Use Caputo red strong flour to make a classic Neapolitan pizza. It’s rich in protein and creates a light, aerated dough. Strong flour is ideal for dough that requires longer fermentation. This Italian flour is beloved by home bakers and professional chefs. It’s easy to work with and can be used to make all kinds of bread and pizza. Strong flour is ideal for making bagels, pretzels and Yorkshire puddings. You can use Caputo red strong flour on its own or combined with other flours. Try a 50/50 mix of strong flour and Caputo pizzeria flour for crisp, golden pizza bases. Store in a cool, dry place away from direct sunlight. About Caputo Naples-based Caputo has been grinding wheat in their mill to make fantastic flour since 1924. The Caputo method includes selecting the best wheat from across Umbria, Marche and other Italian regions and slowly grinding to preserve the starch and protein content. Caputo is also part of the first soft wheat supply chain in Italy, working exclusively with Italian farms to increase the traceability and quality of the raw materials - from sowing to harvest, the process is 100% made in Italy. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: soft wheat flour type "00" Allergy advice: For allergens see ingredients listed in bold.
