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The Rye Baker


Antimo Caputo Tipo 00 Pizzeria Flour

Starting at: $8.95

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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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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.