{"title":"Antimo Caputo","description":"\u003cdiv class=\"sts-cd\"\u003e\n\u003cp\u003e\u003cstrong\u003eAntimo Caputo\u003c\/strong\u003e at Spices To Snacks — \u003cstrong\u003e30 products\u003c\/strong\u003e in stock across pantry staples, flours and meals, wheat flours and meals, priced $56.60–$365.28 CAD. All Antimo Caputo orders ship free across Canada with no minimum order, and returns are free within 30 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAntimo Caputo appears in:\u003c\/strong\u003e \u003ca href=\"\/collections\/pantry-staples\"\u003ePantry Staples\u003c\/a\u003e · \u003ca href=\"\/collections\/flours-and-meals\"\u003eFlours and Meals\u003c\/a\u003e · \u003ca href=\"\/collections\/wheat-flours-and-meals\"\u003eWheat Flours and Meals\u003c\/a\u003e · \u003ca href=\"\/collections\/leaveners-and-yeasts\"\u003eLeaveners and Yeasts\u003c\/a\u003e · \u003ca href=\"\/collections\/breads-bakery\"\u003eBreads \u0026amp; Bakery\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExamples in this range:\u003c\/strong\u003e Antimo Caputo Gluten‑Free Pizza Flour 4×2.2 lb — Fine‑Milled Blend for Crisp, Tender Crusts; Antimo Caputo Gluten-Free Pizza Flour — 11 lb Bulk, All-Natural Blend for High-Heat Baking \u0026amp;; Antimo Caputo Gluten Free Pizza Flour 3-Pack (3 x 2.2 lb) — All-Natural Multi-Purpose Blend.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/pages\/all-brands\"\u003eBrowse all brands\u003c\/a\u003e · \u003ca href=\"\/pages\/all-categories\"\u003eBrowse all categories\u003c\/a\u003e · \u003ca href=\"\/collections\/best-sellers\"\u003eBest sellers\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"antimo-caputo-gluten-free-pizza-flour-4-2-2-lb-fine-milled-blend-for-crisp-tender-crusts","title":"Antimo Caputo Gluten‑Free Pizza Flour 4×2.2 lb — Fine‑Milled Blend for Crisp, Tender Crusts","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Gluten Free Pizza Flour is a finely milled, pizza-specific flour blend sold as four 2.2‑pound bags, formulated to make tender, crisp gluten‑free pizza crusts without wheat.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eAntimo Caputo, known for traditional Italian flours from Antico Molino Napoli, offers a gluten‑free alternative crafted for pizza makers who need a wheat‑free option. This product aims to reproduce the texture and handling of a classic pizza dough while staying gluten‑free, packaged as a convenient bundle for home bakers and small kitchens.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this flour good for pizza dough?\u003c\/h3\u003e\n\u003cp\u003eThis blend is milled and balanced to deliver a crust that browns evenly and holds toppings well. It’s designed to hydrate predictably and provide structure in the absence of gluten, so you can stretch or roll dough without excessive tearing.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFine grind for smooth dough texture and consistent mixing\u003c\/li\u003e\n  \u003cli\u003eBinding agents and starches selected to emulate gluten elasticity\u003c\/li\u003e\n  \u003cli\u003ePredictable water absorption for repeatable recipes\u003c\/li\u003e\n  \u003cli\u003eFormulated for oven browning and crisp edges\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use this flour in my pizza recipes?\u003c\/h3\u003e\n\u003cp\u003eReplace your regular flour with this gluten‑free pizza flour either 1:1 if a recipe specifies a gluten‑free blend, or follow Antimo Caputo’s suggested conversions when adapting conventional recipes. Combine with water, yeast, salt, and oil; allow adequate rest time so the blend hydrates and the dough firms up for easier shaping.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMeasure by weight for best results, especially with hydration\u003c\/li\u003e\n  \u003cli\u003eKnead or fold until the dough is cohesive but not overworked\u003c\/li\u003e\n  \u003cli\u003eAllow a short proof to relax the dough for easier stretching\u003c\/li\u003e\n  \u003cli\u003eBake on a preheated stone or steel for optimal crust development\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill this flour work in high‑heat home or commercial ovens?\u003c\/h3\u003e\n\u003cp\u003eYes — the formulation supports rapid browning and crisping at pizza‑oven temperatures and in hot home ovens. For best results, preheat a baking surface and use higher temperatures when the recipe allows, monitoring closely to avoid overbrowning.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePreheat stone or steel for 30–60 minutes for strong oven spring\u003c\/li\u003e\n  \u003cli\u003eUse high heat settings where safe and practical (follow appliance limits)\u003c\/li\u003e\n  \u003cli\u003eThin crusts crisp quickly; adjust bake time for thicker styles\u003c\/li\u003e\n  \u003cli\u003eRotate pizzas once for even coloring if needed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store unopened and opened bags?\u003c\/h3\u003e\n\u003cp\u003eKeep unopened bags in a cool, dry place away from direct sunlight to maintain freshness. Once opened, reseal tightly or transfer to an airtight container and use within a few weeks for best performance; refrigeration or freezing extends shelf life further.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUnopened: pantry shelf at room temperature, away from heat\u003c\/li\u003e\n  \u003cli\u003eOpened: airtight container to prevent moisture and odors\u003c\/li\u003e\n  \u003cli\u003eLonger storage: refrigerate or freeze to preserve quality\u003c\/li\u003e\n  \u003cli\u003eLabel with open date to track freshness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this product for? Home cooks, gluten‑free households, and small pizzerias seeking a reliable, pizza‑specific gluten‑free flour will find this Antimo Caputo blend helpful. It’s aimed at bakers who want a familiar pizza texture without wheat, plus shoppers who prefer a multi‑pack of 2.2‑pound bags for repeat baking.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eGluten Free Flour\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour completely gluten free?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes, this Antimo Caputo product is formulated as a gluten‑free pizza flour blend.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How many bags come in this pack and what size are they?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: This listing contains four bags, each weighing 2.2 pounds, sold together as a pack.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001146560595,"sku":"B00FXH8QV0","price":167.97,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging.jpg?v=1787161398"},{"product_id":"antimo-caputo-gluten-free-pizza-flour-11-lb-bulk-all-natural-blend-for-high-heat-baking-soft-cornicione","title":"Antimo Caputo Gluten-Free Pizza Flour — 11 lb Bulk, All-Natural Blend for High-Heat Baking \u0026 Soft Cornicione","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Fioreglut is a professional-grade, all-natural gluten-free flour blend specially formulated in Naples to produce pizza, bread and pasta with authentic texture and flavor.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eDesigned by the Caputo family—the same millers behind Naples’ famous pizza flours—this Fioreglut mix combines naturally gluten-free starches, flours and fibers to give home bakers and professional kitchens a reliable, high-performance base for gluten-free doughs. Packaged in a large 11 lb bulk format, the blend supports long fermentation, oven spring and a soft cornicione while keeping ingredient transparency for dietary needs.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this blend perform for gluten-free pizza?\u003c\/h3\u003e\n\u003cp\u003eFioreglut is formulated to mimic the handling and oven behavior of traditional wheat flour, helping bakers achieve a tender crumb and puffy cornicione. It accepts hydration well and can be used with standard pizza techniques including long, cold fermentation.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBalanced starch and fibers for elasticity and structure\u003c\/li\u003e\n  \u003cli\u003eSuitable for long fermentation and high-heat baking\u003c\/li\u003e\n  \u003cli\u003eYields a tender bottom with airy edge when baked fast at high temperatures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the ingredients and are there allergen considerations?\u003c\/h3\u003e\n\u003cp\u003eThe mix is made from naturally gluten-free components such as wheat starch (gluten-free declared), cornstarch, buckwheat and rice starch, plus vegetable fibers and guar gum to improve texture. It may contain traces of milk, so check labels if dairy-free is required.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eKey components: gluten-free wheat starch, cornstarch, buckwheat, rice starch, dextrose, guar gum\u003c\/li\u003e\n  \u003cli\u003eMay contain traces of milk—watch for cross-contact if highly sensitive\u003c\/li\u003e\n  \u003cli\u003eAll ingredients selected for clean, natural flavor and functional consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I use Fioreglut for best results?\u003c\/h3\u003e\n\u003cp\u003eFollow the manufacturer’s recipe or adapt your favorite pizza dough formula: combine Fioreglut with water, yeast, olive oil and salt, then allow for a controlled fermentation. Handling is similar to conventional doughs; rest times and hydration adjustments help fine-tune the final texture.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExample bag recipe: 1 kg flour, 800 g water, 8–9 g yeast, 20 g olive oil, 25 g salt\u003c\/li\u003e\n  \u003cli\u003eHydrate thoroughly and allow sufficient rest for fiber absorption\u003c\/li\u003e\n  \u003cli\u003eBake at high heat for quick oven spring and a soft cornicione\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use this mix for other baked goods like bread and pasta?\u003c\/h3\u003e\n\u003cp\u003eYes—Fioreglut is a multi-purpose gluten-free blend suited to pizza, rustic breads and some fresh pasta applications. Results depend on hydration, mixing and supporting ingredients such as eggs or binders when making pasta or enriched doughs.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWorks well for rustic loaves with added binders or hydrations adjustments\u003c\/li\u003e\n  \u003cli\u003eFor pasta, incorporate eggs or additional starches to improve elasticity\u003c\/li\u003e\n  \u003cli\u003eAdapt recipes and test small batches to dial in texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho this is for: Fioreglut is ideal for pizzerias, bakeries and serious home bakers who want an authentic Neapolitan-style result without gluten. It suits professionals needing a bulk 11 lb supply and enthusiasts who prioritize Italian milling heritage, consistent performance and a natural ingredient list. If you require strictly dairy-free certification or have severe allergies, verify packaging allergen notices before purchase.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo Fioreglut safe for celiac consumers?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Fioreglut is made from naturally gluten-free ingredients but may contain traces of milk; verify packaging and your supplier for gluten cross-contact certifications.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this flour for long fermentation pizza dough?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes—Fioreglut is formulated to handle long, cold fermentations and high-heat baking for improved flavor and texture.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001283039315,"sku":"B07FSQQTR2","price":215.55,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-fioreglut-front-packaging.jpg?v=1787163543"},{"product_id":"antimo-caputo-gluten-free-pizza-flour-3-pack-3-x-2-2-lb-all-natural-multi-purpose-blend-for-crisp-crusts-tender-crumbs","title":"Antimo Caputo Gluten Free Pizza Flour 3-Pack (3 x 2.2 lb) — All-Natural Multi-Purpose Blend for Crisp Crusts \u0026 Tender Crumbs","description":"\u003cstrong\u003eAntimo Caputo Gluten Free Pizza Flour is an all-natural, multi-purpose flour and starch blend formulated to make pizza, bread, and pasta without gluten.\u003c\/strong\u003e\n\n\u003cp\u003eThis 3-pack of 2.2 lb bags delivers a reliable, bakery-grade gluten free base created by Antimo Caputo, a respected Italian milling brand. The blend is designed to mimic the handling and texture of traditional wheat flour so you can shape, bake, and crisp doughs with familiar techniques. It’s intended for home bakers and pros who want a versatile, clean-label option for gluten free recipes.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this blend suitable for gluten free pizza?\u003c\/h3\u003e\n\u003cp\u003eThe formula balances different flours and starches to reproduce the chew, structure, and oven spring typical of wheat-based pizza. It aims to give a crisp crust edge and a tender crumb without adding artificial stabilizers.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBlend of natural flours and starches to approximate wheat dough behavior\u003c\/li\u003e\n  \u003cli\u003eFine milling for smooth dough formation and even hydration\u003c\/li\u003e\n  \u003cli\u003eFormulated to brown and crisp in high-temperature ovens\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I use it for bread, pasta, and other baked goods?\u003c\/h3\u003e\n\u003cp\u003eThis multi-purpose mix adapts to a range of baked products; adjust hydration and binders like eggs, psyllium, or xanthan gum according to the recipe. Start by following tested gluten free pizza recipes, then tweak liquids and resting times for breads or pasta shapes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse slightly higher hydration than wheat flours for softer crumbs\u003c\/li\u003e\n  \u003cli\u003eAdd a binder (gum or egg) for improved elasticity and slicing\u003c\/li\u003e\n  \u003cli\u003eRest dough longer for better fermentation and structure in loaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking performance can I expect in terms of texture and flavor?\u003c\/h3\u003e\n\u003cp\u003eYou can expect a neutral, slightly wheaty taste that supports toppings and fillings without overpowering them. Texturally, the goal is a crisp exterior with a tender interior—close to classic pizza and sandwich breads rather than dense gluten free alternatives.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNeutral flavor to showcase sauces, cheeses, and herbs\u003c\/li\u003e\n  \u003cli\u003eCrisp crust potential when baked at high temperatures\u003c\/li\u003e\n  \u003cli\u003eTender crumb suitable for slicing and sandwich use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and measure the flour for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep bags sealed and stored in a cool, dry place; refrigeration extends shelf life for opened packages. For consistent outcomes, weigh ingredients or spoon and level cups rather than scooping directly from the bag.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSeal bag or transfer to airtight container to preserve freshness\u003c\/li\u003e\n  \u003cli\u003eRefrigerate or freeze for longer storage after opening\u003c\/li\u003e\n  \u003cli\u003eUse a scale for precise measurements and repeatable results\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Bakers who need a reliable gluten free alternative that behaves like traditional flour—home cooks making pizza and artisan loaves, small bakeries offering gluten free options, and chefs experimenting with gluten free pasta. If you want a clean-label, Italian-milled blend that adapts to multiple recipes while delivering crisp crusts and tender interiors, this Antimo Caputo 3-pack provides pantry-ready convenience and consistent performance.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour completely gluten free?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes—this Antimo Caputo blend is formulated without gluten-containing ingredients. Check label for cross-contact info if you need certified processing details.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute it 1:1 for regular wheat flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Not always; hydration and binders may need adjustment. Start with recipe-specific guidance for best texture.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001312038995,"sku":"B07Z1DVRVZ","price":147.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging-gluten-free-pizza-flour.jpg?v=1787164395"},{"product_id":"antimo-caputo-gluten-free-pizza-flour-2-2-lb-x4-italian-neapolitan-style-long-ferment-performance","title":"Antimo Caputo Gluten Free Pizza Flour 2.2 lb x4 — Italian Neapolitan-style, long-ferment performance","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Gluten Free Pizza Flour is a 100% naturally formulated, Italian-made flour blend built to recreate Neapolitan-style pizza dough without gluten.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHandcrafted by the historic Antico Molino Napoli family mill, this gluten-free pizza flour brings the techniques and tradition of Neapolitan baking into a wheat-free pantry. Designed for long fermentation and high performance, the mix aims to deliver extensibility, oven spring, and flavor while simplifying measurement and preparation for home bakers and professional kitchens alike.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this flour suitable for Neapolitan-style pizza dough?\u003c\/h3\u003e\n\u003cp\u003eThe blend is created to mimic the dough behavior expected in traditional Neapolitan pizza: good stretch, a tender crumb, and a thin yet pliable crust. Its formulation supports longer ferment times so flavor develops while maintaining workable elasticity during shaping.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eProprietary gluten-free starches and binders calibrated for elasticity and bubble formation.\u003c\/li\u003e\n  \u003cli\u003eOptimized hydration range to support thin, light crusts with crisp edges.\u003c\/li\u003e\n  \u003cli\u003eIntended for use in high-temperature ovens typical of Neapolitan baking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I use Antimo Caputo Gluten Free Flour for best results?\u003c\/h3\u003e\n\u003cp\u003eFollow standard pizza dough steps but allow for hydration and rest adjustments typical of gluten-free doughs. Mix gently, hydrate thoroughly, and give the dough adequate rest or cold fermentation to build flavor without overworking the structure.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStart with manufacturer hydration recommendations, then adjust by 1–3% if dough feels too dry or sticky.\u003c\/li\u003e\n  \u003cli\u003eUse a long, slow cold rise (8–48 hours) to deepen flavor and improve texture.\u003c\/li\u003e\n  \u003cli\u003eBake at high heat (ideally on a preheated pizza stone or steel) for a crisp crust and raised cornicione.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan this flour be used for other baked goods besides pizza?