Flour Caputo Pizzeria Kg. 1

Product Information

Speaking of heat, Neapolitan pizzas come to life in wood-fired ovens cranking up to a crazy 800 degrees Fahrenheit (427 degrees Celsius). Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. When products made using this flour are prepared and cooked in an environment free of gluten or contamination, they are safe for people who have celiac disease, intolerance to gluten or those who choose to follow a strict gluten-free diet. Whether you are in retail, food service, wholesale, export, or third-party handling and storage – our expertise and superior standards make us the supplier of choice for all your culinary demands. Caputo Gluten-Free is also recommended for gluten-free breads, pasta and other gluten free baking recipes.

Give it a try in one of our selected recipes linked below or head to our 'Recipe s' page for more inspiration. I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home.

You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. The blend of the best wheat available and the slow grind technique used by the Antico Molino Caputo make this flour unique. This premium quality Pizzeria Flour is the ideal choice for a light and perfectly risen pizza and the No 1 flour for your home or pizza oven. Since our founding in 1924, three generations of the Caputo family have produced flour in accordance with the ancient Neopolitan art of baking. This Tipo "00" flour is high in protein and ideal for making slow rise pizza dough that will be baked at the high temperatures of your Ooni oven.

This gluten free flour mix is the perfect substitute for standard flour in making delicious gluten free pizza dough. Just whack your oven up to full for half an hour with the pizza steel in it and cook your pizza near the top of the oven for about 5 minutes. After visiting the Caputo mill in Naples, I gained a deeper appreciation for their commitment to using only the highest quality ingredients and traditional techniques. The value of our product is appreciated by and recognised all over the world, because of, thanks to the Caputo's Method, our flours totally preserve the natural authenticity of flavours.Thanks to the experience developed over three generations as Master Neapolitan Millers we guarantee extremely high standards of quality so that the expert restaurateurs and .

The information on the product labels may vary for reasons beyond our control, therefore there may be discrepancies between the information on the site and those on the products delivered.The images of the products are purely indicative, the products sent may undergo changes in packaging and format. Caputo Pizzeria is internationally recognised as the best pizza flour in the world and it is trusted by 80% of pizza chefs in Naples. I used an overnight (12 hr) proof in the fridge recipe for my dough then rested it for 1 hr to come too while the pizza stone heated.

Caputo Pizzeria is the flour of choice for pizzaioli in Napoli because of the light, airy cornicione this flour produces, and the deep flavour that results from the long fermentation process. Please always read the label, warnings and instructions provided on the product before using or consuming it.The technical information, ingredients sheet, nutritional table are attached to the published object. ABER: bei normalem pizzamehl von rosenmehl kommt das gleiche ergebnis raus :) (aber man schmeckt beim teig schon einen Unterschied). Made with 100% superior soft wheat and without additives or preservatives, Type “00” flour is a very fine grind of flour that has many other uses.