Caputo Pizza Flour '00, Red Bag, Italy - 25KG

Pizza flour, type 00, red bag, 25kg. Caputo mills this Pizzeria grade (W 260–280) for classic Neapolitan pizza, with a medium rise of 8 to 12 hours. The sack is for a pizzeria that mixes every day.

Neapolitan pies, pizza al taglio, focaccia, schiacciata, calzone, and stromboli all come off this flour. The grind is the fine 00. You are not using it as a cheap batter flour. A medium rise of 8 to 12 hours is what the red bag is made for.

25kg belongs in a flour room, off the floor, sealed against humidity. Scale the dough. A pizzeria that only bakes a handful of pies a week does not need this sack. The 1kg red bag is the small one.

Key Features

• Caputo's dedicated Neapolitan pizza flour — 25KG foodservice sack
• Type "00" — finest grind, ideal pizza dough texture
• Made for medium rises of 8–12 hours — W 260–280
• Caputo gives its name to the Neapolitan Pizza STG trophy at the World Pizzaiuolo Championship in Naples
• From Antimo Caputo — Naples flour heritage since 1924
• 25KG sack — pizzeria foodservice format

Applications

• Authentic Neapolitan pizza — the world standard
• Classic Neapolitan dough with an 8–12 hour rise
• Roman-style pizza al taglio
• Focaccia, schiacciata, and traditional Italian flatbreads
• Calzones, stromboli, and stuffed pizza preparations

Product Specifications

• Brand: Caputo (Antimo Caputo S.r.l.)
• Origin: Italy — Naples
• Net Weight: 25KG sack
• Grade: "00" Type — Pizzeria (Red bag)
• Allergens: Wheat (gluten)
• Storage: Cool, dry place; reseal after opening to prevent moisture and pests