Flour Caputo Pizzeria Kg. 1

Product Information

Please note: Caputo has updated the packaging of this product, so you will now receive a red coloured variation. The Caputo method includes selecting the best wheat from across Umbria, Marche and other Italian regions and slowly grinding to preserve the starch and protein content. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer.

Caputo pizzeria flour is a soft wheat flour with strong gluten quality - great for making pizza doughs that require a long fermentation. This gluten free flour mix is the perfect substitute for standard flour in making delicious gluten free pizza dough. This Tipo “00” flour is high in protein and ideal for making slow rise pizza dough that will be baked at the high temperatures of your pizza oven.However, I can say that switching to Caputo products was one of the best things I have ever done for my restaurant. All the data, pictures and descriptions are subject to copyright and is showed for personal use only. After visiting the Caputo mill in Naples, I gained a deeper appreciation for their commitment to using only the highest quality ingredients and traditional techniques. Caputo Pizzeria is internationally recognised as the best pizza flour in the world and it is trusted by 80% of pizza chefs in Naples. Use The Guardian best pizza dough recipe, prove well for 4-6 hrs (use a steam oven if you have one), and use.

Since our founding in 1924, three generations of the Caputo family have produced flour in accordance with the ancient Neopolitan art of baking. Thanks to the Caputo's Method which consists in selecting and mixing only the best wheat, following a slow grinding process, they can obtain supreme quality flours by preserving the starch, the organoleptic properties and most of all the authenticity of the flavour. We select and mix the best wheat in the tradition of the ancient art of milling followed by a slow grinding process which preserves the starch, protein, and natural flavor. And get nice and airy and light and if you’re careful and don’t compress the crust you get a beautiful golden edge/crust. Caputo Pizzeria flour, especially the Tipo “00” variety, plays an important role in Neapolitan pizza-making.Speaking of heat, Neapolitan pizzas come to life in wood-fired ovens cranking up to a crazy 800 degrees Fahrenheit (427 degrees Celsius). This ‘00’ flour helps dough to get a great hydration and good elasticity - use it to make traditional Neapolitan pizzas with a light, bubbly crust.