{"title":"Pizza ingredients","description":"\u003ch1\u003eEverything you need for perfect pizza\u003c\/h1\u003e\n\u003cp\u003eHere you will find a carefully selected assortment of authentic pizza ingredients. From top-class Italian pizza flour to genuine San Marzano DOP tomatoes and specially developed pizza yeast. We stock several Caputo flour types adapted to different needs, whether you want classic Neapolitan pizza, airy crusts, or long-fermented dough. In addition, you will find quality products from Mutti and Strianese, among others, which give you the true taste of Italy. With the right ingredients, you lay the foundation for a pizza with a perfect base, balanced sauce, and professional results.\u003c\/p\u003e\n\u003ch2\u003ePizza flour, the foundation for perfect pizza\u003c\/h2\u003e\n\u003cp\u003eGood pizza doesn't start with the topping; it starts with the dough. And the dough starts with the right flour.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe difference between an okay pizza and a truly good pizza often lies in the base. The perfect pizza base should be airy, elastic, and have the right balance between crispiness and chewiness. To achieve this, you need flour with properties that suit both fermentation time and water content.\u003c\/p\u003e\n\u003cp\u003eHere you will find carefully selected pizza flour from Caputo, one of the world's most renowned producers of pizza flour.\u003c\/p\u003e\n\u003ch2\u003eWhat do Tipo 00 and Tipo 0 mean?\u003c\/h2\u003e\n\u003cp\u003eItalian flour is classified by how finely it is milled:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTipo 00 – very finely milled, gives pliable and elastic dough (perfect for pizza) \u003c\/li\u003e\n\u003cli\u003eTipo 0 – slightly coarser, gives more structure and often airier crusts \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor pizza, you should usually choose Tipo 00 or Tipo 0.\u003c\/p\u003e\n\u003ch2\u003eFlour strength (W) – the key to proper fermentation\u003c\/h2\u003e\n\u003cp\u003eFlour strength (W-value) indicates how strong the flour is and how long the dough can ferment.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLow W (220–240) → shorter proving (6–24 hours)\u003c\/li\u003e\n\u003cli\u003eMedium W (260–280) → classic pizza dough (12–40 hours)\u003c\/li\u003e\n\u003cli\u003eHigh W (300+) → long-term fermentation (up to several days) \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe higher the strength, the more water the flour can absorb – and the longer the dough can develop flavor.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eHydration – how much water can the flour tolerate?\u003c\/h2\u003e\n\u003cp\u003eHydration refers to how much water you add relative to the flour:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e60% hydration = 600 g water per 1 kg flour \u003c\/li\u003e\n\u003cli\u003e70% hydration = 700 g water per 1 kg flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStronger flour tolerates higher hydration, which results in airier and juicier pizza crusts – but also a more challenging dough to work with.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eWhich flour should you choose?\u003c\/h2\u003e\n\u003cp\u003eHere's a simple guide to the types of flour we stock:\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCaputo Tipo 00 Doppio zero Classica\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eW: 220–240\u003c\/li\u003e\n\u003cli\u003eBest for: Classic pizza, short to medium proving\u003c\/li\u003e\n\u003cli\u003eCharacteristics: Easy to work with, stable, and predictable\u003c\/li\u003e\n\u003cli\u003ePerfect starter flour for most \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCaputo Tipo 00 Pizzeria\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eW: 260–270 \u003c\/li\u003e\n\u003cli\u003eBest for: Neapolitan pizza \u003c\/li\u003e\n\u003cli\u003eCharacteristics: Gives elastic dough and a classic pizza base \u003c\/li\u003e\n\u003cli\u003eA safe choice for authentic Italian pizza \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCaputo Tipo 0 Nuvola\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eW: 260–280\u003c\/li\u003e\n\u003cli\u003eBest for: Airy pizza crusts (cornicione)\u003c\/li\u003e\n\u003cli\u003eCharacteristics: Creates large bubbles and \"cloud-light\" crusts\u003c\/li\u003e\n\u003cli\u003eA favorite for modern pizza \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCaputo Tipo 00 Cuoco Chef\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eW: 300–320\u003c\/li\u003e\n\u003cli\u003eBest for: Long-term fermentation (up to 48+ hours)\u003c\/li\u003e\n\u003cli\u003eCharacteristics: Strong flour with a more complex flavor\u003c\/li\u003e\n\u003cli\u003ePerfect when you want to take your pizza to the next level \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCaputo Semola (Durum)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProtein: approx. 13%\u003c\/li\u003e\n\u003cli\u003eBest for: Pasta and dusting pizza dough\u003c\/li\u003e\n\u003cli\u003eCharacteristics: Reduces stickiness and creates a crispier base\u003c\/li\u003e\n\u003cli\u003eOften used as a supplement to pizza dough \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFermentation, flavor develops in the dough\u003c\/h2\u003e\n\u003cp\u003eFermentation is where the magic happens. Over time, gluten breaks down and flavor develops.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eShort proving → mild flavor\u003c\/li\u003e\n\u003cli\u003eLong proving → deeper, more complex flavor\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBut beware: too long fermentation can weaken the dough.