{"product_id":"antimo-caputo-pizzeria-00-flour-blue-11-lb-5-kg-long-ferment-high-heat-neapolitan-pizza-flour","title":"Antimo Caputo Pizzeria 00 Flour Blue 11 lb (5 kg) — Long-Ferment, High-Heat Neapolitan Pizza Flour","description":"\u003cp\u003e\u003cstrong\u003eAntimo 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eHailing 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat makes this flour different from regular all-purpose flour?\u003c\/h3\u003e\n\u003cp\u003eAntimo 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e00 milling gives an ultra-fine texture that produces a delicate crumb.\u003c\/li\u003e\n  \u003cli\u003eProtein and gluten balance tailored for long-rise, high-heat baking.\u003c\/li\u003e\n  \u003cli\u003eBlended with Manitoba for dough resistance and bubble formation.\u003c\/li\u003e\n  \u003cli\u003eMade in Naples—formulation used by traditional pizzaioli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow will it perform in a high-temperature wood-fired or professional oven?\u003c\/h3\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003ePromotes vigorous oven spring for airy, blistered crust edges.\u003c\/li\u003e\n  \u003cli\u003eSoft interior combined with a lightly crisp exterior after baking.\u003c\/li\u003e\n  \u003cli\u003eResistant gluten network reduces slack dough during loading.\u003c\/li\u003e\n  \u003cli\u003eRecommended for temperatures above 700°F for best results.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCan I use this flour for home ovens and different pizza styles?\u003c\/h3\u003e\n\u003cp\u003eYes, 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIn home ovens, extend fermentation and increase hydration moderately.\u003c\/li\u003e\n  \u003cli\u003eUse baking steel or stone and preheat thoroughly to maximize oven spring.\u003c\/li\u003e\n  \u003cli\u003eFor low-temp baking, consider mixing with Caputo Red for better handling.\u003c\/li\u003e\n  \u003cli\u003eWorks well for Neapolitan, stretched-crust pizzas, and long-ferment dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow should I work with the dough to get the best texture and bubbles?\u003c\/h3\u003e\n\u003cp\u003eHandle 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eCold bulk fermentation (12–48 hours) enhances flavor and extensibility.\u003c\/li\u003e\n  \u003cli\u003eFold rather than aggressively knead to retain gas and structure.\u003c\/li\u003e\n  \u003cli\u003eAdjust hydration gradually; aim for workable but slightly sticky dough.\u003c\/li\u003e\n  \u003cli\u003eStretch by hand to preserve air pockets and avoid degassing the dough.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eWho 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.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ewheat\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 Antimo Caputo Pizzeria Flour Blue suitable for Neapolitan pizza?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Yes. It's formulated for Neapolitan-style pizza, delivering airy cornicione and a soft crumb when baked at high temperatures.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"faq-item\"\u003e\n\u003cp class=\"faq-q\"\u003eQ: Can I use this flour in a home oven under 500°F?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: You can, but results improve with adjustments: longer fermentation, higher hydration, or blending with Caputo Red for easier handling.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"Antimo Caputo","offers":[{"title":"Default Title","offer_id":46003059654739,"sku":"B088QJKNX1","price":131.29,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/9949\/2947\/files\/antimo-caputo-pizzeria-flour-blue-front-packaging.jpg?v=1787203364","url":"https:\/\/spicestosnacks.ca\/products\/antimo-caputo-pizzeria-00-flour-blue-11-lb-5-kg-long-ferment-high-heat-neapolitan-pizza-flour","provider":"Spices To Snacks","version":"1.0","type":"link"}