I am confused as alot of people love this stuff and a lot of people hate it. I received mine a bit ago, but didn't open the Amazon box. It is in a plastic bag but seemed really light. I had 3.6 lbs in mine and the floor is not like the 00 flour I usually get. I have bought it in bags at Lunardi's Markets and loose at Whole Foods. Whatever this is is different. I would guess someone is purchasing Great Value all purpose for a couple of bucks per bag and getting as much as they can in a small plastic bag and sending that out for 15 dollars. Live an learn. For the record I built a wood fired domed pizza oven from scratch and make dough for about 75 pizzas at a time. I use a mix of 00 and semolina flour and have quite a bit of experience. Try a different product as this is different. Caputo itself is really cool, but this doesn't seem to be Caputo.

I bought this flour out of desperation when I was set on trying to make a perfect pizza dough, since I like eating pizza but all the local pizza joints in my area are just terrible. The flour came wrapped in 2 or 3 plastic bags, which is fine since it was labeled as a repack (they probably get this stuff in 50 pound bags). I decided to make a couple pizzas today and it worked out great! It give a crunchier crust over regular all purpose flour and cooks nicely in my oven at 425 for 15 minutes. BTW I also use the pizza pans that have holes in them. They seem to be the ticket for a nice crispy crusty.

The flour makes MUCH more difference in pizza making than I first thought. I had always used bread flour and my pizzas lacked the amazing texture of a good Neapolitan pizza. The '00' dough was soft, luxurious and almost too easy to stretch. I did a 2 day cold ferment and about 2 hours to come to room temperature before I stretched the dough out to cook. I use the cast iron skillet method because I don't have an oven that gets quite hot enough to properly heat a pizza stone/steel. What I do is get a cast iron skillet as hot as a stove will possibly get it and build the pizza with the fire still on the skillet. I leave it to cook the bottom for about 3 minutes and then I transfer to my oven under the broiler on HIGH for about another 3 minutes. The results with the '00' pizza flour were as good as I will get without a wood fire pizza oven.

I was shorted almost a pound. Very unhappy.

Would have loved to have tried this but when we received it there was a hole in the box and it was full of tiny black bugs. Instead of me paying to have it shipped back just threw it away...Check your packages before you use it.