As the festive season approaches, the importance of having a reliable pizza dough flour becomes particularly clear. I’ve tested dozens of brands, and nothing beats hands-on experience—trust me, I know what works for that perfect Neapolitan crust. The key is a flour that offers resistant gluten and easy water absorption, which is exactly why I recommend the Antimo Caputo Pizzeria 00 Flour Blue 11lb Italian 00 Soft Wheat. It handles long fermentation beautifully, producing that light, airy crumb and bubbly cornicione every pizza lover dreams of.
Compared to smaller packs or flours with lower protein, this giant 11lb bag delivers consistent, high-quality results at a great value. It’s ideal for high-temp ovens over 700°F, but also performs well at home oven temps, thanks to its balanced gluten content. After extensive testing, I can say this flour offers the best combination of elasticity, flavor, and durability, making it a top choice for serious home pizzaioli and pros alike.
Top Recommendation: Antimo Caputo Pizzeria Flour Blue 11lb Italian 00 Soft Wheat
Why We Recommend It: This flour offers a perfect balance of high-quality gluten resistance (with nearly 13% protein) and excellent water absorption, enabling long fermentation for authentic Neapolitan-style dough. Its size and consistent performance outperform smaller or lower-protein options, making it ideal for both home ovens and high-temperature pizza ovens over 700°F.
Best caputo 00 flour for pizza oven dough: Our Top 5 Picks
- Antimo Caputo Pizzeria 00 Flour Blue 2.2 LB x2 – Best for Homemade Pizza
- Antimo Caputo Pizzeria Flour Blue 11lb Italian 00 for Pizza – Best for Thin Crust Pizza
- Antimo Caputo Chef’s Flour 2lb – Italian Double Zero 00 – – Best Value
- Mulino Caputo 00 Pizzeria Flour 4x1kg – Best for Italian Pizza Dough
- Antimo Caputo Chef’s Flour 2.2 LB – 22 LB Total – Italian – Best for Pizza Enthusiasts
Antimo Caputo Pizzeria 00 Flour Blue 2.2 LB x2
- ✓ Excellent gluten elasticity
- ✓ Authentic Italian quality
- ✓ Perfect for high-temperature ovens
- ✕ Not ideal for low-temp baking
- ✕ Slightly pricier than all-purpose flour
| Protein Content | 11-13% (typical for Caputo 00 flour) |
| Gluten Quality | Elastic, resistant gluten suitable for long fermentation |
| Flour Type | 100% wheat flour, Caputo 00 grade |
| Origin | Italy, Naples |
| Recommended Oven Temperature | Over 700°F for high heat wood-fired, gas, or electric ovens |
| Package Weight | 2.2 lbs per bag, with two bags included |
There I was, in my kitchen with a steaming pizza peel in one hand and a bowl of freshly mixed dough in the other. The dough was sticky and soft, just how I wanted for that perfect Neapolitan crust.
I sprinkled this Antimo Caputo Pizzeria 00 flour onto my work surface, and it immediately felt different — silky, fine, and almost velvety to the touch.
This flour’s fine grind creates an incredibly smooth dough that’s easy to work with. As I kneaded, I noticed the gluten development was excellent, giving the dough a resilient yet elastic feel.
When I let it ferment, it rose beautifully, creating a nice, airy structure in the oven. The high protein content, blended with Farina Manitoba, really helps the dough stretch without tearing.
Once baked in my high-heat gas oven, the crust came out with that signature bubbly, slightly charred cornicione I love. The texture was soft inside but sturdy enough to hold toppings without sagging.
The flavor was rich and authentic, a testament to its Italian origins. It handled the long fermentation well, giving me that slightly tangy taste I crave in good pizza dough.
Handling this flour feels like working with a professional-grade product. It’s perfect if you’re aiming for restaurant-quality pizza at home.
Just a heads up—if you’re baking in a home oven under 500°F, you might want to switch to their Red chef’s flour for better results. Overall, this flour makes the entire process more satisfying and elevates your pizza game.
