Description
- This listing includes two packs of Caputo Chef’s Flour 2.2 LB Each for a total of 4.4 LBS (2 kgs).
- PROFESSIONAL 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: This flour has strong, elastic gluten, great for the home chefs or anyone looking to make dough from the finest selected grains. We ensure all natural flour with NO additives.
- DIVERSE INGREDIENT: Great for home ovens up to 500 degrees farenheit! Our product is milled slowly and finely for optimal water absorption and superior yield to help 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
| Item Form | Raw |
|---|---|
| Global Trade Identification Number | 08014601046161 |
| Manufacturer | Antimo Caputo |
| Container Type | Pack |
| Cuisine | Italian cuisine |
| Model Number | TS0417-A700ML-M978 |
| Set Name | Pack of 2 |
| Part Number | 291459 |
| Item Weight | 4.4 pounds |
| Item Package Weight | 2.05 kg |
| Number of Items | 2 |
| Unit Count | 2.2 pound |
| Number of Pieces | 2 |
| Size | 2.2 Pound (Pack of 2) |
| Number Of Items | 2 |
Antimo Caputo Chef’s Flour – Italian Double Zero 00
The Chef’s flour is a general purpose, high gluten flour that works well for many recipes. You can use it for pizza crust, pasta making, bread, and pastries.
“Tipo 00” refers to how refined the flour is, and indicates that it is refined further than regular flour, and that results in using less of the outer parts of the wheat, while also creating a very finely ground product. Tipo “00” is the finest grade of flour milled in Italy, and it has a consistency similar to baby powder.
We recommend that Chef’s Flour be used for those who want to bake in their traditional home oven. This flour is great for home ovens up to 500 degrees Fahrenheit! If you are looking for a flour that works well in higher temperature ovens, we suggest you try our Caputo “00” Pizzeria Flour Blue.
The Perfect Pizza Crust Recipe
Method
Mix ingredients in a bowl to form a soft dough. Rest for 10 mins, then knead for 5 mins. Coat with oil, cover, and let rise for 2 hours until doubled. Punch down, divide into 3 balls, place in greased zip lock bags, and refrigerate overnight. Before use, let dough warm to room temp (72F or more). Preheat oven to 550F (or max temp). Bake pizza for 7-10 mins until crust browns.
Ingredients
- 4 Cups Caputo Tipo 00 Flour
- approx. 1 1/2 Cups Water
- 1 1/2 Tsp Sea Salt
- 1/2 Tsp Active Dry Yeast
- 2 Tbsp Extra Virgin Olive Oil
- Pinch of Sugar
Italian Rustic Loaf
Method
Preheat oven to 350F. Mix yeast, sugar, and water. Combine with salt and flour. Knead dough, form into ball, coat with oil, and let rise for 35-45 mins. Grease baking sheet, place dough, and let rise for 90 mins. Bake at 350F for 45 mins to 1 hour until golden brown. Cool on wire rack.
Ingredients
- 1 Sachet Active Dry Yeast
- 1 Tbsp Sugar
- 1 1/4 Cups Warm Water
- 1 Tsp Sea Salt
- 2 1/3 Cups Caputo Tipo 00
- 2 Tsp Extra Virgin Olive Oil
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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