{"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","url":"https:\/\/spicestosnacks.ca\/products\/antimo-caputo-chefs-flour-00-2-x-2-2-lb-italian-double-zero-for-neapolitan-pizza-high-hydration-long-fermentation","provider":"Spices To Snacks","version":"1.0","type":"link"}