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

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

Made in Naples and favored by master pizzaioli worldwide, this blend delivers the soft, airy cornicione and resilient dough needed for pizzas baked in very hot ovens. It combines a moderate protein content with Farina Manitoba for extra dough strength, producing stretchable gluten that holds gas during long rises and creates classic pizza bubbles when exposed to intense heat.

How does this flour perform in high-temperature ovens?

Pizzeria 00 Flour (Blue) is optimized for very hot baking environments like wood-fired, gas, or electric ovens reaching temperatures above 700°F. Its gluten structure and formulation allow rapid oven spring and crisp, tender crust without becoming tough.

• Formulated for high heat to create pronounced cornicione and leopard spotting.
• Elastic gluten retains gas for superior oven rise.
• Balanced protein content avoids overly chewy results at high temperatures.

Can I use this flour for long fermentation doughs?

Yes — this flour is designed for extended fermentation. The blend supports slow, cool rises to develop flavor while keeping dough workable and strong, making it ideal for multi-hour or overnight proves.

• Stays extensible during long bulk fermentation and cold retards.
• Creates complex flavor and better texture with longer proofing.
• Less protein than some industrial flours, but reinforced with Manitoba for strength.

Is this flour suitable for home ovens and other baked goods?

While the Pizzeria 00 (Blue) excels in very high-heat pizza ovens, it can be used in home ovens with some technique adjustments. For home baking under 500°F, Antimo Caputo recommends their Red chef's flour instead for best results, though Blue can still produce good pizzas if you manage hydration and bake times carefully.

• Best results above 700°F; modify hydration for lower home oven temperatures.
• Can be adapted for focaccia or breads with attention to proofing and handling.
• Two 2.2 lb bags (4.4 lbs total) offer enough volume for multiple bakes.

What distinguishes Antimo Caputo Pizzeria 00 from other 00 flours?

Caputo’s Pizzeria 00 Blue is tailored to professional pizzaioli needs: a softer protein profile with added Manitoba strength and a milling process that yields a fine texture. The result is an authentic Neapolitan crumb and crust behavior that home blenders and pro kitchens seek.

• Milled in Naples with a long-standing artisan tradition.
• Balanced for elasticity, resilience, and soft crumb formation.
• Trusted by chefs for consistent, high-heat performance.

Who is this for? Home cooks who own high-temperature pizza ovens, professional pizzaioli, and serious hobbyists pursuing authentic Neapolitan-style pizza will appreciate Caputo Pizzeria 00 Blue. Choose this pack of two 2.2 lb bags if you want a manageable quantity that still delivers professional dough behavior, especially when planning long ferments and rapid bakes at very high temperatures. If you primarily bake at temperatures below 500°F, consider Caputo’s Red chef's flour as an alternative formulated for lower-heat home ovens.

Ingredients

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