Casillo 00 Soft Wheat Pizza Flour, 1kg

Best pizza I ever make.

Decent flour for making pizza, but not as fluffy as it appears in videos

Do yourself a favour and don’t listen to people who don’t know the difference between Maida and 00 flour and tell you Maida does the same job as this flour. It doesn’t, and there’s a reason why world renowned pizzaiolos and chefs work with this flour- it produces pizzas that are incredibly soft, with great stretchability and no tearing, and an amazing flavour. We make Neapolitan pizzas twice a week using a 70% hydration dough in our Ooni Koda oven, and I cannot imagine going back to normal maida or APF. The pictures speak for themselves.

Soft flour Not suitable for high hydration Pizza. Suitable for 56% to 62% hydration only beyond that it becomes so sticky and very very difficult to handle. I made a pizza with 60% hydration and it was good but with 70% hydration pan pizza it was not up to the mark.

. After sufficient kneading, my 65% hydration dough was smooth. I could even throw and stretch without tearing the dough. My pizzas were great as soon as I figured out how to overcome the temperature limitation of a home oven

I am definitely ordering more. Home made fresh pizza is far better than eating it at any of the outlets. This pizza flour is of superior quality. I looked at few pizza making videos and after that it's very easy now. Everyone in my family is loving it. I have attached the picture of first and second attempt. The second one is with basil leaves on top.

This review is going to be just the opposite of all the reviews which led me to buy two packs of this double o flour out of excitement in (October 2020) but i was disappointed and had to throw the last pack with remaining 400gms in the garbage after using it for around six months for making pizza. No matter whatever approach i followed with/wo olive oil or long fermentation, no matter how much i kneaded the dough to form gluten or however thin i made the base by a rolling pin or stretching by knuckles it all ended up in a dull, no moisture, no bubble, hard to chew pizza base. * The flour being double o should have a powder like texture but this was no finer than wheat atta and had lump ( even if i stored it in a tupperware box) * The flour had a very bad taste which was never balanced with salt or olive oil flavour. It had me so long for trying it over and over (with same dissapoinment end of the day) and then write a review. May be the flour was already expired and they restamped it with a later mfd.

Good product but pricey. Next time I will use regular Maida for my home pizzas. It's just a fraction of 19-20 difference. Save your money.