Have customers lining up out the door to try a taste of your artisanal brick oven pizza with this Caputo 00 Americana 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". This tender wheat flour is milled to exacting 00 standards to produce an extremely fine texture that's ideal for making pizza crust! Caputo uses a traditional slow milling process for optimal water absorption and superior yield. 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!
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 dough recipes to produce a photo-worthy, airy crumb structure! It's ideal for long rise cold fermentation techniques to develop complex flavor. When it's time to prepare your pies, stretch out your pizza dough, top it with San Marzano tomato sauce and fresh mozzarella, then bake between 550 and 700 degrees Fahrenheit to yield the best flavor and texture! 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.
Moisture: 14%
Protein: 14.25%
