High Protein flour.
Specifically designated for artisanal American Pizza.
Milled down from a blend of multiple wheat varietes selected on the Italian and European market. Result of a very slow and gentle milling process in favour of protein and starch molecoles integrity. Particular attention is given to proteins quality selection in order to guarantee a steady balance between gluten energy and gluten extensibility. The well distribuited stark particle size goes in favour of high dough hydration and water retention. Higly recommended and specifically designated from Antimo Caputo for artisanal American Pizza and colorful crusts.
Find out more about Caputo flour here.