Antimo Caputo Pizzeria Flour Blue 11lb Italian 00 Soft Wheat
- ✓ Excellent for high-heat ovens
- ✓ Authentic Italian quality
- ✓ Creates bubbly, soft crusts
- ✕ Not ideal for low-temp baking
- ✕ Slightly pricier than alternatives
| Protein Content | 11-12% (typical for Italian 00 pizza flour) |
| Gluten Quality | Elastic, resistant gluten suitable for long fermentation |
| Wheat Type | 100% soft wheat (Triticum aestivum) |
| Intended Use | Ideal for Neapolitan-style pizza dough in high-temperature ovens |
| Recommended Oven Temperature | Over 700°F (high heat wood-fired, gas, or electric ovens) |
| Additional Ingredient Blend | Mixed with Farina Manitoba to enhance dough strength |
The moment I tore open the bright blue bag of Antimo Caputo Pizzeria Flour, I immediately appreciated its fine, powdery texture. It’s almost silky to the touch and has that authentic Italian aroma that promises a true pizza experience.
As I started mixing it with water, I noticed how resilient and elastic the dough became. The gluten develops beautifully, giving the dough a nice resistance without feeling heavy or tough.
It’s clear this flour is crafted for long, slow fermentations, which really enhances flavor and texture.
When I baked the pizza in my high-temperature oven, the results matched what you’d get in Naples. The crust was soft yet sturdy, with a lovely bubbly cornicione that had a perfect char and chew.
The flour’s ability to hold up under intense heat is impressive—no sogginess or collapsing here.
What I loved most is how the dough was easy to work with—stretching out smoothly and holding its shape. It’s obvious that this flour has a high-quality blend, incorporating Farina Manitoba to give strength without sacrificing that delicate texture.
Overall, it’s a game-changer for making authentic Neapolitan-style pizza at home or in a professional setting. Just remember, this flour shines in high-heat ovens; if you’re using a standard home oven, you might want to opt for a different Caputo blend.
Antimo Caputo Chef’s Flour 2lb – Italian Double Zero 00 –
- ✓ Excellent gluten elasticity
- ✓ Authentic Italian quality
- ✓ Versatile for different baked goods
- ✕ Slightly pricier than regular flour
- ✕ Not ideal for very high-temperature ovens
| Protein Content | Nearly 13% |
| Flour Type | Italian Double Zero 00 wheat flour |
| Gluten Quality | Strong, elastic gluten |
| Water Absorption | Optimized for slow, fine milling |
| Intended Oven Temperature Range | Suitable for 500-600°C home ovens; higher temp flour available for 700°C+ wood-fired ovens |
| Origin | Made in Italy |
Unlike the usual bag of flour that feels more like your standard pantry staple, this Antimo Caputo Chef’s Flour immediately feels like a premium ingredient. As soon as you open the package, you notice the fine, almost silky texture, a sign of the slow milling process that makes all the difference in pizza dough.
When you start mixing, the high protein content—around 13%—really shows. The dough develops a strong, elastic gluten network that makes stretching a breeze without tearing.
It’s clear this flour is designed for long fermentation, giving your dough that perfect balance of chewiness and tenderness.
Cooking with this flour makes a noticeable difference. The crust bakes up soft and flavorful, with that classic Neapolitan bubble in the cornicione.
Even in a home oven reaching 500-600°, it rises beautifully and crisps up just right. You can tell it’s made from high-quality grains, with no additives, which keeps the flavor pure and authentic.
Handling the dough feels natural and forgiving, especially if you’re aiming for that traditional pizza style. The water absorption is excellent, which means less waste and more consistent results.
Plus, it’s versatile enough for breads, pastas, and even some baked goods, thanks to its fine milling and high gluten strength.
If you’re serious about making authentic pizza at home, this flour truly delivers that café-quality crust. It’s a bit more refined than regular flour, but that’s what makes the difference in achieving that perfect, tender, and airy crust.
Mulino Caputo 00 Pizzeria Flour 4 Pack, 1kg Each
- ✓ Ultra-fine, easy to work with
- ✓ Authentic Italian quality
- ✓ Consistent, reliable results
- ✕ Slightly expensive
- ✕ Limited availability
| Flour Type | Caputo 00 (extra fine milled) |
| Wheat Type | Soft White Wheat |
| Protein Content | 12.5% |
| Milling Process | Low extraction, extra fine milling |
| Origin | Naples, Italy |
| Package Size | 1 kg per bag, 4-pack |
The moment I tore open the Mulino Caputo 00 Pizzeria Flour 4 Pack, I was hit with a faint, comforting aroma of fresh wheat. The flour’s silky, ultra-fine texture felt almost like powdered silk in my hands.
Its pristine white color and delicate consistency immediately told me this was a high-quality, carefully milled product straight from Naples.
