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 Classica Tipo 00 Flour
Regular price
$29.99
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
Classica is the most forgiving Tipo 00 Caputo makes.
At 220 to 240 W it rises in 4 to 6 hours at room temperature, which means dough mixed after lunch is ready for dinner. The lower strength makes it soft under the hand. It opens without a fight, even with a clumsy stretch.
That makes it the right first flour if you've never made pizza dough, and the right flour for nights when the plan changes.
It's not just for pizza. Loaves, baguettes, enriched doughs: its fine grind and moderate strength handle everyday baking too.
Push it to a 12- to 24-hour cold ferment for more flavour.
Still deciding on your first flour? Our flour guide keeps it simple.
5 kg more than you need? Our Caputo Bread Flour comes in a 1 kg bag and is an equivalent flour: same 00 type, same protein, same strength.
Specifications
How to work with it
FAQ
Classica or Pizzeria?
Does it work in a home oven?
Can I bake bread with it?
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.
Pizza Tools
Everything you need to master every step of preparing your pizza dough.
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