Since 1924, we have ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.
Authority, spontaneity and tradition
The flour art of Caputo is born from these three values. Thanks to the experience developed over three generations as Master Neapolitan Millers we promise extremely high standards of quality so that the expert restaurateurs and ... artisans could express their creativity in the best possible way.
The Method of Caputo
We have always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit us to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.
The Art of Perfect Caputo Pizzeria Crust Recipe
Ingredients:
500gr Molino Caputo Tipo 00 flour, 325 gr water (65% hydration), 10 gr salt, 3 gr dry active yeast
Instructions:
We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then, mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes. Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal pieces.
Continue in next section...
Recipe Instructions Continued
Shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust. The top of the pizza ball should be soft and silky. Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza. If you don’t need your pizza balls for a few hours, refrigerate them, and bring them back out of the refrigerator an hour before you want to use them. Overnight refrigeration helps the dough develop more flavor, and a fully developed dough browns better in your oven.
Sweet Panzarotti with Ricotta and Raspberries
Instructions:
Make Pizza crust recipe in figure 1 to the extreme left of this section.
To make the filling, combine ricotta, sugar, vanilla and orange zest in a bowl and set aside.
Divide dough into 12 equal pieces. Roll each into a ball, then roll out to 12cm disks. Place 1 tbs ricotta mixture and 2 raspberries in the centre of each circle and fold pastry over to make a half moon. Press edges together, then fold edge over itself to create a lip. Pleat edges to seal. Repeat to make 12 panzerotti.
Heat the oil in a deep-fryer or large saucepan to 160°C (a cube of bread will turn golden in 45 seconds when oil is hot enough). In batches, add panzerotti and deep-fry for 2 minutes each side or until puffed and golden.
Drain on paper towel. Serve the panzerotti warm, dusted with icing sugar.
Description
Extra fine flour for baking. Product of Italy. '00' Flours work beautifully for breads, pasta, and pizza. Restaurant size 55 pounds.
Features & details
- Professional flour: this 100% wheat flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924
- High quality: Our signature product, demanded by maestri pizzaioli all over the world. A flour with elastic, resistant gluten and high quality-protein resulting in a consistent long-rise dough.
- Diverse ingredient: ideal for classic Neapolitan pizza made in high heat wood fired, gas or electric ovens in high temperatures over 700°f. Our product is milled slowly and finely to bake authentic pizza, gourmet breads, cakes, and pastas!
- Perfect texture: Our wheat flour bakes a soft, flavorful crust for an authentic Neapolitan pizza with a soft, tender bottom and bubbles in its cornicione. Different from our chefs flour, pizzeria flour Contains less protein and is blended with more Farina Manitoba flour to give the dough more strength.
Product information 55 Pound (Pack of 1)
| Cuisine | Italian |
|---|---|
| Weight | 55 Pounds |
| Volume | 1 Liters |