Antimo Caputo Chefs Flour 00 (2 x 2.2 lb) — Italian double-zero for Neapolitan pizza, high hydration & long fermentation

This 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.

How will this flour change my pizza dough?

Caputo 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.

• Elastic gluten for superior stretch and shaping
• Fine grind for smooth dough and quick hydration
• Supports long cold fermentations for deeper flavor
• Produces puffy cornicione with a soft interior

Can I use it for bread, pasta, and other bakes?

Yes — 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.

• Works well for hand-rolled or extruded pasta with a silky texture
• Produces softer breads; blend with higher-protein flour for chewier loaves
• Ideal for delicate pastries and certain cakes that need a fine crumb
• No additives: pure wheat for consistent baking behavior

How do I bake great results at home with this professional flour?

For 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.

• Try 65% hydration for beginner pizza dough; adjust as needed
• Cold ferment 24–72 hours for more flavor and structure
• Use a baking stone or steel and preheat at least 45 minutes
• For bread, mix with stronger flours for open crumb or use stretch-and-fold method

What should I know about storage and handling?

Store 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.

• Airtight container prevents moisture and odors
• Label with date; use within a few months for best performance
• Bring chilled flour to room temperature before mixing dough
• Shake or sift if slightly compacted for even measurement

Who 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.