\u003c\/h3\u003e\n\u003cp\u003eYes — while formulated for Neapolitan-style pizza, the flour performs well in a variety of breads and savory baked goods that benefit from a chewy, open crumb. Recipes may require small adjustments to hydration and mixing time to match desired outcomes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWorks for flatbreads, focaccia, and some artisan-style loaves with adapted techniques.\u003c\/li\u003e\n  \u003cli\u003eIdeal for long-fermentation and high-heat applications that emphasize crust development.\u003c\/li\u003e\n  \u003cli\u003eNot a straight 1:1 swap in all cake or pastry recipes; test and adapt for best results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow is this product packaged and stored to maintain performance?\u003c\/h3\u003e\n\u003cp\u003eEach 2.2 lb bag is sealed to preserve freshness; this listing includes four bags to supply multiple bakes or a small professional environment. Keep bags in a cool, dry place and refrigerate or freeze if you expect long-term storage to protect starches and maintain dough behavior.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePack of four 2.2 lb (1 kg total per two bags? — check local weight conversion) sealed bags for multiple batches.\u003c\/li\u003e\n  \u003cli\u003eStore in airtight container away from heat, moisture, and strong odors.\u003c\/li\u003e\n  \u003cli\u003eFor extended storage, place unopened or resealed bags in the refrigerator or freezer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: This flour is aimed at pizza enthusiasts, gluten-free home bakers, and professional kitchens seeking an Italian-made, long-fermentation gluten-free option that reproduces Neapolitan-style dough traits. It suits anyone who wants to prioritize texture and oven performance while avoiding wheat—whether you're experimenting at home, scaling recipes for a café, or offering gluten-free pizza on a restaurant menu.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo gluten free flour suitable for long fermentation?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It’s formulated for long fermentation to develop flavor while maintaining dough workability.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute this flour 1:1 in my pizza recipes?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Not always. Expect to adjust hydration and resting times; test small batches for best results.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001330520147,"sku":"B08B39NCZ3","price":167.97,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-gluten-free-flour-front-packaging.jpg?v=1787164929"},{"product_id":"antimo-caputo-semolina-wheat-flour-for-fresh-pasta-2-2-lb-x6-italian-durum-semola-coarse-grind-high-protein","title":"Antimo Caputo Semolina Wheat Flour for Fresh Pasta 2.2 lb x6 — Italian Durum Semola, Coarse Grind \u0026 High Protein","description":"\u003cp\u003e\u003cb\u003eAntimo Caputo Semolina Wheat Flour is a coarse, yellow durum semola prized for fresh pasta, rustic breads, and artisan baking.\u003c\/b\u003e\u003c\/p\u003e\n\n\u003cp\u003eHarvested and milled in Italy, this semola di grano duro from Antimo Caputo brings the texture, elasticity, and slightly sweet flavor that traditional Mediterranean recipes require. Packaged in convenient 2.2 lb bags sold as a bulk pack of six, it’s designed for home chefs and professional kitchens that want authentic Italian semolina without additives. The flour’s higher protein and gluten content make it especially suited to fresh pasta, semolina bread, and specialty doughs where structure and bite are essential.\u003c\/p\u003e\n\n\u003ch3\u003eHow does Antimo Caputo semolina improve homemade pasta?\u003c\/h3\u003e\n\u003cp\u003eWhen mixed into egg or water-based doughs, semolina contributes firmness and a pleasantly chewy texture that helps noodles hold shape after cooking. Its natural yellow hue also gives pasta an appealing color and the coarse grind adds a rustic mouthfeel prized in artisanal recipes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHigher gluten content for better dough elasticity and rollability.\u003c\/li\u003e\n  \u003cli\u003eCoarser grind creates a slightly rough surface that holds sauce.\u003c\/li\u003e\n  \u003cli\u003eNatural yellow tint enhances visual appeal of fresh pasta.\u003c\/li\u003e\n  \u003cli\u003eNeutral, slightly sweet flavor complements eggs and semolina-specific recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking tasks is this semolina best suited for?\u003c\/h3\u003e\n\u003cp\u003eCaputo semola is versatile in the oven — ideal for semolina breads, pizza bases that need extra bite, and pastries where a rustic texture is desired. It can be used alone for traditional recipes or blended with finer flours to adjust crumb and structure.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSemolina bread: adds crumb strength and a chewy crust.\u003c\/li\u003e\n  \u003cli\u003ePizza: blends well to increase dough resilience and bite.\u003c\/li\u003e\n  \u003cli\u003ePastry: small additions give a rustic, grainy texture.\u003c\/li\u003e\n  \u003cli\u003eDusting: coarse semolina prevents sticking without drying dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I use this flour — measurements and mixing tips?\u003c\/h3\u003e\n\u003cp\u003eFor fresh pasta, substitute semolina for up to 30–50% of the total flour or use it as the main flour for traditional semolina pasta with water. When baking, combine semolina with 00 or all-purpose flour to balance tenderness and structure; adjust hydration slightly because semolina absorbs more water.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFresh pasta ratio: 100% semolina with water, or 30–50% semolina with finer flour and eggs.\u003c\/li\u003e\n  \u003cli\u003eBread: replace 10–25% of flour with semolina for texture and color.\u003c\/li\u003e\n  \u003cli\u003eHydration: increase water by small amounts until desired dough consistency.\u003c\/li\u003e\n  \u003cli\u003eResting: allow longer autolyse or resting to let semolina hydrate fully.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat makes Antimo Caputo semolina different from other flours?\u003c\/h3\u003e\n\u003cp\u003eCaputo’s semolina is made from durum wheat selected for high protein and double milling, which preserves the signature yellow tint and coarse texture. As a product of Naples’ long milling tradition, it’s produced without additives, emphasizing natural flavor and performance favored by pizza makers and pasta artisans.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDurum wheat origin with a naturally yellow color and high gluten.\u003c\/li\u003e\n  \u003cli\u003eDouble-milled for consistent texture and cooking performance.\u003c\/li\u003e\n  \u003cli\u003eAdditive-free — pure semola di grano duro.\u003c\/li\u003e\n  \u003cli\u003eBacked by Caputo’s century-long Italian milling expertise.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Home cooks who make fresh pasta, bakers seeking a rustic crumb, and professional kitchens that want authentic Italian semolina at scale will appreciate this 2.2 lb pack-of-six offering. If you value traditional texture, natural ingredients, and the durability of durum semolina for shaping, drying, or baking, Antimo Caputo Semolina Wheat Flour is a practical and flavorful choice.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use Antimo Caputo semolina for 100% semolina pasta?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Many traditional recipes use only semolina and water to make durum pasta with a firm, slightly chewy texture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this semolina suitable for pizza dough?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Mixing semolina into pizza dough increases elasticity and gives the crust a rustic bite and golden color.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001809621075,"sku":"B00WQ75HC6","price":151.55,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-semolina-front-packaging.jpg?v=1787173981"},{"product_id":"antimo-caputo-integrale-whole-wheat-flour-11-lb-italian-stone-milled-retains-bran-germ-for-rustic-breads-and-pizza","title":"Antimo Caputo Integrale Whole Wheat Flour 11 lb — Italian stone-milled, retains bran \u0026 germ for rustic breads and pizza","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Integrale is an Italian whole wheat flour that preserves bran and germ for rich texture and authentic flavor in rustic breads and pizza dough.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMilled in the traditional Italian style, this Integrale whole wheat flour from Antimo Caputo comes in an 11-pound bag and retains the natural wheat bran and germ. The flour delivers a nuttier aroma, denser crumb and more fiber than refined flours, making it a preferred choice for bakers seeking an earthy profile and robust structure in hearth breads, country loaves and artisan pizza bases.\u003c\/p\u003e\n\n\u003ch3\u003eHow does Antimo Caputo Integrale change my pizza dough or bread texture?\u003c\/h3\u003e\n\n\u003cp\u003eBecause the bran and germ remain in the flour, doughs made with Integrale produce a heartier crumb and slightly lower gluten extensibility than refined 00 or all-purpose flours. Expect more chew, visible whole-grain flecks and a denser but flavorful rise that suits rustic loaves and thicker, flavorful pizza crusts.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eCreates a denser, chewier crumb ideal for country-style bread.\u003c\/li\u003e\n  \u003cli\u003eAdds visible bran flecks for rustic appearance and mouthfeel.\u003c\/li\u003e\n  \u003cli\u003ePairs well with longer fermentations and higher hydration to improve texture.\u003c\/li\u003e\n  \u003cli\u003eBlends smoothly with finer flours to balance strength and wholesomeness.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking methods and recipes work best with this flour?\u003c\/h3\u003e\n\n\u003cp\u003eIntegrale shines in recipes that benefit from deep flavor and structure: long-fermented sourdough, sturdy hearth loaves, seeded breads, and artisanal pizza crusts designed for a substantial bite. It’s also useful when blended with finer flours to create a lighter crumb while keeping whole-grain character.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eLong, cold fermentation (sourdough or preferments) to develop flavor and gluten.\u003c\/li\u003e\n  \u003cli\u003eHigh-hydration batters and doughs to offset the bran's water absorption.\u003c\/li\u003e\n  \u003cli\u003eMix with 00 or bread flour (20–50%) for lighter pizzas with whole-grain taste.\u003c\/li\u003e\n  \u003cli\u003eAdd seeds or olive oil for richer texture and shelf life.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and measure Antimo Caputo Integrale for best results?\u003c\/h3\u003e\n\n\u003cp\u003eKeep the 11 lb bag in a cool, dry place away from direct sunlight; refrigeration or freezing extends freshness for longer-term storage. Measure by weight for consistency—whole wheat flours vary in density, and weighing avoids over- or under-flouring doughs.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eStore sealed in a pantry, fridge, or freezer to preserve aroma and prevent rancidity.\u003c\/li\u003e\n  \u003cli\u003eUse a scale: grams yield predictable hydration and texture.\u003c\/li\u003e\n  \u003cli\u003eAllow refrigerated flour to return to room temperature before mixing.\u003c\/li\u003e\n  \u003cli\u003eUse within recommended shelf-life on the bag for peak flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I substitute Antimo Caputo Integrale for white flour directly?\u003c\/h3\u003e\n\n\u003cp\u003eYou can substitute Integrale, but expect differences in rise, color and crumb; whole-wheat flour absorbs more water and can reduce oven spring. For a closer match to white-flour results, replace only part of the recipe (20–50%) or increase hydration and extend fermentation time.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eStart by replacing 20–30% to maintain rise and texture.\u003c\/li\u003e\n  \u003cli\u003eIncrease water gradually to reach desired dough consistency.\u003c\/li\u003e\n  \u003cli\u003eAllow longer bulk proofing or use preferments to aid lift.\u003c\/li\u003e\n  \u003cli\u003eConsider blending with higher-gluten flours for pizzas needing more elasticity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Antimo Caputo Integrale whole wheat flour is made for home bakers and small professional kitchens that want authentic Italian milling, whole-grain flavor and the visual appeal of bran and germ in rustic breads and flavorful pizza bases. Choose this 11-pound bag if you bake regularly, value traditional milling practices, and prefer whole-grain texture that stands up to longer fermentation and hearty recipes.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ewheat\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo Integrale the same as whole wheat flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Integrale is a whole wheat flour with bran and germ retained, offering fuller flavor and texture than refined flours.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much Integrale should I use to replace white flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Start by substituting 20–30% of white flour with Integrale, increase hydration, and extend fermentation for best results.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001838653523,"sku":"B07353YK2T","price":138.36,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-integrale-front-bag.jpg?v=1787174787"},{"product_id":"antimo-caputo-semolina-rimacinata-fine-durum-wheat-flour-11-lb-double-milled-for-smooth-fresh-pasta-artisan-bread","title":"Antimo Caputo Semolina Rimacinata Fine Durum Wheat Flour 11 lb — Double-Milled for Smooth Fresh Pasta \u0026 Artisan Bread","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Italian Semolina Rimacinata (11 lb \/ 5 kg) is a double-milled, fine-ground durum wheat flour made in Italy for smooth, elastic fresh pasta, artisan bread, and pizza dough.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis 100% durum wheat semolina—rimacinata—is double-milled to an ultra-fine, silky texture that blends easily into doughs while preserving the rich, golden color and natural wheat flavor traditional to Italian cooking. Packaged in a generous 11 lb (5 kg) bag, this product delivers professional-grade performance for home cooks, pasta makers, and small bakeries seeking authentic Italian results without additives or bleaching agents.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this semolina different from regular all-purpose flour?\u003c\/h3\u003e\n\u003cp\u003eSemolina rimacinata is milled from durum wheat, which has higher protein and gluten strength than typical soft wheat flours. The double-milling creates a soft, powdery consistency rather than the coarse granules often associated with semolina, so it mixes smoothly into pasta and doughs without grittiness.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e100% durum wheat for firmer bite and golden color\u003c\/li\u003e\n  \u003cli\u003eDouble-milled for silky texture and easy hydration\u003c\/li\u003e\n  \u003cli\u003eNo additives, bleaching agents, or preservatives\u003c\/li\u003e\n  \u003cli\u003eHigher protein content than typical all-purpose flours\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does Antimo Caputo semolina help me make better fresh pasta?\u003c\/h3\u003e\n\u003cp\u003eBecause of its protein structure and fine grind, this semola rimacinata produces dough that is elastic yet manageable, giving you pasta that holds shape and cooks with a satisfying al dente texture. It integrates cleanly with eggs or water, making it easy to roll, cut, or extrude for shapes like fettuccine, ravioli, and gnocchi.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eYields smooth, pliable dough with good extensibility\u003c\/li\u003e\n  \u003cli\u003eEnhances pasta color and mouthfeel without grainy bits\u003c\/li\u003e\n  \u003cli\u003eConsistent hydration for predictable dough handling\u003c\/li\u003e\n  \u003cli\u003eIdeal for both hand-rolled and machine-extruded pastas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use this flour for bread, pizza, or other baking?\u003c\/h3\u003e\n\u003cp\u003eYes—while optimized for pasta, its protein profile and clean flavor make it versatile for rustic breads, focaccia, and pizza dough, especially when blended with other flours. It also works well for dusting work surfaces and shaping dough, providing a gentle barrier that won’t overwhelm delicate textures.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eGreat for artisan-style breads and crispy pizza crusts\u003c\/li\u003e\n  \u003cli\u003eAdds golden hue and firm crumb to baked goods\u003c\/li\u003e\n  \u003cli\u003eMixes well with strong wheat flours for balanced doughs\u003c\/li\u003e\n  \u003cli\u003eUseful as a non-sticky dusting flour during shaping\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and measure this large 11 lb bag for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep the bag sealed and stored in a cool, dry place away from direct sunlight to maintain freshness. For frequent use, transfer a portion to an airtight container for easy scooping; for longer storage, refrigeration or freezing in sealed packaging extends shelf life without impacting performance.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore in an airtight container to protect from moisture and odors\u003c\/li\u003e\n  \u003cli\u003eUse within recommended pantry or refrigerator times for best flavor\u003c\/li\u003e\n  \u003cli\u003eWeigh flour for precise recipes—granular texture affects volume measures\u003c\/li\u003e\n  \u003cli\u003ePortion into smaller containers for everyday kitchen use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Antimo Caputo Semolina Rimacinata 11 lb is aimed at serious home cooks, pasta enthusiasts, and small commercial kitchens that need a reliable, high-quality semolina for frequent use. Choose this bag if you want authentic Italian durum wheat performance—fine texture for delicate pasta and the strength for rustic breads—without additives, and in a size that suits heavy use or batch production.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ewheat\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo semolina rimacinata suitable for machine-extruded pasta?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its fine grind and protein content make it compatible with extruders and hand-rolling for consistent pasta shapes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Does this flour contain additives or bleaches?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: No. This semolina is 100% durum wheat with no additives, preservatives, or bleaching agents.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001856512083,"sku":"B07989GB52","price":136.02,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging-semola-rimacinata.jpg?v=1787175108"},{"product_id":"antimo-caputo-pizzeria-00-flour-55-lb-blue-bulk-bag-for-neapolitan-pizza-high-heat-baking","title":"Antimo Caputo Pizzeria 00 Flour — 55 lb Blue Bulk Bag for Neapolitan Pizza \u0026 High-Heat Baking","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Pizzeria Flour 55 lb is a finely milled Italian 00 wheat flour designed to produce soft, elastic dough for authentic Neapolitan-style pizzas, breads, and pasta.