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Antimo Caputo Pizzeria 00 Flour (Blue) 2.2 LB - Pack of 2 (Total 4.4 LBS)
Description
Package Weight 2.17 Kilograms
Item Weight 4.4 Pounds
Region of Origin Italy
Item Form Raw
Package Dimensions 9.37 x 7.36 x 3.43 inches; 4.4 Pounds
Size 2.2 Pound (Pack of 2)
Professional pizza flour: this 100% wheat flour is a culinary essential,
perfect for long fermentation baking. Originating in Italy.
High quality, Made in Naples Italy: our signature product, demanded by
maestri pizzaioli all over the world. A flour with elastic, resistant gluten
and protein resulting in long-rise dough.
Diverse ingredient: ideal for classic Neapolitan pizza made in high heat
wood fired, gas or electric ovens in high temperatures over 700DegreeF.
Perfect texture: Our flour bakes a soft, flavorful crust for an authentic
pizza with bubbles in cornicione. Contains less protein and blended with more
Farina Manitoba to give dough more strength.
For home ovens, we recommend using our Red chef's flour which is designed
for temperatures under 500DegreeF.
Product Description
ABOUT
Antimo Caputo Pizzeria Flour - Italian Double Zero 00
Typo “00” Pizzeria flour is a finely milled flour celebrated for its
excellence in crafting pizza dough. With its elastic and robust gluten
structure, it's perfect for achieving the chewy yet light texture of Neapolitan
pizzas. Beyond pizzas, this versatile flour finds applications in various
Italian breads and pastries. Withstanding temperatures exceeding 700° F, it
ensures a perfect crust char and a tender, airy crumb, making it the top choice
for discerning pizzaiolos and home chefs alike.
RECIPE
Simple & Delicious Neapolitan Pizza Dough
To make Neapolitan pizza dough, activate yeast in lukewarm water with sugar,
then mix with flour and salt to form a dough. Knead until smooth, let it rise
until doubled, then divide and shape into balls. Rest briefly, then shape into
pizzas and add toppings. Bake at the highest temperature until golden, then let
cool before serving. Enjoy your Neapolitan pizza!
RECIPE
Simple Italian Pastry
To make Italian pastry with pizzeria flour, start by mixing the flour, sugar,
and salt, then cut in chilled butter until crumbly. Add an egg and a bit of
water to form a dough, chill for 30 minutes. Roll out the dough, cut into
shapes, and bake at 350°F (175°C) for 10-15 minutes until golden. Cool on a
rack, then optionally glaze or sprinkle with powdered sugar before serving.
1 Careful Selection 2 Slow Grinding 3 All Natural 4 Rigorous Testing
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