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eIn summary, how to choose the right pizza flour\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eIf you want it simple → Classica \u003c\/li\u003e\n\u003cli\u003eIf you want to make authentic Neapolitan → Pizzeria \u003c\/li\u003e\n\u003cli\u003eIf you want airy crusts → Nuvola \u003c\/li\u003e\n\u003cli\u003eIf you want to long-ferment → Cuoco \u003c\/li\u003e\n\u003cli\u003eIf you want to improve dusting → Semola \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"caputo-tipo-00-cuoco-hvetemel-1-kg","title":"Caputo Cuoco Chef Type 00 1 kg Wheat Flour","description":"\u003ch2\u003eCaputo Wheat Flour Tipo 00 Cuoco Chef 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo “00” Cuoco is a premium wheat flour from the renowned Italian mill Antico Molino Caputo. This flour is specially developed for those who want to make authentic Italian pizza, Focaccia, and Ciabatta with perfect texture and flavor.\u003c\/p\u003e\n\u003cp\u003eThe flour is finely ground tipo \"00,\" the finest classification of wheat flour in Italy. Its powdery structure creates a pliable and easy-to-work dough, while the high protein content of approximately 13% provides good elasticity and strength.\u003c\/p\u003e\n\u003cp\u003eCuoco is a so-called “rinforzato” (reinforced) flour, which means it is extra robust and can withstand long proofing times and high temperatures. This makes it ideal for pizza baked in a stone oven or at high heat, but it also works very well in a regular oven.\u003c\/p\u003e\n\u003cp\u003eThe result is a dough that is easy to work with, rises well, and yields an airy, flavorful, and light pizza crust with good structure.\u003c\/p\u003e\n\u003cp\u003eCaputo is known worldwide for its quality and is used by professional pizza makers and home cooks who want the best raw materials.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFinely ground tipo \"00\" with a powdery consistency\u003c\/li\u003e\n\u003cli\u003eApprox. 13% protein for strong and elastic dough\u003c\/li\u003e\n\u003cli\u003eYields an airy, flavorful, and light pizza crust\u003c\/li\u003e\n\u003cli\u003eWithstands high heat and long proofing times\u003c\/li\u003e\n\u003cli\u003eConsistent and stable quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePizza (Neapolitan and classic)\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003eBread and other baked goods with an airy structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 97.451%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 15.9559%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 15.5519%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 14.6419%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 14.0858%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 17.978%;\"\u003eRecommended proofing time\u003c\/th\u003e\n\u003cth style=\"width: 20.7581%;\"\u003eExtraction Rate\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 15.9559%;\"\u003eCan be fermented for up to 24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 15.5519%;\"\u003eW 220–240\u003c\/td\u003e\n\u003ctd style=\"width: 14.6419%;\"\u003e60–70%\u003c\/td\u003e\n\u003ctd style=\"width: 14.0858%;\"\u003e11%\u003c\/td\u003e\n\u003ctd style=\"width: 17.978%;\"\u003e6–24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 20.7581%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/New_york_style_pizza_oppskrift_pizzamel.webp?v=1774529670\" alt=\"\"\u003e\u003c\/p\u003e\n\u003ch2\u003eNew York Style Pizza Recipe at Home\u003c\/h2\u003e\n\u003cp\u003eThis recipe gives you classic New York-style pizza with a thin crust, good structure, and a crispy bottom. The recipe yields 6 pizzas of approx. 30 cm.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFor the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg Caputo “00” Cuoco\u003c\/li\u003e\n\u003cli\u003e600 g water\u003c\/li\u003e\n\u003cli\u003e8 g Caputo Lievito dry yeast\u003c\/li\u003e\n\u003cli\u003e25 g honey\u003c\/li\u003e\n\u003cli\u003e25 g salt\u003c\/li\u003e\n\u003cli\u003e20 g extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003eCaputo Semola for dusting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTopping per pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e150 g crushed tomatoes\u003c\/li\u003e\n\u003cli\u003e20 g parmesan\u003c\/li\u003e\n\u003cli\u003e150 g mozzarella\u003c\/li\u003e\n\u003cli\u003eAny other desired toppings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStand mixer with dough hook\u003c\/li\u003e\n\u003cli\u003ePizza stone, baking steel, or baking sheet\u003c\/li\u003e\n\u003cli\u003ePizza peel if using stone or steel\u003c\/li\u003e\n\u003cli\u003eBaking paper if using a baking sheet\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eInstructions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e1. Mix flour and yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace Caputo “00” Cuoco and yeast in the mixing bowl. Run on medium-low speed for approximately 2 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Add water and honey\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDissolve the honey in the water and pour into the mixing bowl. Knead for another 3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Add salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce the water is well incorporated into the dough, add the salt and knead for another 2–3 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Add olive oil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour in the olive oil and knead for another 2–3 minutes, until the dough is well combined and pliable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Let the dough rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLeave the dough in the mixing bowl. Cover and let it rest for 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Divide the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the bowl and divide it into pieces of approximately 280 g. Form each piece into a smooth and round dough ball.