Caputo Pizzeria Flour (blue bag) – Type 00, W 260-280

The Neapolitan pizza dough that stretches without tearing

A Neapolitan pizza is decided first by the flour. Caputo Pizzeria, the blue bag, is a type 00 of strength W 260-280: the dough stretches without resistance, puffs up in the oven and gives a thin crust that opens into light air pockets.

What you will taste

• Texture: silky and impalpable raw, an extensible dough.
• Aromas: milky when raw, toasted wheat once baked.
• Taste: a round crumb, a crisp crust and melting air pockets.

How to enjoy it

• Neapolitan pizza, with a long rise in the refrigerator and a very hot oven.
• Topped with passata and fior di latte, the base of the margherita.
• As a soft focaccia, homemade bread or fresh pasta.

Where it comes from

The Caputo family mill has been active in Naples since 1924. Founded by Carmine Caputo, it produces in San Giovanni a Teduccio, where his son Antimo bought the mill in 1939. Caputo is among the suppliers listed by the Associazione Verace Pizza Napoletana.