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eCaputo's Pizzeria flour is a professional-grade 00 (double zero) milled wheat offering a very fine texture and reliable hydration. Milled slowly from high-quality soft wheat, this all-natural flour absorbs water predictably and stretches into the thin, tender crusts and airy cornicione that characterize traditional Neapolitan pizza. Supplied in a 55-pound bulk bag, it’s intended for busy kitchens, pizzerias, and bakeries that demand consistent results at high baking temperatures.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour affect dough handling and texture?\u003c\/h3\u003e\n\u003cp\u003eBecause of its ultra-fine grind and specific protein balance, Antimo Caputo Pizzeria 00 creates dough that is smooth, extensible, and forgiving during shaping. It yields a thin, soft crumb with characteristic blistering when baked at high heat, while still forming a pliable, easy-to-work ball for frequent use.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eVery fine milling promotes even gluten development for a tender crumb.\u003c\/li\u003e\n  \u003cli\u003eConsistent hydration rates reduce recipe adjustments in busy kitchens.\u003c\/li\u003e\n  \u003cli\u003eProduces extensible dough that stretches without tearing.\u003c\/li\u003e\n  \u003cli\u003eOptimized for high-temperature ovens to develop classic charring and bubbles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking conditions and recipes is this flour best suited for?\u003c\/h3\u003e\n\u003cp\u003eCaputo Pizzeria 00 is formulated to perform in wood-fired and commercial pizza ovens operating at high temperatures, but it also works well in conventional ovens and for enriched doughs. It’s versatile enough for classic Neapolitan pizzas, thin-crust pies, artisanal breads, and fresh pasta when combined with the proper hydration and fermentation schedule.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIdeal for Neapolitan-style pizzas cooked above 700°F for quick oven spring.\u003c\/li\u003e\n  \u003cli\u003eWorks for thin-crust and pan pizzas with adjusted hydration and proofing.\u003c\/li\u003e\n  \u003cli\u003eSuitable for soft sandwich breads and flatbreads with longer fermentation.\u003c\/li\u003e\n  \u003cli\u003eCan be used for homemade pasta with a smoother, silkier texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and portion a 55 lb bulk bag in a commercial kitchen?\u003c\/h3\u003e\n\u003cp\u003eKeep the bulk bag in a cool, dry place away from direct sunlight and strong odors. Once opened, transfer flour to food-safe bins or use moisture-resistant liners and rotate stock to maintain freshness and avoid pests.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse airtight, food-grade containers for opened flour to preserve quality.\u003c\/li\u003e\n  \u003cli\u003eLabel containers with open date and expected shelf life to manage inventory.\u003c\/li\u003e\n  \u003cli\u003ePortion smaller daily or weekly tubs to minimize exposure and contamination.\u003c\/li\u003e\n  \u003cli\u003eStore off the floor and away from heat sources for best shelf stability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy choose Caputo over other 00 flours for a pizzeria or restaurant?\u003c\/h3\u003e\n\u003cp\u003eAntimo Caputo is a long-established Italian miller known for specialty pizza flours tuned for professional use. This Pizzeria 00 blend offers predictable performance under the high-heat, high-volume demands of commercial pizza production, helping maintain consistent product quality service after service.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eTrusted Italian milling heritage focused on pizza-specific flours.\u003c\/li\u003e\n  \u003cli\u003eFormulation emphasizes water absorption and oven performance.\u003c\/li\u003e\n  \u003cli\u003eBulk packaging minimizes cost per pound for high-volume operations.\u003c\/li\u003e\n  \u003cli\u003eAll-natural, additive-free composition for straightforward ingredient labeling.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho this is for: This 55 lb Antimo Caputo Pizzeria 00 flour is aimed at professional kitchens, independent pizzerias, restaurants, and bakeries that need dependable, high-heat performance and consistent dough handling in bulk quantities. It’s also a practical choice for culinary schools or dedicated home bakers who produce pizza and bread frequently and prefer authentic Italian milling standards.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eWHEAT\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for wood-fired ovens?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Caputo Pizzeria 00 is milled for high-temperature baking and performs well in wood-fired ovens above 700°F.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Does the flour contain additives or bleaches?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: No. This product is an all-natural soft wheat flour without additives or bleaching agents.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46001886691411,"sku":"B07Z1CVB1X","price":365.28,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-pizzeria-flour-front-bag.jpg?v=1787175982"},{"product_id":"antimo-caputo-tipo-00-chefs-flour-8-x-1-kg-pack-neapolitan-pizza-flour-extra-fine-texture","title":"Antimo Caputo Tipo 00 Chef's Flour, 8 x 1 kg Pack — Neapolitan Pizza Flour, Extra-Fine Texture","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo \"The Chef's Flour\" \"00\" is an extra-fine Italian flour blended for authentic Neapolitan-style pizza and versatile enough for breads and pastries.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eFrom the heart of Naples' pizzerias comes a finely milled Tipo 00 flour prized for its soft, silky texture and balanced protein level that encourages strong extensibility and a tender crumb. Packaged in eight 1-kilogram bags, this offering is geared toward home cooks and small professional kitchens that want the classic chew, blistered crust, and delicate interior associated with true Neapolitan pies. Because it’s milled from the endosperm, the flour is unusually smooth and mixes into doughs that respond well to high-heat ovens and long fermentation.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour affect pizza dough behavior?\u003c\/h3\u003e\n\u003cp\u003eThe Caputo \"00\" formula emphasizes stretch and elasticity while avoiding excessive gluten toughness. Doughs made with this flour expand well during baking, producing a crisp outer edge and a soft, airy interior when cooked at high temperatures.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLow-to-moderate gluten strength for easy kneading and shaping\u003c\/li\u003e\n  \u003cli\u003eFine milling yields smooth hydration and less tearing\u003c\/li\u003e\n  \u003cli\u003ePerforms reliably in high-temperature ovens and grills\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use it for other baked goods besides pizza?\u003c\/h3\u003e\n\u003cp\u003eYes — while optimized for Neapolitan pizza, this Tipo 00 is versatile enough for many Italian-style preparations. It adapts well to hand-stretched doughs, delicate pastries, and certain breads that benefit from a tender crumb.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSuitable for focaccia, ciabatta, and artisanal bread with moderate hydration\u003c\/li\u003e\n  \u003cli\u003eWorks for cakes and cookies that call for an extra-fine texture\u003c\/li\u003e\n  \u003cli\u003eIdeal for recipes requiring a smooth, silky dough feel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking environments work best with this flour?\u003c\/h3\u003e\n\u003cp\u003eCaputo \"00\" shines when exposed to intense, direct heat such as wood-fired or stone ovens, where rapid oven spring and charring are desired. It also performs well in home ovens and outdoor grills when temperatures are high and preheating is thorough.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWood-fired brick oven: optimum for blistered, leopard-spotted crusts\u003c\/li\u003e\n  \u003cli\u003eOutdoor grills and pizza stones: gives crisp exterior and soft interior\u003c\/li\u003e\n  \u003cli\u003eConventional ovens: use high heat and preheated baking surfaces for best results\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and portion these 1 kg bags?\u003c\/h3\u003e\n\u003cp\u003eEach 1-kilo bag is sized for small-batch baking and easy refrigeration or pantry storage. Keep bags sealed and stored in a cool, dry place; refrigerate or freeze for longer shelf life and to preserve flavor if you won't use them quickly.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eReseal or transfer to airtight containers after opening\u003c\/li\u003e\n  \u003cli\u003eStore in a cool, dry pantry away from sunlight\u003c\/li\u003e\n  \u003cli\u003eRefrigerate or freeze for multi-month storage without quality loss\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: home cooks, pizza enthusiasts, and boutique pizzerias seeking an authentic Neapolitan dough experience will appreciate Antimo Caputo \"The Chef's Flour\" \"00\". It’s tailored to anyone who values fine milling, dependable dough performance under high heat, and the traditional texture and flavor of Naples-style pizza, delivered in convenient 1 kg bags perfect for frequent small-batch use.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for wood-fired ovens?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — Antimo Caputo \"00\" performs exceptionally well in wood-fired ovens, producing blistered, soft-centered Neapolitan crusts when baked at high temperatures.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much pizza dough does one 1 kg bag make?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: One 1 kg bag typically makes about three to four 200–300 g pizza dough balls, depending on recipe hydration and portion size.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46002206802003,"sku":"B005HEFXDS","price":182.8,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_523fbf7f-1988-4e7a-88af-0e1cd027ea79.jpg?v=1787183043"},{"product_id":"antimo-caputo-00-chefs-flour-5-1-kg-pack-italian-pizza-pasta-flour-finely-milled-for-elastic-easy-handling-dough","title":"Antimo Caputo 00 Chefs Flour, 5×1 kg Pack — Italian pizza \u0026 pasta flour, finely milled for elastic, easy‑handling dough","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo \"00\" Chefs Flour is a finely milled Italian wheat flour sold in five 1‑kg bags, formulated for professional pizza, pasta, and bread with predictable dough handling and a tender crumb.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eCrafted at Il Mulino di Napoli, this \"00\" grade flour offers a soft texture and even hydration that many chefs prefer for Neapolitan‑style pizza, fresh pasta, and delicate baked goods. Sold as a five‑pack of 1 kilogram (2.2 lb) bags, it keeps each portion fresh while supplying a reliable base for recipes that demand a smooth, elastic dough and light finished structure.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour perform for classic Neapolitan pizza?\u003c\/h3\u003e\n\u003cp\u003eAntimo Caputo \"00\" Chefs Flour is designed to stretch thin without tearing and to develop a quick, flexible gluten network that supports a blistered, tender crust when baked at high temperatures. It absorbs water consistently, helping doughs reach optimal extensibility and oven spring.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFine milling for smooth dough surface and even hydration\u003c\/li\u003e\n  \u003cli\u003eProtein level balanced for stretch and chew without toughness\u003c\/li\u003e\n  \u003cli\u003eConsistent results in high‑temperature ovens and home pizzas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use it for pasta and other baked goods?\u003c\/h3\u003e\n\u003cp\u003eYes — the soft, silky texture of \"00\" flour makes it suitable for fresh pasta, focaccia, and delicate pastries as well as pizza. It yields silky doughs that roll thin for pasta and create light crumbs in breads and rolls when combined with appropriate hydration and technique.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExcellent for hand‑rolled and extruded fresh pasta\u003c\/li\u003e\n  \u003cli\u003eProduces tender, fine crumbs for pastries and certain breads\u003c\/li\u003e\n  \u003cli\u003eMixes well with other flours for custom textures\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the practical benefits of the 5 × 1 kg packaging?\u003c\/h3\u003e\n\u003cp\u003eThe five single‑kilogram bags keep flour fresher than one large sack and make portioning easier for home cooks and small kitchens. Lightweight, resealable packaging reduces waste and allows you to open only what you need while storing the rest safely.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSmall bags preserve freshness and reduce exposure to air\u003c\/li\u003e\n  \u003cli\u003eConvenient for recipe scaling and batch preparation\u003c\/li\u003e\n  \u003cli\u003eEasy to transport, store, and share with collaborators\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and handle this flour for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep opened bags in a cool, dry place or an airtight container to maintain flavor and texture. For longer storage in warm climates, refrigeration or freezing in sealed containers prevents rancidity and pests; allow flour to reach room temperature before use.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore in airtight containers away from heat and moisture\u003c\/li\u003e\n  \u003cli\u003eRefrigerate or freeze for extended shelf life in warm areas\u003c\/li\u003e\n  \u003cli\u003eSift or aerate before mixing for consistent dough hydration\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Bakers, pizzerias, culinary students, and serious home cooks who want a dependable Italian \"00\" flour for authentic Neapolitan pizza, fresh pasta, and delicate baked items will appreciate Antimo Caputo Chefs Flour. The five 1‑kg bags are ideal for kitchens that need consistent performance, portion control, and fresher flour between uses.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for high‑temperature pizza ovens?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Antimo Caputo \"00\" Chefs Flour is formulated to perform well in high‑temperature ovens used for Neapolitan pizza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store the unopened and opened bags?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Store unopened in a cool, dry place. After opening, keep in an airtight container or refrigerate\/freezer for long storage.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46002614698067,"sku":"B07JGMWLRR","price":131.83,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_bb2555fb-e833-4556-9ad9-a592c38b834b.jpg?v=1787191326"},{"product_id":"antimo-caputo-00-pizzeria-flour-4-1-kg-bags-12-5-protein-extra-fine-mill-for-elastic-thin-crust-pizza","title":"Antimo Caputo 00 Pizzeria Flour — 4×1 kg bags, 12.5% protein, extra-fine mill for elastic thin-crust pizza","description":"\u003cstrong\u003eAntimo Caputo Mulino Caputo 00 Pizzeria Flour is a finely milled, low-extraction Italian '00' flour blended from soft white wheat for high-performance pizza dough and artisan baking.\u003c\/strong\u003e\n\n\u003cp\u003eHarvested and milled in Naples, this Mulino Caputo 00 Pizzeria Flour comes in four 1‑kilogram (2.2 lb) bags and is formulated with 12.5% protein to deliver extensible, elastic dough ideal for traditional Neapolitan-style pizza and other thin-crust applications. The extra-fine milling and low extraction yield a silky texture and consistent hydration behavior, favored by professional pizzaioli and serious home bakers alike.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour affect dough handling and rise?\u003c\/h3\u003e\n\u003cp\u003eThe 12.5% protein content supports good gluten development while staying more extensible than high-gluten flours, so dough stretches easily without tearing. The low extraction and extra-fine grind create predictable water absorption and a smooth dough surface for comfortable shaping and oven performance.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSupports balanced gluten strength for stretch and elasticity\u003c\/li\u003e\n  \u003cli\u003ePredictable hydration for consistent dough mixing\u003c\/li\u003e\n  \u003cli\u003eFine texture reduces tearing and improves thin-crust shaping\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat results can I expect in the finished pizza or baked goods?\u003c\/h3\u003e\n\u003cp\u003eExpect a tender, thin crust with a light crumb and a quick oven lift when baked at high temperatures. The flour’s refinement produces delicate browning and a soft interior while maintaining enough structure for char and blistering in hot ovens.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThin, tender crust with defined blistering in hot ovens\u003c\/li\u003e\n  \u003cli\u003eEven crumb with balanced chew and softness\u003c\/li\u003e\n  \u003cli\u003eConsistent color and texture for artisan-style pies\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use and store these 1 kg bags for best performance?\u003c\/h3\u003e\n\u003cp\u003eUse the flour within a few months for peak freshness and store in a cool, dry place or refrigerate\/freezer for longer shelf life. Measure by weight for accuracy, allow dough adequate bulk fermentation when following Neapolitan or artisan recipes, and adjust hydration slightly based on your environment.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWeigh flour for reliable hydration and repeatable recipes\u003c\/li\u003e\n  \u003cli\u003eStore sealed in a cool, dry area; refrigerate\/freezer for extended storage\u003c\/li\u003e\n  \u003cli\u003eAllow proper fermentation time for ideal texture and flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIs this flour suitable for other recipes besides pizza?\u003c\/h3\u003e\n\u003cp\u003eYes. While optimized for pizzeria-style pizza, the fine-milled '00' flour works well for pasta, focaccia with thin base, calzones, and delicate pastries that prefer lower extraction. Adjust liquid and kneading time to suit each application.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExcellent for fresh pasta and gnocchi with delicate texture\u003c\/li\u003e\n  \u003cli\u003eGreat for thin-crust focaccia and calzones\u003c\/li\u003e\n  \u003cli\u003eCan be blended with higher-gluten flours for sturdier breads\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Bakers who value authentic Italian milling, home pizzaioli seeking Neapolitan-style results, and professional kitchens that require consistent, fine-textured flour will appreciate Mulino Caputo 00 Pizzeria Flour. The 1 kg bags in original Antimo Caputo packaging make it practical for regular use, recipe testing, and easy storage while providing the milling quality expected from a Naples-based producer.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What does '00' flour mean?