Caputo has been the mill of Naples since 1924, and the bag says it proudly: la farina dei professionisti, the professionals' flour. Pizzeria is their flour for traditional pizza dough, in a handy 1 kg bag for home use.

Why this flour

As the bag puts it: ideal for well-hydrated doughs, light and perfectly risen. With 12.5 % protein and a strength of W 260/280, the dough takes up plenty of water and copes with a long rise. That gives you the airy, crisp crust of a Neapolitan pizza. Just wheat, with no additives.

How I use it

• Neapolitan pizza: flour, water, salt and a little yeast, then give the dough time.
• Long rise: let the dough prove overnight in the fridge for more flavour.
• In a pizza oven: at high heat the pizza bakes in just a few minutes.
• Focaccia too: a wet dough with olive oil works beautifully.

Pair it with Caputo Lievito secco for a fully Neapolitan dough.

Good to know

• Type — soft wheat flour type 00
• Protein — 12.5 %
• Strength — W 260/280
• Elasticity — P/L 0.50/0.60
• Moisture — 15.5 % maximum
• Origin — EU wheat, milled in Italy
• Storage — cool and dry
• Contents — 1 kg
• Brand — Caputo

Ingredients

wheat flour type "00".

Allergens: contains wheat (gluten). May contain soy and mustard.

Nutrition per 100 g