Product Overview Finely milled tender wheat flour; free of additives and all-natural Designed for use in pizzas and artisan breads Blend of multiple wheat varieties for high protein content and superior performance Milled slowly for optimal water absorption and superior yield Delivers fragrant and airy crumb Specs Quantity 1/Bag Shipping Weight 56 lb. Features Kosher Package Size 55 lb. Product Type Baking Ingredients Type Flour Wheat Usage Bread Pizza

A premium Product of Italy, Caputo Semola Durum Semolina Flour is finely milled from high‑quality durum wheat for exceptional texture, color, and performance. This 11 lb bag delivers the rich golden hue and firm structure ideal for fresh pasta, artisan breads, pizza dough, and dusting. Naturally high in protein with excellent gluten strength, this semolina creates doughs that are smooth, elastic, and easy to work with. Perfect for home bakers, restaurants, and anyone looking for authentic Italian results in their kitchen.

Caputo 0 Nuvola Super Pizza Flour is crafted for bakers and pizza‑makers who want an ultra‑light, airy, high‑hydration dough with exceptional rise. Milled slowly from select Italian and European wheat, this tender 0‑grade flour absorbs water beautifully and delivers a fragrant, open crumb with a crisp exterior. Designed for Roman‑style “scrocchiarella” pizzas, biga and poolish starters, sourdough pizza, focaccia, and artisan breads, Nuvola Super performs best in long‑fermentation doughs where flavor and structure matter. Its high protein content and strong gluten network create doughs that are easy to handle and bake into cloud‑light crusts with incredible texture. Ideal for restaurants, wood‑fired ovens, and serious home bakers seeking authentic Italian results.

Caputo 00 Americana Super Pizza Flour is a high‑performance, ultra‑fine Italian‑milled flour created in collaboration with top American pizza makers. With extra‑high protein content and a finely milled 00 texture, this flour delivers the structure, chew, and signature “leopard‑spotted” crust that defines true artisanal pizza. Slow‑milled for optimal water absorption and superior yield, Americana Super is ideal for high‑hydration doughs, long cold fermentations, and baking at 550–700°F. The blend of select Italian and European wheat varieties creates a strong gluten network, producing dough that is elastic, airy, and easy to work with. Perfect for wood‑fired ovens, deck ovens, and any kitchen aiming for authentic, high‑quality American‑style artisan pizza.

Caputo 00 Pizza Flour is the gold‑standard Italian flour used by pizzerias around the world for authentic Neapolitan‑style pizza. Milled to an ultra‑fine “00” texture, this soft wheat flour creates dough that is silky, elastic, and easy to shape, producing a soft, flavorful thin crust with beautiful bubbles in the cornicione. Slow‑milled for optimal water absorption and superior yield, this flour performs exceptionally well in high‑temperature ovens (700–1000°F) and supports long fermentation for consistent, high‑quality dough. Its balanced protein and gluten structure help create the classic Neapolitan crust: tender on the inside, lightly crisp on the outside, and full of authentic Italian character. Perfect for wood‑fired, gas, or electric ovens — ideal for restaurants, bakeries, and serious home pizza makers seeking true Italian performance.

Caputo Tipo 1 Flour is a premium, stone‑ground Italian soft‑wheat flour crafted in the traditional style to preserve the wheat’s natural germ and flavor. With its slightly coarser grind and high protein content, this flour delivers a distinctive aroma, rich flavor, and exceptional structure in artisan baking. Designed for long fermentation and high hydration, Tipo 1 produces doughs that are strong, elastic, and full of character. It’s ideal for rustic pizza crusts, artisan breads, focaccia, sourdough loaves, and even hearty desserts. Caputo’s slow‑milling process ensures optimal water absorption and superior yield, giving bakers consistent, dependable performance. Perfect for restaurants, bakeries, and serious home bakers seeking a more flavorful, old‑world Italian flour with depth and authenticity.