I looked this up and Italy bans the use of glyphosate in agriculture and by the end of 2020 the european union will have banned it throughout their membership countries. There are other countries in the world that do ban it but the US does not. Any product from Italy should be free of glyphosate chemical.

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Antimo Caputo Chef's Flour 2lb - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Antimo Caputo Chef's Flour 2lb - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

Q: ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

I used 00 flour in this recipe from NYT Cooking. I agree with others that one of the keys is a VERY hot oven. Maybe it's just not possible in the home. Build a pizza oven outside? Also, weigh your ingredients, as shown here: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Buon appetito!

Q: Does this work well for deep dish crust?

Have not used it for that. I have used it for other crusts, many breads and biscuits, brioche, etc. Haven't had a problem with anything yet. Gone through over 60 pounds in a few months.

Q: Is there an expiration date listed on the flour bags?

It is on top of the flap, date is in european format. Mine was 22/08/2015, not quite a year from purchase but I use this alot

Product ID: 384913512

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Details

Brand
Antico Molino
Item weight
2.2 Pounds
Allergen information
Wheat
Specialty
Additive Free
Diet type
Vegetarian

🌾100% soft wheat, additive-free

💪Nearly 13% protein, strong gluten

🔥Ideal for 500-600°C home ovens

Description

🍕 Elevate your pizza game with Italy’s finest flour – bake like a pro at home!

SUPERIOR GLUTEN STRENGTH - High protein content ensures elastic, easy-to-handle dough
AUTHENTIC ITALIAN HERITAGE - Since 1924, the gold standard for Neapolitan pizza flour
VERSATILE CULINARY ESSENTIAL - Ideal for pizza, bread, pasta, and gourmet baking creations
PERFECT FOR HOME OVEN ARTISANS - Optimized for 500-600°C baking, delivering soft, bubbly crusts
SLOW MILLED FOR OPTIMAL HYDRATION - Finely milled to maximize water absorption and dough yield

Antimo Caputo Chef's Flour is a premium Italian Tipo 00 soft wheat flour with nearly 13% protein, designed for authentic Neapolitan pizza and gourmet baking. Perfectly milled for optimal hydration, it excels in home ovens reaching 500-600°C, producing soft, tender crusts with signature bubbles. Additive-free and steeped in tradition since 1924, this flour brings professional quality and Italian heritage to your kitchen.

Specifications

Product Dimensions	7.62 x 7.62 x 15.24 cm; 997.9 g
Item model number	One Kilogram Tipo 00
Allergen Information	Wheat
Units	1040.99 millilitre
Brand	Antico Molino Napoli
Cuisine	Italian cuisine
Age Range Description	All ages
Special Feature	Additive Free
Manufacturer	Antico Molino Napoli

Have a Question? See What Others Asked

ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any…

Is this GMO free?

Does this work well for deep dish crust?

Is there an expiration date listed on the flour bags?

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