Caputo soft wheat flour Type 00 blue pizzeria Flour with elastic and resistant gluten, ideal for light to perfect dough mixtures. Caputo Blue '00' Pizzeria flour has a lower gluten content than most flours (11%-12%) and this ensures a light dough giving just enough stretch. Caputo pizzeria flour is a soft wheat flour with strong gluten quality - great for making pizza doughs that require a long fermentation.

ABER: bei normalem pizzamehl von rosenmehl kommt das gleiche ergebnis raus :) (aber man schmeckt beim teig schon einen Unterschied). We select and mix the best wheat in the tradition of the ancient art of milling followed by a slow grinding process which preserves the starch, protein, and natural flavor. This flour is perfect for classic Neapolitan dough, producing a light, soft, perfectly risen crust with a hearty flavor profile. I've been passionate about pizza for 40 years and have tried all sorts of methods and techniques to create the best possible pizza at home.All the data, pictures and descriptions are subject to copyright and is showed for personal use only. This gluten free flour mix is the perfect substitute for standard flour in making delicious gluten free pizza dough. This ‘00’ flour helps dough to get a great hydration and good elasticity - use it to make traditional Neapolitan pizzas with a light, bubbly crust. This Tipo “00” flour is high in protein and ideal for making slow rise pizza dough that will be baked at the high temperatures of your pizza oven.

It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement.Caputo Gluten-Free is also recommended for gluten-free breads, pasta and other gluten free baking recipes. Now the most popular brand of ‘00’ flour in Italy and America, Caputo is now run by Carmine's grandsons Eugenio and Carmine and grand nephew Antimo who have maintained long-standing relationships with wheat suppliers around the world as well as the reputation of the company for 89 years of excellence. The Caputo method includes selecting the best wheat from across Umbria, Marche and other Italian regions and slowly grinding to preserve the starch and protein content.