flour. The first thing you notice is the size of the bag, it's so much smaller than a 2 lb bag you buy at the grocery store. I even double checked the packaging thinking I had received the wrong thing. Once you open it, the texture is amazing. The best thing I can compare it to is glitter. There's regular glitter and then there's superfine glitter. This is superfine glitter. Next, was my dough. I made a sourdough round and the dough was perfect. It mixed better, it rose better, and the bread baked with more lift, it was amazing. You have to try this stuff - it will change your baking forever.

This flour really does make a difference in taste and aroma. Well worth the price. Plus my gut doesn't hurt when I eat this flour.

This made the airy and light pizza dough. It did not raise my blood sugar too bad, not as bad as regular unbleached flour in the United States. Just look at the ingredients.

I have been using this flour for a couple years now and it has been my favorite for making bubbly, light and crispy pizzas in a wood-fired pizza oven. It is very finely milled and easy to work with. I love it and will keep reordering!