Caputo ' 00' Pizzeria Flour (Blue)

If you are looking for a tasty crisp crust on the outside, with a fluffy light interior crumb, this flour is ideal.     Antonio Caputo 00 Pizzeria flour is used by over 80% of pizza makers in Naples, Italy.   It is highly sought after by pizza afficionados looking to replicate the quality of pizza found in Naples. The 00 Pizzeria flour is often referred to, informally, as Caputo Blue because it comes in 55 lb (25 kilo) bags that are distinguished by blue borders. To better accomodate the consumer at home, Vincenzo

Caputo® Blue Pizzeria 00 Italian Pizza Flour 25kg

Piatto Pizzeria and Enoteca - Caputo 00 flour is the only choice of expert 'pizzaioli' (pizza makers) the world over. This flour is made from the finest European winter wheat, this super-soft

Caputo Flour 00 Gourmet Italian Food Store

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.