Antimo Caputo Nuvola Super 0 Pizza Flour 5 Lb Repack - Italian Zero 0 Flour for Authentic Pizza Dough

I tested many flour..this one is the best for Italian Margherita pizza..dough overnight 10h 700f 3 minutes..soft and chewy .the best and most expensive..if you have guests use this and you will not disappoint

We keep ordering again and again! This is our favorite flour for pizza dough from scratch. Its so easy to work with and we go through it pretty quickly because of how awesome it is.

Best for homemade pizza….

I buy in 5lb bags and freeze until I use it. This is only for a long fermentation pizza, and I only use it when pizza needs to be eaten in no less than 72 hours. The pizza dough comes out amazing in a pizza oven, at 800 degrees, close to what you might eat in Naples. The dough comes out so easy to work with, holds toppings and makes a delicate tasting crust; one can see the structure in the dough with this flour. Worth it for the family and special guests.

The absolute best flour for traditional Neapolitan pizza. I used this Caputo Flour at my restaurant when I had it and people loved the pizza. It doesn’t make you feel heavy.