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: '00' denotes an extra-fine milling and low extraction rather than protein level; it yields a silky texture ideal for thin-crust pizzas and pasta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much water should I use with this flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Hydration varies by recipe, but for Neapolitan pizza start around 58–62% hydration and adjust based on climate and mixing method.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46002677743699,"sku":"B08NXXPJWN","price":111.83,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-00-pizza-flour-front-bag.jpg?v=1787192709"},{"product_id":"antimo-caputo-pasticceria-00-pastry-flour-2-2-lb-x-4-pack-type-00-11-protein-for-tender-cakes-shortcrusts","title":"Antimo Caputo Pasticceria 00 Pastry Flour, 2.2 lb x 4 Pack — Type 00, 11% Protein for Tender Cakes \u0026 Shortcrusts","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Pasticceria 00 Flour is a finely milled Italian soft-wheat flour formulated for tender cakes, shortcrusts and pastries.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMade in Italy by the family behind the famous pizza flours, this Type 00 baking flour delivers a delicate texture and reliable handling for sweet recipes. With 11% protein and a measured elasticity (P\/L 0.50\/0.60), it balances structure and tenderness so cookies, tart shells and sponge bases rise and finish with even crumb and melt-in-the-mouth softness.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this flour suited to pastries and shortbreads?\u003c\/h3\u003e\n\u003cp\u003eAntimo Caputo Pasticceria 00 is a soft wheat blend milled to a very fine consistency that reduces gluten toughness while retaining enough protein for structure. The result is doughs that roll and press without cracking, yet hold shape during baking.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eType 00 milling for ultra-fine texture\u003c\/li\u003e\n  \u003cli\u003e11% protein for controlled strength\u003c\/li\u003e\n  \u003cli\u003eOptimized elasticity (P\/L 0.50\/0.60) for easy dough handling\u003c\/li\u003e\n  \u003cli\u003eFormulation tailored to shortcrusts, biscuits and sponge bases\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow will this flour change my baking results?\u003c\/h3\u003e\n\u003cp\u003eExpect lighter crumb in cakes, flaky but stable shortcrusts, and tender cookies that keep shape without becoming dense. Because the flour is balanced for pastry work, it reduces the need for heavy mixing or extra fats to achieve softness.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMore even rise and consistent crumb\u003c\/li\u003e\n  \u003cli\u003eLess overworking required for tender outcomes\u003c\/li\u003e\n  \u003cli\u003eShortcrusts that stay crisp yet tender\u003c\/li\u003e\n  \u003cli\u003eReliable performance across sweet recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use Antimo Caputo Pasticceria 00 in recipes?\u003c\/h3\u003e\n\u003cp\u003eUse it cup-for-cup in most pastry, cookie and cake recipes that call for plain or all-purpose flour, especially where a delicate crumb is desired. Adjust hydration slightly if a recipe calls for high-protein flour; this soft wheat absorbs a touch less water.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSwap 1:1 for plain\/all-purpose in pastries and cakes\u003c\/li\u003e\n  \u003cli\u003eReduce mixing time to avoid toughening dough\u003c\/li\u003e\n  \u003cli\u003eSift for extra lightness in sponges and batters\u003c\/li\u003e\n  \u003cli\u003eUse chilled fats and minimal handling for shortcrusts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy choose the Antimo Caputo brand and this pack size?\u003c\/h3\u003e\n\u003cp\u003eCaputo is a heritage Italian miller known for quality wheat selection and precise milling. This product brings that same attention to pastry flour in a convenient 2.2-pound bag offered as a Pack of 4, ideal for home bakers who make sweets regularly or want long-term pantry supply.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eProduced in Italy by a specialist miller\u003c\/li\u003e\n  \u003cli\u003eConsistent batches for repeatable results\u003c\/li\u003e\n  \u003cli\u003ePack of 4 ensures stock for multiple recipes\u003c\/li\u003e\n  \u003cli\u003eSmaller bags help preserve freshness after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Home bakers, pastry students and small-batch patissiers who need a dependable, finely milled Type 00 flour for cakes, biscuits, shortcrusts and other sweet preparations. If you prefer delicate textures and predictable handling or want to recreate Italian-style pastry results at home, Antimo Caputo Pasticceria 00 provides a professional-grade ingredient sourced from an experienced Italian miller.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eWheat\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute this for all-purpose flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — use it 1:1 in most pastries and cakes, but slightly reduce mixing to keep textures tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What does Type 00 and 11% protein mean?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Type 00 indicates very fine milling; 11% protein gives enough structure for pastries without toughness.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46002680004691,"sku":"B08VX3RBXQ","price":116.74,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging-pasticceria-00.jpg?v=1787192848"},{"product_id":"antimo-caputo-gluten-free-pizza-flour-2-x-2-2-lb-neapolitan-style-blend-for-soft-cornicione-and-reliable-oven-spring","title":"Antimo Caputo Gluten-Free Pizza Flour 2 x 2.2 lb — Neapolitan-style blend for soft cornicione and reliable oven spring","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Fioreglut gluten-free pizza flour is a professional Italian blend designed to make soft, tender Neapolitan-style pizza crusts and gluten-free breads.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eImported from Naples and developed by the Caputo family mill, this proprietary mix combines rice and potato starches with rice and soy flours, natural thickeners, a touch of sugar and dietary fiber to mimic the texture and handling of traditional pizza dough—without gluten. Packaged as two 2.2 lb bags, this blend is intended for bakers who want an authentic Italian performance while accommodating gluten-free needs. The formula aims to produce a springy cornicione (puffed edge), a delicate crumb, and predictable fermentation results when used with appropriate hydration and technique.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour perform for Neapolitan-style pizza?\u003c\/h3\u003e\n\u003cp\u003eThe blend is tuned to create a soft center and a puffed outer crust similar to classic Neapolitan pies. It responds well to long fermentation and high heat baking when dough hydration and handling are adjusted for gluten-free structure.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBalanced starches for oven spring and light crumb\u003c\/li\u003e\n  \u003cli\u003eFormulated to hold bubbles in the cornicione\u003c\/li\u003e\n  \u003cli\u003eWorks with longer cold fermentation to develop flavor\u003c\/li\u003e\n  \u003cli\u003eBest results in very hot ovens or pizza stones\/steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking uses and techniques suit this Caputo gluten-free mix?\u003c\/h3\u003e\n\u003cp\u003eBeyond pizza, the mix adapts to breads, focaccias and flatbreads where a tender bite is desired. Because the blend lacks gluten, typical kneading and shaping need modification—gentle folding and attention to hydration will yield more consistent results.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse for pizza dough, focaccia, and sandwich breads\u003c\/li\u003e\n  \u003cli\u003ePrefer gentle mixing and stretching rather than vigorous kneading\u003c\/li\u003e\n  \u003cli\u003eIncrease hydration slightly compared to wheat flour recipes\u003c\/li\u003e\n  \u003cli\u003eIncorporate resting and cold proofing to enhance flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and measure the two 2.2 lb bags?\u003c\/h3\u003e\n\u003cp\u003eKeep bags sealed in a cool, dry place away from direct sunlight to preserve freshness; refrigeration or freezing extends shelf life after opening. For accuracy, weigh flour with a kitchen scale—Caputo’s professional blends react sensitively to changes in hydration and flour weight.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore unopened at room temperature; refrigerate once opened\u003c\/li\u003e\n  \u003cli\u003eWeigh ingredients for repeatable dough performance\u003c\/li\u003e\n  \u003cli\u003eUse within recommended timeframe on the package for best results\u003c\/li\u003e\n  \u003cli\u003ePackage contains two 2.2 lb bags for multiple bakes or recipe testing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Caputo Fioreglut is targeted at home bakers, professional pizza chefs, and gluten-free enthusiasts who want an Italian-sourced, high-performance flour alternative. If you seek the flavor and bakeability associated with Neapolitan-style dough but require gluten-free ingredients, this premium blend offers a laboratory-tested option—though it may require technique adjustments and practice to match results from gluten-containing flours.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo Fioreglut truly gluten free?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes—the blend is formulated from naturally gluten-free starches and flours, but always check the package for allergen and cross-contamination warnings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute this 1:1 for regular wheat flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: No—expect to adjust hydration and handling; this blend mimics texture but requires different mixing and proofing techniques.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003031212115,"sku":"B074RX5J42","price":114.96,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_2e0d2147-6d52-4f04-912a-88e2469c4904.jpg?v=1787202112"},{"product_id":"antimo-caputo-pizzeria-00-flour-blue-11-lb-5-kg-long-ferment-high-heat-neapolitan-pizza-flour","title":"Antimo Caputo Pizzeria 00 Flour Blue 11 lb (5 kg) — Long-Ferment, High-Heat Neapolitan Pizza Flour","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Pizzeria Flour Blue is a premium Italian 00 wheat flour formulated for long fermentation and high-heat ovens to produce the elastic, chewy and blistered Neapolitan-style pizza crust.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHailing from Naples, Antimo Caputo’s Pizzeria Flour Blue (5 kg \/ 11 lb) is blended to give dough the right balance of strength and softness for professional and ambitious home pizzaioli. It combines fine-milled 00 texture with a gluten profile tuned for long rises and high-temperature baking, creating pronounced cornicione (bubbled crust) and a tender crumb when cooked over 700°F in wood-fired, gas, or electric pizza ovens.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this flour different from regular all-purpose flour?\u003c\/h3\u003e\n\u003cp\u003eAntimo Caputo Pizzeria Flour Blue is milled finer and has a lower protein range than strong bread flours, but it’s balanced with Farina Manitoba to supply the necessary dough resilience. That mix delivers extensibility for shaping and enough strength to hold gas during long fermentation.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e00 milling gives an ultra-fine texture that produces a delicate crumb.\u003c\/li\u003e\n  \u003cli\u003eProtein and gluten balance tailored for long-rise, high-heat baking.\u003c\/li\u003e\n  \u003cli\u003eBlended with Manitoba for dough resistance and bubble formation.\u003c\/li\u003e\n  \u003cli\u003eMade in Naples—formulation used by traditional pizzaioli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow will it perform in a high-temperature wood-fired or professional oven?\u003c\/h3\u003e\n\u003cp\u003eThis flour is formulated to mature during extended fermentations and to respond explosively to intense, rapid oven heat, creating charred spots and puffed cornicione while maintaining a soft inner texture. It tolerates quick oven spring and holds structure without tearing.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePromotes vigorous oven spring for airy, blistered crust edges.\u003c\/li\u003e\n  \u003cli\u003eSoft interior combined with a lightly crisp exterior after baking.\u003c\/li\u003e\n  \u003cli\u003eResistant gluten network reduces slack dough during loading.\u003c\/li\u003e\n  \u003cli\u003eRecommended for temperatures above 700°F for best results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use this flour for home ovens and different pizza styles?\u003c\/h3\u003e\n\u003cp\u003eYes, but with a note: Pizzeria Flour Blue excels in high-heat environments and long fermentation; for home ovens that usually run under 500°F, Antimo Caputo recommends their Red (chef’s) flour for easier results. Still, you can use Blue in a home oven by adjusting hydration, fermentation time, and baking technique to mimic higher heat outcomes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIn home ovens, extend fermentation and increase hydration moderately.\u003c\/li\u003e\n  \u003cli\u003eUse baking steel or stone and preheat thoroughly to maximize oven spring.\u003c\/li\u003e\n  \u003cli\u003eFor low-temp baking, consider mixing with Caputo Red for better handling.\u003c\/li\u003e\n  \u003cli\u003eWorks well for Neapolitan, stretched-crust pizzas, and long-ferment dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I work with the dough to get the best texture and bubbles?\u003c\/h3\u003e\n\u003cp\u003eHandle dough gently to preserve trapped gas from long fermentation, and allow adequate proofing so the flour’s gluten matrix can develop. Use a moderate hydration level tailored to your skill and oven; higher hydration encourages larger bubbles but needs delicate shaping.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCold bulk fermentation (12–48 hours) enhances flavor and extensibility.\u003c\/li\u003e\n  \u003cli\u003eFold rather than aggressively knead to retain gas and structure.\u003c\/li\u003e\n  \u003cli\u003eAdjust hydration gradually; aim for workable but slightly sticky dough.\u003c\/li\u003e\n  \u003cli\u003eStretch by hand to preserve air pockets and avoid degassing the dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Antimo Caputo Pizzeria Flour Blue is aimed at professional pizzaioli, serious hobbyists, and anyone chasing authentic Neapolitan pizza characteristics—airy cornicione, tender crumb, and a blistered, slightly charred crust. If you bake in high-heat ovens or plan long, cold fermentations to develop flavor and structure, this flour is engineered to deliver consistent, restaurant-quality results.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ewheat\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo Pizzeria Flour Blue suitable for Neapolitan pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It's formulated for Neapolitan-style pizza, delivering airy cornicione and a soft crumb when baked at high temperatures.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this flour in a home oven under 500°F?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: You can, but results improve with adjustments: longer fermentation, higher hydration, or blending with Caputo Red for easier handling.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003059654739,"sku":"B088QJKNX1","price":131.29,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-pizzeria-flour-blue-front-packaging.jpg?v=1787203364"},{"product_id":"antimo-caputo-00-semola-flour-pack-4-bags-for-neapolitan-pizza-pasta-artisan-baking","title":"Antimo Caputo '00' + Semola Flour Pack — 4 Bags for Neapolitan Pizza, Pasta \u0026 Artisan Baking","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo's combined '00' and semola flour pack delivers professional-quality milling for pizza, pasta, and artisan baking in a convenient four-bag set.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis curated offering from Molino Antimo Caputo pairs finely milled '00' flour with robust semola (durum) flour so you can craft classic Neapolitan-style pizza, tender fresh pasta, and textured breads at home or in a small commercial kitchen. The two complementary flours give you versatility: the '00' provides ultra-fine structure and elasticity, while semola adds bite, golden color, and a pleasant grainy texture where desired.\u003c\/p\u003e\n\n\u003ch3\u003eHow will this flour pack change my pizza-making?\u003c\/h3\u003e\n\u003cp\u003eUsing '00' flour yields a soft, extensible dough that stretches thin without tearing, essential for Neapolitan-style crusts. Blending in semola or dusting with it at shaping improves oven spring and produces a slightly crisp, golden exterior.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUltra-fine '00' supports delicate, airy crumb development.\u003c\/li\u003e\n  \u003cli\u003eSemola enhances crust color and adds a light chewiness.\u003c\/li\u003e\n  \u003cli\u003eMixing both lets you control hydration and handling for different oven types.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use these flours for fresh pasta and what differences will I notice?\u003c\/h3\u003e\n\u003cp\u003eYes. '00' flour creates silky, supple dough perfect for sheets and filled pasta, while semola provides structure for shapes that benefit from a firmer bite, like orecchiette or tubular pasta.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e'00' yields smooth, easy-to-roll dough ideal for delicate cuts.\u003c\/li\u003e\n  \u003cli\u003eSemola adds a toothsome texture and holds sauce well.\u003c\/li\u003e\n  \u003cli\u003eCombine or alternate flours to match the dish and desired mouthfeel.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the best mixing and storage tips for these flours?\u003c\/h3\u003e\n\u003cp\u003eKeep '00' and semola dry and cool to preserve freshness and milling characteristics. Use gentle mixing for '00' to avoid overworking gluten; semola can tolerate stronger kneading when making sturdier doughs.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore unopened bags in a cool, dry place away from sunlight.\u003c\/li\u003e\n  \u003cli\u003eAfter opening, reseal or transfer to airtight containers to prevent moisture absorption.\u003c\/li\u003e\n  \u003cli\u003eAdjust hydration slightly: semola absorbs more water than '00'.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich recipes benefit most from this flour combination?\u003c\/h3\u003e\n\u003cp\u003eThe duo excels for Neapolitan and Roman-style pizzas, fresh egg and water pasta, rustic breads, and semolina-dusted baked goods. Use more '00' for tender pastries, and favor semola or blends when you want extra bite or golden coloration.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNeapolitan pizza and pizza al taglio variations.\u003c\/li\u003e\n  \u003cli\u003eTagliatelle, ravioli, and stuffed pasta preparations.