---
product_id: 1465256
title: "Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta"
brand: "antimo caputo"
price: "35309 kr"
currency: ISK
in_stock: true
reviews_count: 8
category: "Antimo Caputo"
url: https://www.desertcart.is/products/1465256-antimo-caputo-chefs-flour-2-2-lb-case-of-10
store_origin: IS
region: Iceland
---

# 00 finely milled for perfect pizza crust 10-pack, 22 lbs total for professional use Authentic Italian origin Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta

**Brand:** antimo caputo
**Price:** 35309 kr
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza game with Italy’s finest flour—don’t just bake, create a masterpiece!

## Quick Answers

- **What is this?** Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta by antimo caputo
- **How much does it cost?** 35309 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/1465256-antimo-caputo-chefs-flour-2-2-lb-case-of-10)

## Best For

- antimo caputo enthusiasts

## Why This Product

- Trusted antimo caputo brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Bulk Value Pack:** 10 x 2.2 lb bags—perfect for home chefs and pros alike
- • **Elastic Gluten Power:** Soft wheat with springy gluten for chewy, tender dough every time
- • **Neapolitan Gold Standard:** Since 1924, crafted for authentic Italian pizza perfection
- • **Versatile Culinary Essential:** Ideal for pizza, bread, pasta & gourmet baking up to 500°F
- • **Naturally Pure & Additive-Free:** Slow-milled, no additives, ensuring clean, premium dough

## Overview

Antimo Caputo Chef's Flour is a premium Italian 00 soft wheat flour, delivered in a convenient 10-pack totaling 22 lbs. Renowned for its finely milled texture and elastic gluten, it’s designed to produce authentic Neapolitan-style pizza crusts with a tender, airy crumb. Perfect for home bakers and professionals, this additive-free flour excels in pizza, bread, and pasta recipes, supporting oven temperatures up to 500°F. A true staple for anyone serious about artisanal baking.

## Description

desertcart.com : Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta : Wheat Flours And Meals : Grocery & Gourmet Food

Review: The Secret Ingredient of Pizza Maestros - Step into the world of authentic Italian pizza making with Antimo Caputo Pizzeria Flour Blue, a 176-ounce bag of pure, milled magic. This isn't just flour; it's the golden key to unlocking the true potential of homemade pizza. It's the kind of stuff that turns your kitchen into a Naples pizzeria, minus the Vespa parked outside. With its finely milled texture, this flour is like the silk of the baking world. It's so finely ground that you might mistake it for powdered clouds from an Italian sky. This is the flour that dreams are made of, creating a dough that's as elastic as a gymnast yet as tender as a first kiss. It's the foundation of a pizza crust that crisps to perfection, offering that satisfying chew and airy lightness that's the hallmark of a true Neapolitan pizza. But what really sets Antimo Caputo Flour apart is its pedigree. Crafted in Italy with a blend of the finest wheat, it carries the essence of Italian baking tradition in every grain. It's like having a nonna (grandmother) in your pantry, imparting generations of baking wisdom into your pizza dough. This flour is not just for professionals; it's a testament to Caputo's commitment to quality, making the art of perfect pizza dough accessible to home bakers. Whether you're a seasoned pizzaiolo or a weekend baking warrior, this flour elevates your pizza game, turning every pie into a masterpiece. TL;DR: Antimo Caputo Pizzeria Flour Blue is a game-changer for homemade pizza enthusiasts. Its fine texture and authentic Italian quality transform your dough into a culinary canvas, perfect for crafting pizzas that would make Naples proud. It's not just flour; it's a ticket to pizza perfection, one bag at a time.
Review: Excellent Pizza and Pasta - So I didn't really believe that this flour could be so different than a regular all purpose flour. It has a similar protein% (gluten%) I love my brand of all purpose flour, Hungarian high altitude all purpose four, but it does not make a fantastic and chewy pizza crust like Caputo 00. This is because of the type of wheat used to create the 00 flour. In the United States, most flour is made with hard winter wheat, which is a great hardy variety but its gluten is less elastic. Caputo 00 is made from soft wheat, or some call it spring wheat. This wheat hasa similar gluten level, but its gluten is more springy. This makes pizza crust chewy and tender, and noodles that are stretchy with a bite. Pros Makes superior pasta and pizza Make artesinal breads like ciabatta and baguettes Cons More expensive than a good quality all purpose flour Its not locally sourced It does not come in an organic option My favorite pizza dough recipe INGREDIENTS 500 g Antimo Caputo Chef's 00 flour 280 g water (cool not cold) 2 tbspoons plain yogurt or cultured sour cream 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) PREPARATION This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone. If you don't have a stone, invert a cast iron pan and preheat it with the oven.

