Antimo Caputo Chef's Flour 00 Italian Double-Zero 2.2 lb — Soft Wheat for Pizza, Pasta & Tender Artisan Bread, Extra-Fine Grind

Antimo 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.

Made 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.

What makes this 00 flour suited for pizza and high-heat ovens?

00 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.

• Double-zero (00) milling for a smooth, powdery texture.
• Elastic gluten for easy stretching and minimal tearing.
• Performs well under high temperatures for oven‑baked pizzas.

How does this flour perform for bread and artisan loaves?

Although 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.

• Creates softer crumbs compared with strong bread flours.
• Works best with longer fermentation or added gluten if more structure is needed.
• Ideal for enriched or tender-style artisan breads.

Can I use Antimo Caputo Chef's Flour for fresh pasta and filled pastas?

Yes—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.

• Fine milling produces smooth pasta sheets with minimal tearing.
• Soft starch contributes to tender cooked pasta texture.
• Good for hand-rolled and machine-rolled fresh pasta recipes.

How should I store and use this 2.2 lb bag for best results?

Keep 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.

• Store in an airtight container away from heat and humidity.
• Use a kitchen scale for accurate measurements by weight.
• Allow proper autolyse and fermentation for best texture and flavor.

Who 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.

Ingredients

RICE FLOUR