---
product_id: 59991522
title: "Antimo Molino Napoli Caputo 00 Pizzeria Flour (Blue) 15 Lb Repack"
brand: "antico molino napoli"
price: "€ 110.87"
currency: EUR
in_stock: false
reviews_count: 5
url: https://www.desertcart.fi/products/59991522-antimo-molino-napoli-caputo-00-pizzeria-flour-blue-15-lb
store_origin: FI
region: Finland
---

# Antimo Molino Napoli Caputo 00 Pizzeria Flour (Blue) 15 Lb Repack

**Brand:** antico molino napoli
**Price:** € 110.87
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Antimo Molino Napoli Caputo 00 Pizzeria Flour (Blue) 15 Lb Repack by antico molino napoli
- **How much does it cost?** € 110.87 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.fi](https://www.desertcart.fi/products/59991522-antimo-molino-napoli-caputo-00-pizzeria-flour-blue-15-lb)

## Best For

- antico molino napoli enthusiasts

## Why This Product

- Trusted antico molino napoli brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Size:15 Pound (Pack of 1) Antimo Caputo 00 pizzeria flour is used by some of the best pizza makers around the world, especially in most Pizza Napoletana restaurants. The Caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.O.P. Tomatoes. If you are looking for a tasty crisp crust, we recommend Caputo Tipo 00, a finely ground flour with 12.5% gluten.

## Features

- Milled extra fine, "00", in Naples, Italy
- A high protein flour at 12.5%
- Made from a Special Blend of Soft White Wheat
- Repacked from full-sized bags into smaller quantities for the home pizza maker

## Images

![Antimo Molino Napoli Caputo 00 Pizzeria Flour (Blue) 15 Lb Repack - Image 1](https://m.media-amazon.com/images/I/71C-qTTKiQL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Great flour for the ooni karu 16!
  

*by J***C on Reviewed in the United States on July 1, 2022*

Great results fool proof!

### ⭐⭐⭐⭐⭐ 







  
  
    Absolutely The Best Flour for pizza
  

*by P***G on Reviewed in the United States on November 13, 2014*

Absolutely The Best Flour for pizza.  I use the following recipe to make pizza in my Pizzeria Pronto oven and they come out great.500gr Antimo Caputo 00 Pizzeria Flour325gr water (65% hydration)10gr salt3gr active dry yeastI highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and doughball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza andbread dough are di!erent. Being exact counts, and nothing works better than a digital scale.Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for twominutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, oruntil double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equalpieces.To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch thetop of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the twoends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dustyour pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This willprevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of thepizza ball should be soft and silky.Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched intoa thin crust pizza.If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of therefrigerator an hour or so before you want to use them.Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop moreflavor, and a fully developed dough browns better in your oven.  (Recipe and Instructions shamelessly stolen from Forno Bravo website, but it's the recipe and technique I use)

### ⭐⭐⭐⭐⭐ 







  
  
    If you can bake in temperatures over 700 degrees, please buy this flour
  

*by M***E on Reviewed in the United States on June 6, 2017*

This is the best flour you can get, simple as that. If you own any type of oven that can go real hot, like a black stone, kettle pizza pro, uuni, etc. You are doing yourself a disservice not trying this flour even once.I highly recomend using a 60-62% hydration recipe with just a tiny bit of yeast, (even less if its instant dry yeast!) and add everything slowly on a kitchen aid mixer for about 15 minutes, until the dough is completely dancing around the hook and not touching the bowl anymore. Then let that dough rest for 12 hours at room temperature. After 12 hours come back to your dough and make your pizza balls, I recomend 250 to 265 gram dough balls. Once the dough balls are done, let them rest for another 12 hours at room temperature. When the 12 hours have passed, bake this in the highest temperature you can get, my kettle pizza pro stone is usually at 750-850 while the dome temps are over 1000 Fahrenheit. Bake your pizza, it shouldn't take more than two minutes at those temps.The taste of the crust is so mindblowlingly ridiculous that it really ruined pizza forever for me, because now I cant even eat regular grated mozzarella/pepperoni pizzas with American/NY style crust anymore, because even those types of pizzas taste much better with this flour.Of course, treat yourself to a classic margherita first!If you don't have the heat, skip the product, you'd be wasting flour and would get a very inedible, chewy, white, hard pizza that will probably make you hate this flour.One more tip. It's allá bout the top heat, not just your stone heat. It doesn't mean anything if you can get a pizza stone or steel over 800 degrees if the temperature directly above the pizza isn't close to twice that temperature. The ceiling of your oven has to be close to 1000 degrees. If you are trying your luck with a home oven and are using a pizza steel or stone, then I hope you have a broiler up top, you will need to turn that on and put the stone as close to the broiler as possible.Good luck!

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*Product available on Desertcart Finland*
*Store origin: FI*
*Last updated: 2026-02-26*