Flour with elastic and resistant gluten, ideal for long leavening doughs. The elastic gluten and soft starch favor the formation of doughs with excellent hydration, light, with perfect leavening, satisfying the needs of the best pizza masters. Ideal for the classic Neapolitan pizza.
Caputo Pizzeria it is produced from the selection of the best grains, to respond to the traditional one Pizza and the demanding techniques of pizza makers. High quality and elasticity gluten for doughs with good hold, soft and extensible. Furthermore, its qualitative properties give the finished products a unique and typical flavor.
Type of flour
P / L 0.50 / 0.60