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7. First proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough balls in a dough box or airtight container. Let them sit at room temperature for 2 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e8. Cold proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough in the refrigerator overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. Take out the dough well in advance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the refrigerator 4–5 hours before use, so it can temper and become easier to roll out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10. Preheat the oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the pizza stone, baking steel, or baking sheet in the oven and preheat to the highest temperature, preferably around 285 °C, for at least 30–40 minutes.\u003c\/p\u003e\n\u003ch2\u003eHow to top and bake the pizza\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIf using a pizza stone or baking steel\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSprinkle a little Caputo Semola on the counter and stretch out the dough. Add tomato sauce, but leave a border of approximately 1–1.5 cm. Add parmesan, mozzarella, and desired toppings.\u003c\/li\u003e\n\u003cli\u003eIf using fresh mozzarella, add it during the last 2 minutes of baking time.\u003c\/li\u003e\n\u003cli\u003eTransfer the pizza to the pizza peel and into the oven.\u003c\/li\u003e\n\u003cli\u003eIf using a baking sheet\u003c\/li\u003e\n\u003cli\u003ePlace baking paper on the counter and sprinkle with semola. Stretch the dough onto the paper. Take out the hot tray and place the dough on top. Top the pizza directly on the tray.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eBaking time\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBake the pizza for 5–7 minutes, until golden and crispy.\u003c\/p\u003e\n\u003cp\u003eWhen using fresh mozzarella, add the cheese towards the end of the baking time.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eBefore serving\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLet the pizza rest for 2–3 minutes before serving.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTips for best results\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBaking steel or pizza stone gives the best crust\u003c\/li\u003e\n\u003cli\u003eSemola makes rolling out easier\u003c\/li\u003e\n\u003cli\u003eDon't use too much topping\u003c\/li\u003e\n\u003cli\u003ePerfect for large slices with good structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca title=\"Caputo hvetemel tipo-00 Cuoco 1 kg\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Tipo_00_Cuoco_Pizzamel_1_kg.pdf?v=1774518967\" target=\"_blank\"\u003eProduct information sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657579401314,"sku":"4806592","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoTipo00CuocoPizzamel1kg.jpg?v=1774519384"},{"product_id":"caputo-pizzamel-tipo-00-1-kg","title":"Caputo Pizzeria Type 00 1 kg Pizza Flour","description":"\u003ch2\u003eCaputo Pizza Flour Tipo 00 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Pizza Flour Tipo \"00\" is a premium Italian wheat flour developed for making traditional Neapolitan pizza. The flour is extra fine-ground, with an almost powdery consistency, which makes it easy to work with and provides a smooth and elastic dough.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of approx. 12.5%, you get a dough that is both strong and pliable, while also rising well and developing an airy structure. The result is a pizza crust with a light, soft crumb and a crispy crust, exactly as authentic Italian pizza should be.\u003c\/p\u003e\n\u003cp\u003eThis flour is particularly well suited for doughs with good hydration and longer proofing times, which provides more flavor and better texture. It is developed for both professional pizza makers and home bakers who want authentic results.\u003c\/p\u003e\n\u003cp\u003eCaputo is known as one of the world's leading producers of pizza flour, and this flour is used by pizzaiolos worldwide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra fine-ground tipo \"00\"\u003c\/li\u003e\n\u003cli\u003eApprox. 12.5% protein for good elasticity\u003c\/li\u003e\n\u003cli\u003eGives an airy and light pizza crust\u003c\/li\u003e\n\u003cli\u003eIdeal for well-hydrated doughs\u003c\/li\u003e\n\u003cli\u003ePerfect for long proofing times\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAreas of use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic Neapolitan pizza\u003c\/li\u003e\n\u003cli\u003eHomemade pizza in a stone oven or regular oven\u003c\/li\u003e\n\u003cli\u003ePizza dough with long proofing\u003c\/li\u003e\n\u003cli\u003eCan also be used for other light baked goods\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 hours rest time at room temperature\u003c\/li\u003e\n\u003cli\u003e24 hours proofing in the refrigerator\u003c\/li\u003e\n\u003cli\u003eTake out of the refrigerator 3 hours before use\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 99.9589%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 