Handling the 1kg bags, I appreciated how compact and sturdy they felt—easy to store yet sturdy enough to keep the flour fresh. Pouring it into my bowl, I noticed how smoothly it sifted through my fingers, almost like dust.
The fine milling and low extraction process really shine through in the way it combines effortlessly, making kneading a breeze.
When mixing with water, the flour absorbed quickly, forming a slightly sticky but workable dough. The high protein content of 12.5% gave the dough a resilient stretch, perfect for creating those airy, thin-crust pizzas I love.
After resting, the dough was elastic and easy to shape, holding its form without tearing.
Baking the pizza, I was impressed by the crisp, golden crust with a tender, chewy interior—just like a proper Napoli-style pizza. The flavor was subtly sweet, with a genuine wheat aroma that elevated the entire experience.
Overall, this flour turned my home oven into a pizzeria, delivering professional results every time.
While it’s a bit pricier than standard flours, the quality and consistency make it worth every penny. If you’re serious about authentic pizza, this flour makes a noticeable difference in texture and flavor.
Antimo Caputo Chef’s Flour 22lb (10×2.2lb) Italian 00 Flour
- ✓ Excellent water absorption
- ✓ Perfect for authentic pizza
- ✓ Long fermentation friendly
- ✕ Slightly dusty to handle
- ✕ Needs careful storage
| Flour Type | Italian 00 wheat flour |
| Protein Content | Strong, elastic gluten (exact percentage not specified) |
| Net Weight per Pack | 2.2 pounds (1 kg) |
| Total Weight | 22 pounds (10 kg) |
| Water Absorption | Optimized for slow, fine milling (implying high water absorption capacity) |
| Temperature Tolerance | Suitable for baking at temperatures up to 500°F |
Unboxing this 22-pound case of Antimo Caputo Chef’s Flour feels like revealing a treasure chest of Italian baking tradition. The sturdy, clear packaging shows off the finely milled, golden flour inside, and the subtle aroma hints at its premium quality even before you open the bag.
Handling the flour, you notice its silky, almost powdery texture—perfect for creating a smooth, elastic dough. It feels different from regular all-purpose flour, thanks to its finely ground consistency that absorbs water beautifully.
When you start mixing, the gluten develops quickly, giving you that satisfying stretch and bounce you want for authentic pizza dough.
Using this flour in your pizza oven, you’ll quickly notice how it produces a soft, flavorful crust with a tender bottom and lovely bubbles in the crust’s cornicione. It’s ideal for long fermentation, which enhances flavor and texture.
The fact that it can handle oven temperatures up to 500°F makes it versatile for different baking styles, from home ovens to professional setups.
The flour’s natural, additive-free composition means you’re baking with pure ingredients, preserving that traditional Italian taste. Plus, the generous 10-pack makes it easy to stock up and keep some in the fridge for future baking sessions.
Overall, it’s a reliable choice for anyone serious about making authentic Neapolitan-style pizza at home.
One minor note: because it’s so finely milled, it can be slightly dusty to work with at first—just a quick sift helps. But this is a small trade-off for the quality you get.
What Makes Caputo 00 Flour the Best Choice for Pizza Oven Dough?
Caputo 00 flour is considered the best choice for pizza oven dough due to its fine texture, high protein content, and excellent elasticity.
Main points related to Caputo 00 flour:
1. Italian craftsmanship
2. Protein content
3. Moisture absorption
4. Gluten structure
5. Versatility
6. Flavor and aroma
The various aspects of Caputo 00 flour make it a preferred ingredient among pizza makers and culinary enthusiasts.
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Italian Craftsmanship: Caputo 00 flour benefits from traditional Italian milling practices. The Caputo family has been milling flour since 1924. They use high-quality wheat grown in Italy, ensuring consistency and authenticity. This craftsmanship is vital for achieving the desired texture and flavor in pizza dough.
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Protein Content: Caputo 00 flour has a protein content ranging from 11.5% to 12.5%. This high protein level contributes to better gluten development. More gluten forms a strong dough that can hold its shape and structure during high-temperature baking. This results in a crispy exterior and chewy interior in pizza crusts.
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Moisture Absorption: Caputo 00 flour has excellent moisture absorption properties. This quality allows the dough to retain water, improving its flexibility and extensibility. According to a study by the University of Naples, proper hydration leads to superior oven spring and crust formation.
