Today we’re bringing you flours straight from Italy! Caputo offers a...
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FacebookAll Things Barbecue
FLOUR & WATER We only use Caputo Flour for our crust. Caputo has been perfecting its flours for generations and many considering it the “gold standard" for authentic Neapolitan pizza. It’s made with a slow milling process, it's additive-free with only one ingredient, wheat and has a high-quality protein which creates a strong, elastic gluten ideal for long fermentation. We age ours for 4 days ! | CRUST | Facebook
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Caputo Type 00 Flour: The Ultimate Guide to Delicious Homemade Pizza
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Caputo Flour is crafted through a slow, natural milling process with over 25 steps for every wheat kernel! By gently grinding the grain, Caputo preserves the natural structure of gluten and starch, leading to better water absorption, elasticity, and flavor retention. The result? A flour that delivers quality and keeps the authentic taste and nutrition of the wheat intact. 🍞🍕 #CaputoFlour #Pizzaflour #00flour | Pizza University & Culinary Arts Center
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Bake Italy at Home Ingredients: 500g Caputo Pizzeria Flour 325ml lukewarm water 10g salt 5g fresh yeast (or 2 tsp dry yeast) 1 tbsp Colavita Extra Virgin Olive Oil (optional, for brushing) Instructions: Activate the yeast:Dissolve yeast in lukewarm water. Let it sit 5–10 minutes until frothy. Make the dough:In a large bowl, mix Caputo flour and salt. Gradually pour in the yeast mixture, stirring with a wooden spoon until a shaggy dough forms. Knead:Transfer dough to a floured surface and knead f
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