Caputo Doppio Zero Classica Tipo 00 1 kg Wheat Flour

Caputo Doppio Zero Classica Tipo 00 – pizza flour 1 kg

Caputo Tipo “00” Classica is a classic Italian wheat flour from Antico Molino Caputo, finely milled to tipo “00” grade. It makes a supple, elastic and easy-to-work dough for pizza, focaccia, ciabatta and other baked goods where you want a light and airy texture.

The flour has a relatively high gluten content, which gives good structure and makes the dough more robust. It is easy to work with and gives a consistent result, whether you bake pizza at home or professionally. The fine, powdery texture lets the dough develop well during rising and gives an airy and flavourful pizza base. The flour withstands high heat and suits pizza stones, stone ovens and gas ovens.

Taste and characteristics

• Finely milled tipo “00” with a powdery texture
• Makes a supple and elastic dough
• Higher gluten content for good structure
• Withstands high baking temperatures
• Gives an airy and flavourful pizza base

Uses

• Classic Neapolitan pizza
• Focaccia
• Ciabatta
• Bread and other baked goods
• Stone ovens, gas ovens and conventional ovens

Technical data

Product Information Sheet

Frequently asked questions about Caputo Classica Tipo 00

What does tipo 00 mean?

Tipo 00 is the finest classification of wheat flour in Italy. The flour is finely milled and has a powdery texture.

How much water should the dough have?

Caputo recommends a hydration of 60–70 %, that is 600–700 g of water per kilo of flour.

How long can the dough rise?

The recommended rising time is 6–24 hours, and the dough can be fermented for up to 24 hours.

Can I bake with the flour in a regular oven?

Yes. The flour suits stone ovens and gas ovens, but also regular ovens.

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