Antimo Caputo Gluten Free Pizza Flour 2.2 lb — Neapolitan‑style blend for tender, bubbly crusts

Antimo Caputo Gluten Free Pizza Flour 2.2lb is an all‑natural, artisanal flour and starch blend formulated to produce tender Neapolitan‑style pizza crusts, breads, and pasta without gluten.

Made in Italy by the Caputo family, this 2.2 lb package combines selected rice, potato, and complementary flours and starches to mimic the texture and oven performance of traditional wheat dough. It’s designed for bakers who want a softer crumb, a pliable dough, and a bubbly cornicione typical of Neapolitan pizza, while remaining free from gluten in the finished product when prepared correctly.

How does this blend create a Neapolitan‑style crust without gluten?

The formula balances rice and potato starches with functional flours and fibers to deliver elasticity and oven spring that resemble wheat dough. Natural thickeners and fibers help trap gas during fermentation, encouraging lift and surface blistering in high‑temperature bakes.

• Rice and potato starches for lightness and structure
• Added fibers and thickeners for improved dough hold and crumb
• Proprietary mix tuned for short and long fermentations
• Imported from Naples to reflect traditional baking expectations

What baking uses is this flour best suited for?

This multipurpose gluten free blend is geared toward pizza dough but also works well for quick breads, flatbreads, and pasta when formulas are adjusted. It performs best in high‑heat oven environments and benefits from proper hydration and rest times.

• Neapolitan and other hand‑stretched pizza crusts
• Soft sandwich or artisan‑style gluten free breads
• Home‑made pasta and focaccia variations
• Recipes that call for a textured, tender crumb and crisp bottom

How should I use and store this gluten free mix for best results?

Measure ingredients precisely, hydrate dough fully, and allow adequate resting or a controlled fermentation for improved flavor and structure. Bake in a very hot oven or on a preheated pizza stone to encourage the characteristic char and blistering of Neapolitan crusts.

• Follow hydration guidelines in your recipe; slightly higher water often helps
• Use a pizza stone or steel preheated to high temperature for better oven spring
• Store in a cool, dry place; reseal package to protect from moisture
• Adapt proof times—longer fermentation often improves taste and texture

What are the key ingredients and allergen notes?

The blend contains a mix of starches and flours, plus fibers and natural flavorings to reproduce a familiar dough experience. While formulated for gluten free baking, check the label for specific regional allergen statements and manufacturing details relevant to your market.

• Main components: gluten free wheat starch, rice and corn starches, buckwheat flour
• Includes vegetable fibers, dextrose, guar and natural flavorings
• Labeled for U.S. standards; ingredient lists and allergen info may differ internationally
• Not a substitute for checking cross‑contact or facility allergen declarations

Who is this for: Bakers seeking a premium, Italian‑made gluten free flour that aims to reproduce Neapolitan pizza characteristics and versatile enough for breads and pasta. Ideal for home cooks and professional kitchens that want an artisanal, ready‑to‑use mix imported from Naples and tuned for texture, oven performance, and flavor when used with proper technique.

Ingredients

Gluten free wheat starch (meets the FDA requirements for Gluten Free products),Dextrose,Maize starch,Buckwheat flour,Rice starch,Psyllium seed fibre,Guar,Flavoring.