Caputo Flour

Caputo Flour

Alessandro Clemente

It is important when preparing Italian food, whether it be pizza, fresh pasta, pasta sauce or any other Italian recipe, that you use the best ingredients such as Italian flour, Italian tomatoes etc. Any Chef who is well versed in Italian cuisine knows the importance of using the proper quality of flour, for example - when baking pizza.

When baking pizza crust, you want to make sure that pizza dough isn’t airy and chewy in the same way that bread or cake should not be overly heavy in texture.

We can all agree that quality and authenticity of ingredients produces high quality, authentic products. If you are desiring to make a dish that amazes you in taste and texture, it is imperative that you consider adding Caputo flour to your list of ingredients. True story: once you use this flour from Italy to make dough, you will not want to use anything else!

What Is Caputo Flour?

According to Blog post: What Is Caputo Flour?: Caputo 00 flour comes from Naples, Italy, where Carmine Caputo founded a mill and factory back in the year 1924. When he died, his son Antico Molino Caputo purchased the mill, and since that day, over three generations have been working hard to supply this delicious product.

Made from the highest quality winter wheat which is ground into a fine powder, there is simply no substitute to this name brand. In fact, it is not only used all over Naples, particularly in pizzerias, many authentic Italian chefs in the United States insist on utilizing Caputo flour as the golden standard.”

This high standard Italian flour is ground from the finest European winter wheat, into a fine powder, which is very soft in texture and can be easily malleable to produce baked goods. The final product is a soft and pleasantly chewable crust - the exact kind you want when eating authentic Italian pizza. This is why you should use Caputo flour!

Antimo Caputo 00 Flour

Italian Double Zero 00 is basically a soft wheat flour that is used for pizza dough, bread, and fresh pasta flour. The flour has a strong, elastic protein called gluten, that is ideal for pizza dough. This kind of dough requires a long fermentation, …which is perfect because antimony Maputo 00 flour is created for long fermentation.

Caputo gluten free flour

For those with gluten sensitivities, Caputo also produces a gluten free flour that has rice and potato starches, instead of the durum wheat that contains gluten. These high quality ingredients are blended carefully to produce the finest quality breads and pizza crusts.

Caputo 00 flour; where to buy?

Our online Italian Supermarket is the best place to buy this golden standard Italian flour. We have different versions. Be sure to check out the collection here.

Which Caputo Flour is best for pizza?

Soft wheat 00 flour - “Chef’s Flour” or Caputo Pizzeria is ideal for baking pizza crust. The best type of pizza is when it is placed in wood-fired oven.

Which Caputo flour is best for bread?

For baking bread you want a flour like Nuvola Flour that is higher in protein but less starch. This ensures that the dough has more elasticity and is very stretchy. This will give you a bread dough that rises perfectly. Semolina rimacinata is an excellent choice for Altamura bread. People rave about the dough being very easy to work with!

Which Caputo flour is best for pasta?

If you were to go into a Napoletana restaurant, hands down - Antimo Caputo 00 is the best choice for making fresh pasta. It is very easy to work with: soft, pliable texture and very easy to roll the dough into whatever pasta shape you desire.

People also ask the following questions:

What flour do pizzerias use?

What flour do professional bakers use?

Why is 00 flour better for pizza?

Does 00 flour make a difference?

Is Caputo 00 bread flour?

The answer to all those questions is: Caputo Flour because it has the perfect amount of protein necessary for the dough to be worked with and is the best flour to achieve your desired outcome when creating Italian dishes that require baking flour!

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