Mulino Caputo Manitoba Oro Tipo 0 Flour - 5-Kg Bag (11 Lbs)

Amazing flour for making ciabatta. Both my gluten intolerant friends loved my bread and felt good afterwards. Tastes so much better than store bought bread flour.

Best flour I’ve ever used for pizza. I cold-ferment the dough for 2-3 days, it ends up really easy to work with and stretch, tastes great and has nice texture.

This flour is so much better than stuff made here in the US. It tastes better, is easier to work with and doesn't cause my son any issues when he eats it. I like how large it is so I know I'll have flour for a while. It makes great dough: pizza, bread, pie crust and noodles. I know I must be a heathen to use it for all of that, LOL, but it works well so I don't worry about it.

Mulino Caputo Manitoba Oro Tipo 0 Flour has quickly become my go-to for making pizza at home. The high protein content and fine texture make it ideal for creating a perfect, stretchy dough with great elasticity.Every time I use this flour, my pizza crusts turn out incredibly light and airy, with just the right amount of chewiness. The flavor is also exceptional, adding a rich, authentic taste to my homemade pizzas.While it’s a bit more expensive than some other flours, the quality and results are worth it. If you’re serious about making pizza at home, I highly recommend giving Mulino Caputo Manitoba Oro Tipo 0 Flour a try. Your pizza nights will never be the same!

Great for making sourdough focaccia

Making pizza at home, this and 00 is what I use.

High quality. Highly recommend it.

Amazing flour! We won’t make our bread with any other flour after using this. So soft, and my daughter can tolerate bread made with this flour.