Caputo Pizza Flour

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.