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Premium Italian-American Flour for Artisan Brick Oven Pizza
Have customers lining up out the door to try a taste of your artisanal brick oven pizza with this Caputo 00 Americana Super pizza flour! This flour was developed in collaboration with the best American pizza makers and designed specifically to produce artisanal pizza with a thin crust, a chewy texture, and characteristic "leopard spots".
Americana Super has the highest protein content of any Caputo flour, making it a reliable choice for producing superior pizza. This tender wheat flour is milled to exacting 00 standards to produce an extremely fine texture that's ideal for making pizza crust!
This flour is made from a blend of Italian and European wheat varieties that are hand-selected for their high protein and gluten content to yield an extra chewy pizza crust with the hearty bite your customers expect from artisanal pizza!
| Technical Details | |
|---|---|
| Flour Type | 00 Superfine Pizza Flour |
| Best For | Artisan Brick Oven Pizza |
| Crust Style | Thin Crust with Leopard Spots |
| Features | High Protein Artisan Grade Brick Oven Professional |
To make an award-winning pizza dough, mix this flour with yeast, water, and salt, and knead by hand or with a mixer on low speed. This flour is designed to perform best in high-hydration (>60%) dough recipes to produce a photo-worthy, airy crumb structure!
Ideal for cold fermentations over 72 hours to develop complex flavor
Bake between 550-700°F for optimal flavor and texture
Creates characteristic spotting on perfectly baked crusts
Designed for doughs with over 60% hydration levels
Developed with America's best pizza makers for perfect results
15.25% protein content - the highest in Caputo's flour line
Slow milling process for optimal water absorption and yield
Trusted by artisan pizzerias and professional chefs worldwide
To keep this flour fresh, it's recommended to store it in a cool, dry, ventilated location with no exposure to direct sunlight between 68 and 76 degrees Fahrenheit.
A Tradition of Excellence Since 1924
Caputo is a third generation Italian family company that began in 1924 when Molino Caputo returned back to Italy from the United States to start a flour mill and pasta factory in Capua. Their milling process follows the milling traditions of Naples, Italy, while using only the latest technology and sourcing only the best, highest-quality wheat every season and are recognized by the leading Neapolitan pizza certification associations.
Due to their unwavering commitment to their values and great pride in the city and country they represent, Caputo has grown to become the leading brand of "00" flour in Italy and the United States. Stock your Italian restaurant with any of Caputo's flours to provide an authentic, unparalleled flavor to your recipes!
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