New York-style pizza
Real New York-style pizza at home: a big, thin slice that folds without cracking, a deep golden crust and our two-step house sauce. Pizza oven or home oven.
Caputo Bread Flour Tipo 00 1 kg
Regular price
$7.49
Unit price
per
Shipping calculated at checkout, based on weight and postal code. Free with an oven, a dough mixer or pickup in Repentigny. Why?
Ships from Quebec within 1 business day · Max. 20 kg per order
Description
Bread Flour is a Tipo 00, so it's finely milled, but it's made for loaves more than pizza. At 220 to 240 W and 12% protein there is enough structure to carry the rise, and not enough to make the dough hard work.
What you get is an even, open crumb, a crust that browns properly, and a dough that feels good from mixing through shaping.
It's ready in 4 to 6 hours at room temperature, or 12 to 24 hours in the fridge for more flavour.
It also handles rustic pizza well, in a pan or by the slice, and focaccia, where the fine grind and generous lift do the work.
Bread, pizza or focaccia? Our flour guide helps you choose.
Specifications
How to work with it
FAQ
How is it different from Classica?
Can I make pizza with it?
Does it work with sourdough?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@thepizzashop.ca
Our recipes
Gluten-Free Pizza Dough with Caputo Fioreglut Flour
A gluten-free pizza dough that rises, made with Caputo Fioreglut flour. The recipe we use at home.
Blue Cheese and Pear Pizza
A white pizza with mascarpone, pear, blue cheese and walnuts. Easy to make in a pizza oven or a home oven.
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