Caputo Tipo 00 Chef Flour 1 kg

1 kg

Caputo Pizza flour Farina Cuoco

Caputo Farina Tipo "00" Cuoco is a high-quality soft wheat flour specifically developed for making doughs with long fermentation times. With a protein content of 13% and a baking strength (W-value) of 300/320, it offers the ideal properties for elastic and resilient doughs. The flour is characterized by a balanced ratio of extensibility and elasticity, making it particularly suitable for preparing pizza, bread, and pastries. The fine milling of the flour allows for excellent water absorption, resulting in well-hydrated and light dough.

This product comes from the range of FoodConnection, a provider specializing in exceptional food since 2003 for the fine dining, and is now also offered for ambitious home cooks.

Usage

• Pizza with long fermentation time: Ideal for pizza doughs that need a longer resting time to develop flavor and texture.

• Baking bread: Excellent for bread doughs that require an elastic crumb and a crispy crust.

• Pastry: Perfect for making fine pastries and desserts where a light and airy dough is desired.

• Focaccia: Optimal for preparing focaccia with a soft and airy texture.

• Ciabatta: Suitable for ciabatta with large air pockets and a crispy crust.

Recipe for classic Neapolitan pizza

Ingredients:

• 500 g Caputo Farina Tipo "00" Cuoco

• 325 ml water

• 15 g salt

• 1 g fresh yeast

Preparation:

1. Dissolve yeast: Dissolve the yeast in a small part of the lukewarm water.

2. Mix flour: Place the flour in a bowl and add the dissolved yeast.

3. Add water: Gradually incorporate the remaining water and knead the dough until it reaches a smooth consistency.

4. Add salt: Add the salt and continue kneading until it is fully incorporated.

5. Dough rest: Cover the dough and let it rest at room temperature for about 2 hours.

6. Portioning: Divide the dough into portions of about 250 g and shape into balls.

7. Fermentation: Let the dough balls rise in a covered container for another 4-6 hours at room temperature.

8. Shaping: Shape each dough ball on a floured work surface into a round pizza base starting from the center, leaving a slight edge.

9. Topping: Top the dough as desired with tomato sauce, mozzarella, and fresh ingredients.

10. Baking: Bake the pizza in a preheated oven at the highest possible temperature (ideally 450 °C) for 60-90 seconds, until the edge is golden brown and the topping is bubbling.

With Caputo flour Farina Tipo "00" Cuoco, you can achieve the authentic taste and texture of traditional Neapolitan pizza at home.

About the manufacturer

Mulino Caputo, founded in 1924, is a traditional mill from Naples dedicated to producing flours of the highest quality. For three generations, they have processed wheat with generosity and passion to offer excellent products to both professionals and lovers of the "white art."

The company places great importance on the authenticity of its flours and respects the raw materials as well as traditional manufacturing processes. By combining different wheat varieties from Italy and Northwestern Europe, natural products are created without the addition of enzymes or chemical additives. This careful selection and processing ensure flours that preserve the natural flavors and authenticity of the ingredients.

Mulino Caputo is proud to have launched the first soft wheat supply chain in Italy with the "Grano Nostrum" project. This initiative connects the mill with experienced agronomists and numerous farms to enhance the traceability and quality of the raw materials used. From sowing to harvest, the entire production process of "Grano Nostrum" is certified 100% as "Made in Italy."

With a wide range of flours developed for various applications such as pastries, bread, pasta, and pizza, Mulino Caputo remains an indispensable partner for chefs, restaurateurs, and anyone who wants to express their creativity in the kitchen.

Flour
Origin: Italy
Delivery time: 3-5 working days
Ingredients: Soft WHEAT FLOUR Type "405"
Allergens: GLUTEN; May contain traces of soy

Responsible entrepreneur: Antimo Caputo srl, 03456350630 – Corso San Giovanni a Teduccio, 55 – 80146 Naples, Italy