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Caputo 00 Pizzeria Flour (Blue) 9 Lb Repack - Free Shipping

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Product Description

Caputo 00 Pizzeria Flour, repackaged from large bag format. Antimo Caputo 00 pizzeria flour is used by some of the best pizza makers around the world, especially in most Pizza Napoletana restaurants. The Caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.O.P. Tomatoes. If you are looking for a tasty crisp crust, we recommend Caputo Tipo 00, a finely ground flour with 12.5% gluten

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Product Reviews

  1. All Flour should be this Good! 5 Star Review

    Posted by on 24th Mar 2016

    I purchased this flour specifically to make pizza dough. It is by far and away the best flour I've used! Will buy again and again and again.

  2. Pizzeria flour 5 Star Review

    Posted by on 27th Nov 2014

    I have tried for years to make a pizza dough at home that was compareable to a pizza house dough, and I finally found it with the Caputo 00 Pizzeria flour. I am very happy. I will continue to purchase it through this company.

  3. Best Pizza Flour Ever 5 Star Review

    Posted by on 15th Sep 2014

    After having made pizza at home for years I was never able to get the texture and taste I wanted using normal baking flour or even a "00" flour made in the U.S. Having done research, I found that many recommended Caputo Pizza Flous. And for good reason. For the first time I was able to make a pizza crust that was airy, tender and with great taste. I will definitely use it again. And ItalyDepot immediately processed my order and got the flour to me quickly without shipping cost.

  4. I can have flour again after five years! 5 Star Review

    Posted by on 19th May 2014

    Never been tested for celiac disease, but five years ago I had to give up flour of any kind. No grain would work for me at all. I read about the Caputo Pizzeria flour in Living Without magazine and decided to give it a try. It worked! The first thing I made was pizza crust. It was heavenly. Then I made a blueberry zucchini bread, and today I made just plain bread. It is so wonderful to have those things again.

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