Description
- Milled specifically for use at temperatures between 500-600° Fahrenheit
- Slow ground so it keeps the wheat cool and doesn’t damage it
- Blended from select wheat varieties on the Italian and European market and Milled in Naples, Italy
- A new flour brought to you from Molino Caputo in 2015
- Repacked from larger commercial bags
| Manufacturer | Antimo Caputo |
|---|---|
| Container Type | bag |
| Cuisine | Italian cuisine |
| Set Name | 9 Pound Repack |
| Item Weight | 9 pounds |
| Item Package Weight | 4.21 kg |
| Number of Items | 1 |
| Unit Count | 144 Ounce |
| Package Size Name | 9 Pound Repack |
| Number of Pieces | 1 |
| Size | 144 Ounce (Pack of 1) |
| Number Of Items | 1 |
Antimo Caputo Pizzeria Flour – Italian Double Zero 00
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.
Simple & Delicious Neapolitan Pizza Dough
Method
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!
Ingredients
- 3 1/2 cups (450g) Tipo “00” flour or bread flour
- 1 1/4 cups (300ml) lukewarm water
- 2 teaspoons (6g) active dry yeast
- 1 1/2 teaspoons (9g) salt
- 1 teaspoon (4g) granulated sugar
Simple Italian Pastry
Method
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.
Ingredients
- 2 cups pizzeria flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- Pinch of salt
- 1 large egg
- 2-3 tablespoons cold water
How it’s made
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.
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