Antimo Caputo Pizzeria 00 Pizza Flour (Blue) 2 × 2.2 lb — Long Ferment, High-Heat Neapolitan

Antimo Caputo Pizzeria 00 Flour (Blue) is a finely milled Italian pizza flour formulated for long fermentation and high-heat Neapolitan-style baking, sold here as two 2.2 lb bags (4.4 lbs total).

Harvested and milled in Naples, this 00-grade flour is formulated to give dough elasticity and controlled extensibility so it can withstand long rising times and the burst of high oven temperatures used in authentic pizzerias. The Blue bag (Pizzeria) is blended to create a softer crust with a resilient cornicione—ideal for wood-fired, gas, or professional electric ovens reaching high temperatures over 700°F. This pack of two smaller bags suits home cooks who want authentic flour without committing to larger professional sizes.

What makes the Pizzeria 00 (Blue) different from other Caputo flours?

Caputo Pizzeria 00 is calibrated for professional, high-temperature pizza making. Compared with Caputo Red (designed for lower-temperature home ovens), the Blue formula balances lower protein with added strength from Farina Manitoba to deliver an airy, blistered crust while still being workable after long fermentation.

• 00-grade, finely milled for smooth dough texture
• Blended with Farina Manitoba for improved dough resilience
• Optimized for long fermentation and very high baking temperatures
• Produces a soft interior and blistered cornicione

How should I use this flour for best results at home?

Although formulated for high-heat ovens, home cooks can adapt recipes for excellent results. Use longer, cooler fermentation (refrigerated for 24–72 hours) to develop flavor and structure, then bake on a preheated pizza stone or steel at the highest temperature your oven allows.

• Cold ferment dough 24–72 hours for flavor and strength
• Use a preheated pizza stone or steel to mimic oven floor heat
• Stretch gently to preserve air pockets in the cornicione
• If oven is under 500°F, consider Caputo Red for best rise

Which ovens and baking styles work best with this flour?

Pizzeria 00 flour excels in wood-fired and commercial pizza ovens that reach temperatures above 700°F, where it creates rapid oven spring and characteristic leopard spotting. It also performs well in high-temperature gas or electric ovens; for lower-temperature domestic baking, expect longer bake times and a slightly different crust texture.

• Ideal: wood-fired ovens, commercial high-heat ovens
• Good: high-temperature home gas or electric ovens
• Adapt: for ovens under 500°F use longer bakes or Caputo Red
• Result: soft interior, blistered exterior, strong cornicione

How much dough will this two-pack make and how to store it?

Two 2.2 lb bags (4.4 lbs total) will yield roughly 12–16 individual 10–12" pizzas depending on hydration and professional formulas used. Store unopened bags in a cool, dry place; once opened, reseal tightly or transfer to an airtight container to preserve freshness and prevent moisture or pests.

• Approximate yield: 12–16 pizzas (10–12")
• Storage: cool, dry, airtight after opening
• Refrigerate or freeze for longer storage if needed
• Use within weeks for best fermentation consistency

Who is this for: Antimo Caputo Pizzeria 00 Flour (Blue) is aimed at home cooks, serious pizza hobbyists, and small professional kitchens seeking an authentic Neapolitan-style flour that handles long fermentation and very hot baking environments. Choose this two-pack if you want genuine Italian 00 milling in manageable bag sizes for testing recipes, building dough skills, or producing classic blistered crusts without buying full-scale professional sacks.

Ingredients

Caputo Pizzeria Flour,Lukewarm Water,Active Dry Yeast,Salt,Granulated Sugar