Antimo Caputo Pizzeria Flour for Authentic Neapolitan Dough – 80 oz (5 lb) Repack

Elevate Your Neapolitan Pizza with Authentic Caputo Flour

Antimo Caputo Pizzeria Flour is a premium 100% wheat flour designed for long fermentation baking. Crafted by a family business rooted in Italy since 1924, this repackaged 80-ounce (5-pound) bag supports consistent dough performance and a true Neapolitan character in home kitchens.

Made in Naples, it features elastic, resistant gluten and a high-quality protein profile that helps dough rise steadily. The milling process yields a finely balanced texture that bakes into a soft, flavorful crust with a tender bottom and the characteristic bubbles of a well-made cornicione.

Key Benefits and Real-Life Uses

• Ideal for classic Neapolitan pizza baked in high-heat wood-fired, gas, or electric ovens above 700°F.
• Also well suited for gourmet breads, cakes, and pastas when you crave a familiar dough texture.

• For home ovens under 500°F, Caputo offers a Red Chef Flour designed for slower, more accessible bakes.
• The flour is milled slowly and finely to support authentic dough with a reliable rise and true flavor.

Texture and Structure You Can Expect

Expect a soft, flavorful crust with a tender bottom and an airy cornicione. This pizzeria flour is formulated with slightly less protein than some blends and is balanced with Farina Manitoba to provide dough strength without sacrificing extensibility.

What’s Included and How It Helps

• 80-ounce (5-pound) repack for steady kitchen use
• 100% wheat flour with Neapolitan baking credentials

Whether you’re chasing a home-perfect Neapolitan pie or experimenting with dough-based recipes, this flour aims to deliver consistency, aroma, and a satisfying bite that mirrors traditional pizzerias—without promising guaranteed results, since outcomes depend on technique and fermentation.