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Professional-grade 00 flour specially developed for authentic artisanal brick oven pizza with perfect crust and leopard spotting
| Technical Details | |
|---|---|
| Product Information |
Brand:
Caputo
Product Type:
00 Americana Pizza Flour
Wheat Source:
Italian & European Blends
Milling Standard:
00 Fine Texture
|
| Packaging & Weight |
Quantity:
1 Bag
Package Size:
55 lb.
Shipping Weight:
56 lb.
Product Category:
Baking Ingredients
|
| Certifications & Features |
Kosher Certified
Artisanal Grade
Professional Grade
|
| Technical Specifications |
Protein Content:
14.25% +/-0.5
Moisture Content:
14% +/-0.5
Ash Content:
0.55% +/-0.05
Gluten Content:
High - Extra Chewy
|
| Culinary Applications |
Primary Usage:
Artisanal Pizza Crust
Optimal Baking Temp:
550-700°F
Dough Hydration:
High-Hydration Recipes
Fermentation:
Cold Fermentation Ideal
|
| Quality & Heritage |
Brand Heritage:
Since 1924
Milling Process:
Traditional Slow Milling
Wheat Selection:
Hand-Selected Premium Wheat
Development:
Collaboration with Top American Pizza Makers
|
Have customers lining up out the door to try a taste of your artisanal brick oven pizza with Caputo 00 Americana pizza flour! Developed in collaboration with the best American pizza makers and designed specifically to produce artisanal pizza with a thin crust, chewy texture, and characteristic "leopard spots".
Creates the perfect charred "leopard spotting" that signifies authentic Neapolitan-style pizza crust, with beautiful dark spots against a light background that pizza connoisseurs recognize as quality.
High protein and gluten content creates a crust with the ideal balance of crispness and chewiness - firm enough to hold toppings but tender with just the right amount of resistance when bitten.
Excellent for high-hydration doughs that develop large, irregular air pockets during fermentation, creating a light, airy interior crumb that's both visually appealing and deliciously textured.
Mix flour with yeast, water, and salt. Knead by hand or with a mixer on low speed. The fine 00 texture absorbs water beautifully, creating smooth, elastic dough that's easy to work with.
Ideal for long rise cold fermentation (24-72 hours) to develop complex flavor. The high protein content stands up well to extended fermentation without breaking down.
Gently stretch the dough to preserve gas bubbles. Top with San Marzano tomato sauce and fresh mozzarella. The dough handles beautifully without tearing.
Bake between 550°F and 700°F in your brick oven. The flour's composition creates perfect spring and charring at high temperatures for authentic artisanal results.
Store in a cool, dry, ventilated location between 68°F and 76°F. Avoid temperature fluctuations that can affect flour quality and performance.
Keep with no exposure to direct sunlight. UV rays can degrade flour quality and affect the protein structure over time.
Ensure adequate air circulation in storage area. Proper ventilation prevents moisture buildup and maintains flour freshness.
Specifically developed in collaboration with top American pizza makers to meet the demands of the US market while maintaining authentic Italian pizza principles.
Uses a proprietary blend of the finest Italian and European wheat varieties, hand-selected each season for consistent high protein and gluten content.
Follows ancient Neapolitan milling traditions with state-of-the-art technology, using slow milling processes that preserve wheat quality and optimize water absorption.
Every batch delivers the same reliable results, ensuring your signature pizza crust maintains consistent quality that keeps customers coming back.
The traditional slow milling process creates flour with superior water absorption, meaning you get more dough from less flour and better hydration management.
Using Caputo flour signals quality to discerning customers who recognize it as the gold standard for authentic artisanal pizza.
Founded as a third-generation Italian family company when Carmine Caputo returned to Italy from the United States to start a flour mill and pasta factory in Capua, bringing American innovation to Italian tradition.
Their milling process follows the ancient Neapolitan tradition while incorporating state-of-the-art technology, sourcing only the best, highest-quality Italian wheat every season.
Due to unwavering commitment to quality and great pride in their heritage, Caputo has grown to become a leading brand of "00" flour in both Italy and the United States.
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