Molino Caputo has been milling flour in Naples, Italy since 1924 but this is the first time they've created a flour product specifically for American pizzerias. This all natural flour is milled from a mix of wheat from nine different countries and blended for high performance in ovens running 500-700 F. It's malted to achieve even browning at moderate temperatures with strong protein for high absorption. If you're looking for the flavor of the finest Italian flour with the strength of American flour, this is for you.
SHIPPING IS INCLUDED
- Milled slowly to retain optimal flour quality
- 14.25% protein
- Perfect for NY style and American Artisan pizzas
- Additive free