Antimo Caputo Pizzeria Flour Blue, 11 Pound (5Kg) Bag - Italian 00 Flour for Neapolitan Pizza Dough Review (2026)

Who this flour is really for

Pizzeria Flour Blue is aimed at home bakers chasing an authentic Neapolitan crust, the kind with a soft, chewy base and a puffed, slightly charred cornicione, rather than a crisp cracker style crust. It suits anyone who ferments dough over 24 to 72 hours, since 00 flour of this type is built to hold up through long, slow fermentation without breaking down, and it fits bakers using a pizza oven, a very hot conventional oven with a steel or stone, or an outdoor pizza oven capable of high temperatures. An 11 pound bag makes the most sense for a household baking pizza regularly enough to use it before it goes stale, since buying in bulk lowers the cost per pizza compared with smaller bags. Casual bakers who make pizza only a few times a year may prefer a smaller bag instead.

What makes this an Italian 00 flour

This is an Italian 00 flour milled from a blend of soft and hard wheat varieties, a combination chosen to balance dough elasticity with the hydration needed for a Neapolitan style crust. The 00 designation refers to how finely the flour is milled, and this fine grind is part of what gives Neapolitan dough its soft, tender bite rather than the denser chew of a coarser bread flour. Caputo is one of the most widely used flours among professional pizza makers in Naples, which speaks to how the flour performs under the very hot, fast baking conditions typical of a wood fired Neapolitan oven. Buyers should note that flour built for these high heat, fast bakes will brown less dramatically in a standard home oven that tops out well below pizzeria temperatures.

Living with an 11 pound bag

An 11 pound bag is a serious commitment of pantry space, and it needs an airtight container or a resealed heavy duty bag to stay fresh once opened, since flour exposed to air and humidity over weeks will lose some of its baking performance. Regular pizza bakers will appreciate not running out mid dough cycle the way a small bag can force, and the lower cost per pound compared with 2.2 pound bags rewards frequent use. Because this flour is designed around long fermentation, owners get the most out of it by planning dough a day or more ahead rather than mixing and baking same day, which is a shift in routine for bakers used to quick same day dough.

How it compares with other 00 flours

Against King Arthur's 00 Pizza Flour, a domestically milled option built from a blend of hard and soft American grown wheat, this Caputo bag leans on its Naples heritage and use among professional pizzaiolos, while King Arthur offers a more accessible Non-GMO Project Verified option in a smaller 3 pound bag for bakers who are not ready to commit to bulk. Against Polselli's Classica Tipo 00, another Neapolitan style Italian flour sold in a similar 11 pound size, the choice mostly comes down to personal taste and availability, since both are built for the same long fermentation, high heat style of baking. Bakers using a standard home oven rather than a dedicated pizza oven should weigh whether any true 00 flour will fully show its advantages at lower baking temperatures.

Verdict and who should choose another flour

For a home baker serious about Neapolitan style pizza who ferments dough over a day or more and bakes at high heat, this Caputo Pizzeria Flour Blue earns our score of 9.1 out of 10 as a genuine pizzeria grade flour in a practical bulk size. It is not the ideal choice for someone who bakes pizza same day without long fermentation, or who only has a standard home oven without a steel or stone to push temperatures higher, since the flour's advantages show most clearly under hotter, faster bakes. Bakers in that position may get more visible results from a flour built specifically for home oven temperatures, or by pairing this flour with a steel to raise their bake heat first.

Frequently asked questions