Antimo Caputo '00' + Semola Flour Pack — 4 Bags for Neapolitan Pizza, Pasta & Artisan Baking

Antimo Caputo's combined '00' and semola flour pack delivers professional-quality milling for pizza, pasta, and artisan baking in a convenient four-bag set.

This 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.

How will this flour pack change my pizza-making?

Using '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.

• Ultra-fine '00' supports delicate, airy crumb development.
• Semola enhances crust color and adds a light chewiness.
• Mixing both lets you control hydration and handling for different oven types.

Can I use these flours for fresh pasta and what differences will I notice?

Yes. '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.

• '00' yields smooth, easy-to-roll dough ideal for delicate cuts.
• Semola adds a toothsome texture and holds sauce well.
• Combine or alternate flours to match the dish and desired mouthfeel.

What are the best mixing and storage tips for these flours?

Keep '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.

• Store unopened bags in a cool, dry place away from sunlight.
• After opening, reseal or transfer to airtight containers to prevent moisture absorption.
• Adjust hydration slightly: semola absorbs more water than '00'.

Which recipes benefit most from this flour combination?

The 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.

• Neapolitan pizza and pizza al taglio variations.
• Tagliatelle, ravioli, and stuffed pasta preparations.
• Rustic loaves and semolina-crusted focaccias.

Who 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.