Preferred by most of the best wood-fired pizza makers around the world, Caputo Pizzeria is arguably the most widely used flour for traditional Neapolitan pizza.

In Naples, Italy, where it is milled, it is used by over eighty percent of the professional pizza makers. They love it for its superior blend of wheats and consistency in wood-fired ovens, which average around 900ºF. 

Specifications:

• 1kg (2.2 lbs)
• Protein: 12.5%
• W: 260-280
• P/L: 0.50-0.60