New York-style pizza
From Naples to New York... the iconic journey of pizza When Italians began to immigrate to America between 1880 and 1920 to escape famine and poverty in southern Italy, they...
Caputo Cuoco Tipo 00 Flour (Chef's Flour)
Regular price
$34.99
Unit price
per
Shipping calculated by weight (max. 20 kg per order).
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Description
Cuoco is for people who plan.
At 300 to 320 W and 13.5% protein, it holds a 24 to 72 hour ferment without slackening. That time is the whole point. The dough fills with bubbles, the crust lightens, and the wheat flavour goes somewhere a short rise never reaches.
Long fermentation also works through the sugars, which is why a properly fermented Neapolitan sits so easily after a meal.
This is the red bag Naples keeps in the back. If your dough balls go into the fridge two or three days before they hit the oven, this is your flour. If they do not, Pizzeria will serve you better.
Available in 1 kg and 5 kg.
Specifications
How to work with it
FAQ
Cuoco, Chef's Flour, Saccorosso: are they the same?
What hydration should I run?
What happens if I ferment it under 24 hours?
Another question?
We're here to help! Call us at 1-888-606-7499 or email us at info@lapizzashop.ca
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