## Features

- PROFESSIONAL CASE PACK - You will receive 10 packs of Caputo Chef's Flour 2.2 LB each for a total of 22 LB. This 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924
- HIGH QUALITY MADE IN ITALY: Great value! This 10 pack is an excellent value. Store in the refrigerator for longer use. This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with NO additives.
- DIVERSE INGREDIENT: Our Chef's Flour is great for home ovens and temperatures up to 500 Degrees Farenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help bake authentic pizza, gourmet breads, cakes, and pastas!
- PERFECT TEXTURE: Our wheat flour bakes a soft, flavorful crust for an authentic neapolitan pizza with a soft, tender bottom and bubbles in its cornicione

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0045RE69A |
| Allergen Information | Non-GMO, Wheat |
| Best Sellers Rank | #12,878 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #62 in Wheat Flours & Meals |
| Brand | Antimo Caputo |
| Brand Name | Antimo Caputo |
| Cuisine | Italian |
| Customer Reviews | 4.8 out of 5 stars 4,670 Reviews |
| Flavor | euoco |
| Item Form | Raw |
| Item Package Weight | 10.6 Kilograms |
| Item Weight | 2.2 Pounds |
| Manufacturer | Orlando Foods |
| Number of Items | 10 |
| Number of Pieces | 10 |
| Package Weight | 10.6 Kilograms |
| Region of Origin | Italy |
| Size | 35.2 Ounce (Pack of 10) |
| UPC | 773821540290 |
| Unit Count | 352.0 Ounce |

## Product Details

- **Allergen Information:** Non-GMO, Wheat
- **Brand:** Antimo Caputo
- **Item Form:** Raw
- **Item Weight:** 2.2 Pounds
- **Package Weight:** 10.6 Kilograms

## Images

![Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta - Image 1](https://m.media-amazon.com/images/I/71RcRpaWq0L.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: I want to buy 10 kilos, what is the "best before date" on the packages that would be shipped to me?**
A: It's going to vary from seller to seller, but what we have in stock is currently about 7-8 months out. I highly recommend that people buy what they are going to use within a reasonable amount of time. For example a 4 month supply. Then when you come back for more, you'll get even fresher than the last time. If stored in a cool place like a fridge, in a sealed container, you should be able to use it past the "best by" date without much degradation in quality.  If you're going to buy a lot for a survival bunker, you'll want to make sure your rotating your own supplies. Would not leave it on a shelf in places with warmer, humid clients, like the deep south. Bugs WILL find it. If not, maybe alligators.If you're planning on putting this in a gold container and burying it with a Pharaoh for a few thousand years, you might need to take extra measures to preserve it for the journey to the afterlife, or it won't make a very good pizza crust, and the gods may be angry and exert their wrath upon us in the form of plagues of locusts, global warming, or Justin Beiber and the Kardashians.I hope this helps.

**Q: Can this flour be used for making other than pizzas?  Bread or scones for example; maybe adding it to a bread recipe along with the bread flour?**
A: Absolutely. I make French bread with this flour and it comes out absolutely perfect! I do not blend flours. I only use this.

My recipe is...

1 kilo/ 1 bag of flour
1 tsp of active dry yeast
1.5 tsp of salt. I use Himalayan pink salt
Water as needed. Roughly 600g.

Perfect bread every time. My kids love it!

**Q: is this flour bleached?**
A: There are several methods/chemicals for bleaching flour and all are banned in Europe but that is not true for the US. Antimo Caputo flour is milled in Europe so it is not bleached.

**Q: Does anyone know what the percentage of gluten is in this**
A: I found the following technical characteristics on a website for this flour:

Power (W) 300/320
Protein (%): 12-13
Falling Number(s) 340-360
Wet gluten (%) 34-36
Absorption P/L 0.50-0.60
Stability (min) 10-12

I tried to upload a picture of this, but the Amazon browser refuses to take the image. I have no idea why, but it is incredibly annoying. Anyway, I hope this is helpful for you.

