CAPUTO

The elastic gluten and soft starch favor the formation of bodies with excellent moisture, light, leavened perfect, satisfying the needs of the best teachers pizzaiuoli. Ideal for the classic Neapolitan pizza. Read more

Ideal for doughs that require longer rest periods and prolonged leavening cells in a refrigerator. Gluten, a balanced relationship extensibility, strength and elasticity is ideal for working in a pizzeria, bakery and cooking by the chef. Read more

For a light, airy crust, go with the flour that is cloud-like.
Nuvola means cloud in Italian. You can make a thin crust pizza,
with the light puffy outer crust (cornicipizza, just like shows
on the bag. Read more