Italy's highest rated pizza flour. Elastic gluten and soft starch help doughs to get a great hydration. Light, with a perfect rising, satisfy the best maestri pizzaioli's needs. Ideal for neapolitan classic pizza.
Very elastic, ideal for slow rise dough which can keep for long periods. This flour produces a soft, light crust with extraordinary taste. Performs great in any type of oven.
Please Note: Caputo has changed the product packaging for this flour to red.
I have used Blake & Tate a few times now, and as a home / amateur pizziola I can honestly say there are best company I've dealt with in this field.
Would love to review this product but unfortunately it still hasn’t arrived. I’ve been meaning to contact you but was hanging on until Monday.
Been meaning to try caputo flour for my homemade pizzas for a long time and finally made some top quality neapolitan pizza in my own house.
My dad has been making pizzas since before I was born, and we finally decided to get our hands on some Italian 00 flour. Best decision ever! We’re Italian, and have found that British flour doesn’t even compare when making pizzas and pasta. This 00 flour creates such a light and airy base when baked - and has a great taste. We’ll definitely be buying more!
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