16.8052%;\"\u003eBenefits\u003c\/th\u003e\n\u003cth style=\"width: 17.3385%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 16.9816%;\"\u003eRecommended Hydration\u003c\/th\u003e\n\u003cth style=\"width: 13.7298%;\"\u003eProtein Content\u003c\/th\u003e\n\u003cth style=\"width: 14.9944%;\"\u003eRecommended Proofing Time\u003c\/th\u003e\n\u003cth style=\"width: 19.3301%;\"\u003eMilling Grade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 16.8052%;\"\u003ePerfect for Neapolitan pizza\u003c\/td\u003e\n\u003ctd style=\"width: 17.3385%;\"\u003eW 260–270\u003c\/td\u003e\n\u003ctd style=\"width: 16.9816%;\"\u003e65–70%\u003c\/td\u003e\n\u003ctd style=\"width: 13.7298%;\"\u003e12.5%\u003c\/td\u003e\n\u003ctd style=\"width: 14.9944%;\"\u003e12–36 hours\u003c\/td\u003e\n\u003ctd style=\"width: 19.3301%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Neapolitan_Pizza_Brewshop_pizzamel.webp?v=1774528576\" alt=\"\"\u003eRecipe for Neapolitan Pizza\u003c\/h2\u003e\n\u003cp\u003eMake authentic Neapolitan pizza at home with an airy cornicione, soft base, and classic high-temperature baking. This recipe yields 6 pizzas of approx. 30 cm.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg Caputo \"00\" Pizzeria flour\u003c\/li\u003e\n\u003cli\u003e640 g water\u003c\/li\u003e\n\u003cli\u003e30 g salt\u003c\/li\u003e\n\u003cli\u003e3.5 g Caputo Lievito dry yeast or 1.5 g instant yeast\u003c\/li\u003e\n\u003cli\u003eCaputo Semola for dusting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eEquipment\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStand mixer with dough hook\u003c\/li\u003e\n\u003cli\u003ePizza oven or other very hot oven\u003c\/li\u003e\n\u003cli\u003ePizza peel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e1. Mix flour and yeast\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace flour and yeast in the mixing bowl and run on low speed for approx. 2 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Add water\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePour in the water and knead for another approx. 5 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Add salt\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAdd the salt and knead for another 10–12 minutes, until the dough is smooth, pliable, and well combined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Let the dough rest\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRemove the dough from the bowl and let it rest for 30 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Divide the dough\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDivide the dough into 6 portions of approx. 270 g. Roll them into tight dough balls and place them in a dough box or airtight container.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Proofing at room temperature\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLet the dough balls stand at room temperature for 1 hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e7. Cold proofing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the dough in the refrigerator for 24 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e8. Prepare for baking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTake the dough out of the refrigerator 3–4 hours before use, so it can come to temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e9. Preheat the oven\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTurn on the pizza oven approx. 1 hour before baking. For the best Neapolitan result, the oven should be as hot as possible, preferably around 480 °C or more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e10. Stretch the pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSprinkle some Caputo Semola on the counter and gently stretch the dough by hand. Add desired toppings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e11. Bake the pizza\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTransfer the pizza to the pizza peel and place it in the oven. Rotate the pizza approximately every 20 seconds to prevent the crust from burning.\u003c\/p\u003e\n\u003cp\u003eBaking time is usually 90–120 seconds, depending on oven temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e12. Serve immediately\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhen the pizza is finished baking, serve it immediately for the best possible result.\u003c\/li\u003e\n\u003cli\u003eTips for best results\u003c\/li\u003e\n\u003cli\u003eUse your hands, not a rolling pin, when stretching the pizza.\u003c\/li\u003e\n\u003cli\u003eCaputo Semola makes stretching easier and helps the dough not stick to the counter.\u003c\/li\u003e\n\u003cli\u003eThe higher the temperature, the closer you get to authentic Neapolitan pizza.\u003c\/li\u003e\n\u003cli\u003eA simple topping often gives the best result.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Pizzamel_Tipo_00_1_kg.pdf?v=1774521851\" title=\"Pizzamel infoblad tipo 00\" rel=\"noopener\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657613250658,"sku":"5503974","price":69.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoPizzamelTipo001kg.jpg?v=1774522017"},{"product_id":"caputo-hvetemel-tipo-0-nuvola-1-kg","title":"Caputo Nuvola Type 0 1 kg wheat flour","description":"\u003ch2\u003eCaputo Wheat Flour Tipo 0 Nuvola 1 kg - Pizza Flour\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo \"00\" Nuvola is a specially developed pizza flour from Antico Molino Caputo, created to produce extra airy and voluminous pizza crusts. The name \"Nuvola\", meaning \"cloud\" in Italian, perfectly describes the result: light, soft, and airy edges with fantastic structure.