## Customer Reviews

### ⭐⭐⭐⭐⭐ The Secret Ingredient of Pizza Maestros
*by D***Y on January 10, 2024*

Step into the world of authentic Italian pizza making with Antimo Caputo Pizzeria Flour Blue, a 176-ounce bag of pure, milled magic. This isn't just flour; it's the golden key to unlocking the true potential of homemade pizza. It's the kind of stuff that turns your kitchen into a Naples pizzeria, minus the Vespa parked outside. With its finely milled texture, this flour is like the silk of the baking world. It's so finely ground that you might mistake it for powdered clouds from an Italian sky. This is the flour that dreams are made of, creating a dough that's as elastic as a gymnast yet as tender as a first kiss. It's the foundation of a pizza crust that crisps to perfection, offering that satisfying chew and airy lightness that's the hallmark of a true Neapolitan pizza. But what really sets Antimo Caputo Flour apart is its pedigree. Crafted in Italy with a blend of the finest wheat, it carries the essence of Italian baking tradition in every grain. It's like having a nonna (grandmother) in your pantry, imparting generations of baking wisdom into your pizza dough. This flour is not just for professionals; it's a testament to Caputo's commitment to quality, making the art of perfect pizza dough accessible to home bakers. Whether you're a seasoned pizzaiolo or a weekend baking warrior, this flour elevates your pizza game, turning every pie into a masterpiece. TL;DR: Antimo Caputo Pizzeria Flour Blue is a game-changer for homemade pizza enthusiasts. Its fine texture and authentic Italian quality transform your dough into a culinary canvas, perfect for crafting pizzas that would make Naples proud. It's not just flour; it's a ticket to pizza perfection, one bag at a time.

### ⭐⭐⭐⭐⭐ Excellent Pizza and Pasta
*by B***R on August 25, 2016*

So I didn't really believe that this flour could be so different than a regular all purpose flour. It has a similar protein% (gluten%) I love my brand of all purpose flour, Hungarian high altitude all purpose four, but it does not make a fantastic and chewy pizza crust like Caputo 00. This is because of the type of wheat used to create the 00 flour. In the United States, most flour is made with hard winter wheat, which is a great hardy variety but its gluten is less elastic. Caputo 00 is made from soft wheat, or some call it spring wheat. This wheat hasa similar gluten level, but its gluten is more springy. This makes pizza crust chewy and tender, and noodles that are stretchy with a bite. Pros Makes superior pasta and pizza Make artesinal breads like ciabatta and baguettes Cons More expensive than a good quality all purpose flour Its not locally sourced It does not come in an organic option My favorite pizza dough recipe INGREDIENTS 500 g Antimo Caputo Chef's 00 flour 280 g water (cool not cold) 2 tbspoons plain yogurt or cultured sour cream 2 tsp salt 3/4 tsp instant yeast (aka Bread machine yeast) PREPARATION This recipe is by weight. For those who do not have a scale, sorry, I just can't get consistent results with measuring cups. Put Flour followed by salt and yeast in the mixing bowl of a stand mixer. Stir the ingredients to distribute yeast and salt in the flour. Add the Water. Mix on low for 12 minutes with a dough hook. If the dough does not come together completely in 2 minutes add more water a teaspoon at a time. Once mixed it will get a smooth texture but the dough will be too stressed to use the "window method" to check that the gluten has bonded. Once mixed let rise in a warm place for at least 2 hours. this not only lets the yeast develop it also allows the dough to develop some of it's flavor. At least an hour before you want to bake the pizzas the dough needs to be portioned, and shaped into balls or disks. Also this is a good time to turn your oven onto full blast. The gluten in this flour too strong stretch into a pizza after shaping and it needs to rest for at least an hour before shaping. Dividing the dough in half will give 2 12-13 inch pizzas. Dividing it into 3 will give 3 8-9 inch pizzas. Add your favorite ingredients and bake on a pizza screen or on a pizza stone as hot as your oven will go. Watch closely as they bake quick 5-8 min. Quick tip: If you are baking on a pizza stone shape your pizza on parchment paper and transfer directly onto the stone. If you don't have a stone, invert a cast iron pan and preheat it with the oven.

### ⭐⭐⭐⭐⭐ Premium flour that delivers perfect pizza and bread dough every time!
*by M***V on June 12, 2025*

This flour is truly top quality! I use it for making pizza and bread, and the texture and elasticity of the dough are just perfect every time. It’s easy to work with, gives a beautiful crust, and has become my go-to for all serious baking. Worth every penny!

## Frequently Bought Together

- Antimo Caputo Chef's Flour 2.2 LB (Case of 10) - 22 LB Total - Italian Double Zero 00 Flour - Soft Wheat for Pizza Dough, Bread, & Pasta
- Antimo Caputo Lievito Active Dry Yeast 3.5 Ounce Can - Made in Italy - Perfect with 00 Flour
- Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semola Flour - All Natural Dough for Fresh Pasta

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-03-08*