\u003c\/li\u003e\n  \u003cli\u003eRustic loaves and semolina-crusted focaccias.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this pack for? Home cooks, artisan bakers, pizzerias, and culinary students who want reliable, Italian-milled flours to experiment with traditional recipes will appreciate this four-bag set from Antimo Caputo. It suits anyone aiming to reproduce authentic textures and flavors—whether you want the soft, fine results of '00' or the rustic chew and color semola provides—without sourcing multiple suppliers.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this pack suitable for Neapolitan pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. The '00' provides the soft, extensible dough ideal for Neapolitan crust, while semola can be used for dusting or blending for extra color and bite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store the flours after opening?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Reseal bags tightly or transfer to airtight containers and keep in a cool, dry place away from direct sunlight.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003074793555,"sku":"B00CMTKLE2","price":119.64,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_21cdad3d-ed08-4c8d-8431-24e8102d4846.jpg?v=1787203999"},{"product_id":"antimo-caputo-00-chefs-flour-1-kg-pack-of-4-italian-00-finely-milled-balanced-gluten-for-pizza","title":"Antimo Caputo 00 Chef's Flour 1 kg Pack of 4 — Italian '00' finely milled, balanced gluten for pizza","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo \"00\" Chef's Flour is a finely milled, versatile flour blend sold in 1‑kilogram bags (pack of 4) designed for professional pizza, bread and pastry making.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis Italian-milled “00” flour delivers a soft, silky texture and balanced gluten strength that bakers and home cooks rely on for thin-crust pizzas, tender pastas and delicate pastries. Packaged as four 1 kg bags, it gives consistent performance batch after batch and is a popular choice where dough extensibility and a smooth finish matter as much as flavor.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour perform for pizza dough?\u003c\/h3\u003e\n\u003cp\u003eCaputo \"00\" Chef's Flour offers the dough elasticity and stretch needed for thin, crisp pizza crusts while still allowing a light, tender crumb. It responds well to high-heat baking and long ferments, producing even browning and a pleasant mouthfeel.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFinely milled texture for a smooth dough surface\u003c\/li\u003e\n  \u003cli\u003eBalanced protein for stretch without toughness\u003c\/li\u003e\n  \u003cli\u003eConsistent hydration and oven spring in high heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use it for breads, pastries, and pasta?\u003c\/h3\u003e\n\u003cp\u003eYes—this “00” flour is versatile: it handles hand or machine mixing for rustic breads, yields silky pasta dough, and produces delicate pastries when combined with the right fats and liquids. Adjust hydration and mixing time to match the recipe and desired crumb.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eGood for soft crumbs in breads with moderate fermentation\u003c\/li\u003e\n  \u003cli\u003eCreates smooth, elastic pasta sheets for rolling and cutting\u003c\/li\u003e\n  \u003cli\u003eAdapts to laminated doughs and enriched pastries with recipe tweaks\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the practical benefits of buying a 4‑pack of 1 kg bags?\u003c\/h3\u003e\n\u003cp\u003eThe pack-of-4 format balances freshness with value: smaller bags keep unused flour sealed and fresh, while the bundle reduces the frequency of reorders. It’s convenient for serious home bakers or small professional kitchens that bake regularly but don’t go through bulk sacks quickly.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSmaller bags maintain freshness between uses\u003c\/li\u003e\n  \u003cli\u003eCost-effective compared with single purchases\u003c\/li\u003e\n  \u003cli\u003eEasy to store and rotate without waste\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and handle the flour for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep unopened bags in a cool, dry place away from strong odors. Once opened, reseal the bag or transfer to an airtight container; refrigeration can extend shelf life in warm climates. Measure precisely and mix according to recipe hydration for predictable results.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore in airtight containers to preserve texture\u003c\/li\u003e\n  \u003cli\u003eUse cool, dry storage or refrigerate in warm\/humid areas\u003c\/li\u003e\n  \u003cli\u003eWeigh flour for recipe accuracy and consistent dough handling\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Antimo Caputo \"00\" Chef's Flour (1 kg bags, pack of 4) is aimed at passionate home bakers, pizzeria operators, and artisan cooks who want a professional-grade Italian flour with fine milling, dependable gluten behavior, and the flexibility to make pizza, bread, pasta and delicate pastries. If you value consistent dough performance and prefer smaller bags to maintain freshness, this product fits both culinary hobbyists and small-scale pro kitchens.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for Neapolitan-style pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its fine \"00\" milling and balanced protein support stretch and quick high-heat bakes typical of Neapolitan pizza.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store opened bags?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Reseal or transfer to an airtight container and keep in a cool, dry place; refrigerate in hot or humid climates.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003144622163,"sku":"B0064R7FLA","price":114.96,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_45a440bb-7b70-455e-8691-54798491f65a.jpg?v=1787206536"},{"product_id":"antimo-caputo-americana-00-pizza-flour-4-5-lb-malt-enhanced-for-better-browning-in-home-ovens","title":"Antimo Caputo Americana 00 Pizza Flour 4.5 lb — Malt‑Enhanced for Better Browning in Home Ovens","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Americana Pizzeria Flour is a 00-grade, malt-enhanced pizza flour formulated to produce a well-browned, flavorful crust in conventional gas and electric ovens.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eCaputo Americana 00 is a repack of Caputo's specialty pizzeria flour blended from select Italian and European wheats with a higher percentage of malted grain. It’s milled slowly and doubled for stable gluten development and improved hydration, helping home bakers achieve a classic American-style pizza crust at temperatures typically available in household ovens (about 500–600°F).\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour make crusts brown better in a home oven?\u003c\/h3\u003e\n\u003cp\u003eThe Americana blend includes malted wheat, which develops additional fermentable sugars during malting. These sugars boost Maillard browning and caramelization at lower baking temperatures, so you get a deeper color and more flavor without needing a professional pizza oven.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMalted wheat increases natural sugars for improved browning.\u003c\/li\u003e\n  \u003cli\u003e00 milling produces a fine texture for even heat absorption.\u003c\/li\u003e\n  \u003cli\u003eSlow, double milling preserves protein and starch structure for consistent results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIs this flour suitable if I already use Caputo 00 at home?\u003c\/h3\u003e\n\u003cp\u003eIf your current 00 flour yields a pale or under-browned crust in a conventional oven, Americana is formulated to correct that. It keeps the soft, extensible dough characteristics of 00 flour but shifts the blend toward better color and flavor when baked at household temperatures.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSame 00 fineness for soft, workable dough as other Caputo 00 flours.\u003c\/li\u003e\n  \u003cli\u003eHigher malt content for color and taste improvements.\u003c\/li\u003e\n  \u003cli\u003eDesigned specifically for electric and gas ovens reaching 500–600°F.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking styles and recipes work best with Americana flour?\u003c\/h3\u003e\n\u003cp\u003eAmericana shines with classic New York–style pies and other American-style pizzas that bake at home, but it’s versatile enough for breads and enriched doughs that benefit from good hydration and a flavorful crust.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNew York–style pizza and thin-to-medium crusts.\u003c\/li\u003e\n  \u003cli\u003eHome oven pizzas baked at 500–600°F for best results.\u003c\/li\u003e\n  \u003cli\u003eArtisanal breads and enriched doughs needing strong hydration and consistent gluten.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does the milling and ingredient sourcing affect dough performance?\u003c\/h3\u003e\n\u003cp\u003eCaputo’s slow, double milling approach helps protect protein and starch molecules so the flour absorbs water predictably and produces reliable gluten strength. The blend of Italian and European wheats balances extensibility with sufficient gluten energy for easy stretching and a uniform crumb.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSlow, gentle milling for optimal water absorption and dough handling.\u003c\/li\u003e\n  \u003cli\u003eBalanced gluten energy and extensibility for consistent shaping and rise.\u003c\/li\u003e\n  \u003cli\u003eAdditive-free formula keeps the flour natural and clean in ingredient list.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Antimo Caputo Americana Pizzeria Flour is aimed at home bakers and pizza enthusiasts who want a traditional 00 flour experience but need better crust color and flavor from a conventional oven. It’s ideal if you bake New York–style pizzas, want dependable hydration and gluten performance, and prefer additive-free, artisan-milled flours. Packaged as a 4.5 pound repack from larger commercial bags, it’s a convenient size for regular home use without sacrificing the quality of Molino Caputo’s pizzeria formulations.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ewheat\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use Americana flour in a standard electric oven?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Americana is formulated for gas and electric ovens reaching about 500–600°F, delivering better crust color and flavor than standard 00 flour.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for breads as well as pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its hydration and balanced gluten make it suitable for New York–style pizzas and many artisan or enriched bread recipes.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003425738835,"sku":"B014OC7YZI","price":75.76,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-americana-front-package.jpg?v=1787211806"},{"product_id":"antimo-caputo-gluten-free-pizza-flour-2-2-lb-italian-neapolitan-blend-for-soft-airy-crusts","title":"Antimo Caputo Gluten-Free Pizza Flour 2.2 lb — Italian Neapolitan Blend for Soft, Airy Crusts","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Gluten Free Pizza Flour is an Italian-made, all-natural 2.2 lb flour and starch blend formulated to produce soft, flavorful gluten-free pizza crusts, breads, and pasta with authentic Neapolitan texture.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eCrafted in Naples by a family mill with roots in traditional pizza flour, this ready-to-use gluten-free mix combines rice and potato starches, rice and soy flours, fiber and thickeners to mimic the elasticity and crumb of classic doughs without gluten. It’s intended for home bakers and professional kitchens seeking a reliable base for long-fermentation doughs, airy cornicione, and tender interiors while keeping ingredients simple and natural.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour blend behave in pizza dough?\u003c\/h3\u003e\n\u003cp\u003eThe mix is designed to deliver the soft, pillowy rim and slightly chewy center associated with Neapolitan pizzas. It responds well to longer rises, producing visible bubbles in the cornicione and a thin, tender bottom when baked at high temperatures.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSupports long fermentation for improved flavor\u003c\/li\u003e\n  \u003cli\u003eCreates bubbles and airy crust structure\u003c\/li\u003e\n  \u003cli\u003eForms a delicate bottom that crisps without becoming hard\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use it for bread, pasta, or other baked goods?\u003c\/h3\u003e\n\u003cp\u003eYes—this is a multi-purpose gluten-free formulation suitable for a range of recipes. Bakers often adapt hydration and mixing time to match the desired crumb and shape for loaves, flatbreads, or filled pasta.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWorks in yeast breads and no-yeast bakes with recipe tweaks\u003c\/li\u003e\n  \u003cli\u003eGood base for homemade gluten-free pasta with gentle handling\u003c\/li\u003e\n  \u003cli\u003eMixes well with additional binders or eggs if recipe requires\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the main ingredients and dietary notes?\u003c\/h3\u003e\n\u003cp\u003eThe blend combines several flours and starches plus fibers and thickeners to simulate gluten’s structure. Ingredients include multiple starches and flours; check the label for allergen specifics and local regulatory differences.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eContains rice and potato starches, rice and soy flours, and buckwheat flour\u003c\/li\u003e\n  \u003cli\u003eIncludes fibers and thickeners to improve texture and shelf stability\u003c\/li\u003e\n  \u003cli\u003eLabeling may vary by country—review allergen statements before use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and use the flour for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep the unopened bag in a cool, dry place and reseal after opening to preserve freshness. For pizza, allow dough to rest and ferment; adjust water and mixing time based on humidity and desired softness.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore sealed in pantry; refrigerate for extended storage\u003c\/li\u003e\n  \u003cli\u003eStart with manufacturer-recommended hydration, then fine-tune\u003c\/li\u003e\n  \u003cli\u003eUse high-heat baking for authentic Neapolitan-style finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Bakers who want the flavor and feel of Neapolitan-style pizza without gluten—home cooks, artisan pizzerias, and food professionals seeking an Italian-sourced, all-natural multi-use flour mix. If you need a reliable gluten-free base for long-fermentation doughs or want to experiment with breads and pasta while preserving an authentic crust profile, this Antimo Caputo blend is formulated to help you achieve those results.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eGluten free wheat starch (meets the FDA requirements for Gluten Free products),Dextrose,Maize starch,Buckwheat flour,Rice starch,Psyllium seed fibre,Guar,Flavoring.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo Gluten Free Pizza Flour truly gluten-free?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes, it’s formulated as a gluten-free blend, but always check the package allergen statement for cross-contact risk and labeling differences by country.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute it 1:1 for regular wheat flour in recipes?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Not always—adjust hydration and add binders or eggs as needed, since gluten-free mixes behave differently than wheat flour.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003740573779,"sku":"B00FXH8QFQ","price":72.13,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_3d8703a5-a08d-4921-a93a-49fb6909d1dc.jpg?v=1787214434"},{"product_id":"antimo-caputo-chefs-flour-00-2-x-2-2-lb-italian-double-zero-for-neapolitan-pizza-high-hydration-long-fermentation","title":"Antimo Caputo Chefs Flour 00 (2 x 2.2 lb) — Italian double-zero for Neapolitan pizza, high hydration \u0026 long fermentation","description":"\u003cstrong\u003eAntimo Caputo Chefs Flour (2 x 2.2 lb) is a finely milled Italian double-zero (00) soft wheat flour crafted for Neapolitan-style pizza, artisan bread, and tender pasta.\u003c\/strong\u003e\n\n\u003cp\u003eThis two-pack contains two 2.2-pound bags (4.4 lbs \/ 2 kg total) of Caputo Chef's Flour, stone-milled and slow-ground in Italy from selected soft wheats. Designed for long fermentation and high-hydration doughs, this 00 flour delivers an elastic gluten network and excellent water absorption without any additives. Its fine texture and balanced protein profile help produce a soft, airy crust with characteristic cornicione bubbles when baked at high temperatures, yet it also performs well in home ovens up to 500°F.\u003c\/p\u003e\n\n\u003ch3\u003eHow will this flour change my pizza dough?\u003c\/h3\u003e\n\u003cp\u003eCaputo Chef's 00 flour improves dough extensibility and yields a tender, chewy crumb while allowing a thin, flexible center. The flour's slow milling and fine grind promote even hydration and a consistent rise during long fermentations.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eElastic gluten for superior stretch and shaping\u003c\/li\u003e\n  \u003cli\u003eFine grind for smooth dough and quick hydration\u003c\/li\u003e\n  \u003cli\u003eSupports long cold fermentations for deeper flavor\u003c\/li\u003e\n  \u003cli\u003eProduces puffy cornicione with a soft interior\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use it for bread, pasta, and other bakes?\u003c\/h3\u003e\n\u003cp\u003eYes — although marketed for chefs and pizza, this 00 flour is versatile. It creates delicate pasta, tender cakes, and softer artisan loaves when blended or used with adjusted hydration and kneading techniques.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWorks well for hand-rolled or extruded pasta with a silky texture\u003c\/li\u003e\n  \u003cli\u003eProduces softer breads; blend with higher-protein flour for chewier loaves\u003c\/li\u003e\n  \u003cli\u003eIdeal for delicate pastries and certain cakes that need a fine crumb\u003c\/li\u003e\n  \u003cli\u003eNo additives: pure wheat for consistent baking behavior\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow do I bake great results at home with this professional flour?\u003c\/h3\u003e\n\u003cp\u003eFor best outcomes, use higher hydration (60–75% depending on recipe), allow longer autolyse and cold fermentation, and bake on a preheated stone or steel. In home ovens, aim for the highest temperature (up to 500°F) and a short, intense bake to mimic professional ovens.