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Antimo Caputo Pizzeria Flour for Authentic Pizza Dough, 80 Ounce (5 Pound Bag) Repack

Antimo Caputo Pizzeria Flour for Authentic Pizza Dough, 80 Ounce (5 Pound Bag) Repack

4.7 (94) · € 10.99 · En Stock

Professional pizza flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family

Caputo 00 Pizza Flour - 55 lb. Bags

Caputo Antimo Pizzeria Flour 55 LB Bag Double Zero 00 All Natural Whea – Delizioso Gourmet

Caputo Pizzeria Flour (2.2lb) - 10 Case Pack — Ooni USA

Caputo Pizzeria Flour (2.2lb) - 10 Case Pack — Ooni USA

Caputo Antimo Pizzeria Flour 55 LB Bag Double Zero 00 All Natural Whea – Delizioso Gourmet

Caputo Pizzeria Flour (2.2lb) - 10 Case Pack — Ooni USA

Product of Italy: for generations, Caputo flour has been The number one choice of the best pizza makers in Naples, the birthplace of the Neapolitan style pizza. Now for those who pursue the highest quality ingredients for their recipes, Caputo now offers tipo 00 Americana flour. Milled specifically for use at temperatures between 500-600° Fahrenheit, Caputo Americana 00 Style is ideal for classic pizza in any oven.

Antico Molino Napoli Antimo Caputo Pizza Flour, Americana, 55 Pound

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.