Caputo 00 Flour is the choice of pizzaioli and bakers across the world. Made from the finest European winter wheat ground to a fine powder, this super-soft flour is easy to work with and produces baked goods with the ideal balance of tender mouthfeel and pleasant chew... in short, everything you seek in a pizza crust. Traditionalists wouldn't prepare pizza dough from anything but this fine Italian flour, and it's also great for homemade pasta, cakes and bread, especially focaccia.
Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Ideal for long fermentation and neapolitan classic pizza. Antimo Caputo Flour from 1924.
Proteins: 13% | Baking: W 300/320 | Elasticity P/ L: 0.50 / 0.60
Ingredients: soft wheat flour type "00"
- Pizza dough
I have not used the flour yet, but I plan to use it for pizza dough.
super great and sweet
Never made pizza dough before yesterday. I used the semolina remacinata to make Altamura bread twice with outstanding results so ordered the 00 flour to try pizzas. I made dough using two kg. of the 00 flour. Used a 24 hour rest after shaping the 12 balls. We had a pizza party with family and the pizzas were outstanding. The dough is very easy to work and makes a wonderful crust. Ordering was easy and shipping was prompt. Thanks
Read about this type of flour in a recipe and, boy, does it make a difference!
Finding the perfect flour for pizza has been an uphill battle. I've tried bread flour, regular unbleached flour, and others, but there was always something lacking in the final dough. This flour helped me create a PERFECT dough. Smooth, stretchy, flavorful, and easy to shape, this flour gave me the final piece I needed as a foundation for truly authentic Neopolitan style pizza. It reminded me of the wonderful flavors of Italy. I can't recommend it too much!