Reddit reviews Antimo Caputo Pizzeria Flour (Blue) 5 Lb Repack - Italian Double Zero 00 Flour for Authentic Pizza Dough
We found 6 Reddit comments about Antimo Caputo Pizzeria Flour (Blue) 5 Lb Repack - Italian Double Zero 00 Flour for Authentic Pizza Dough. Here are the top ones, ranked by their Reddit score.
Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough.Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700°f. For home ovens, we recommend using our Red chef's flour which is designed for temperatures under 500°f. Our product is milled slowly and finely to bake authentic pizza, gourmet breads, cakes, and pastas!Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Different from our chefs flour, pizzeria flour Contains less protein and is blended with more Farina Manitoba flour to give the dough more strength.
Haven’t tried this one but looks super easy and good. I actually bought tipo 00 on amazon.
I could track some things. This is what I bought from Amazon:
https://www.amazon.com/gp/product/B00BR0K5DE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
https://www.amazon.com/gp/product/B006XL9W7W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
https://www.amazon.com/gp/product/B07144K4T6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B0047YX0J8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
And this is the Candian flour I bought from ebay.co.uk July 2017 (not the same seller nor listing):
https://www.ebay.co.uk/itm/Marriages-Very-Strong-Canadian-White-Flour-1-5kg/253510013459?hash=item3b065fd213:g:LoUAAOSwrIlaspP3
I also bought directly from kingarthurflour.com but I didn't register so I don't remember what I bought exactly.
All those purchases were shipped to a US address (except the UK ebay purchase), the forwarding company, and from there shipped internationally to. I can't tell you exactly how much it costs because I never shipped the flour alone, I always had other items. But, 1-2 kgs would cost $27-$35 depending on the forwarder/account type etc.
Locally I think things have changed, I have seen pizza flour in Safeway (Altamimi in Riyadh). It's not as good as Caputo or King Arthur, but it is better than our local flour no doubt. So maybe that would be a first step. But /u/Complex_Magazine definitely must try Caputo/King Arthur. In the same store I have even seen dry yeast, that was a pleasant surprise.
And yes to the diastatic malt. I don't know what it does but it improved my pizza! I bought this one:
https://www.amazon.com/gp/product/B00WGUYX96/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I make the best pizza in my town (at home), I dare anyone say otherwise, just because I bought good flour and was tutored by /u/dopnyc. The restaurants either make cakey pizza or they're pizza chains. It seems no one buys good flour. I've heared there are pizzarias in big cities who do use good flour, but they're nowhere near me.
https://www.amazon.com/gp/aw/d/B006XL9W7W?psc=1&ref=yo_pop_mb_yo_pop_mb_pd_t2&th=1
Track down some Caputo 00 pizzeria flour and see if you can make a crumb like the one in the photo. If this is his 'preferred' flour, it should be able to make something at least marginally better, correct?
Only $13.65 for a 5lb pack on Amazon.com with free next day prime shipping! http://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B006XL9W7W/ref=sr_1_1_a_it?dd=uGJxKqdBNxkgPut_UbT4Pg%2C%2C&ddc_refnmnt=pfod&ie=UTF8&qid=1459375206&sr=8-1&keywords=00+flour&refinements=p_97%3A11292772011
This is my recipe. I've been making Neapolitan style pizzas at home for years, and going to some of the best Neapolitan pizza joints in the US for "research" purposes, always in search of the perfect crust. This is it. Please rate the recipe if you try it.
Let me know if you have any questions about it. I'll be glad to answer them.
FYI, I actually use Supremo Italiano 00 flour from Restaurant Depot. You can buy Caputo on Amazon, here's one of many options:
http://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B006XL9W7W