Caputo Americana Pizza Flour 00

If you are making pizza in a conventional oven, then your oven probably tops out at about 500-550 degrees. This flour has been blended from different wheats, but most importantly it includes a certain amount of malted wheat. By malting wheat before blending and milling, some of the sugars in the wheat are developed. This improves the browning of the crust in lower temperature ovens conventionally found in a home kitchen.

If you have been using the Caputo 00 Pizzeria flour in your home oven, but noticing that the crust comes out on the lighter side, give the Americana a try. It is still a 00 flour, and it is a popular flour.

Some additional history for those who used or heard about Caputo's New York Style 00 pizza flour and came here looking for that: In 2015, Caputo introduced New York Style and it was a hit. Later that year, Caputo flew a handful of US pizza makers to Naples to tweak the formula and the result was renamed as the 00 Americana pizza flour.

This flour is ideal for New York Style, as well as for baking at lower temperatures (500-600F).

Specifications:

• Tipo 00 flour
• W: 360-380
• P/L: 0,45-0,50
• Protein content: 14.25%
• Additive free, milled slowly for optimal water absorption
• Blended from select wheat varieties on the Italian & European market
• Milled specifically for use at temperatures between 500-600° Fahrenheit

Shipping is calculated separately at checkout for the 55 Lb full bags based on the best carrier rate available.