Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Yes, we do. It is called for in most pizza dough and bread recipes and for making homemade pasta. Ours is from Antimo Caputo, from Naples, Italy and is in 2.2 pound (1 kilo) paper bags.

Caputo is probably the foremost flour mill in southern Italy and they have labeled their “00" flour as “Chef’s Flour,” a soft wheat flour, which produces a “strong elastic gluten for dough which requires a long fermentation.” This is the recommended flour for authentic bread, pizza dough, focaccia, and pasta making. You should not use it making American style cakes or pies, but for what it is very good at. Customers may say, “but flour is flour.” Yes, but all flours are not equal. Some do one thing, others do other things. This is your “go to” Italian flour.