Tony Gemignani Explains How Caputo Americana Flour Was Developed

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Caputo Americana

 

Caputo Flour “00” is known for making some of the finest pizza flour in the world. The only problem is that this flour is ideal for classic Neapolitan Pizza in wood fired oven, gas or electric ovens and requires a very high temperature. Great for Neapolitan Pizza, not so great for New York style.

Pizza history was made when Caputo Flour was attempting to develop a flour formulated for New York Pizza.

Caputo Americana Test Kitchen

Caputo Americana Test Kitchen

Americana “00” Style is ideal for classic pizza in any oven. In the following interview, Tony Gemignani, explains how this flour was developed. He also adds some colorful insight into the process.

 

While at Pizza Expo, noted pizza guy, John Arena offered me slice of a pizza made with Caputo Americana. Then World Pizza Champion Nino Coniglio offered me a slice of pizza made with Caputo  Americana.
The pizza crust in word was simply amazing. The crust oozed flavor. I was impressed with the taste and how absolutely incredible the pizza was…

I had to try it myself and I was quite satisfied with the results. Here is an example of a pizza I created with Caputo Americana.

You can discover Caputo Americana here.

 

Americana “00” Style is ideal for classic pizza in any oven. It produces a flavorful crust with optimal hydration. The high quality protein and gluten result in a consistent dough. Caputo Americana “00” is: Additive free Milled slowly for optimal water absorption Blended…

According to the Caputo family there philosophy is as follows:

Since the beginning, Molino Caputo has always sought to preserve and improve upon the great tradition of Neapolitan flour and its products, from pizza to desserts, from bread-making to pasta. In everything we do, we follow tradition and respect its values: from the wheat mixture, the purity of our flours – always additive-free — and the making of a simple but high quality product. The Flour of Naples. The strength and tradition: these two words hold Molino Caputo’s values. That product begins with the long-standing relationships with wheat suppliers around the world, allowing us to source only the best, highest-quality wheat every season. While other mills’ wheat may vary according to the weather and other conditions year to year, we are able to consistently create our proprietary blend of wheat every season to the same uncompromising standards.

Developing Caputo Americana

Michele, Tony, John and Giulio working on Caputo Americana

Here is a video postcard of the adventure of the American Dream Team of pizza during their visit to Naples while they helped to create this incredible flour.

You can discover Caputo Americana here.

9 Responses so far.

  1. Marc says:

    Just tried it. Absolutely love it. 500 degrees for 6 minutes, then add the sauce and cheese and bake for 3 or 4 minutes. That would be for a 10 to 12 inch personal pizza.

    • pizzatherapy says:

      That’s fantastic! Thank you so very much for the feedback. I have been using Caputo americana to make pizza and I think it is great as well!

  2. Bob says:

    Does the basic pizza dough recipe (4c flour/1tsp yeast/1tsp salt/ 1 1/2 cup water, mix dry/add water/mix 2 mins with doughhook).
    work well just the way it is when using the Caputo Americana 00 flour? I just ordered some and can’t wait to start. Thanks in advance

  3. Tony says:

    Is there a yeast you recommend? I have tried 2 big name brands and though they work, they sometimes leave a yeasty flavor in the crust that I do not like.

    • pizzatherapy says:

      I have used Fleischmann’s with good results. If you have a yeasty taste to the dough try cutting back on the amount of yeast in your pizza dough. Peter Reinhart said to me, you only need enough yeast to get the job done. Use as little as possible he recommended…thanks for the question..

  4. […] been quite pleased with the results. You can discover how this flour was developed at this post: How Caputo Americana was Developed. The flour was especially  formulated for lower heat ovens, including those found at […]

  5. Quinton Edwards says:

    I just received my Caputo 00 Americana flour.

    I want to try the Cold Ferment method, but one thing has me puzzled. When I bake my breads, the recipe generally says, after mixing, leave the dough out for 1-2 hours then refrigerate.

    Your cold ferment recipe essentially says to go directly from the mixer to a bag to the refrigerator. Is this correct? Please advise.

    Thank you so much.

    • pizzatherapy says:

      Hey Quinton. Thanks for your comments. I can’t wait to hear how you like Caputo Americana.

      I have done both ways: allowing it to proof a bit or just immediately
      freeze for later use.

      Both worked fine.

      I noticed I did not get as much rise out of the frozen dough, but the
      dough was still great..

      I hope this helps.

      Please keep in touch and let me know how you make out!

      pizza on earth,

      albert

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