Antimo Caputo Lievito Active Dry Yeast 1.1 LB Pack Large - 17.63 Oz - Made in Italy - Perfect with 00 Flour for Bread, Pizza, and Pastries

I'm absolutely thrilled with this yeast! As a home baker, I've tried countless brands and types of yeast, but none have delivered the same consistent, excellent results as Antimo Caputo. The taste is simply fantastic - my breads and pizzas have never been better. The value for money is also top-notch, as a little goes a long way with this high-quality yeast. I've used it for everything from crusty baguettes to fluffy sourdough loaves, and it never fails to impress. The versatility of this yeast is another major plus. It's active dry, which means it's easy to store and transport, and it's perfect for both sweet and savory baked goods. I've even used it to make homemade pizza crusts that are crispy on the outside and soft on the inside - my family loves them! And as for the return policy, I've never had any issues with Antimo Caputo's customer service. They stand behind their product and are quick to respond to any questions or concerns. I've been using this yeast for years now, and I can confidently say it's my go-to choice for all my baking needs. Highly recommended!

I was surprised how well it raised my bread using a home bakery. It was recommended to use for a slow raising method. But I set the timer to bake within 10 hours. This long activation helped the bread rise well. The bread was fluffy and soft. It smelled sweet, and everyone in the house came to taste. I am glad I bought it.

Very pleased with this yeast! I ordered it after trying a different instant dry yeast which didn't yield the results I wanted. I noticed that my dough wasn't light and airy or cooking totally through in our Roccbox pizza oven. Once I tested the other yeast, I determined that it was not activating properly. With the Caputo, totally different and amazing results. I was a little hesitant adding it directly to the flour without water, but that is what is suggested on the container. Much to my surprise, I made no changes to my dough recipe and noticed that the bulk fermentation process was much faster and better than with the instant dry yeast. I let the dough rise in bulk for about 2-3 hours at room temperature. Once the dough about doubled, I then gave it a quick fold and balled it up to make individual pizza doughs. I then placed the pizza dough balls in an air tight container and let them proof at room temperature for another 3 hours or so. Again, great results with airiness and texture of the dough. Once the balls had proofed out at room temp, I placed them in the refrigerator overnight as we were making pizzas the following day. I removed the dough from the refrigerator and let them come up to room temperature, about 2 more hours and they were ready to go! The dough was great to work with. I was able to stretch a 250 g dough ball into an 10-11 inch pizza with ease. They had great structure and I could tell that they were exactly what I was looking for. Once in the oven, the crust rose quickly and had that puffy but crispness precisely how Neapolitan pizza should be. Finally, the flavor was awesome. No doubt that this yeast made significant improvements to my pizza game. No need to look elsewhere.

The Antimo Caputo Lievito Active Dry Yeast has been a game-changer for my pizza-making endeavors. Its remarkable performance in dough rising and flavor enhancement makes it deserving of a top-tier rating, particularly for pizza dough. The yeast's potency is immediately noticeable. It activates quickly and consistently, providing a reliable rise every time. This is crucial for achieving the perfect texture in pizza dough – airy, light, with just the right amount of chewiness. The consistent results have made my homemade pizzas a hit with family and friends. The 3.5-ounce can is a convenient size. It's enough to last through numerous batches of dough, making it a cost-effective choice for regular pizza makers. The packaging itself is practical, keeping the yeast fresh over time and ensuring its longevity. Another commendable aspect is the flavor that this yeast imparts. It contributes a subtle yet distinct taste that enhances the overall flavor of the pizza dough. This depth of flavor is something that sets professional-grade pizzas apart, and Antimo Caputo Lievito brings that quality into the home kitchen. Importantly, this yeast is versatile and can be used in various recipes, not just pizza dough. It works well in bread, rolls, and other baked goods, proving its value as a staple ingredient in baking. TL;DR: Antimo Caputo Lievito Active Dry Yeast is an excellent choice for anyone serious about pizza making. Its effectiveness in dough rising, the superb flavor it adds, and its versatility make it a standout product in the world of baking ingredients.

Works great, I had difficulty learning how to use this yeast, adding it right to the flour, but I did some research and now I know how to use it.

The yeast par excellence from Italy, nothing else to add.

So I’ve been using Caputo brand forever and it’s the best for pizza. (And other things I just use it for pizza) I never like using dry yeast when making pizza I always get fresh. Lately it’s been getting hard to get good fresh yeast that isn’t dead. I bought this and let me tell you it takes a little getting used to but it’s very consistent. They have different rise recipes and the texture of the dough is great. The only issue is how much is in the can. You need to refrigerate after opening and it only last a couple of months. When you only need a gram or two there is no way you can use the whole can before it goes bad. If you have a vacuum saver measure out certain amounts and vacuum it and leave in fridge last forever.

Great product I use it all the time. But this container expires in two months and that's not acceptable. Apparently I don't have the option of returning this?

Très bon rendu pour la pousse de la pate

Fermento biológico seco que possibilita que meus pães lowcarb tenham aquele cheirinho de pão de verdade

Beste Trockenhefe für Pizzateig. Kann ich nur empfehlen. Leider etwas viel für den privaten Gebrauch, da ich mir kaum vorstellen kann sie aufzubrauchen nachdem sie erstmal geöffnet wurde und sie deshalb nicht mehr allzulange haltbar ist.

Levure super, sans gluten et hyper pratique à l emploi

Ottimo sia per pizza che per pane... PRODOTTO Lievito secco Caputo. Il prodotto viene consegnato dentro un barattolo di metallo sigillato sottovuoto. Ha una scadenza di 2 anni, ma una volta aperto deve essere conservato in frigo per al massimo 2 mesi. Il barattolo è da 100 grammi e contiene lievito secco Saccharomyces cerevisiae. Si può sciogliere sia in acqua che mescolato alla farina. Io ne uso 2 grammi ogni chilo di farina e faccio lievitazioni di 24-48 ore in frigo e 2 ore fuori frigo. Prodotto in Italia. CONFEZIONE E SPEDIZIONE Adeguata a proteggere il contenuto e spedizione puntuale CONCLUSIONI io mi trovo molto bene perché ogni 2 giorni faccio il pane e una volta a settimana la pizza. Perciò usandone poco ogni volta ho il timore che mi scade. Per ovviare a questo problema lo compro con mia cognata e facciamo a metà. Come lievito è fantastico, ha un effetto portentoso e non da problemi digestivi, soprattutto la caratteristica sete notturna che il lievito fresco da. È pratico perché sta nel suo barattolino e soprattutto economico circa 4 cent al grammo (barattolino da 100 g costa 4 euro al momento della recensione). Lo consiglio vivamente agli amanti dei lievitati fatti in casa. CONSIGLIO Dello stesso marchio sono in commercio delle farine. Ottime e danno risultati eccellenti. Ovviamente non basta lievito e farina a fare un buon pane e una buona pizza. È necessario impastare correttamente, fare lievitare alle giuste temperature e soprattutto non avere fretta. Se pensate di mettere tutto nell'impastatrice e fare lievitare non avrete risultati ottimali.