Caputo pizzeria flour is a soft wheat flour with strong gluten quality - great for making pizza doughs that require a long fermentation. 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.
“We specifically use Caputo Pizzeria Flour. We've made the pilgrimage many times to the Caputo mill, to see their flour being made and to marvel at how much intricacy and research goes into sourcing and producing what is some of the best flour in the world. They achieve their own balance, constantly adjusting mixes of grains and reacting to fluctuating weather patterns and growth conditions.” - Tom Mullins, First Chef at Pizza Pilgrims