\u003c\/p\u003e\n\u003cp\u003eThe flour is finely milled to Tipo \"00\" quality and made from carefully selected, natural ingredients without additives. The balanced composition of gluten proteins and fiber creates a dough with high leavening power and good elasticity, perfect for both medium and long fermentation.\u003c\/p\u003e\n\u003cp\u003eThis makes Nuvola ideal for modern pizza with large, airy bubbles in the crust, but also very well suited for focaccia, pan pizza, and other types of baked goods where volume and airiness are important.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of approx. 12.5% and good baking properties (W 270–290), you get a dough that is both strong and flexible, and that gives a professional result, whether you bake at home or in a pizza oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra airy and light texture\u003c\/li\u003e\n\u003cli\u003eProduces large, \"honeycomb\" pizza crusts\u003c\/li\u003e\n\u003cli\u003eFinely milled Tipo \"0\" quality\u003c\/li\u003e\n\u003cli\u003eHigh leavening power and good elasticity\u003c\/li\u003e\n\u003cli\u003e100% natural ingredients without additives\u003c\/li\u003e\n\u003cli\u003eProtein content approx. 12.5%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAreas of use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza (long fermentation)\u003c\/li\u003e\n\u003cli\u003eModern pizza with large airy crusts\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003ePan pizza\u003c\/li\u003e\n\u003cli\u003eBaked goods requiring volume and soft texture\u003c\/li\u003e\n\u003cli\u003eRecommended proofing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor classic Neapolitan results:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e48 hours in the refrigerator\u003c\/li\u003e\n\u003cli\u003e24 hours at room temperature (approx. 22 °C)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 99.9589%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 16.6217%;\"\u003eBenefits\u003c\/th\u003e\n\u003cth style=\"width: 18.2447%;\"\u003eFlour strength\u003c\/th\u003e\n\u003cth style=\"width: 16.6202%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 13.3685%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 14.633%;\"\u003eRecommended proofing time\u003c\/th\u003e\n\u003cth style=\"width: 19.3301%;\"\u003eMilling degree\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 16.6217%;\"\u003eProduces airy crusts (cornicione)\u003c\/td\u003e\n\u003ctd style=\"width: 18.2447%;\"\u003eW 260–280\u003c\/td\u003e\n\u003ctd style=\"width: 16.6202%;\"\u003e65–75%\u003c\/td\u003e\n\u003ctd style=\"width: 13.3685%;\"\u003e12.5%\u003c\/td\u003e\n\u003ctd style=\"width: 14.633%;\"\u003e12–40 hours\u003c\/td\u003e\n\u003ctd style=\"width: 19.3301%;\"\u003eTipo 0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Hvetemel_Tipo_00_Nuvola_1_kg.pdf?v=1774523098\" title=\"Caputo Hvetemel Tipo 00 Nuvola 1 kg Infoblad\" rel=\"noopener\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657620623458,"sku":"5507884","price":85.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoHvetemelTipo00Nuvola1kg.jpg?v=1774523047"},{"product_id":"caputo-hvetemel-doppio-zero-tipo-00-1-kg","title":"Caputo Doppio Zero Classica Type 00 1 kg Wheat Flour","description":"\u003ch2\u003eCaputo Doppio Zero Tipo 00 1 kg Pizza Flour\u003c\/h2\u003e\n\u003cp\u003eCaputo Tipo “00” Classica is one of the most widely used and recognized pizza flours from Antico Molino Caputo. This is a classic Italian wheat flour, finely ground to tipo “00” quality, which yields a supple, elastic, and easy-to-work dough.\u003c\/p\u003e\n\u003cp\u003eThe flour has a relatively high gluten content, which provides good structure and makes the dough more robust. This makes it easy to work with, while also ensuring a consistent and stable result, whether you are baking pizza at home or in a professional setting.\u003c\/p\u003e\n\u003cp\u003eIts fine, powdery consistency allows the dough to develop optimally during rising and results in an airy and flavorful pizza crust with good texture. The flour is specially developed to withstand high heat, making it perfect for pizza stones, brick ovens, and gas ovens.\u003c\/p\u003e\n\u003cp\u003eCaputo Classica is a versatile flour that is suitable not only for pizza but also for focaccia, ciabatta, and other baked goods where you desire a light and airy consistency.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and Characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFinely ground tipo “00” with a powdery consistency\u003c\/li\u003e\n\u003cli\u003eYields a supple and elastic dough\u003c\/li\u003e\n\u003cli\u003eHigher gluten content for good structure\u003c\/li\u003e\n\u003cli\u003eWithstands high baking temperatures\u003c\/li\u003e\n\u003cli\u003eProduces an airy and flavorful pizza crust\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eApplications\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic Neapolitan pizza\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eCiabatta\u003c\/li\u003e\n\u003cli\u003eBread and other baked goods\u003c\/li\u003e\n\u003cli\u003eSuitable for brick ovens, gas ovens, and conventional ovens\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 99.9589%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 15.3802%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 16.0537%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 17.8848%;\"\u003eRecommended Hydration\u003c\/th\u003e\n\u003cth style=\"width: 14.4524%;\"\u003eProtein Content\u003c\/th\u003e\n\u003cth style=\"width: 15.717%;\"\u003eRecommended Rising Time\u003c\/th\u003e\n\u003cth