Antimo Caputo Pizzeria 00 Flour Blue 11 lb (5 kg) — Long-Ferment, High-Heat Neapolitan Pizza Flour

Antimo Caputo Pizzeria Flour Blue is a premium Italian 00 wheat flour formulated for long fermentation and high-heat ovens to produce the elastic, chewy and blistered Neapolitan-style pizza crust.

Hailing from Naples, Antimo Caputo’s Pizzeria Flour Blue (5 kg / 11 lb) is blended to give dough the right balance of strength and softness for professional and ambitious home pizzaioli. It combines fine-milled 00 texture with a gluten profile tuned for long rises and high-temperature baking, creating pronounced cornicione (bubbled crust) and a tender crumb when cooked over 700°F in wood-fired, gas, or electric pizza ovens.

What makes this flour different from regular all-purpose flour?

Antimo Caputo Pizzeria Flour Blue is milled finer and has a lower protein range than strong bread flours, but it’s balanced with Farina Manitoba to supply the necessary dough resilience. That mix delivers extensibility for shaping and enough strength to hold gas during long fermentation.

• 00 milling gives an ultra-fine texture that produces a delicate crumb.
• Protein and gluten balance tailored for long-rise, high-heat baking.
• Blended with Manitoba for dough resistance and bubble formation.
• Made in Naples—formulation used by traditional pizzaioli.

How will it perform in a high-temperature wood-fired or professional oven?

This flour is formulated to mature during extended fermentations and to respond explosively to intense, rapid oven heat, creating charred spots and puffed cornicione while maintaining a soft inner texture. It tolerates quick oven spring and holds structure without tearing.

• Promotes vigorous oven spring for airy, blistered crust edges.
• Soft interior combined with a lightly crisp exterior after baking.
• Resistant gluten network reduces slack dough during loading.
• Recommended for temperatures above 700°F for best results.

Can I use this flour for home ovens and different pizza styles?

Yes, but with a note: Pizzeria Flour Blue excels in high-heat environments and long fermentation; for home ovens that usually run under 500°F, Antimo Caputo recommends their Red (chef’s) flour for easier results. Still, you can use Blue in a home oven by adjusting hydration, fermentation time, and baking technique to mimic higher heat outcomes.

• In home ovens, extend fermentation and increase hydration moderately.
• Use baking steel or stone and preheat thoroughly to maximize oven spring.
• For low-temp baking, consider mixing with Caputo Red for better handling.
• Works well for Neapolitan, stretched-crust pizzas, and long-ferment dough.

How should I work with the dough to get the best texture and bubbles?

Handle dough gently to preserve trapped gas from long fermentation, and allow adequate proofing so the flour’s gluten matrix can develop. Use a moderate hydration level tailored to your skill and oven; higher hydration encourages larger bubbles but needs delicate shaping.

• Cold bulk fermentation (12–48 hours) enhances flavor and extensibility.
• Fold rather than aggressively knead to retain gas and structure.
• Adjust hydration gradually; aim for workable but slightly sticky dough.
• Stretch by hand to preserve air pockets and avoid degassing the dough.

Who is this for? Antimo Caputo Pizzeria Flour Blue is aimed at professional pizzaioli, serious hobbyists, and anyone chasing authentic Neapolitan pizza characteristics—airy cornicione, tender crumb, and a blistered, slightly charred crust. If you bake in high-heat ovens or plan long, cold fermentations to develop flavor and structure, this flour is engineered to deliver consistent, restaurant-quality results.

Ingredients

wheat