Antimo Caputo Pizzeria Flour 55 LB Blue Bulk Bag - Italian Double Zero 00 - All Natural Wheat for Authentic Pizza Dough, Bread, & Pasta

This flour makes the BEST sourdough! That is coming from someone with a gluten sensitivity who is usually very careful about the types of flour I use. I was genuinely impressed by both the quality and digestibility of this product. The flour feels fresh and high-quality, and it produces a beautiful texture and flavor in sourdough bread. I also appreciate how healthy and clean the ingredients feel compared to many other options on the market. It has been much easier on my digestion while still delivering excellent baking results. Another thing I love is the versatility — I have used it for sourdough, other baked goods, and even homemade pasta with great success. The packaging is durable and keeps the flour fresh, while still being lightweight and easy to handle. The size is also very convenient and provides a great amount of product for frequent baking. Overall, I highly recommend this flour to anyone looking for a high-quality and versatile baking staple.

I absolutely love this flour! This is my fourth time ordering the Antimo Caputo Pizzeria Flour 55 LB Blue Bag, and it’s perfect every single time. It actually arrived three days earlier than expected, which totally made my week! The bag was well-wrapped and in perfect shape, just like all my past orders. I use this flour for everything — homemade bread every weekend, fresh pasta, and pizza nights with the family. The quality is unbeatable; it gives everything that authentic texture and flavor you just can’t get with regular flour. One bag lasts our family of four about 3 months, which is awesome considering how much we bake. This flour is truly a staple in our home and worth every penny!

This is the best flour for high temps. I use this flour for pizza in a high temp pizza oven and for Italian focaccia, it never disappoints. The price is right for such a large bag of flour, I freeze it to maintain the freshness of the product.

I have been gluten intolerant since I was 19ish, I am now 42. I was gluten intolerant long before being gluten free was the cool thing to do so, for many of these years, there weren't gluten free options available in stores and there weren't an abundance of gluten free recipes to choose from. Fast forward years later and my daughter found these enzyme pills that help breakdown gluten and they work nicely -I can take the pill, eat gluten, be okay. Fast forward and year or so and an acquaintance of mine tells me that he has no gluten issues in Europe. What!?! I started doing research and found that the US is not as careful in the way the produce, harvest, whatever their wheat and flours. Fast forward some more and my husband decided we were going to purchase this flour, made in Italy. Made bread, ate a few bites, praying I wouldn't get sick. I didn't get sick. We have made bread a couple of times and scones once and I have eaten all of it without issue. This will be the only flour I purchase for the rest of my life. It is a nice soft, flour, clean taste, clear flour scent, packaged well, arrived undamaged, makes amazing breads.

I have made many loaves of sourdough bread with this. My family has been eating this for months and we are healthier than ever. My neighbors, parents and in-laws love this. I use it also for pancakes, cookies and all kinds of baked goods. I’ve made sourdough pretzels with it and sourdough pizza as well. My New York pizza snob husband didn’t think it was good for this purpose though. 6 year old daughter liked the pizza. I made pasta with it once, but I cut it too thick with the pizza cutter. I think for pasta, you need to use a real pasta shaper.