style=\"width: 19.3301%;\"\u003eMilling Grade\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 15.3802%;\"\u003eCan be fermented up to 24 h\u003c\/td\u003e\n\u003ctd style=\"width: 16.0537%;\"\u003eW 220–240\u003c\/td\u003e\n\u003ctd style=\"width: 17.8848%;\"\u003e60–70%\u003c\/td\u003e\n\u003ctd style=\"width: 14.4524%;\"\u003e11%\u003c\/td\u003e\n\u003ctd style=\"width: 15.717%;\"\u003e6–24 hours\u003c\/td\u003e\n\u003ctd style=\"width: 19.3301%;\"\u003eTipo 00\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Hvetemel_Doppio_zero_Tipo_00_1_kg.pdf?v=1774523967\" title=\"Caputo hvetemel tipo-00 1 kg doppio zero produkt infoblad\" rel=\"noopener\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657655980130,"sku":"4347878","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoHvetemelDoppiozeroTipo001kg.jpg?v=1774523932"},{"product_id":"caputo-hvetemel-durum-semola-1-kg","title":"Caputo Semola Durum Wheat Flour 1 kg","description":"\u003ch2\u003eCaputo Durum Semola Flour 1 kg\u003c\/h2\u003e\n\u003cp\u003eCaputo Semola is a premium Italian flour made from durum wheat, also known as hard wheat. The flour is double-milled (semolato) to achieve a finer texture than traditional semolina, while retaining excellent baking properties.\u003c\/p\u003e\n\u003cp\u003eSemola is often used for dusting pizza, as it doesn't absorb into the dough as easily and creates a crispier crust.\u003c\/p\u003e\n\u003cp\u003eWith a protein content of approximately 13% (W: 250), this flour produces a firm and structured dough, making it particularly well-suited for homemade fresh pasta. Its characteristic golden color gives pasta an authentic and appetizing appearance.\u003c\/p\u003e\n\u003cp\u003eDurum wheat contains more protein and gluten than regular wheat flour, which results in a firmer consistency and better chewiness. This also makes the flour suitable for baking bread and certain types of cakes.\u003c\/p\u003e\n\u003cp\u003eCaputo is a renowned Italian family business with a long tradition of quality, and this flour is a natural choice for both amateur bakers and professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste and characteristics\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDouble-milled durum wheat (semolato)\u003c\/li\u003e\n\u003cli\u003eApprox. 13% protein for good structure\u003c\/li\u003e\n\u003cli\u003eProduces firm and elastic dough\u003c\/li\u003e\n\u003cli\u003eCharacteristic golden color\u003c\/li\u003e\n\u003cli\u003eProvides better chewiness than regular wheat flour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAreas of use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHomemade fresh pasta\u003c\/li\u003e\n\u003cli\u003eBread and baked goods\u003c\/li\u003e\n\u003cli\u003eCakes\u003c\/li\u003e\n\u003cli\u003eDusting pizza\u003c\/li\u003e\n\u003cli\u003eClassic Italian recipes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable style=\"width: 93.51%;\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth style=\"width: 16.4235%;\"\u003eAdvantages\u003c\/th\u003e\n\u003cth style=\"width: 16.8099%;\"\u003eFlour Strength\u003c\/th\u003e\n\u003cth style=\"width: 16.6167%;\"\u003eRecommended hydration\u003c\/th\u003e\n\u003cth style=\"width: 13.332%;\"\u003eProtein content\u003c\/th\u003e\n\u003cth style=\"width: 36.1316%;\"\u003eExtraction rate\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 16.4235%;\"\u003ePerfect for pasta and dusting, gives a crispier base\u003c\/td\u003e\n\u003ctd style=\"width: 16.8099%;\"\u003eW ~250\u003c\/td\u003e\n\u003ctd style=\"width: 16.6167%;\"\u003e55–65%\u003c\/td\u003e\n\u003ctd style=\"width: 13.332%;\"\u003e13%\u003c\/td\u003e\n\u003ctd style=\"width: 36.1316%;\"\u003eSemola (durum)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cbr\u003e\u003ca rel=\"noopener\" title=\"Caputo Durum Hvetemel Semola 1 kg datablad\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Caputo_Durum_Hvetemel_Semola_1_kg.pdf?v=1774526572\" target=\"_blank\"\u003eProduct Information Sheet\u003c\/a\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657659584610,"sku":"4349148","price":75.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoDurumHvetemelSemola1kg.jpg?v=1774524987"},{"product_id":"strianese-san-marzano-dop-tomater-400-g","title":"Strianese San Marzano DOP Tomatoes 400 g","description":"\u003ch2\u003eStrianese San Marzano DOP Tomatoes 400g\u003c\/h2\u003e\n\u003cp\u003eStrianese San Marzano DOP tomatoes are among the most renowned tomatoes in the world, cultivated in the Campania region of Italy. These tomatoes are protected by DOP certification (Denominazione di Origine Protetta), which guarantees their origin, quality, and traditional production.\u003c\/p\u003e\n\u003cp\u003eThe tomatoes are known for their firm texture, natural sweetness, and low acidity, making them ideal for sauces where the flavor can truly shine. Their balanced taste provides a rich and well-rounded tomato sauce without the need for many additives.\u003c\/p\u003e\n\u003cp\u003eThese are a top choice for those who want to make authentic Neapolitan pizza sauce, but they also perfectly complement pasta, soups, and other Italian dishes.\u003c\/p\u003e\n\u003cp\u003eStrianese delivers quality tomatoes used by both professional pizza makers and home cooks who seek authentic ingredients.