Preferred by most of the best wood-fired pizza makers around the world and here is where you can get your hands on it too.
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.
The Caputo family has been producing the flour in Naples for over three generations and is considered an essential ingredient along with San Marzano D.O.P. Tomatoes.
If you are using a wood-fired oven, you have to try this flour if you want a thin crust that is light on the inside and crispy on the outside.
Caputo Pizzeria 00 is finely ground flour with 12.5% gluten.