Farine Caputo Classica Tipo 00 pour pizza, pains et focaccia - Lapizzashop

Caputo Classica Tipo 00 Flour

Soft, forgiving, ready in 4 to 6 hours. The flour for a last minute call.

$29.99

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Format

5 kg

5 kg 1 kg

Shipping calculated by weight (max. 20 kg per order).

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Caputo Classica Tipo 00 Flour

$29.99

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 resistance and it forgives a clumsy stretch.

That makes it the right first flour if you have never made pizza dough, and the right flour for nights when the plan changes.

It is not only pizza. Loaves, baguettes, enriched doughs: the fine grind and moderate strength carry everyday baking too.

Push it to a 12 to 24 hour cold ferment for more flavour. Available in 1 kg and 5 kg.

Specifications

Flour type: Tipo 00
Format: 1 kg (2.2 lb) or 5 kg (11 lb)
Protein: 11.5%
Strength (W): 220 to 240
Elasticity (P/L): 0.50 to 0.60
Fermentation: 4 to 6 hours at room temperature, or 12 to 24 hours in the fridge
Shelf life: 12 months
Enriched flour, compliant with Canadian standards

The 1 kg bag makes about 6 twelve inch pizzas, the 5 kg bag about 30.

How to work with it

Where to start

Hydration of 58 to 62%, the moderate strength prefers a drier dough
4 to 6 hours at room temperature, or 12 to 24 hours in the fridge for more flavour
Dough balls of 250 to 280 g for a twelve inch pizza

Going into the oven

Open it gently, the dough is soft and tears sooner than a Cuoco
Durum semolina under the ball to stop it sticking to the peel
400 to 450 °C in a pizza oven, or a stone at full heat in a home oven

For a more aromatic crust without waiting much longer, try the Pizzeria and its 8 to 24 hour ferment.

FAQ

Classica or Pizzeria?

Classica rises in 4 to 6 hours and forgives more. Pizzeria takes 8 to 24 and gives a lighter crust. If this is your first dough, start with Classica.

Does it work in a home oven?

Yes, and that is one of its strengths. A softer dough suits a longer bake on a stone at 250 °C, where a very wet Neapolitan would struggle.

Can I bake bread with it?

Yes. Loaves, baguettes and enriched doughs all work. For a more open crumb and a darker crust, Bread Flour is the better pick.

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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Caputo Classica Tipo 00 Flour

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