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eTry 65% hydration for beginner pizza dough; adjust as needed\u003c\/li\u003e\n  \u003cli\u003eCold ferment 24–72 hours for more flavor and structure\u003c\/li\u003e\n  \u003cli\u003eUse a baking stone or steel and preheat at least 45 minutes\u003c\/li\u003e\n  \u003cli\u003eFor bread, mix with stronger flours for open crumb or use stretch-and-fold method\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat should I know about storage and handling?\u003c\/h3\u003e\n\u003cp\u003eStore the bags in a cool, dry place away from light and strong odors; once opened, keep flour in an airtight container. For longer storage, refrigerate or freeze sealed to preserve freshness and prevent pests.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eAirtight container prevents moisture and odors\u003c\/li\u003e\n  \u003cli\u003eLabel with date; use within a few months for best performance\u003c\/li\u003e\n  \u003cli\u003eBring chilled flour to room temperature before mixing dough\u003c\/li\u003e\n  \u003cli\u003eShake or sift if slightly compacted for even measurement\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Home cooks, pizza enthusiasts, and professional bakers seeking authentic Italian 00 flour that supports long fermentations and fine-textured doughs. If you want a reliable, additive-free soft wheat flour for Neapolitan pizza, delicate pasta, or softer breads — and prefer the convenience of two 2.2 lb bags — this Caputo Chef's pack is a practical choice.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Caputo Chefs Flour suitable for Neapolitan pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its 00 grind and elastic gluten are designed for Neapolitan-style dough and high-heat baking, producing a soft cornicione and thin center.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this flour for pasta and bread?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It works well for tender pasta and softer breads; for chewier loaves, blend with higher-protein flours.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46004415201363,"sku":"B005HEEFN2","price":84.55,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_255a8d3b-7269-48c8-8827-3b3690611294.jpg?v=1787221997"},{"product_id":"antimo-caputo-neapolitan-flour-set-00-superfine-semola-durum-blend-for-pizza-pasta","title":"Antimo Caputo Neapolitan Flour Set — '00' Superfine + Semola Durum Blend for Pizza \u0026 Pasta","description":"\u003cp\u003e\u003cstrong\u003eMolino Antimo Caputo Napoli '00' Flour plus Semola Flour is a paired set of Italian-milled flours designed to deliver authentic Neapolitan-style doughs and textured semolina-based pastas.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eFrom Naples' milling tradition, Antimo Caputo offers a superfine '00' flour for soft, extensible dough and a durum semola for bite and structure. This combination gives bakers and home cooks the ability to recreate classic pizza, focaccia, handmade pasta, and rustic breads with reliable workability, appealing color, and an authentically Italian mouthfeel.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes the '00' flour different from other wheat flours?\u003c\/h3\u003e\n\u003cp\u003eThe '00' grading indicates an exceptionally fine milling that yields a silky, low-branching gluten and a smooth crumb. It hydrates readily and allows doughs to stretch thin without tearing, which is why it's favored for Neapolitan pizza and delicate pastries.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eVery fine grind for tender texture and smooth dough handling\u003c\/li\u003e\n  \u003cli\u003eModerate protein suitable for high-hydration doughs and quick fermentations\u003c\/li\u003e\n  \u003cli\u003eLight, pale color that produces a soft crumb and subtle chew\u003c\/li\u003e\n  \u003cli\u003eIdeal for hand-stretching and blistered pizza crusts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does semola (durum) flour improve pasta and bread?\u003c\/h3\u003e\n\u003cp\u003eSemola di grano duro brings a coarse, golden grain and higher gluten strength that holds shape and adds tooth to pasta. In breads and baked goods, a percentage of semola enhances crust color, crispness, and a pleasingly firm bite.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCoarser texture for rustic appearance and al dente pasta\u003c\/li\u003e\n  \u003cli\u003eHigher protein from durum for structural integrity\u003c\/li\u003e\n  \u003cli\u003eGolden hue and nutty flavor that deepen crust and pasta taste\u003c\/li\u003e\n  \u003cli\u003eWorks well blended with softer flours to balance elasticity and strength\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich recipes benefit most from using both flours together?\u003c\/h3\u003e\n\u003cp\u003eCombining '00' and semola lets you tailor doughs for both tenderness and resilience: use mostly '00' for pliability and add semola for chew and color. This pairing is particularly effective for pizza that needs a soft interior with a crisp, bronzed crust and for hand-shaped pasta that should keep its form while remaining tender to the bite.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eNeapolitan-style pizza with blistered edges and a soft core\u003c\/li\u003e\n  \u003cli\u003eHand-rolled orecchiette, trofie, or pici that hold sauce well\u003c\/li\u003e\n  \u003cli\u003eRustic loaves or focaccia with a crunchy, golden crust\u003c\/li\u003e\n  \u003cli\u003eMixed-flour recipes where texture contrast is desired\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store these flours to keep them fresh?\u003c\/h3\u003e\n\u003cp\u003eKeep both flours in cool, dry conditions away from direct sunlight to maintain aroma and milling quality. For longer storage, seal them in airtight containers and refrigerate or freeze to extend shelf life and deter pests, returning to room temperature before use.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eAirtight container or sealed bag to protect from moisture and odors\u003c\/li\u003e\n  \u003cli\u003eCool, dark cupboard for short-term storage (weeks to months)\u003c\/li\u003e\n  \u003cli\u003eRefrigeration or freezing for multi-month preservation\u003c\/li\u003e\n  \u003cli\u003eAllow flour to warm before measuring to ensure accurate hydration\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Bakers, pizzaioli, and home cooks seeking authentic Italian milling quality will appreciate this Antimo Caputo pairing. If you make Neapolitan pizza, hand-shaped pasta, focaccia, or artisanal breads and want predictable dough performance plus genuine Italian flavor and texture, this '00' and semola duo gives the raw materials to produce professional results at home or in a small commercial kitchen.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use '00' flour for homemade pasta?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — '00' makes smooth, supple pasta dough; for firmer texture, mix with some semola.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What ratio of '00' to semola is best for Neapolitan-style pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Start with 80% '00' and 20% semola to balance softness with crust color and chew.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46004596244563,"sku":"B00JJP2LQI","price":70.52,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_4f97c300-ad32-45a7-9822-784400e0d259.jpg?v=1787222662"},{"product_id":"antimo-caputo-00-bread-flour-pack-of-2-2x1kg-12-protein-for-artisanal-ciabatta-focaccia","title":"Antimo Caputo 00 Bread Flour Pack of 2 (2x1kg) — 12% Protein for Artisanal Ciabatta \u0026 Focaccia","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo “00” Bread Flour is a finely milled Italian soft-wheat flour formulated to produce airy, open-crumb artisanal breads with a crisp, golden crust.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMade in Italy and milled to a delicate texture, this \"00\" bread flour balances refined mouthfeel with enough protein (12%) and strength (W 220–240) to support extended fermentation and high-volume loaves. Packaged as two 1 kg (2.2 lb) bags, the flour is all-natural, non-GMO, vegan, kosher, and halal, making it a versatile pantry staple for home bakers and small professional kitchens aiming for classic Italian-style breads.\u003c\/p\u003e\n\n\u003ch3\u003eHow does Caputo “00” Bread Flour affect dough structure and rise?\u003c\/h3\u003e\n\n\u003cp\u003eThe 12% protein and W 220–240 window deliver moderate gluten strength that develops during kneading and long fermentation. That balance produces doughs that hold gas well for lift yet remain extensible enough to create open, irregular crumbs typical of ciabatta and rustic breads.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eProtein: 12% for predictable gluten development\u003c\/li\u003e\n  \u003cli\u003eW 220–240 supports extended fermentation without collapsing\u003c\/li\u003e\n  \u003cli\u003eFine milling encourages even hydration and smooth dough handling\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat breads and techniques work best with this flour?\u003c\/h3\u003e\n\n\u003cp\u003eCaputo “00” Bread Flour is ideal for ciabatta, focaccia, country loaves, and other Italian-style breads that benefit from long proofing and a relatively open crumb. It adapts well to room-temperature or refrigerated bulk fermentation, as well as high-hydration formulas.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eHigh-hydration ciabatta and pan-focaccia recipes\u003c\/li\u003e\n  \u003cli\u003eLong cold fermentation for deeper flavor\u003c\/li\u003e\n  \u003cli\u003eHand-stretch, fold, or gentle mixing techniques to preserve gas\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does this flour influence crust and crumb after baking?\u003c\/h3\u003e\n\n\u003cp\u003eThe combination of a refined particle size and balanced protein gives a soft, tender crumb with a thin, crisp, golden crust when baked at typical artisan temperatures. Using steam in the oven further enhances crust shine and blistering for an authentic Italian finish.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eThin, crisp golden crust when baked with steam\u003c\/li\u003e\n  \u003cli\u003eSoft, open crumb with irregular holes characteristic of artisanal loaves\u003c\/li\u003e\n  \u003cli\u003eClean, unobtrusive wheat flavor suitable for toppings and fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat practical details should bakers know about using the two-pack?\u003c\/h3\u003e\n\n\u003cp\u003eEach pack includes two 1 kg bags, convenient for small-batch bakers and for maintaining freshness across multiple bakes. Store in a cool, dry place or refrigerate and bring to room temperature before use to preserve flavor and performance.\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eTwo 1 kg (2.2 lb) bags per purchase for repeated use\u003c\/li\u003e\n  \u003cli\u003eAll-natural, non-GMO, vegan, kosher, halal certified\u003c\/li\u003e\n  \u003cli\u003eMade in Italy and labeled for easy recipe scaling\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Home bakers, artisan chefs, and small bakery teams seeking a reliable Italian “00” bread flour that bridges the gap between delicate milling and sufficient strength for extended fermentation. If you bake ciabatta, focaccia, or rustic country loaves and want consistent volume, an open crumb, and an authentic golden crust, Antimo Caputo “00” Bread Flour offers a purpose-built option crafted for those specific results.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eWheat\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Caputo “00” Bread Flour good for high-hydration doughs?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — its 12% protein and W 220–240 support high-hydration ciabatta and focaccia while maintaining structure.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store the two 1 kg bags?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Keep sealed in a cool, dry place or refrigerate; bring to room temperature before mixing for best results.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46004861993043,"sku":"B0GPX6JKCH","price":84.55,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_9ba19364-b3ca-47d6-a0e4-3a3155c8b4f6.jpg?v=1787229326"},{"product_id":"antimo-caputo-pizzeria-00-pizza-flour-blue-2-2-2-lb-long-ferment-high-heat-neapolitan","title":"Antimo Caputo Pizzeria 00 Pizza Flour (Blue) 2 × 2.2 lb — Long Ferment, High-Heat Neapolitan","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Pizzeria 00 Flour (Blue) is a finely milled Italian pizza flour formulated for long fermentation and high-heat Neapolitan-style baking, sold here as two 2.2 lb bags (4.4 lbs total).\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHarvested and milled in Naples, this 00-grade flour is formulated to give dough elasticity and controlled extensibility so it can withstand long rising times and the burst of high oven temperatures used in authentic pizzerias. The Blue bag (Pizzeria) is blended to create a softer crust with a resilient cornicione—ideal for wood-fired, gas, or professional electric ovens reaching high temperatures over 700°F. This pack of two smaller bags suits home cooks who want authentic flour without committing to larger professional sizes.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes the Pizzeria 00 (Blue) different from other Caputo flours?\u003c\/h3\u003e\n\u003cp\u003eCaputo Pizzeria 00 is calibrated for professional, high-temperature pizza making. Compared with Caputo Red (designed for lower-temperature home ovens), the Blue formula balances lower protein with added strength from Farina Manitoba to deliver an airy, blistered crust while still being workable after long fermentation.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e00-grade, finely milled for smooth dough texture\u003c\/li\u003e\n  \u003cli\u003eBlended with Farina Manitoba for improved dough resilience\u003c\/li\u003e\n  \u003cli\u003eOptimized for long fermentation and very high baking temperatures\u003c\/li\u003e\n  \u003cli\u003eProduces a soft interior and blistered cornicione\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use this flour for best results at home?\u003c\/h3\u003e\n\u003cp\u003eAlthough formulated for high-heat ovens, home cooks can adapt recipes for excellent results. Use longer, cooler fermentation (refrigerated for 24–72 hours) to develop flavor and structure, then bake on a preheated pizza stone or steel at the highest temperature your oven allows.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCold ferment dough 24–72 hours for flavor and strength\u003c\/li\u003e\n  \u003cli\u003eUse a preheated pizza stone or steel to mimic oven floor heat\u003c\/li\u003e\n  \u003cli\u003eStretch gently to preserve air pockets in the cornicione\u003c\/li\u003e\n  \u003cli\u003eIf oven is under 500°F, consider Caputo Red for best rise\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhich ovens and baking styles work best with this flour?\u003c\/h3\u003e\n\u003cp\u003ePizzeria 00 flour excels in wood-fired and commercial pizza ovens that reach temperatures above 700°F, where it creates rapid oven spring and characteristic leopard spotting. It also performs well in high-temperature gas or electric ovens; for lower-temperature domestic baking, expect longer bake times and a slightly different crust texture.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIdeal: wood-fired ovens, commercial high-heat ovens\u003c\/li\u003e\n  \u003cli\u003eGood: high-temperature home gas or electric ovens\u003c\/li\u003e\n  \u003cli\u003eAdapt: for ovens under 500°F use longer bakes or Caputo Red\u003c\/li\u003e\n  \u003cli\u003eResult: soft interior, blistered exterior, strong cornicione\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow much dough will this two-pack make and how to store it?\u003c\/h3\u003e\n\u003cp\u003eTwo 2.2 lb bags (4.4 lbs total) will yield roughly 12–16 individual 10–12\" pizzas depending on hydration and professional formulas used. Store unopened bags in a cool, dry place; once opened, reseal tightly or transfer to an airtight container to preserve freshness and prevent moisture or pests.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eApproximate yield: 12–16 pizzas (10–12\")\u003c\/li\u003e\n  \u003cli\u003eStorage: cool, dry, airtight after opening\u003c\/li\u003e\n  \u003cli\u003eRefrigerate or freeze for longer storage if needed\u003c\/li\u003e\n  \u003cli\u003eUse within weeks for best fermentation consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Antimo Caputo Pizzeria 00 Flour (Blue) is aimed at home cooks, serious pizza hobbyists, and small professional kitchens seeking an authentic Neapolitan-style flour that handles long fermentation and very hot baking environments. Choose this two-pack if you want genuine Italian 00 milling in manageable bag sizes for testing recipes, building dough skills, or producing classic blistered crusts without buying full-scale professional sacks.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eCaputo Pizzeria Flour,Lukewarm Water,Active Dry Yeast,Salt,Granulated Sugar\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for home ovens?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes, but it performs best at high temperatures; for ovens under 500°F consider longer fermentation or Caputo Red for optimal results.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How long can I store opened bags?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Keep opened bags airtight in a cool, dry place; refrigerate or freeze for longer storage, using within weeks for best baking consistency.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46004898496595,"sku":"B08KB4488S","price":82.21,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-blue-front-packaging.jpg?v=1787229943"},{"product_id":"antimo-caputo-00-americana-pizza-flour-9-lb-slow-ground-ideal-for-500-600-f-ovens","title":"Antimo Caputo 00 Americana Pizza Flour 9 lb — Slow-Ground, Ideal for 500–600°F Ovens","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo 00 Americana is a finely milled Italian pizza flour designed for high-heat home and professional ovens, optimized for baking at 500–600°F.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMade by Molino Caputo in Naples from a curated blend of Italian and European wheats, this 00-grade flour was developed to perform with the hotter, shorter bake times common in modern electric and gas pizza ovens. It is slow-ground to preserve the integrity of the grain and repacked into a 9 lb bag suitable for pizzerias, restaurants, and serious home bakers seeking a balance between stretch, oven spring, and crust color at mid-high temperatures.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this flour behave in a 500–600°F oven?\u003c\/h3\u003e\n\u003cp\u003eAntimo Caputo 00 Americana is milled and blended to react predictably at mid-high oven temperatures, producing a rapid but controlled rise and a pleasing crust texture. It delivers a surface browning and crumb structure suited to condensed bake times without becoming gummy.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFormulation tailored for 500–600°F bakes\u003c\/li\u003e\n  \u003cli\u003eModerate protein for good extensibility and chew\u003c\/li\u003e\n  \u003cli\u003eConsistent browning and crumb development\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat dough characteristics can I expect when using this flour?