Caputo of Canada is proud to make this product readily available to Canadian consumers who desire superior quality pizza flour. Caputo has perfected the art of milling and blending, in order to create the perfect pizza flour. Grain selection at Caputo is far more advanced than simply using human senses to select the best grains from around the world. By using computer technology, Caputo tests and
analyzes all their grain in order to ensure certain characteristics will be present once the flour is made into dough. Some of these characteristics include;
-The pressure required to expand the dough.
-The distance the dough stretches before it breaks.
-How quickly you can stretch it without breaking it.
-The dough's extensibility, without bouncing back. Another aspect that makes Caputo a superior flour, is that Caputo flour is 100% natural and contains no additives. For example, mills can add bulk gluten to hit the 14%-15% they want for bread flour; and Molino Caputo does not do that. Caputo pizza flour is 11%-12% gluten. Their view is that any more than that and your pizza gets too heavy, both on the plate and in your stomach. The characteristic of Pizza Napoletana is a thin middle of the pizza, and a rim that balloons up in the oven. A superior flour makes superior pizza.