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTaste and Characteristics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDOP-certified San Marzano tomatoes\u003c\/li\u003e\n\u003cli\u003eRich and full-bodied flavor\u003c\/li\u003e\n\u003cli\u003eNaturally low acidity\u003c\/li\u003e\n\u003cli\u003eFirm texture\u003c\/li\u003e\n\u003cli\u003ePerfectly balanced sweetness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eUses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza sauce\u003c\/li\u003e\n\u003cli\u003ePasta sauces\u003c\/li\u003e\n\u003cli\u003eSoups and stews\u003c\/li\u003e\n\u003cli\u003eClassic Italian dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Strianese","offers":[{"title":"Default Title","offer_id":42657687502946,"sku":"5573761","price":49.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/StrianeseSanMarzanoDOPTomater400g.jpg?v=1774530832"},{"product_id":"tomater-dop-san-marzano-400g-mutti","title":"Tomatoes DOP San Marzano 400g Mutti","description":"\u003ch2\u003eMutti San Marzano DOP Tomatoes 400g\u003c\/h2\u003e\n\u003cp\u003eMutti San Marzano DOP tomatoes are among the most sought-after tomatoes in the world, cultivated in the unique region between Rome and Naples, near the foot of Mount Vesuvius. The volcanic soil gives the tomatoes a very special taste and quality.\u003c\/p\u003e\n\u003cp\u003eSan Marzano tomatoes are characterized by their elongated shape, firm flesh, and few seeds, which provides a rich and concentrated tomato flavor. At the same time, they have a naturally low acidity level, making them perfect for sauces without needing much adjustment.\u003c\/p\u003e\n\u003cp\u003eMutti is known for its uncompromising quality, and these DOP-certified tomatoes are a natural choice for those who want to make authentic Neapolitan pizza sauce. They provide a clean, fresh, and balanced taste that elevates both pizza and pasta to a new level.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDOP-certified San Marzano tomatoes\u003c\/li\u003e\n\u003cli\u003eRich and concentrated flavor\u003c\/li\u003e\n\u003cli\u003eLow acidity\u003c\/li\u003e\n\u003cli\u003eFewer seeds and firm consistency\u003c\/li\u003e\n\u003cli\u003eGrown in volcanic soil near Vesuvius\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNeapolitan pizza sauce\u003c\/li\u003e\n\u003cli\u003ePasta sauces\u003c\/li\u003e\n\u003cli\u003eSoups and stews\u003c\/li\u003e\n\u003cli\u003eClassic Italian dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mutti","offers":[{"title":"Default Title","offer_id":42657695924322,"sku":"4339511","price":89.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/TomaterDopSanMarzano400gMutti.jpg?v=1774531645"},{"product_id":"pinsasaus-300g-mutti-pizzasaus","title":"Pizza Sauce 300g Mutti - Pizza Sauce","description":"\u003ch2\u003ePinsa Sauce 300g Mutti\u003c\/h2\u003e\n\u003cp\u003eMutti Pinsa Sauce is a flavourful pizza sauce made from sun-ripened, chopped pelati tomatoes and authentic Basilico Genovese PDO. The result is a sauce with a rich, natural taste and a coarser texture that gives a more rustic appearance to your pizza.\u003c\/p\u003e\n\u003cp\u003eThe chunky texture with distinct tomato pieces provides both a pleasant mouthfeel and an authentic Italian experience. At the same time, the basil adds a fresh and aromatic character that elevates the flavour without overpowering other ingredients.\u003c\/p\u003e\n\u003cp\u003eThe sauce is perfect for both pinsa and classic pizza, but also works excellently in pasta dishes, gratins, and oven-baked meat dishes. Ready to use straight from the jar – simple and efficient, without compromising on quality.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade from sun-ripened pelati tomatoes\u003c\/li\u003e\n\u003cli\u003eWith authentic Basilico Genovese PDO\u003c\/li\u003e\n\u003cli\u003eRich and natural tomato flavour\u003c\/li\u003e\n\u003cli\u003eCoarse and chunky texture\u003c\/li\u003e\n\u003cli\u003eFresh basil aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePinsa and pizza\u003c\/li\u003e\n\u003cli\u003ePasta dishes\u003c\/li\u003e\n\u003cli\u003eOven dishes and gratins\u003c\/li\u003e\n\u003cli\u003eMeat dishes with a tomato base\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"mutti","offers":[{"title":"Default Title","offer_id":42657697890402,"sku":"6727945","price":45.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/MuttiPinsasaus300gItalienskPizzasaus.jpg?v=1774532143"},{"product_id":"caputo-pizzagjaer-torrgjaer-100-g","title":"Caputo Pizza Yeast Dry Yeast 100 g","description":"\u003ch2\u003eCaputo Pizza Yeast Dry Yeast 100 g\u003c\/h2\u003e\n\u003cp\u003eCaputo Pizza Yeast is a high-quality Italian dry yeast specifically developed for pizza dough and other baked goods. The yeast is made from natural brewer's yeast and enriched with a specially developed sugar blend from beetroot and sugarcane, ensuring a smooth and reliable fermentation process.\u003c\/p\u003e\n\u003cp\u003eThis dry yeast is highly effective and requires only 1\/3 of the amount compared to fresh yeast, making it both economical and easy to use. It can be added directly to the flour without dissolving in water first.\u003c\/p\u003e\n\u003cp\u003eThe result is a dough that rises evenly, producing light, airy, and flavorful baked goods, whether you are making pizza, focaccia, or other yeast dough.\u003c\/p\u003e\n\u003cp\u003eCaputo is known for its uncompromising quality, and this yeast is developed to work optimally with their pizza flour – perfect for those who want authentic results at home.