CaputoItalian Premium Flour Type "00" Pizzeria , 2000 gram(1 kg X Pack 2)

Caputo Italian Premium Flour Type is a high-quality, finely ground wheat flour that is commonly used for making traditional Italian pizza crusts and breads. It is made from 100% wheat that is carefully selected and milled to produce a consistent and uniform texture.One of the key features of Caputo Italian Premium Flour Type is its high protein content. It has a protein content of around 12.5%, which is higher than most all-purpose flours. This high protein content helps to produce a chewy and crispy crust, which is essential for traditional Neapolitan-style pizza.Another important feature of Caputo Italian Premium Flour Type is its low gluten content. It is milled in a way that removes some of the bran and germ from the wheat, resulting in a lower gluten content. This makes it easier to work with and produces a softer, more delicate crust.Caputo Italian Premium Flour Type is also known for its excellent hydration properties. It absorbs water well, making it easier to work with and producing a dough that is soft, supple, and easy to shape.Overall, Caputo Italian Premium Flour Type is an excellent choice for anyone who wants to make authentic Italian-style pizza or bread. Its high protein content, low gluten content, and excellent hydration properties make it ideal for producing a chewy, crispy crust and a delicious, airy crumb.

I have used it at 60% and 65% hydration and the results are brilliant. I fully recommend it

Great for pizza dough. We only use this flour now and it is the best dough ever. Flour worth the price.

Disappointed. As good or not much better than supermarket strong bread flour. Certainly not worth the extra cost for making Pizzas

the pizza comes out great, I recommend it

Excellent flour for pizza, focaccia and pasta. Recommended to me by our Italian host in Levanto and I haven’t used anything else since.

Want to improve my pizza bases, we have an ooni pizza oven and make pizzas quite a lot.Tried this flour after some research and what a difference! I’ve gone through two bags now and it hasn’t let me down once! I use the yeast from the same range too and it always rises and stretches well. My husband is amazed by how good the bases are every time now, happy husband happy wife right? I’ll be hard pushed to try a differ try a different brand for a while now. Such a reasonable price too for the quality.

We have had to do many things in lockdown. Making homemade pizza was one those things. This product made my pizza taste like the ones from delivery guys, but better and cheaper. Follow this recipe and decide for yourself.1000 grams Caputo flour600 ml warm water7 grams salt14 grams yeast5 grams sugar ( in my case I used Agave Syrup)Add a little olive oil to the mix.Put all the ingredients in a stand mixer and let mix for about 15 min or until the dough blends and pulling away from the bowl.Remove the dough from the mixer bowl and divide into equal weight dough balls, flatten a bit and place them evenly spaced on a floured baking pan. Place in a oven with no heat and let rise for about an hour.This makes about 4 or 5 pizza crust, large size, or medium size if you are from Texas.To cook I use a 2 stage process. First, preheat the oven to the highest setting you have. Second, take one dough, roll it out to fit your pan, place the sauce as you were building the pizza. Then cook pre-cook the shell and the sauce for about 5 to 10 min. Third, remove the pizza, add the cheese and your desired toppings and return to the oven until the cheese is melted or your desired browning.Let rest a few minutes, then serve.Try it, it works.

Ottima per le lunghe lievitazioni e fermentazioni al freddo. La uso per la pizza napoletana, da sola o mista con il tipo Nuvola, e va benissimo con il fornetto G3 Ferrari Delizia o con l'Ariete.Ho provato a tenere l'impasto in frigorifero per 16 ore, 40 e 48: la resa dei panetti è stata sempre ottima.E poi, che profumo di grano...eccezionale!La ricomprerò sicuramente.

Piękne wypieki z domowego piekarnika. Polecam gorąco!

Hatten ein Rezept gefunden, in dem gutes italienisches Pizza Mehl verwendet wird. Haben lokal nichts gutes gefunden. Hier schon. Da wir mehrere Sorten ausprobiert hatten, haben wir hier unseren Favoriten gefunden. Locker leichter Boden, so wie er hält sein soll. Sehr gut!