Caputo - Italian Premium Flour Type "0" Nuvola (2 x 1kg)

Good flour for pizza

We have a wood burning pizza oven in the garden but I wasn't satisfied with the quality of our pizza dough. I saw that a local Italian restaurant (who wins awards) uses this flour so I decided to give it a try. After watching many YouTube videos and working out the best technique I've finally cracked it!

Only very expensive

Hard to find a ‘0’ not ‘00’ Italian flour in the high-street shops. For two this wasn’t bad value considering it comes to your door. Great for focaccia and pizza dough.

Made pizza, obviously. 80% hydration, 72 hours proving. Tricky to knead at first but incredibly light and easy to handle when proved. Very easy to get a thin base that would stretch without tearing. Cooked using frying pan then grill. Made a brilliant light airy crust balloon up all round the pizza. I’m really impressed with it and will be using it often.

Best flour for pizza and bread

Se this for pizza making all the time but it’s a shame the flour leaks from the packets so much

Impossible to get this flour in Ireland so delighted to find a vendor willing to deliver. IMO flour requires high hydration (70% ish) and some work but result is full of air. Pizza was light. Great product.