Flour Caputo Pizzeria Kg. 1

Product Information

Discover more about “Made in Italy”, a label synonymous throughout the world with refined materials, attention to detail, and creativity. Now the most popular brand of ‘00’ flour in Italy and America, Caputo is now run by Carmine's grandsons Eugenio and Carmine and grand nephew Antimo who have maintained long-standing relationships with wheat suppliers around the world as well as the reputation of the company for 89 years of excellence. Caputo is also part of the first soft wheat supply chain in Italy, working exclusively with Italian farms to increase the traceability and quality of the raw materials - from sowing to harvest, the process is 100% made in Italy.

The technical information, ingredients sheet, nutritional table are attached to the published object.

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 Ooni oven. The blue bag has been rebranded to red, but don't let it fool you: The same great product is inside! I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home.

Contact us today to discuss your requirements, you can also read more about the further benefits of opening a trade account here.The value of our product is appreciated by and recognised all over the world, because of, thanks to the Caputo's Method, our flours totally preserve the natural authenticity of flavours.

Give it a try in one of our selected recipes linked below or head to our 'Recipe s' page for more inspiration. Because it produces the most relaxed, stretchy dough that you can pull (not roll) into shape without tearing and without it springing back to a tiny circle. It recommended 00 flour, I had read that the Caputo Blue flour is for pizza ovens and the Red flour is for home use/standard oven. It is made with organic ingredients: organic type "1" soft wheat flour, organic re-milled semolina to give. 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.

I've been using Caputo flour since I made my first pizza and it's been the perfect choice for achieving the delicious, chewy crust that I love. The images of the products are purely indicative, the products sent may undergo changes in packaging and format. Italy 's leading miller has been producing flour in Naples for professional chefs since 1924 with Caputo famously being the flour of choice for master pizzaiolas throughout Naples and beyond. 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.