Antimo Caputo Italian Superfine "00" Farina Flour 2.2 lb - PACK OF 6

In a word, Awesome! I am not one to usually review many products but I felt compelled to write one for this product. (of all things to review...flour. lol) I will start with a gripe on the packaging, but I am not going to give this 1-star because of that, which I see too many reviewers do. This is a review on the PRODUCT.) The packaging was terrible as it comes in a flimsy plastic wrapping with all three 1k bags in it. It was ripped, and one of the bags was broken so there goes three 1k bags down to two. I didn't have time to return the whole order as I had promised the kids pizza the day it arrived. So, just bad luck on the packaging. Now, the flour. I have perfected a pizza dough recipe over the course of a decade or so. It a compromise between Chicago style and NY style. Not too thick and not to thin. I also like my crust a little crispy on the bottom, but not to the point it cracks if you bend the pizza eating it the NY style. I had always used a simple unbleached AP flour...I don't know what took me so long to try a specialty flour just for pizzas. I am very happy I did as I cannot believe how delicious my pizza crust is now! No really!! I always do a one or two day cold ferment in the fridge. I take the dough out about 4-5 hours before I make the pizza to let the dough come to room temp. Never, ever, ever cook a cold pizza dough or you your pizza when cooked will have all of these little measle looking bumps on it which are very unappealing. I also don't cook my pizza in the oven, I always cook it on my gas grill with a pizza stone. I preheat the stone along with the grill preheat phase. I bring the temp up to about 450-475 and once reached, continue to preheat for another 10 min. Like baking in an oven, you should always allow another 10-15 min of preheat time after the oven reaches the programed temp as the walls of the oven are still coming up to temp (you have essentially preheated just the air when the preheat tone goes off) Having said that, my secret (besides the recipe) is to cook the pizza on a pizza pan for about 10 minutes and then slide it off the pan onto the hot stone for the last 2-3 minutes. This method ensures you will not burn the crust in the first 10 min while allowing your toppings to cook thoroughly. Then the last few minutes of cooking directly on the stone will allow the crust to develop that nice light crispy texture I find essential for pizza crust. I am a now a believer and will never make my pizzas again without using a specialty flour such as this. Get it and try it. You will love it. I added a picture to give you a visual.

This flour has been a game changer. This stuff has turned me from a frustrated homemade pizza cook straight into a raging stretchy dough snob. I force neighbors and family to admit my pies are the finest things in life and I ridicule their outfits as well as their own pitiful attempts at pizza.

I love everything about this flour for making a pizza crust that is far and away superior to any made with all purpose or bread flour. It makes a tasty chewy or thin and crisp, chewy crust depending on what you use to bake it on, I find that for a thin and crispy on the outside light and chewy on the inside a pizza stone works best, for a thicker chewy inside I go with an iron skillet (ala pan pizza) like from that chain pizza store. Using a regular pizza pan make a great chewy crust too without the crisp you get from an iron skillet. I will never make pizza dough from any other flour than this brand.

I ordered a few bags. I love the flour and it makes fantastic pasta, I was just a little disappointed that one of the bags must have gotten moisture during delivery. The bottom of the bag was hard as a rock and I had to sift the flour into a bowl to get all the hardened bits out. It only happened to one bag so I didnt complain. I will order it again. My local stores do not carry 00 flour.

I've been trying to replicate good pizzeria dough for decades. I finally found a way to do it with this flour. My favorite is North Beach Pizza in San Francisco. This dough will make crust almost identical to theirs. Not too much rise and just the right chewiness. I make my dough in a bread machine and this flour performs perfectly.

The BEST four I have used to make pizza crust, and I have tried them all. This one is a very fine flour and it has a great flavor. The crust cooked up perfectly crisp, which is what I have been striving for in all my years of attempting to. Make the "perfect pizza." I will definitely be buying this again!

Been trying to make pizzeria pizza at home for 3 years, this flour was the icing on the cake. Perfect chew with outer layer crunch. Never waste money on chain pizza place junk again.

After a recent trip to Italy, during which we took a cooking class, we were eager to try out our new recipes at home. Unfortunately, none of the stores in our small town carry Superfine Farina, or anything equivalent. This flour was exactly what we needed to make Donatella's Pici!