http://gwadarcentral.com/point/sanders160438.shtml 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.
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.
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.