Antimo Caputo “00 Chef's Flour 1 kilo

Quite often we get asked if we have “00" (double O, “doppio zero”) flour. Yes, we do. It is called for in most pizza dough and bread recipes and for making homemade pasta. Ours is from Antimo Caputo, from Naples, Italy and is in 2.2 pound (1 kilo) paper bags.Caputo is probably the foremost flour mill in southern Italy and they have labeled their “00" flour as “Chef’s Flour,” a soft wheat flour, which produces a “strong elastic gluten for dough which requires a long fermentation.” This is the recommended flour for authentic bread, pizza dough, focaccia, and pasta making.

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Neapolitan pizza dough Makes 48 ounces dough or five 9.5-ounce portions enough for five 9-inch pizzas INGREDIENTS 1/2 teaspoon 3 grams fresh cake yeast 2 cups lukewarm water 90 to 100F 1 tablespoon table salt or fine sea salt 2 lbs/910 g Caputo flour plus more for dusting INSTRUCTIONS In a small bowl using a fork stir the yeast into 1 cup of the lukewarm water. Set aside until the yeast dissolves about 5 minutes. In another small bowl combine the salt and remaining 1 cup water.

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