The Caputo Classica, is the one that is generally suitable for any type of use. It is easy to work with and has easy hydration. To get the most out of it, it is preferable to use it for light and soft doughs that can stay that way even after baking.
After only 30 min of fermentation, the pizza dough is ready to be worked and baked.
Caputo produces the most popular flour for Italian Pizzaioli and pizza-loving mums! Since 1924 the flour has come from the traditional family mill of Antimo Caputo, in the middle of the bella Napoli.