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!

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.

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.

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

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🍕 Elevate your home baking with Italy’s finest 00 flour – taste the tradition, feel the difference!

PERFECT FOR HOME BAKING - Optimized for ovens reaching 500-600°F, delivering that soft, tender crust.
SLOW MILLED FOR QUALITY - Finely milled to maximize yield and flavor without additives.
SUPERIOR GLUTEN STRENGTH - High protein content ensures elastic dough for perfect rise and texture.
VERSATILE CULINARY ESSENTIAL - Ideal for pizza, bread, pasta, and gourmet baking with excellent water absorption.
AUTHENTIC ITALIAN CRAFTSMANSHIP - Since 1924, the gold standard for Neapolitan pizza flour.

Antimo Caputo Chef's Flour 2lb is a premium Italian 00 soft wheat flour with nearly 13% protein, designed for authentic Neapolitan pizza and versatile baking. Perfect for home ovens up to 600°F, it offers strong gluten development and superior water absorption, milled slowly for optimal texture and flavor, continuing a legacy since 1924.