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Would you like to try making pizza at home? Would you like to know the secret of a good pizza? Whether at home or in a restaurant, flour makes the difference! Good flour makes a good pizza.
True Neapolitan pizza is made with “Caputo Pizzeria Mulino di Napoli flour”, a product of the highest quality.
Mulino Caputo writes:
“Since 1924, we have been processing wheat with generosity and passion, to offer professionals and enthusiasts of the Art of Flour of the highest quality, produced in full respect of raw materials and tradition.
We produce a wide range of flours for professionals in the fields of pastry, bread-making, pasta and pizza, with many types of flours for different processes.”
Today, there are many different types of Caputo flour and different variants such as wholemeal, gluten free, 5 cereals, Chef Type.
The classic one is Caputo Flour Type 00, ideal for the preparation of bread and pizza with a leavening time of 8 hours at room temperature.
For dessert lovers, there is Pastry Flour Type 00, a typical flour for sweet doughs.
Caputo Nuvola Type ‘0‘ flour is the result of careful research and careful selection of natural raw materials, with no additives or preservatives. This ensures volume and softness to the dough due to the high fermentation capacity naturally present in the grains. Nuvola makes it possible to work light doughs with a large volume, such as buns and pizzas with a more developed crust. The long rising time helps to give dough strength and elasticity.
A classic Neapolitan dough requires 72 hours of resting time:
For a good result when making pizza, we recommend putting all the flour in a bowl or planetary mixer. Add the yeast, 350 g water and start mixing. Once the dough is formed, add the salt and the remaining water. Once all the ingredients have been absorbed, cover the dough and let it rest for 20 minutes. The dough will be more relaxed and workable so you can continue kneading and then leave it at room temperature for 2 hours, then transfer it to the fridge for about 16 hours.
Once the 16 hours have passed, bring the dough to the table and proceed with forming the loaves (staglio) 4 loaves of 260/280 g.
Cover the dough balls and leave them to rise for 4/6 hours at room temperature.
And you? Can you wait all these hours before eating a good pizza?
You can order the best flour whenever you want on Vico Food Box.
We ship all the most famous brands in Italy throughout Europe and UK.
If you make pizza by yourself at home with Caputo flour send us a picture!
