Caputo Pizzeria Flour Tipo 00
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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
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Caputo Pizzeria Flour Tipo 00
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| Flour Properties | |
Weight |
2.2 lb
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Coarseness How finely the flour is ground
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Tipo 00
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W Rating The W rating measures the strength of flour and commonly ranges from 80 to 480
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260-280
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P/L P/L is a measure of the balance between a flour's elasticity and extensibility
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Protein% |
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I dont own a pizzeria - I’m just a home chef who has been making pizza for about a year - I had been using a well known american brand that was easily accesible and local to me. After seeing all the posts about caputo 00 I decided to try a small bag to see if I truly noticed a difference. My dough was softer - stretched easily and opened up fantastic under the heat in my wood fired oven. fast shipping from Brick oven baker as well which is always appreciated. will buy again.
Incredible texture and flavor, reminds me of the D.O.P establishments I've been to, now out of my own oven!
I’m totally loving this flour. It makes amazing bread for dipping or sandwiches.
I make my pizza using an Ooni oven. The caputo pizzeria flour, as well as the caputo gluten free flour, yield excellent results. They are the only flours I use!
I made pizza crusts for our grill with pizza stone and it’s the best! Will continue to purchase!
