Caputo 00 Pizzeria flour: 12.5% protein, W 260 to 280, for Neapolitan pizza, focaccia and fresh pasta. Single 1 kg bag.
Caputo describes its Pizzeria flour as made for well-hydrated, light and well-leavened doughs, and recommends it for classic Neapolitan pizza. The spec sheet lists a type 00 soft wheat flour with 12.5% protein, a bakery strength of W 260 to 280 and an elasticity of P/L 0.50 to 0.60. In practice that means a dough that stretches easily and puffs into a soft, airy rim in a very hot oven. Caputo notes that the 1 kg home bag carries the same flour sold to pizzerias, and it is also a good choice for fresh pasta and focaccia. Mix with cold water, salt and a little yeast, knead until smooth, then give the dough a slow rest of up to a day before shaping by hand. This listing is a single 1 kg bag of Caputo 00 Pizzeria flour.