\u003c\/h3\u003e\n\u003cp\u003eDough made with Antimo Caputo 00 Americana tends to be smooth, pliable, and easy to stretch, with a soft interior and a crisping exterior when baked at the recommended temperatures. The slow-ground milling helps the flour hydrate evenly and maintain a balanced mouthfeel.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eElastic, easy-to-shape dough\u003c\/li\u003e\n  \u003cli\u003eEven hydration and predictable handling\u003c\/li\u003e\n  \u003cli\u003eSoft crumb with a crisp outer crust\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use this flour for best results?\u003c\/h3\u003e\n\u003cp\u003eMeasure and hydrate according to your recipe, allow adequate rest for gluten development, and bake on a preheated surface to capture oven spring. Because it is formulated for hotter ovens, aim for a stone, steel, or perforated tray that transfers heat quickly for an optimal crust finish.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePreheat oven and baking surface thoroughly\u003c\/li\u003e\n  \u003cli\u003eHydrate and ferment per your preferred method (short or long ferment work well)\u003c\/li\u003e\n  \u003cli\u003eUse a hot stone or steel for quick bottom browning\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat sets the Antimo Caputo 00 Americana apart from other 00 flours?\u003c\/h3\u003e\n\u003cp\u003eUnlike single-origin or generic 00 flours, this blend combines select Italian and European wheats and is slow-ground in Naples to protect gluten structure and flavor. It was introduced by Molino Caputo to address bakers seeking reliable performance at slightly higher home and commercial oven temperatures.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBlended from select Italian and European wheats\u003c\/li\u003e\n  \u003cli\u003eSlow-ground milling process to maintain grain quality\u003c\/li\u003e\n  \u003cli\u003eMilled in Naples by the Caputo family mill\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Antimo Caputo 00 Americana 9 lb is ideal for professional kitchens, artisan pizzerias, and home cooks who operate ovens in the 500–600°F range and want a versatile 00 flour that balances tractable dough handling with a satisfying crust. It suits bakers aiming for consistent, Neapolitan-inspired results without needing extremely high-fire ovens.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is this flour suitable for Neapolitan-style pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — its 00 grind and blend support Neapolitan-inspired doughs, especially when baked at 500–600°F.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this in a home oven?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Absolutely — it’s formulated for household and commercial ovens operating in the 500–600°F range.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46005304328275,"sku":"B014OC80QA","price":100.98,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-00-americana-front-packaging.jpg?v=1787237030"},{"product_id":"antimo-caputo-00-flour-3-pack-3-x-2-2-lb-superfine-italian-flour-for-pizza-pasta","title":"Antimo Caputo '00' Flour 3-Pack (3 x 2.2 lb) — Superfine Italian Flour for Pizza \u0026 Pasta","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo '00' flour pack: three 2.2 lb bags of superfine Italian '00' flour formulated for tender pizza crusts, delicate pasta, and artisan baking.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eSourced from the Antico Molino Napoli mill, this pack of Antimo Caputo '00' flour delivers 6.6 lb of finely milled Italian flour that professional pizzaioli and home bakers favor for its silky texture and predictable performance. The '00' grind refers to the exceptionally fine milling that produces a soft, easily stretched dough and a light crumb. This three-bag set is sized to keep a steady supply on hand while preserving freshness in each sealed package.\u003c\/p\u003e\n\n\u003ch3\u003eWhy choose Antimo Caputo '00' flour for pizza and pasta?\u003c\/h3\u003e\n\u003cp\u003eThis flour is milled to an extra-fine consistency that helps dough form a smooth, elastic structure without becoming heavy. Bakers appreciate its even hydration and reliable handling for high-temperature baking and thin-crust pizza. It also contributes to a delicate pasta bite and consistent shaping.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFinely milled '00' texture for smooth dough development\u003c\/li\u003e\n  \u003cli\u003eBalanced protein to support both elasticity and tenderness\u003c\/li\u003e\n  \u003cli\u003ePerforms well in high-heat ovens and domestic ranges\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use this three-pack to get the best results?\u003c\/h3\u003e\n\u003cp\u003eStore unopened bags in a cool, dry place; once opened, transfer to an airtight container or reseal tightly to preserve aroma and performance. Measure by weight for consistent dough hydration and follow hydration ranges typical for '00' flour when making pizza or pasta. Use one bag at a time to maintain freshness, and rotate stock so older bags are used first.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore unopened in pantry; refrigerate if your kitchen is warm\u003c\/li\u003e\n  \u003cli\u003eWeigh flour for accuracy—use grams for repeatable results\u003c\/li\u003e\n  \u003cli\u003eUse within recommended time after opening for best texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill this flour work in home ovens and professional wood-fired ovens?\u003c\/h3\u003e\n\u003cp\u003eYes. Antimo Caputo '00' flour adapts to both domestic and professional baking environments. Its fine milling helps dough stretch thinly for Neapolitan-style pizzas in very hot wood-fired ovens, and it still produces good structure and chew in home ovens when recipes and hydration are adjusted accordingly.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHigh-heat friendly—suitable for wood-fired ovens\u003c\/li\u003e\n  \u003cli\u003eResponsive in home ovens with proper hydration and bake time\u003c\/li\u003e\n  \u003cli\u003eIdeal for hand-stretched thin crusts and soft-centered pies\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow much flour do I get and what recipes is it best for?\u003c\/h3\u003e\n\u003cp\u003eThis pack includes three 2.2 lb (1 kg approx) bags for a total of 6.6 lb, giving enough flour for multiple pizzas, batches of pasta, or frequent baking sessions. The superfine '00' grind makes it a top choice for Neapolitan and thin-crust pizza, fresh pasta like tagliatelle and ravioli, and delicate baked goods that benefit from a soft crumb.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThree 2.2 lb bags = 6.6 lb total flour\u003c\/li\u003e\n  \u003cli\u003eGreat for Neapolitan pizza, fresh pasta, focaccia, and pastries\u003c\/li\u003e\n  \u003cli\u003eSuited to repeated home or small professional use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Home cooks who want authentic Italian results, avid pizza makers seeking a reliable '00' flour, and small professional kitchens needing multiple smaller bags for freshness. If you prioritize a silky texture, predictable dough behavior, and flour that scales from practice batches to weekend feasts, this Antimo Caputo three-pack gives a versatile supply without committing to a single large sack.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: What does '00' mean in Antimo Caputo flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: ‘00’ denotes an extra-fine milling grade, producing a silky texture ideal for thin-crust pizza and fresh pasta.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much flour is included in this pack?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: The pack contains three 2.2 lb bags, totaling 6.6 lb of Antimo Caputo '00' flour.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46005498773587,"sku":"B00BR0K5AW","price":99.76,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_39fe1f77-dc51-42a3-8cab-084925de1b81.jpg?v=1787240681"},{"product_id":"antimo-caputo-chefs-flour-00-italian-double-zero-2-2-lb-soft-wheat-for-pizza-pasta-tender-artisan-bread-extra-fine-grind","title":"Antimo Caputo Chef's Flour 00 Italian Double-Zero 2.2 lb — Soft Wheat for Pizza, Pasta \u0026 Tender Artisan Bread, Extra-Fine Grind","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Chef's Flour is a finely milled Italian double-zero (00) soft wheat flour formulated for elastic doughs—ideal for pizza, bread, and fresh pasta.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMade by Antimo Caputo, a Naples-based mill with a long tradition of pizza and pasta flours, this 2.2-pound bag (#2 lb nominal) delivers a soft starch profile and very elastic gluten that responds well to stretching and high-heat baking. It’s milled to a smooth, powdery texture that helps create thin, tender crusts and silky pasta sheets while providing enough strength for artisan breads with soft crumb structures.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this 00 flour suited for pizza and high-heat ovens?\u003c\/h3\u003e\n\u003cp\u003e00 flours are ground extra-fine and have a balanced protein level that supports extensibility and elasticity—important when shaping thin Neapolitan-style pies or working with high-heat pizza ovens. Antimo Caputo’s Chef's Flour yields a dough that stretches without tearing and develops a crisp exterior while remaining tender inside.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eDouble-zero (00) milling for a smooth, powdery texture.\u003c\/li\u003e\n  \u003cli\u003eElastic gluten for easy stretching and minimal tearing.\u003c\/li\u003e\n  \u003cli\u003ePerforms well under high temperatures for oven‑baked pizzas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does this flour perform for bread and artisan loaves?\u003c\/h3\u003e\n\u003cp\u003eAlthough labeled for chefs, this soft wheat 00 flour can produce delicate, open-crumb loaves and enriched breads when combined with proper hydration and fermentation. It won’t give the same chew as high-protein bread flours but excels when you want a softer crumb and tender crust.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCreates softer crumbs compared with strong bread flours.\u003c\/li\u003e\n  \u003cli\u003eWorks best with longer fermentation or added gluten if more structure is needed.\u003c\/li\u003e\n  \u003cli\u003eIdeal for enriched or tender-style artisan breads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use Antimo Caputo Chef's Flour for fresh pasta and filled pastas?\u003c\/h3\u003e\n\u003cp\u003eYes—its fine grind and soft starch deliver a silky dough that rolls out thinly and seals well for filled pastas like ravioli. The flour’s texture helps achieve smooth, even sheets and a delicate mouthfeel after cooking.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFine milling produces smooth pasta sheets with minimal tearing.\u003c\/li\u003e\n  \u003cli\u003eSoft starch contributes to tender cooked pasta texture.\u003c\/li\u003e\n  \u003cli\u003eGood for hand-rolled and machine-rolled fresh pasta recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store and use this 2.2 lb bag for best results?\u003c\/h3\u003e\n\u003cp\u003eKeep the flour in an airtight container in a cool, dry place to preserve aroma and prevent moisture uptake. For consistent dough behavior, weigh flour when baking and allow doughs adequate rest to develop gluten and flavor.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore in an airtight container away from heat and humidity.\u003c\/li\u003e\n  \u003cli\u003eUse a kitchen scale for accurate measurements by weight.\u003c\/li\u003e\n  \u003cli\u003eAllow proper autolyse and fermentation for best texture and flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Antimo Caputo Chef's Flour suits home cooks and professional chefs who want the tactile benefits of an Italian 00 soft wheat flour: bakers aiming for thin-crust pizzas, cooks making silky fresh pastas, and pastry-makers seeking a tender crumb. If you prefer very chewy, high-rise breads, consider blending with a higher-protein flour or choosing a dedicated bread flour instead. This 2.2 lb packet is convenient for small-batch chefs and anyone exploring traditional Italian doughs at home.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eRICE FLOUR\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo Chef's Flour the same as pizza flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It’s a 00 flour widely used for pizza because of its fine grind and elastic gluten, ideal for thin crusts and high-heat baking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute this flour for bread or all-purpose flour?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes for tender breads and pastries; for very chewy or high-rise breads, blend with higher-protein bread flour.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46007683186771,"sku":"B0038ZS6PU","price":62.31,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-of-bag.jpg?v=1787267624"},{"product_id":"antimo-caputo-semolina-semola-rimacinata-durum-wheat-flour-2-2-lb-re-milled-for-pasta-rustic-breads","title":"Antimo Caputo Semolina (Semola Rimacinata) Durum Wheat Flour 2.2 lb — Re-milled for Pasta \u0026 Rustic Breads","description":"\u003cp\u003e\u003cstrong\u003eCaputo Antimo Di Grano Duro Rimacinata semolina is a finely re-milled, all-natural durum wheat flour crafted in Naples to give fresh pasta, specialty breads, and long-rise doughs a distinctive golden color, resilient gluten, and traditional semolina texture.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHarvested and processed in Italy by the Caputo family mill, this semola rimacinata balances a slightly sweet, nutty flavor with a coarse-but-fine texture that professional bakers and home cooks use for pasta and rustic loaves. The flour is double-milled from selected hard durum wheat (rinforzata, meaning reinforced) to boost protein content and gluten strength without additives. Its pale-yellow hue and firm crumb make it ideal whenever you want a traditional semolina character—especially for fresh egg pasta, specialty breads, and certain pastry techniques that benefit from semolina’s bite and elasticity.\u003c\/p\u003e\n\n\u003ch3\u003eHow does Caputo semolina improve fresh pasta dough?\u003c\/h3\u003e\n\u003cp\u003eBecause it’s made from durum wheat and re-milled for texture, this semolina gives fresh pasta a springy, toothsome bite and a subtle nutty flavor that stands up to sauces. The higher protein content creates structure so sheets and shapes hold together without becoming gummy.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eProvides firm, elastic gluten for easier rolling and shaping\u003c\/li\u003e\n  \u003cli\u003eCoarse-fine grind helps sauces cling to the pasta surface\u003c\/li\u003e\n  \u003cli\u003eNatural yellow hue gives pasta an appealing color without coloring agents\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat baking uses suit this semola rimacinata?\u003c\/h3\u003e\n\u003cp\u003eCaputo’s semolina is versatile in the oven: it’s excellent for rustic breads, semolina loaves, and specialty pastries that need a sturdy crumb. Bakers often blend it with softer flours to add texture and increase oven spring for long-rise or artisan bread recipes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eUse alone for semolina-centric loaves or combine with 00 flour for lighter bread\u003c\/li\u003e\n  \u003cli\u003eEnhances crust formation and provides a pleasant chew in crumb\u003c\/li\u003e\n  \u003cli\u003eWorks well in panettone-style and regional Italian pastries requiring durum wheat\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I work with this flour for best results?\u003c\/h3\u003e\n\u003cp\u003eTreat it as a high-protein specialty flour: measure carefully, hydrate fully, and allow adequate resting or proofing for gluten development. Because the texture is coarser than soft wheat flours, kneading and resting help evenly distribute moisture and develop elasticity.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eHydrate dough slowly and rest to let the semolina absorb water evenly\u003c\/li\u003e\n  \u003cli\u003eUse longer, gentle kneads or folds rather than aggressive mechanical mixing\u003c\/li\u003e\n  \u003cli\u003eFor pasta, combine with eggs or a small portion of 00 flour to adjust tenderness\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy choose Antimo Caputo semolina over other brands?\u003c\/h3\u003e\n\u003cp\u003eCaputo’s reputation in Naples and decades of milling expertise mean the grain selection and double-milling process focus on consistency and traditional performance. This semola rimacinata offers a reinforced protein profile designed to meet the expectations of bakers and pasta makers seeking authentic Italian texture and flavor.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eFamily-milled in Naples using selected hard durum wheat varieties\u003c\/li\u003e\n  \u003cli\u003eAdditive-free formulation with a classic semolina color and aroma\u003c\/li\u003e\n  \u003cli\u003eRinforzata protein level for more reliable dough strength and elasticity\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Caputo Antimo Di Grano Duro Rimacinata semolina is for home cooks who want genuine Italian ingredients, artisan bakers aiming for traditional semolina textures, and chefs crafting fresh pasta or long-rise rustic breads. If you seek a durable, flavorful flour that lends a golden hue, pleasant chew, and reliable gluten performance to your recipes, this 2.2 lb bag is a practical pantry addition.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eFlour\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this semolina for traditional egg pasta?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Its durum wheat proteins and texture make it ideal for fresh egg pasta, giving firm bite and good sauce adhesion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Should I mix it with other flours for baking?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Often recommended: blend with softer flours for lighter crumb, or use alone for dense, rustic semolina loaves.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46007695343699,"sku":"B008ZGMP2M","price":62.57,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_814d6f94-d79f-49c0-ab4b-864921cabf71.jpg?v=1787268152"},{"product_id":"antimo-caputo-active-dry-yeast-1-1-lb-17-63-oz-italian-yeast-for-pizza-bread-ideal-with-00-flour","title":"Antimo Caputo Active Dry Yeast 1.1 lb (17.63 oz) — Italian yeast for pizza \u0026 bread, ideal with 00 flour","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Active Dry Yeast is a 1.1 lb (17.63 oz) Italian active dry yeast designed to deliver reliable fermentation for pizza, bread, and pastry doughs, especially when used with 00 flour.