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-quality Italian dry yeast\u003c\/li\u003e\n\u003cli\u003eProvides even and stable rising\u003c\/li\u003e\n\u003cli\u003eOnly 1\/3 the amount compared to fresh yeast\u003c\/li\u003e\n\u003cli\u003eCan be used directly in the flour mixture\u003c\/li\u003e\n\u003cli\u003eProduces light and airy baked goods\u003c\/li\u003e\n\u003cli\u003eNaturally based on brewer's yeast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eFocaccia\u003c\/li\u003e\n\u003cli\u003eBread and baked goods\u003c\/li\u003e\n\u003cli\u003eAll types of yeast dough\u003c\/li\u003e\n\u003cli\u003eStorage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStore in the refrigerator after opening\u003c\/strong\u003e\u003c\/p\u003e","brand":"Caputo","offers":[{"title":"Default Title","offer_id":42657748123746,"sku":"5507827","price":65.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/CaputoPizzagjaerTorrgjaer100g.jpg?v=1774533051"},{"product_id":"ask-nduja-100g","title":"Ask Nduja 100g Salami with Chili","description":"\u003ch2\u003eAsk Nduja 100 g | Spreadable Salami with Chili\u003c\/h2\u003e\u003cp\u003eAsk Nduja is a spreadable salami with a strong flavor and distinct chili kick. The inspiration comes from Calabria in Southern Italy, where nduja is known as an intense, soft, and flavorful salami packed with chili.\u003c\/p\u003e\u003cp\u003eThis version from Ask is made in Norway and offers a lot of flavor in a small jar. Its soft consistency makes it easy to use as a topping, seasoning, or base in hot dishes. On pizza, it melts easily, providing both heat, depth, and richness. It's also fantastic on grilled sourdough bread, in pasta, in sauces, or as an extra flavor in seafood dishes.\u003c\/p\u003e\u003cp\u003eTry it in a sofrito with onion, bell pepper, and garlic, before adding white wine and large raw shrimp. The result is a simple, yet incredibly flavorful dish with both warmth and depth.\u003c\/p\u003e\u003cp\u003eAsk Spekehus is located at Ask farm near Nordmarka, where Anne Marte and Kristoffer Evang started cured meat production in 2013. With roots in organic farming and a desire to create better cured meats, Ask has evolved from a small storehouse into a modern cured sausage factory focusing on quality, craftsmanship, and excellent ingredients.\u003c\/p\u003e\u003ch3\u003eFlavor Profile\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStrong and spicy flavor\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDistinct chili kick\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRich cured meat character\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSoft and spreadable consistency\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eInspired by classic Calabrian nduja\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUses\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePizza\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrilled sourdough bread\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePasta and tomato sauces\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSeafood and gambas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSofrito and stews\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTapas and small dishes\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ask","offers":[{"title":"Default Title","offer_id":42952098840674,"sku":"22187","price":69.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_22187_default_1.webp?v=1779265944"},{"product_id":"don-antonio-sugo-per-pizza-250-ml-ekte-italiensk-pizzasaus","title":"Don Antonio Sugo per Pizza 250 ml | Authentic Italian Pizza Sauce","description":"\u003ch2\u003eDon Antonio Sugo per Pizza 250 ml | Authentic Italian Pizza Sauce\u003c\/h2\u003e\n\u003cp\u003eDon Antonio Sugo per Pizza is a ready-made pizza sauce designed for those who want an authentic Italian taste without extra effort. The sauce is ready to use and perfect as a base for homemade pizza, pinsa, or focaccia.\u003c\/p\u003e\n\u003cp\u003eCasina Rossa makes its sauces based on family recipes and traditional Italian processing. The raw ingredients are handled gently to preserve their natural flavour, resulting in a sauce with a pure tomato character, good body, and balanced taste.\u003c\/p\u003e\n\u003cp\u003eThe sauce comes in a convenient 250 ml glass bottle and is easy to spread directly on the pizza base before adding toppings. It can also be used as a base in tomato sauces, for bruschetta, or as a flavourful dip.\u003c\/p\u003e\n\u003cp\u003eCasina Rossa is located in Abruzzo, in the area around Roccascalegna, not far from the Adriatic Sea. Here, the producer is run by Nicola De Laurentiis and Paola, who have built up a range of Italian artisan products where taste, quality, and design go hand in hand.\u003c\/p\u003e\n\u003ch3\u003eFlavour profile\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003eRich tomato flavour\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eAuthentic Italian character\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eRound and balanced taste\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003ePerfect as a pizza base\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eReady to use\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\n\u003cli\u003ePizza\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003ePinsa\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eFocaccia\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eBruschetta\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eTomato sauces\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003eDip and snacks\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","brand":"Casina Rossa","offers":[{"title":"Default Title","offer_id":42952107032674,"sku":"40535","price":59.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_40535_default_1.webp?v=1779266695"}],"url":"https:\/\/brewshop.no\/en\/collections\/ingredienser-til-pizza.oembed","provider":"Brewshop","version":"1.0","type":"link"}