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

I went to first preface this with, I am not a medical professional, nor is this medical advice. Summary: Antimo Caputo Flour, I love you. My husband knows, he supports this because he loves the bread and goodies I make 😂 Please sponsor me ❤️ 😂 I found out in 2020 that I have a pretty severe gluten intolerance. I cut all gluten out of my diet, but at the end of 2022 I was going to visit Europe and slowly re-introduced a very small amount of gluten, along with a gluten intolerance pill, so that I could eat a croissant in Paris and pizza and pasta in Italy. While on my trip in Europe, I realized that the gluten there was not affecting me as the gluten in the US does, so I began to dig around and do some research. To sum it all up, I have found that products containing gluten made in Canada, France, Italy, etc. don’t bother me the way gluten products made in the US do. Like every other girl in her mid 20s, I have taken up the art of making sourdough bread. The gluten in sourdough bread in general does not typically bother me as much as normal wheat bread, but I went on the hunt to find a flour, preferably made in Italy, that I could use without risking any flareups due to my gluten intolerance. I came across this flour and it is now the only flour I use in my home. If there was a way to order 100 pound bag of this, I would. This product, bakes, beautifully, tastes phenomenal, and I feel I have additional peace of mind, knowing it will not cause any issues related to my gluten intolerance. I bake 2 to 3 sourdough products weekly and I have never had any issues. I even helped share some of my sourdough starter that I made using only this flower with some of my other friends with a gluten intolerance and they even have noted that using this flour doesn’t give them any issues either. I have three friends who have since switched to this brand from the King Arthur brand.

For me this flour stands head and shoulders above any American flour. Makes better bread, crusts, you name is.

This is hands-down the best pizza flour I’ve ever used! If you’re searching for the ultimate, consistently top-tier flour for perfect pizzas every time, look no further—this is it. The 55-pound bag was an incredible deal, especially compared to the smaller 1-kilogram bags I used to buy. Not only does it deliver unbeatable quality, but it’s also a game-changer for anyone serious about their pizza-making. Highly recommend! --- Top Tier Neapolitan Pizza Dough Recipe Poolish (Pre-Ferment) 1. In a bowl, combine: 300ml (or 300g) water 5g honey 5g yeast Mix thoroughly. 2. Add 300g of 00 flour and mix until fully combined. 3. Scrape down the sides of the bowl to prevent the poolish from drying out. 4. Cover the bowl and let it rest at room temperature for 1 hour. 5. Transfer to the fridge and let it ferment for 72 hours. Tip: Use a narrow container. This helps maintain the gluten structure by encouraging vertical stretch rather than allowing the poolish to collapse in on itself. --- Dough Preparation 1. Remove the poolish from the fridge and let it rest at room temperature for about 30 minutes. 2. In a large wooden bowl, combine: 400ml (or 400g) water The rested poolish 5g yeast 5g honey Mix until integrated. 3. Add 30g salt and mix well. 4. Gradually add 700g of 00 flour, reserving a small amount for adjustments if needed. Mix until the dough comes together. 5. Knead the dough by hand for a few minutes to develop the gluten. 6. Add 10–15g of extra virgin olive oil and work it into the dough until fully incorporated. 7. Cover the dough and let it rest for 15–20 minutes at room temperature. 8. Lightly oil your hands and gently dab or slap the top of the dough. 9. Flip the dough and shape it into a smooth ball. 10. Lightly oil a bowl, place the dough ball inside, and cover it. 11. Let the dough rest in the fridge for 48 hours. --- Shaping Dough Balls 1. Remove the dough from the fridge and let it rest for 1–2 hours at room temperature. 2. Divide the dough into individual portions and shape them into balls. 3. Let the dough balls rest at room temperature for 2–4 hours. Tip: Rest time may vary depending on the temperature. For example, at 25°C, 2 hours is usually sufficient. --- Freezing Dough Balls If you plan to freeze the dough balls for later use, freeze them immediately after shaping. When ready to use, transfer the frozen dough balls to the fridge the night before. Before using, let the dough rest at room temperature for 1–2 hours.

This Italian flour is a different wheat from American. Semolina vs Duram. I am allergic to duram flour, which means no baking or eating pasta etc. for the last 10 years. :( But I am not allergic to this soft wheat flour. :) Delicious, finely ground, easy to use. Last year my daughter entered a pie contest using our former well known duram flour. She did not win. This year she used the Italian flour and won. Same recipe and baker with a different flour. Easy to mix, smooth texture, works very well. I even had a small bite with no rash or other allergic responses. Definitely a win-win!

Use this for my sourdough and I love it!

Won't bake my bread with anything else

I'm on my third bag of this. I go through one every month or two because I can't have processed foods, and have to bake everything I want myself. It's twice as expensive, but I don't feel as heavy or bloated, or mentally foggy as I do from regular, and even organic flour. This Antimo Caputo flour works really well for pretty much everything. I've made artisan bread, sourdough, burger buns, hot dog buns, cakes, biscuits, gravy, enchilada sauce, tortillas, crackers, pretzels, cookies, pizza crusts, gingerbread, shortbread, banana bread, pasta, cinnamon rolls, crepes, and a bunch of other stuff with it, and they all tasted pretty good. It comes in a giant bag and I haven't had any tears or spills on delivery. I will continue to purchase this, and hope the price drops some. My first bag was $84, and the rest have gone up to $93 and then $103. Not thrilled about that, but it's still the cheapest per ounce anywhere I've found.

The best I found although you don’t always get the 1 kilogram amount in the package as advertised. I use 900 mg of flour in a recipe and sometimes that’s all there is in the package.

Great product but very expensive. Started to mill My own grain instead of.

This is the best flour that I can find outside of buying it in Europe and bringing it back. It makes the BEST pizza and bread. I always buy it when it is in stock.

No better flour for pizza.

Super!! Farine au top pour mon pain au levain🤗

I use it for pizza and it's perfect.