Mulino Caputo 00 Pizzeria Flour - 1-kilo bag (Pack of 4)

From the manufacturer

Antimo Caputo Pizzeria Flour - Italian Double Zero 00

Simple & Delicious Neapolitan Pizza Dough

Simple Italian Pastry

How it's made

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.

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!

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.

We carefully select the best wheat varieties from around the world. Every variety undergoes rigorous analyses, so that the production complies with the highest standards of quality and safety.

Per the ancient art of milling, we grind our wheat slowly which allows us to produce high-quality flours that preserve the proteins, starches, authenticity of the wheat’s natural flavor.

Through our slow grinding process and our knowledge of how to select the different varieties of wheat, we offer natural products to the market that don’t contain any additives and only contain 1 ingredient: wheat.

We perform daily tests on gluten quality, protein quality, water absorption %, dough resistance, dough extensibility, range of granulation size, dogh stregth, sugar content, enzyme concentration, and taste.