New York-style pizza
From Naples to New York... the iconic journey of pizza When Italians began to immigrate to America between 1880 and 1920 to escape famine and poverty in southern Italy, they...
Fioreglut is Caputo's gluten free flour, developed in Naples over years of testing. A blend of gluten free wheat starch, dextrose, corn starch, buckwheat flour, rice starch, vegetable fibres and guar gum.
What that gives you on the plate: a dough that stretches, a crust that lifts, and a texture that lands genuinely close to a wheat pizza. Not a compromise, not a consolation.
Christiana, co-owner of Thepizzashop, went through a lot of them before settling here. Nothing else came close.
It wants about 4 hours of fermentation and works for bread and pastry too. Available in 1 kg and 5 kg, with an 18 month shelf life, so a bag keeps well between pizza nights.
We're here to help! Call us at 1-888-606-7499 or email us at info@lapizzashop.ca
From Naples to New York... the iconic journey of pizza When Italians began to immigrate to America between 1880 and 1920 to escape famine and poverty in southern Italy, they...
We tried everything. Every flour in the world. Even the expensive 6-step flour blends prescribed by the top experts in the gluten-free field. Like a blend of white rice flour,...
A pizza that's out of the ordinary and will surprise even the most skeptical! Embark on a culinary adventure with our blue cheese and pear pizza.
Everything you need to master every step of preparing your pizza dough.
High-performance ovens to achieve cooking worthy of a real pizzeria.