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
Its the best!
I can eat this flour without getting swollen joints, gastric discomfort or hives! I love it! It produces a lovely loaf of bread, baguette, pizza, cakes, you name it. I had been gluten-free for about 30 years before discovering that Italian and French wheat products do not effect me. Back to baking again!
My family loves pizza night when they know I am using this perfect flour.
Great flour "00" for pizza dough. The bomb
I like thin crust pizza and it was outstanding.