Antimo Caputo Nuvola Super 0 Pizza Flour 5 Lb Repack - Italian Zero 0 Flour for Authentic Pizza Dough
$36.25
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Antimo Caputo Nuvola Super 0 Pizza Flour 5 Lb Repack - Italian Zero 0 Flour for Authentic Pizza Dough
$36.25
- Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924 - High quality, Made in Naples Italy: our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough. - Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700°f. For home ovens, we recommend using our Red chef's flour which is designed for temperatures under 500°f. Our product is milled slowly and finely to bake authentic pizza, gourmet breads, cakes, and pastas! - Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Different from our chefs flour, pizzeria flour Contains less protein and is blended with more Farina Manitoba flour to give the dough more strength.
Product description
Antimo Caputo Pizzeria Flour - Italian Double Zero 00
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Simple & Delicious Neapolitan Pizza Dough
Simple Italian Pastry
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ABOUT
Typo “00” Pizzeria flour is a finely milled flour celebrated for its excellence in crafting pizza dough. With its elastic and robust gluten structure, it's perfect for achieving the chewy yet light texture of Neapolitan pizzas. Beyond pizzas, this versatile flour finds applications in various Italian breads and pastries. Withstanding temperatures exceeding 700° F, it ensures a perfect crust char and a tender, airy crumb, making it the top choice for discerning pizzaiolos and home chefs alike.
RECIPE
To make Neapolitan pizza dough, activate yeast in lukewarm water with sugar, then mix with flour and salt to form a dough. Knead until smooth, let it rise until doubled, then divide and shape into balls. Rest briefly, then shape into pizzas and add toppings. Bake at the highest temperature until golden, then let cool before serving. Enjoy your Neapolitan pizza!
RECIPE
To make Italian pastry with pizzeria flour, start by mixing the flour, sugar, and salt, then cut in chilled butter until crumbly. Add an egg and a bit of water to form a dough, chill for 30 minutes. Roll out the dough, cut into shapes, and bake at 350°F (175°C) for 10-15 minutes until golden. Cool on a rack, then optionally glaze or sprinkle with powdered sugar before serving.