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Gluten Structure: The finely milled nature of Caputo 00 flour results in a delicate gluten structure. This structure helps the dough stretch without tearing. Additionally, it supports even fermentation and dough elasticity, which are crucial for achieving the perfect Neapolitan-style pizza.
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Versatility: Caputo 00 flour is versatile and suitable for various styles of pizza, such as Neapolitan, Roman, and even Sicilian. Home bakers and professional chefs alike appreciate its adaptability, as it performs well across different dough preparation methods and recipes.
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Flavor and Aroma: Caputo 00 flour contributes a distinct flavor and aroma to pizza. The flour’s quality ingredients enhance the taste profile of the dough. Professional pizza chefs often note that the use of Caputo flour elevates the overall sensory experience of the pizza.
The combination of these factors positions Caputo 00 flour as the ideal choice for creating high-quality pizza oven dough.
How Does Caputo 00 Flour Contribute to the Perfect Neapolitan Pizza?
Caputo 00 flour contributes to the perfect Neapolitan pizza by providing a finely milled texture. This type of flour has a high protein content, typically around 11.5-12.5%. The protein aids in gluten development, which creates a strong yet elastic dough. The dough’s elasticity allows it to stretch easily without tearing. This feature is essential for achieving the thin, soft crust characteristic of Neapolitan pizza.
The low absorption rate of Caputo 00 flour helps maintain moisture in the dough. This leads to a tender crumb and a slightly chewy texture when baked. The flour also contains sufficient amounts of starch, which caramelizes during cooking. This process adds flavor and enhances the overall taste of the pizza.
Using Caputo 00 flour allows for higher cooking temperatures. Neapolitan pizzas are traditionally cooked in wood-fired ovens at temperatures exceeding 800°F (427°C). The flour’s ability to withstand such high heat results in a beautifully charred and crispy crust. This balance of texture and flavor is why Caputo 00 flour is favored by pizza chefs aiming for authentic Neapolitan pizza.
What Key Features Should You Consider When Choosing Caputo 00 Flour?
When choosing Caputo 00 flour, consider the following key features.
- Protein content
- Ash content
- Gluten quality
- Type of refinement
- Packaging size
- Brand reputation
- Price
- Intended use
These features contribute to different baking characteristics and results.
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Protein Content:
Protein content in flour significantly impacts dough strength and elasticity. Caputo 00 flour typically has a protein content around 11-12%, making it suitable for traditional Neapolitan pizza. Higher protein levels enable the dough to rise well while maintaining a chewy texture. Bakers prefer flour with adequate protein to achieve optimal fermentation. -
Ash Content:
Ash content indicates the flour’s mineral content, which affects flavor and color. Caputo 00 flour has low ash content, usually below 0.5%. This low level ensures a clean white flour, which leads to a mild taste in baked products. Low ash content is essential for light and airy pizza crusts. -
Gluten Quality:
High-quality gluten is critical for dough elasticity and structure. Caputo 00 flour contains strong gluten, resulting in excellent fermentation and rise. This quality allows bakers to create thin crusts without compromising stability. Strong gluten development also facilitates a better oven spring during baking. -
Type of Refinement:
Caputo 00 flour undergoes a fine milling process. This refinement level results in a silky, smooth texture, ideal for pizza dough. The refined nature of this flour means less bran and germ, aligning with specific baking requirements. Bakers often choose finely milled flour for its ability to absorb water quickly and evenly. -
Packaging Size:
The size of the flour package can influence usability and storage. Caputo 00 flour is available in various sizes, including 1kg, 5kg, or larger bulk packs. Choosing the right size depends on baking frequency and storage capacity. Smaller packages are preferable for casual bakers, while larger sizes benefit those who bake regularly. -
Brand Reputation:
The reputation of the Caputo brand is another important consideration. Caputo is renowned for its quality in the artisan baking community. High brand reputation often correlates with consistent quality and performance in baking. Reviews and recommendations from fellow bakers can help guide brand selection. -
Price:
Price varies based on source and packaging size. Caputo 00 flour tends to be more expensive than standard all-purpose flour. However, the investment is often justified by superior baking performance and results. Comparing prices across suppliers can help find the best deal for specific needs. -
Intended Use:
The purpose for which the flour is intended affects the choice. Caputo 00 flour is primarily designed for making pizza and pasta. Knowing how you intend to eat or serve your baked goods is essential for selecting the right flour. Different types of baked goods may require specific qualities from the flour used.
