New York-style pizza
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Caputo Manitoba Oro Tipo 0 Flour
Regular price
$32.99
Unit price
per
Shipping calculated by weight (max. 20 kg per order).
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Description
Manitoba Oro is the strongest flour in the Caputo range: 370 to 390 W, 14.5% protein.
At that level the gluten network holds water other flours cannot. The dough stays elastic and under tension at 75% hydration, where a standard Tipo 00 would start to give up. That makes it interesting for very open crusts, and just as useful for rustic loaves, generous focaccia and enriched doughs.
It asks for 24 to 72 hours and a bit of technique. Strength means it resists the stretch until it has had enough rest.
It is also an excellent blending flour when a dough needs backbone. Available in 1 kg and 5 kg.
Specifications
How to work with it
FAQ
Tipo 0 or Tipo 00, what changes?
Is it a good flour to start with?
Can I use it on its own for pizza?
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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