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMade in Italy by Antimo Caputo, this active dry yeast gives home bakers and professional kitchens a convenient alternative to fresh yeast. It stores longer, keeps a steadier rising activity, and pairs particularly well with finely milled 00 flour for high-hydration pizza and tender pastry doughs. The package size is suited to frequent bakers and small commercial operations who want consistent performance without the unpredictability or short shelf life of fresh yeast.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this yeast perform with 00 flour for pizza dough?\u003c\/h3\u003e\n\u003cp\u003eAntimo Caputo active dry yeast works reliably with 00 flour to help create the characteristic chew and open crumb of Neapolitan-style pizza. It tolerates the high hydration and fine gluten structure of 00 flour while giving predictable rise times and oven spring.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eConsistent fermentation for thin, elastic pizza doughs\u003c\/li\u003e\n  \u003cli\u003eGood oven spring even with high-hydration recipes\u003c\/li\u003e\n  \u003cli\u003eCompatible with long cold-fermentation and quick-rise methods\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the storage and shelf-life benefits compared with fresh yeast?\u003c\/h3\u003e\n\u003cp\u003eActive dry yeast has a much longer shelf life than fresh\/compressed yeast and is less prone to strength fluctuations. Stored in a cool, dry place or refrigerated after opening, it maintains its leavening power for months, making it practical for less-frequent bakers and busy kitchens.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLonger unopened shelf life than fresh yeast\u003c\/li\u003e\n  \u003cli\u003eStable activity reduces batch-to-batch variation\u003c\/li\u003e\n  \u003cli\u003eEasy measurement and portioning for recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I use Antimo Caputo active dry yeast in my recipes?\u003c\/h3\u003e\n\u003cp\u003eThis yeast can be used either by rehydrating in lukewarm water or sprinkled directly into dry flour depending on the recipe. Follow your recipe’s proofing times; for faster results use warmer liquid and a short proof, for deeper flavor use cooler temperatures and longer, slower fermentation.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eRehydrate: dissolve in 95–105°F (35–40°C) water for 5–10 minutes when called for\u003c\/li\u003e\n  \u003cli\u003eDirect mix: blend into flour for many dough formulas that accept dry yeast\u003c\/li\u003e\n  \u003cli\u003eTweak proofing times and temperatures to match desired flavor and texture\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWill this yeast work for breads and pastries as well as pizza?\u003c\/h3\u003e\n\u003cp\u003eYes — while it’s a popular match for 00 flour pizza, Antimo Caputo active dry yeast is versatile enough for a wide range of baked goods. It supports rich laminated doughs, artisan loaves, and enriched brioche-style recipes when recipes are adjusted for sugar and fat content.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSuitable for lean and enriched doughs with recipe adjustments\u003c\/li\u003e\n  \u003cli\u003eDelivers steady rise in breads, rolls, and sweet pastries\u003c\/li\u003e\n  \u003cli\u003eUseful in both professional and home-baking environments\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for: Bakers who want dependable, Italian-made active dry yeast in a generous 1.1 lb (17.63 oz) pack — especially those working with 00 flour for pizza, as well as home cooks and small bakeries seeking a longer-lasting alternative to fresh yeast with predictable performance.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eYeast\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I substitute this active dry yeast for fresh yeast?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Use about one-third the weight of active dry yeast compared to fresh yeast and adjust proofing times as needed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store the opened package?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Reseal and refrigerate or freeze after opening to keep it active for months; keep dry and away from heat.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46007770972243,"sku":"B07QF4T64V","price":56.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging-1-1lb.jpg?v=1787270099"},{"product_id":"antimo-caputo-00-pasta-gnocchi-flour-2-2-lb-bag-italian-double-zero-superfine-grind-for-tender-elastic-pasta","title":"Antimo Caputo 00 Pasta \u0026 Gnocchi Flour 2.2 lb Bag — Italian double-zero, superfine grind for tender, elastic pasta","description":"\u003cstrong\u003eAntimo Caputo 00 Pasta \u0026amp; Gnocchi Flour (2.2 lb) is a finely milled Italian double-zero flour blended for making tender, elastic fresh pasta and delicate gnocchi at home.\u003c\/strong\u003e\n\n\u003cp\u003eMade by the renowned Antimo Caputo mill in Italy, this 00-grade flour combines extracted wheat for a consistent texture and reliable gluten behavior tailored to pasta fresca doughs. Its superfine grind and balanced protein content help you shape silky sheets of pasta, pillows of gnocchi, and other hand-formed Italian specialties without the heaviness of bread flours. Packaged in a convenient 2.2 lb (1 kg equivalent) bag, it’s sized for home cooks and small-batch enthusiasts experimenting with fresh pasta recipes.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this 00 flour affect the texture of homemade pasta?\u003c\/h3\u003e\n\u003cp\u003e00 flour is milled exceptionally fine, which produces smoother dough that rolls and stretches evenly. Because it’s less coarse than semolina, finished pasta has a refined, tender bite while still holding sauce well when combined correctly.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSuperfine grind yields silky pasta sheets and even hydration.\u003c\/li\u003e\n  \u003cli\u003eBalanced protein supports elasticity without toughness.\u003c\/li\u003e\n  \u003cli\u003eWorks well for both rolled and extruded fresh pasta shapes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use Antimo Caputo 00 for gnocchi and what results should I expect?\u003c\/h3\u003e\n\u003cp\u003eThis blend is formulated with gnocchi in mind: it helps produce light, pillowy dumplings that aren’t gummy or dense. When combined with cooked or riced potatoes and minimal handling, the flour binds the mixture without overwhelming it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eEnables delicate, tender gnocchi texture.\u003c\/li\u003e\n  \u003cli\u003eRequires less flour than all-purpose to avoid heaviness.\u003c\/li\u003e\n  \u003cli\u003eCompatible with both potato and semolina-based gnocchi methods.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are practical tips for using this flour in my pasta recipes?\u003c\/h3\u003e\n\u003cp\u003eStart with small amounts of liquid and adjust gradually — 00 flour absorbs water quickly and forms dough faster than coarser flours. Resting the dough after kneading helps gluten relax, making rolling easier and preventing spring-back when cutting shapes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eWeigh ingredients for consistent results; use about 100 g flour per egg as a starting point.\u003c\/li\u003e\n  \u003cli\u003eLet dough rest 20–30 minutes wrapped to improve pliability.\u003c\/li\u003e\n  \u003cli\u003eUse semolina dusting for drying and shaping to prevent sticking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I store Antimo Caputo 00 flour to keep it fresh?\u003c\/h3\u003e\n\u003cp\u003eKeep the bag sealed in a cool, dry place away from direct sunlight; for longer storage, transfer to an airtight container and refrigerate or freeze. Proper storage preserves aroma and keeps the flour free from moisture and pests.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eShort-term: airtight jar in pantry, away from heat.\u003c\/li\u003e\n  \u003cli\u003eLong-term: refrigerated or frozen in a sealed bag or container.\u003c\/li\u003e\n  \u003cli\u003eBring chilled flour to room temperature before mixing for even hydration.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Home cooks, hobbyist pasta makers, and small professional kitchens looking for authentic Italian 00 flour will appreciate Antimo Caputo’s blend. It’s ideal for those who want a reliable, finely milled flour to produce silky fresh pasta, light gnocchi, and other crafted Italian doughs without learning new techniques. If you value consistent texture, easy handling, and an ingredient trusted by chefs, this 2.2 lb bag is a practical size to experiment with multiple recipes before committing to larger quantities.\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Antimo Caputo 00 flour suitable for all pasta types?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes — it works well for fresh rolled and shaped pastas and many gnocchi styles, though dried pasta may prefer higher-protein flours.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How much flour should I use per egg for pasta dough?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: A common starting point is about 100 g of 00 flour per large egg, then adjust based on humidity and desired dough firmness.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46007779819603,"sku":"B07Y1Y3VLL","price":62.33,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-front-packaging_d6aabe2e-a597-4ff2-bdee-6f301770402f.jpg?v=1787270308"},{"product_id":"antimo-caputo-active-dry-yeast-500g-1-1-lb-vacuum-pack-reliable-rise-for-pizza-bread","title":"Antimo Caputo Active Dry Yeast 500g (1.1 lb) Vacuum Pack — Reliable Rise for Pizza \u0026 Bread","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Lievito Active Dry Yeast is a professional-grade Italian active dry yeast in a 500g vacuum-sealed pack designed to deliver dependable rise and authentic texture for pizza, bread, and pastries.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMade by the historic Neapolitan miller Antimo Caputo, this active dry yeast is formulated for consistent fermentation whether you're making quick breads or long cold-risen doughs. The vacuum packaging preserves potency until you open it, and the neutral flavor profile pairs especially well with Caputo 00 flour for classic Italian results.\u003c\/p\u003e\n\n\u003ch3\u003eHow does this yeast perform with Neapolitan pizza and 00 flour?\u003c\/h3\u003e\n\u003cp\u003eThis yeast produces a steady, predictable rise that helps create the airy yet chewy crumb prized in Neapolitan-style pizza. It works well with high-protein 00 flour, encouraging proper oven spring and the characteristic blistered crust when baked at high temperatures.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eConsistent leavening for high-temperature bakes\u003c\/li\u003e\n  \u003cli\u003eCompatible with long cold ferment or short proofing schedules\u003c\/li\u003e\n  \u003cli\u003eNeutral taste that highlights the flour and toppings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the best ways to use and store the 500g vacuum pack?\u003c\/h3\u003e\n\u003cp\u003eYou can mix the active dry yeast directly into flour for many recipes or rehydrate it briefly in warm water to ensure activation. After opening, transfer unused yeast to an airtight container and refrigerate to extend freshness.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eMix straight into dry ingredients or proof in warm water\u003c\/li\u003e\n  \u003cli\u003eStore unopened in a cool, dry place; refrigerate once opened\u003c\/li\u003e\n  \u003cli\u003eVacuum seal helps maintain potency until first use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan this yeast handle different dough types and fermentation schedules?\u003c\/h3\u003e\n\u003cp\u003eYes—Antimo Caputo active dry yeast is versatile across doughs from chewy pizza bases to enriched sweet doughs. It performs in both short, rapid rises and longer, slow fermentations, offering bakers flexibility in timing and texture outcomes.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eSuitable for pizza, rustic loaves, focaccia, and enriched pastries\u003c\/li\u003e\n  \u003cli\u003eReliable for both quick proofs and extended refrigeration\u003c\/li\u003e\n  \u003cli\u003eDelivers even gas production for stable dough handling\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat practical advantages does the vacuum packaging provide?\u003c\/h3\u003e\n\u003cp\u003eThe vacuum-sealed 500g bag minimizes air exposure to preserve the yeast's activity until you're ready to bake. That helps reduce waste and keeps a larger quantity on hand for frequent bakers or small professional kitchens.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExtended shelf life prior to opening\u003c\/li\u003e\n  \u003cli\u003eLarger pack size reduces the need for frequent purchases\u003c\/li\u003e\n  \u003cli\u003eEasy to portion for home or professional use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Home bakers who want authentic Italian results, pizzerias seeking a reliable supply of active dry yeast, and pastry professionals who appreciate a neutral-flavored, consistent leavening agent will all benefit. If you work frequently with Caputo 00 flour or aim for traditional Neapolitan textures, this 500g vacuum-packed yeast gives you the control and shelf stability needed for repeatable bakes.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eYeast\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Do I need to proof this active dry yeast before mixing?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: You can mix it directly into dry ingredients or briefly rehydrate in warm water; either method works depending on your recipe.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store this yeast after opening?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Transfer to an airtight container and refrigerate to keep the remaining yeast active and fresh.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46008172773459,"sku":"B0G3NZHW1D","price":58.8,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-pack-front.jpg?v=1787281978"},{"product_id":"antimo-caputo-tipo-1-soft-wheat-flour-11-lb-lightly-sifted-with-germ-bran-for-rustic-breads-pizza","title":"Antimo Caputo Tipo 1 Soft Wheat Flour 11 lb — Lightly Sifted with Germ \u0026 Bran for Rustic Breads \u0026 Pizza","description":"\u003cp\u003e\u003cstrong\u003eAntimo Caputo Tipo 1 is a lightly sifted soft wheat flour that keeps part of the wheat germ and bran for richer flavor and color, ideal for rustic breads and flavorful pizza dough.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis Italian Tipo 1 flour from Antimo Caputo blends traditional stone‑ground character with modern milling to deliver a soft wheat flour that retains more of the kernel than highly refined types. The result is a light brown flour with a pronounced wheat aroma, a fuller taste profile, and added texture thanks to residual bran and germ. Packaged in an 11‑pound bag, it offers both a practical quantity for frequent bakers and consistent performance for artisan recipes.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes Tipo 1 different from Type 00 or Type 0 flours?\u003c\/h3\u003e\n\u003cp\u003eTipo 1 is sifted less than Type 00 and Type 0, intentionally keeping a portion of bran and germ in the final flour. That partial retention changes color, boosts flavor complexity, and adds a slight texture that suits rustic baking.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLight brown hue from retained bran and germ\u003c\/li\u003e\n  \u003cli\u003eMore pronounced wheat aroma and flavor than refined flours\u003c\/li\u003e\n  \u003cli\u003eSubtle texture that enhances country loaves and artisanal crusts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow does Antimo Caputo Tipo 1 perform in pizza and bread recipes?\u003c\/h3\u003e\n\u003cp\u003eTipo 1 produces doughs with a flavorful crumb and a satisfying crust when handled properly. It hydrates well, so adjust water slightly compared with highly refined flours; long fermentation or cold proofing highlights its flavor and aroma.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eExcellent for rustic, open‑crumb loaves and hearth‑style breads\u003c\/li\u003e\n  \u003cli\u003eMakes pizza dough with a fuller wheat taste and golden crust\u003c\/li\u003e\n  \u003cli\u003eResponds well to slow fermentation and autolyse steps\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDo I need to change measurements or techniques when baking with Tipo 1?\u003c\/h3\u003e\n\u003cp\u003eMinor adjustments improve results: expect slightly higher water absorption and a need for gentle handling to preserve the delicate crumb structure. Because of the bran content, kneading time and hydration are the two most important variables to monitor.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIncrease hydration gradually—start with small increments\u003c\/li\u003e\n  \u003cli\u003eShorten intensive mixing if you want a softer crumb\u003c\/li\u003e\n  \u003cli\u003eUse longer fermentation to develop flavor and structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhat are the storage and shelf considerations for an 11 lb bag?\u003c\/h3\u003e\n\u003cp\u003eBecause Tipo 1 retains germ and bran, it contains more natural oils that can turn if stored improperly. Keep the sealed bag in a cool, dry place; for longer storage, portion into airtight containers and refrigerate or freeze to preserve freshness.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eStore in airtight containers away from heat and light\u003c\/li\u003e\n  \u003cli\u003eRefrigerate or freeze bulk portions to extend shelf life\u003c\/li\u003e\n  \u003cli\u003eBring chilled flour to room temperature before mixing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho is this for? Antimo Caputo Tipo 1 is aimed at home bakers and professional kitchens seeking an Italian‑style soft wheat flour with more character than refined white types. Choose this 11 lb bag if you bake rustic breads, artisanal pizzas, or want a flour that brings fuller wheat flavor and a slightly textured crumb to your recipes without moving to whole‑grain formulas.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eWHEAT\u003c\/p\u003e\n\u003csection class=\"product-faq-snippet\"\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Is Tipo 1 flour suitable for pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. Tipo 1 yields flavorful pizza dough with a golden crust; slightly higher hydration and longer fermentation improve results.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should I store the 11 lb bag?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Keep sealed in a cool, dry place; portion into airtight containers and refrigerate or freeze for extended freshness.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46008657150035,"sku":"B07JL74YNJ","price":138.36,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-tipo-1-front-packaging.jpg?v=1787288143"}],"url":"https:\/\/spicestosnacks.ca\/collections\/brand-antimo-caputo.oembed","provider":"Spices To Snacks","version":"1.0","type":"link"}