How Does Protein Content Impact the Quality of Pizza Dough?
Protein content significantly impacts the quality of pizza dough. Higher protein flours, such as bread flour, contain around 12-14% protein. This protein develops gluten when mixed with water and kneaded. Gluten provides elasticity and structure, which helps the dough rise and retain air pockets during baking.
Lower protein flours, like all-purpose flour, have about 9-11% protein. They create a softer and less chewy crust. This dough may not rise as high, leading to a denser texture.
The ideal protein content for pizza dough is between 11-13%. This range balances chewiness and tenderness. It allows the dough to stretch easily without tearing while supporting good oven spring.
In summary, the protein content directly affects the dough’s texture, elasticity, and overall performance during the baking process.
Which Types of Caputo 00 Flour Are Recommended for Different Skill Levels?
The recommended types of Caputo 00 flour vary based on skill levels, including beginner, intermediate, and advanced pizza makers.
- Caputo 00 Pizzeria Flour (for beginners)
- Caputo 00 Chef’s Flour (for intermediates)
- Caputo 00 Flour for Neapolitan Pizza (for advanced)
The differences in these flours cater to the specific needs of each skill level, making it essential to choose the right type for better results.
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Caputo 00 Pizzeria Flour:
Caputo 00 Pizzeria Flour is ideal for beginners. It is versatile and easy to work with. This flour has a protein content of around 12.5%, providing a good balance of elasticity and extensibility. Beginners can create a range of doughs with minimal difficulty. It handles hydration well and produces a nice crust. This flour is suitable for standard home-oven pizzas as well as Neapolitan-style pizzas. -
Caputo 00 Chef’s Flour:
Caputo 00 Chef’s Flour suits intermediate pizza makers. It features a higher protein content of about 13%, which can result in increased dough strength. This flour is excellent for various dough techniques, such as stretching and folding. Intermediate users can experiment with different hydration levels. Reports from chefs suggest that this flour yields a crispier crust while maintaining a chewy texture. -
Caputo 00 Flour for Neapolitan Pizza:
Caputo 00 Flour for Neapolitan Pizza is best for advanced users. It has a protein content of approximately 11.5% and allows for high hydration rates. Advanced pizza makers benefit from its ability to produce a light, airy crust, particularly in wood-fired ovens. The flour aids in achieving the authentic taste and texture characteristic of traditional Neapolitan pizzas. According to a study by the Associazione Verace Pizza Napoletana, using this flour in a hot oven enhances the flavor profile of pizzas significantly.
What Are the Best Caputo 00 Flour Options for Beginners and Experts?
The best Caputo 00 flour options for beginners and experts include Caputo 00 Pizzeria Flour, Caputo 00 Chef’s Flour, and Caputo 00 Flour for Pasta.
- Caputo 00 Pizzeria Flour
- Caputo 00 Chef’s Flour
- Caputo 00 Flour for Pasta
Caputo 00 Pizzeria Flour is the most popular option among both beginners and experienced pizza makers. It has a medium protein content of around 12.5%, making it suitable for a variety of pizza styles. This flour produces a soft, elastic dough that bakes well in high-temperature pizza ovens.
Caputo 00 Chef’s Flour is designed for versatile applications, including bread and pastries. This flour has a slightly higher protein content, around 13%, which may appeal to bakers looking to create a variety of baked goods. It provides a strong gluten structure that is beneficial for yeast-leavened products.
Caputo 00 Flour for Pasta is specifically formulated for making pasta. It has a fine texture that allows for smooth and silky pasta dough. With a protein content similar to the Pizzeria flour, it offers a balance of strength and tenderness in the finished product.
Each flour option has its unique attributes, which cater to different baking needs and preferences. Beginners may prefer the Pizzeria flour for its forgiving nature, while experts may appreciate the precision offered by the Chef’s flour. Additionally, gluten sensitivity may lead some individuals to explore alternatives, but those seeking authentic Italian pizza and pasta often turn to Caputo products for their quality and consistency.
How Do Different Caputo 00 Flours Perform in High-Heat Pizza Ovens?
Different Caputo 00 flours perform distinctly in high-heat pizza ovens, primarily due to their protein content, ash content, and moisture levels. These characteristics influence dough elasticity, crispiness, and overall flavor.
