Caputo Pizzeria '00' Flour – Mercato

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Product: Caputo's Pizzeria '00' Flour has an elastic gluten and soft starch that helps the dough develop a great hydration and light texture. Ideal for Napoletana pizza.Producer: CaputoRegion: Naples, CampaniaSize: 1kg, 5kgProducer Info: Caputo is the number one producer of "00" flour in Italy. The company has a 90 yea

Product: Caputo's Pizzeria '00' Flour has an elastic gluten and soft starch that helps the dough develop a great hydration and light texture. Ideal for Napoletana pizza.

Producer: Caputo

Region: Naples, Campania

Size: 1kg, 5kg

Producer Info: Caputo is the number one producer of 00 flour in Italy. The company has a 90 year history of producing flour in the heart of pizza, Naples. Now operated by the third generation, Caputo selects only the highest quality wheat to ensure optimal standards and to preserve the naturality and authenticity of the flavours. Today, they still apply the same dedication to the tradition of quality Italian flour milling.

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Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.