Antimo Caputo Tipo 00 Pizzeria Flour

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Description

Approximate analysis (14% moisture): Protein 11.50%, Ash 0.52%

Produced in Naples since 1924 from a blend of hard and soft wheats, Antimo Caputo Tipo 00 Pizzeria flour has won a reputation as one of the world's great pizza flours. Highly extensible, Caputo 00 allows pizzaioli of all stripes, both home bakers and pros, to consistently produce pizza with a thin, crisp crust and soft crumb. 5 lb./2.27 kg. poly bag







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