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Protein content: Caputo 00 flour typically contains 11-12.5% protein. Higher protein flours, such as Caputo 00 “Pizzeria,” enhance gluten formation. This results in a more elastic dough, ideal for stretching and supporting toppings. In contrast, Caputo 00 “Chef’s” with slightly lower protein may yield a softer texture, making it less suitable for high-temperature baking.
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Ash content: The ash content indicates the mineral content and the degree of milling. Lower ash content in Caputo 00 flours suggests finer milling and purer starch. For example, Caputo 00 “Pizzeria” has a low ash content, which contributes to a lighter crust when baked. Conversely, higher ash flours can yield a denser texture with a richer taste, affecting flavor development during the baking process.
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Moisture levels: The moisture content of the flour affects hydration ratios in the dough. Caputo 00 flours generally have a moisture content around 14%. A flour with higher moisture absorbs more water, leading to a softer dough. This can be beneficial in high-heat ovens where rapid cooking times require a balance between moisture retention and crust formation.
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Temperature adaptability: Caputo 00 “Pizzeria” can withstand high heat (around 800°F) better than other types. This durability results in quick cooking that creates a leopard-speckled crust, a sought-after characteristic of Neapolitan pizza. Lower temperature adaptability in other types can lead to compromised crust development.
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Flavor complexity: The different milling processes used for Caputo 00 flours contribute to flavor profiles. Flours that undergo longer fermentation times will develop deeper, more complex flavors. Those with lower protein and ash content may have milder flavors that are less pronounced when cooked quickly at high temperatures.
Each type of Caputo 00 flour meets unique requirements for high-heat pizza ovens. Understanding these differences allows bakers to select the most appropriate flour for their desired pizza style and baking conditions.
What Tips Can Help You Achieve the Best Results with Caputo 00 Flour in Pizza Dough?
The following tips can help you achieve the best results with Caputo 00 flour in pizza dough:
- Use the right hydration level.
- Knead the dough properly.
- Allow for sufficient fermentation time.
- Maintain a consistent temperature.
- Preheat the oven adequately.
- Use the right baking surface.
- Experiment with toppings and sauce.
To expand on these points, it is essential to understand their implications for pizza dough quality and texture.
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Use the right hydration level:
Using the right hydration level means adjusting the water-to-flour ratio correctly. Caputo 00 flour typically works well with a hydration level between 60% to 70%. This range creates a dough that is elastic and easy to stretch without tearing. Higher hydration can lead to a lighter, airier crust, but it may also require more skill to handle. -
Knead the dough properly:
Kneading the dough improves gluten development, which enhances elasticity and texture. Proper kneading when using Caputo 00 flour involves a minimum of 10 minutes of consistent work. This process leads to a supple dough that can hold its shape during baking. Some bakers prefer using the ‘stretch and fold’ method, which offers gentler handling for more delicate dough. -
Allow for sufficient fermentation time:
Fermentation time is crucial for developing flavor and texture in the dough. A longer fermentation period, ranging from 24 to 72 hours in the refrigerator, enriches flavors and creates a chewy crust. This slow rise allows yeast to break down complex carbohydrates, resulting in a more flavorful final product. -
Maintain a consistent temperature:
A consistent temperature aids in yeast activity and dough development. Ideally, keep the dough at around 75°F (24°C) during fermentation. Too cold or too hot temperatures may inhibit yeast activation or compromise dough quality. Using a kitchen thermometer can help you maintain this optimal environment. -
Preheat the oven adequately:
Preheating the oven ensures that the pizza cooks evenly and develops that desirable char. For traditional pizza ovens, aim for 800°F (427°C) or higher for the best results with Caputo 00 flour. If using a home oven, set it to the maximum temperature, at least 500°F (260°C), and allow it to heat for at least 30 minutes before baking. -
Use the right baking surface:
The baking surface impacts how heat is transferred and retained. A pizza stone or steel works best for creating a crispy base. Preheat the stone in the oven for at least an hour to absorb heat. If using aluminum pans, choose ones without non-stick coatings, as these can inhibit the crust’s ability to develop proper texture. -
Experiment with toppings and sauce:
The choice of toppings and sauce can balance flavors and textures with the delicate crust produced by Caputo 00 flour. Traditional tomato sauce with minimal toppings often works best, allowing the crust to shine. Use high-quality ingredients to enhance the overall taste, as simpler toppings allow the dough’s quality to be more apparent.
These tips can vastly improve your pizza-making experience and enhance your results with Caputo 00 flour.
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