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 Manitoba Oro Tipo 0 Flour
Regular price
$32.99
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
Manitoba Oro is the strongest flour in the Caputo range: 360 to 380 W, 14% protein.
At that level the gluten network holds water other flours can't. The dough stays elastic and under tension at 75% hydration, where a standard Tipo 00 would start to give up. That makes it a great pick 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's also a great blending flour when a dough needs backbone.
Tipo 0 or 00, strength, fermentation. Our flour guide explains it all.
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@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.
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