Classica Tipo 00 Flour – Caputo
Shipping calculated according to weight (max. 20 kg per order).
30-day satisfaction guarantee
Questions?
Call us at 1-888-606-7499 or email us at info@thepizzashop.ca
- Description
- Specs
- Our advice
- Why we love it
Fermentation time? 8 to 24 hours (like every blue bag of Caputo flour).
- Since the fermentation is shorter than for Cuoco flour (Chef's Flour) , you can, one fine morning, decide to make pizza dough for supper. But try both: because the longer the rise, the more incredible the pizza (you just have to plan ahead a little!).
Its 2.2 lbs (1 kg) size allows you to make approximately 6 12" pizzas.
- Enough for a delicious family meal.
Its 11 lb (5 kg) size allows you to make approximately 30 12" pizzas.
- Think that's too much? Well, you should know that you can freeze your pizza dough incredibly easily. Oh yes! And since flour should be used within 12 months of purchase, it's a great option.
For quality, there is nothing better than Caputo flour, approved by the very prestigious AVPN (Approvato Vera Pizza Napoletana) !
If you are gluten intolerant, we have a solution here.
What are the rules for good pizza flour?
- High quality (like the Caputo!)
- Soft wheat, not durum wheat
- High in gluten (see Strength (W) below) - that said, this one has a medium-high rise, which allows the dough to rise more quickly.
Why 00?
- Because it better withstands the relatively long rising time of the pizza.
- And because it's used by pros - like you!
And why not add a nice garnish ?
Perfect flour for the busy pizza maker who still wants quality.
Your pizza nights
ACCESSORIES
Everything you need around the oven to master every step of your pizza.
Pizza ovens
High-performance ovens to achieve cooking worthy of a real pizzeria.