Antimo Caputo Neapolitan Flour Set — '00' Superfine + Semola Durum Blend for Pizza & Pasta

Molino 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.

From 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.

What makes the '00' flour different from other wheat flours?

The '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.

• Very fine grind for tender texture and smooth dough handling
• Moderate protein suitable for high-hydration doughs and quick fermentations
• Light, pale color that produces a soft crumb and subtle chew
• Ideal for hand-stretching and blistered pizza crusts

How does semola (durum) flour improve pasta and bread?

Semola 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.

• Coarser texture for rustic appearance and al dente pasta
• Higher protein from durum for structural integrity
• Golden hue and nutty flavor that deepen crust and pasta taste
• Works well blended with softer flours to balance elasticity and strength

Which recipes benefit most from using both flours together?

Combining '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.

• Neapolitan-style pizza with blistered edges and a soft core
• Hand-rolled orecchiette, trofie, or pici that hold sauce well
• Rustic loaves or focaccia with a crunchy, golden crust
• Mixed-flour recipes where texture contrast is desired

How should I store these flours to keep them fresh?

Keep 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.

• Airtight container or sealed bag to protect from moisture and odors
• Cool, dark cupboard for short-term storage (weeks to months)
• Refrigeration or freezing for multi-month preservation
• Allow flour to warm before measuring to ensure accurate hydration

Who 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.